My neighbor once told me she stopped cooking dinner because it felt like too much work after a long day. I understood completely. But then I made her this 20-minute pesto pasta with chicken, and she texted me the next week saying she’d made it three times already. Sometimes the simplest recipes become the most cherished ones.
This isn’t just another pasta recipe. It’s your weeknight lifeline when you need something comforting, delicious, and quick enough to make before anyone starts complaining they’re starving. The chicken stays juicy, the pesto clings to every piece of pasta, and somehow it tastes like you spent an hour cooking instead of twenty minutes.
You’ll love how the basil-forward pesto wraps around tender pasta while bits of seasoned chicken add protein and substance. It’s creamy without being heavy, flavorful without being complicated, and satisfying in that specific way only a good pasta dish can be.
Cooking Time: 20 minutes
Difficulty Level: Easy (perfect for beginners)
Serves: 4 people
Equipment Needed: Large pot, skillet, cutting board, knife, colander
The beauty of this recipe? You probably have most ingredients already. And if you don’t have fresh basil for homemade pesto, store-bought works wonderfully – I won’t tell anyone.
Why This Recipe Works
Unlike complicated pasta dishes that require multiple pots and pans, this pesto chicken pasta comes together in one streamlined process. While your pasta cooks, you’re seasoning and cooking the chicken. By the time you drain the noodles, everything’s ready to combine.
The secret is using quality pesto – whether homemade or jarred – and not overcooking the chicken. Dry chicken ruins everything, but when you nail that golden exterior with a juicy interior, it transforms the entire dish.
I’ve made this for rushed Tuesday dinners and casual weekend lunches. It works for meal prep (though I recommend storing components separately) and reheats surprisingly well. Sometimes I’ll double the chicken portion because my family fights over the last pieces.
This is also one of those recipes where small tweaks make it yours. Add sun-dried tomatoes if you like tang. Throw in some spinach for extra greens. Use whole wheat pasta if that’s your preference. The base recipe is forgiving and adaptable.
Ingredients You’ll Need
For the Chicken:
- 500g (1 lb) boneless, skinless chicken breast, cut into bite-sized pieces
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp Italian seasoning
- 2 tbsp olive oil
For the Pasta:
- 400g (14 oz) penne pasta (substitute: fusilli, farfalle, or rigatoni)
- 3 liters water
- 1 tbsp salt (for pasta water)
For the Pesto Sauce:
- 180g (¾ cup) basil pesto (store-bought or homemade)
- 120ml (½ cup) heavy cream (substitute: half-and-half or pasta water for lighter version)
- 3 garlic cloves, minced
- 50g (½ cup) freshly grated parmesan cheese
- 1 tbsp butter
Optional Add-ins:
- 150g cherry tomatoes, halved
- Fresh basil leaves for garnish
- Red pepper flakes for heat
- Extra parmesan for serving
The ingredient list might look long, but most items are pantry basics. If you can’t find Italian seasoning, mix equal parts dried basil, oregano, and thyme.
Step-by-Step Instructions
Step 1: Prepare the Chicken Cut chicken breast into uniform 2.5cm (1-inch) cubes for even cooking. Pat dry with paper towels – this helps achieve better browning. Season all sides with salt, pepper, garlic powder, and Italian seasoning. Let it sit for 5 minutes while you start the pasta water.
Step 2: Boil the Pasta Fill a large pot with 3 liters of water and add 1 tbsp salt. Bring to a rolling boil over high heat. Add penne pasta and cook according to package directions, usually 10-12 minutes, until al dente. Reserve 240ml (1 cup) pasta water before draining – this starchy water is liquid gold for adjusting sauce consistency later.
Step 3: Cook the Chicken Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Add seasoned chicken in a single layer – don’t overcrowd the pan. Cook undisturbed for 3-4 minutes until golden brown on the bottom. Flip pieces and cook another 3-4 minutes until cooked through (internal temperature should reach 74°C/165°F). Remove chicken to a plate.
