Can I use store-bought pesto?

Yes. Use about 3 to 4 tablespoons and loosen it with pasta water so the sauce coats the pasta evenly.

What pasta shapes work best?

Ziti, penne, fusilli, or rigatoni all work well because they catch the pesto and pieces of chicken easily.

Can I make this ahead?

It is best freshly made, but leftovers keep well for 1 to 2 days in the fridge. Reheat gently with a splash of water.

Chicken Pesto Pasta

Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 170 g whole-grain ziti; 60 ml reserved pasta water (to loosen the pesto sauce); 225 g chicken breast (boneless, skinless, cut into bite-size cubes); 2 tsp olive oil; 0.25 tsp fine salt; 0.25 tsp black pepper; 20 g fresh basil leaves; 1 clove garlic (minced or crushed); 16 g pine nuts; 1 tbsp extra-virgin olive oil; 20 g Parmesan cheese (finely grated); 1 tsp lemon juice (optional, for brightness); fine salt (to taste); black pepper (to taste); extra Parmesan cheese (for serving, optional); basil leaves (for serving, optional)

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

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Chicken Pesto Pasta

Chicken pesto pasta is one of the easiest ways to turn a small amount of basil, Parmesan, and chicken breast into a dinner that still feels complete. This version keeps the ingredient list simple and uses whole-grain ziti plus a little reserved pasta water so the pesto coats the pasta properly instead of sitting in heavy clumps.

It is a good weeknight option when you want something fast but still fresh tasting. The basil keeps it bright, the pine nuts add a little richness, and the chicken makes it filling enough for a proper dinner rather than a side pasta.

Why This Recipe Works

The main improvement here is the way the pesto is finished. Rather than mixing a dry basil paste straight into the pan, the reserved pasta water helps the oil, cheese, and basil turn into a glossy sauce that clings to the pasta.

Using bite-size chicken breast pieces also helps the dish come together quickly. They cook fast, brown more evenly, and distribute better through the pasta than one large sliced breast added at the end.

Ingredients Overview

Whole-grain ziti gives the dish a little more substance and fiber, but regular ziti or penne also work if that is what you have. Fresh basil is worth using here because it defines the whole dish.

Pine nuts are traditional, but you can swap in walnuts if needed. Parmesan adds saltiness and body, while a small amount of lemon juice can sharpen the pesto if your basil tastes slightly flat.

How to Make Chicken Pesto Pasta

Cook the pasta first and remember to reserve some of the water before draining. At the same time, cook the chicken in a skillet until just done and make the pesto separately.

Once the chicken is cooked, lower the heat and add the pasta, pesto, and a small splash of pasta water. Toss until glossy, adding a little more water if needed, then serve straight away.

Tips, Variations, and Storage

If you want a more vegetable-heavy version, add peas, green beans, or baby spinach near the end. They fit naturally without pulling the dish away from the pesto base.

Leftovers are best reheated gently with a spoonful of water to loosen the sauce. If the pesto looks dull after chilling, a drizzle of olive oil or a little extra Parmesan before serving helps bring it back.

Prep time

10 mins

Cook time

15 mins

Total time

25 mins

Servings

Plan This Recipe

Save this recipe to one of your meal plans or browse your existing plans.

Browse Meal Plans

Chicken Pesto Pasta

Why This Recipe Works

Ingredients Overview

Whole-grain ziti gives the dish a little more substance and fiber, but regular ziti or penne also work if that is what you have. Fresh basil is worth using here because it defines the whole dish.

Pine nuts are traditional, but you can swap in walnuts if needed. Parmesan adds saltiness and body, while a small amount of lemon juice can sharpen the pesto if your basil tastes slightly flat.

How to Make Chicken Pesto Pasta

Cook the pasta first and remember to reserve some of the water before draining. At the same time, cook the chicken in a skillet until just done and make the pesto separately.

Once the chicken is cooked, lower the heat and add the pasta, pesto, and a small splash of pasta water. Toss until glossy, adding a little more water if needed, then serve straight away.

Tips, Variations, and Storage

If you want a more vegetable-heavy version, add peas, green beans, or baby spinach near the end. They fit naturally without pulling the dish away from the pesto base.