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Delicious pesto pasta with chicken served in a colorful bowl

Pesto Pasta With Chicken

Bright, creamy pesto wrapped around warm pasta with tender seared chicken—ready in about 30 minutes for a comforting weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups pasta (e.g., penne or spaghetti) Use semolina or bronze-cut pasta for better sauce adherence.
  • 1 lb chicken breast, diced Boneless, skinless chicken gives lean protein.
  • 1 cup pesto sauce Use a good-quality refrigerated or fresh pesto for best flavor.
  • 1 cup heavy cream Whole cream gives the best mouthfeel.
  • 2 tablespoons olive oil For cooking the chicken.
  • to taste Salt and pepper For seasoning.
  • to taste Parmesan cheese for serving Grate over the finished dish.
  • to taste Fresh basil for garnish Torn leaves for finishing.

Method
 

Cooking Pasta
  1. Bring a large pot of generously salted water to a rolling boil. Add the pasta and cook until al dente, following the lower end of package timing.
  2. Keep one cup of pasta water before draining.
Searing Chicken
  1. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat.
  2. Add the diced chicken, season with salt and pepper, and cook undisturbed for the first 2-3 minutes to build color.
  3. Stir and cook until golden and cooked through, about 6-8 minutes total.
Making the Sauce
  1. Lower the heat and stir the pesto into the skillet, then add heavy cream and whisk until smooth.
  2. Heat gently until the sauce is warmed through and glossy—do not boil hard.
Combining Pasta and Sauce
  1. Add the drained pasta to the skillet and toss thoroughly to combine.
  2. Add reserved pasta water a splash at a time if you need to loosen the sauce.
Serving
  1. Plate the pasta hot, grate a generous amount of Parmesan over the top, and finish with torn fresh basil leaves.

Notes

Cool the pasta to room temperature within 2 hours for fridge storage. Store sauce and pasta together or separately; freeze only the cooked chicken and sauce for up to 2 months.