Basil Pesto Chicken Pasta

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Bright, fragrant, and deliciously comforting, Basil Pesto Chicken Pasta is the kind of dish that instantly lifts your mood. It brings together juicy grilled chicken breast, perfectly cooked penne pasta, and a generous swirl of homemade or store-bought basil pesto that clings to every bite. With the nutty aroma of parmesan and a subtle garlic kick, each forkful is a burst of vibrant Italian flavor.

Whether you’re looking for a weeknight dinner that comes together quickly or a dish to impress your guests without breaking a sweat, this pasta recipe checks all the boxes. It’s as elegant as it is easy, blending rustic ingredients with restaurant-quality flair. A few simple techniques can elevate it from good to unforgettable, making it a staple in your kitchen lineup.

Why You’ll Love This Basil Pesto Chicken Pasta

• It delivers rich, herbaceous flavor with minimal effort.
• Great for meal prepping or quick weeknight meals.
• Easy to customize with different proteins or pasta types.
• Feels indulgent but can be made healthy with a few tweaks.
• Ideal for both casual meals and special occasions.

Preparation Phase & Tools to Use

Before jumping into cooking, gather your tools to streamline the process. You’ll need:

• Large skillet or grill pan: To sear the chicken and develop that golden, flavorful crust.
• Medium or large pot: For boiling pasta evenly.
• Strainer/colander: Essential for draining pasta without overcooking.
• Tongs or spatula: Useful for flipping chicken without tearing it.
• Sharp knife and cutting board: For cleanly slicing the cooked chicken.
• Mixing spoon: Helps combine the pasta with pesto evenly.

Each of these tools contributes to a smoother cooking experience and better texture in the final dish. Using the right skillet ensures the chicken gets that appealing char, while a large pot allows pasta to cook evenly without sticking.

Preparation Tips

To make this recipe even better, use fresh basil pesto if possible – it adds an unbeatable brightness compared to jarred versions. Let the chicken rest after cooking before slicing to retain its juices. Salt your pasta water generously; it’s your first chance to season the pasta itself. If your pesto feels too thick, a splash of reserved pasta water will help create a silky sauce that clings to every noodle. Lastly, don’t overcook the pasta – al dente texture gives the dish more bite and balances the creamy pesto.

Ingredients for this Basil Pesto Chicken Pasta

• 2 boneless, skinless chicken breasts
• 8 oz (225g) penne pasta (or pasta of choice)
• 1 cup basil pesto (homemade or high-quality store-bought)
• 2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and freshly ground black pepper, to taste
• 1/4 cup grated parmesan cheese (plus extra for garnish)
• Fresh basil leaves, chopped (optional, for garnish)
• 1/4 cup reserved pasta water (optional, to loosen the sauce)

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Step 1: Season and Cook the Chicken

Pat the chicken breasts dry with paper towels. Rub both sides with olive oil, garlic powder, onion powder, salt, and pepper. Heat a grill pan or large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove from pan and let rest.

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Step 2: Cook the Pasta

While the chicken is resting, bring a large pot of salted water to a boil. Add penne pasta and cook according to package directions until al dente. Reserve 1/4 cup of pasta water, then drain the pasta using a colander.

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Step 3: Slice the Chicken

Once rested for 5 minutes, slice the chicken into strips or bite-sized pieces. Slicing after resting helps retain the juices, making the chicken more tender and flavorful.

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Step 4: Combine Pasta with Pesto

Return the drained pasta to the pot or transfer to a large mixing bowl. Add the pesto and gently toss until all the pasta is coated. If the sauce is too thick, stir in a splash of the reserved pasta water for a creamier texture.

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Step 5: Plate and Serve

Divide the pesto-coated pasta between serving plates. Top with sliced grilled chicken. Sprinkle with parmesan cheese and chopped fresh basil if desired. Serve warm and enjoy!

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Notes

For a more indulgent version, you can stir in a splash of heavy cream or a tablespoon of cream cheese into the pesto before combining it with the pasta. Using fresh, high-quality basil pesto makes a noticeable difference in flavor. Don’t skip resting the chicken after cooking—it locks in moisture and improves texture. Lastly, adding the chicken on top instead of mixing it through keeps the presentation elegant.

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Watch Out for These Mistakes While Cooking

• Overcooking the chicken: This leads to dry, chewy pieces. Use a thermometer to ensure it’s cooked just to 165°F.
• Undersalting pasta water: Pasta needs seasoned water for a flavorful bite.
• Skipping the pasta water: A few tablespoons help emulsify the pesto and coat the pasta evenly.
• Using dull knives: Clean slices of chicken require a sharp blade, which improves presentation and ease.
• Overloading on pesto: While it’s tempting, too much can overwhelm the dish—balance is key.

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Storage Instructions

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or olive oil to revive the pesto’s texture. Avoid microwaving too long, as it can dry out the chicken. Freezing is not recommended as the texture of the pesto and pasta may degrade.

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Estimated Nutrition

• Serving Size: 1 plate (about 1/4 of total recipe)
• Calories: ~580 kcal
• Protein: 38g
• Carbohydrates: 38g
• Fat: 30g
• Saturated Fat: 6g
• Sugar: 2g
• Fiber: 3g
• Sodium: 480mg
• Cholesterol: 85mg

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Frequently Asked Questions

Can I use store-bought pesto?

Yes, just make sure it’s a good quality one made with real ingredients like fresh basil, olive oil, and parmesan.

What kind of pasta works best for this dish?

Penne is ideal because it holds the sauce well, but fusilli, farfalle, or even spaghetti can work.

Can I make this dish dairy-free?

Absolutely—just use a dairy-free pesto and skip the parmesan or use a vegan substitute.

How do I know when the chicken is done?

Use an instant-read thermometer. It should read 165°F (74°C) at the thickest part.

Can I use leftover chicken?

Yes! This recipe is a great way to repurpose cooked chicken breasts or rotisserie chicken.

How do I make this more filling?

Add sautéed veggies like mushrooms, cherry tomatoes, or spinach for extra volume and nutrition.

Can I meal prep this?

Yes, make it in advance and store it in single-serving containers. Just reheat gently and stir before eating.

Is this recipe gluten-free?

Only if you use gluten-free pasta and ensure your pesto is certified gluten-free.

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Conclusion

Basil Pesto Chicken Pasta is one of those meals that balances simplicity and elegance. With minimal ingredients and effort, you can serve a dish full of bold, comforting flavors that feel gourmet. Whether for a quick weeknight dinner or a lunch that impresses, it hits the mark every time. It’s easy to customize, make ahead, and enjoy in any season, making it a recipe you’ll return to often.

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