Step 4: Make the Pesto Sauce Lower heat to medium. In the same skillet, add butter and minced garlic. Sauté for 30-45 seconds until fragrant but not browned. Pour in heavy cream and stir to combine with the garlic. Add basil pesto and stir until smooth. Let it simmer gently for 2 minutes, stirring occasionally. The sauce will thicken slightly.
Step 5: Combine Everything Add drained pasta directly to the skillet with pesto sauce. Toss to coat every piece. If the sauce seems too thick, add reserved pasta water 2 tbsp at a time until you reach desired consistency. Return cooked chicken to the pan along with any accumulated juices. Toss everything together for 1-2 minutes over low heat. Remove from heat and stir in grated parmesan cheese.
Step 6: Finish and Serve Taste and adjust seasoning with additional salt, pepper, or parmesan if needed. If using cherry tomatoes, fold them in now – the residual heat will warm them slightly. Divide among bowls and garnish with fresh basil leaves and extra parmesan.
The entire process flows naturally once you get started. The key is timing – start your pasta water first, then focus on the chicken while it heats up.
Tips for Perfect Results
Don’t Rinse Your Pasta That starchy coating helps the pesto cling better. Just drain and toss immediately.
Adjust Pesto Intensity Some store-bought pestos are quite strong. Start with ¾ of the amount called for, taste, then add more if needed. You can always add, but you can’t take away.
Keep Chicken Tender The biggest mistake people make is overcooking chicken. Use a meat thermometer if you’re unsure – 74°C (165°F) is the target. Carryover cooking will bring it up a few more degrees after removing from heat.
Customize Your Vegetables Zucchini, bell peppers, or mushrooms work beautifully here. Sauté them with the chicken or add them raw to the hot pasta – they’ll soften from the residual heat.
This recipe has saved dinner countless times in my house. There’s something reassuring about knowing you can make restaurant-quality quick and easy meals without breaking a sweat.
Variations to Try
Chicken Pesto Pasta Salad (Cold Version) Cook pasta and chicken as directed but rinse pasta under cold water. Mix with pesto, add cubed mozzarella, halved cherry tomatoes, and diced cucumber. Serve chilled – perfect for potlucks or lunch prep.
Crockpot Pesto Chicken Pasta Place raw chicken breasts in slow cooker with salt, pepper, and 120ml (½ cup) chicken broth. Cook on low for 4 hours. Shred chicken, add cooked pasta, pesto, and cream. Stir and serve – though honestly, the stovetop version is so quick I rarely use this method.
Lighter Version Skip the heavy cream and use reserved pasta water instead. You’ll get a lighter, brothier sauce that still coats nicely. Add extra vegetables like spinach or broccoli for more nutrients.
Sun-Dried Tomato Addition Add 80g (½ cup) chopped sun-dried tomatoes (oil-packed, drained) when you add the pesto. The sweet-tart flavor pairs wonderfully with basil.
I made the sun-dried tomato version last month for guests and someone asked if I’d taken a cooking class. Nope – just good ingredients combined thoughtfully.
Storage and Meal Prep
Refrigerator: Store in an airtight container for up to 3 days. The pasta will absorb some sauce, so add a splash of cream or pasta water when reheating.
Freezing: I don’t recommend freezing this dish. The cream-based sauce tends to separate, and pasta texture degrades. If you must freeze, prepare the chicken and pesto sauce separately from the pasta, then combine fresh pasta when ready to eat.
Reheating: Microwave in 30-second intervals, stirring between each. Or reheat gently in a skillet over medium-low heat with a few tablespoons of water or cream to revive the sauce.
Meal Prep Tip: Cook components separately and store in individual containers. Keep cooked pasta, seasoned chicken, and pesto sauce separate. Combine portions as needed throughout the week. The chicken stays juicier this way, and pasta won’t become mushy.
Like my 20-minute chicken stir-fry, this recipe proves you don’t need hours to make something worth remembering.
Serving Suggestions
This pesto chicken pasta works as a complete meal on its own, but sometimes you want a little something extra on the side.
A simple green salad with lemon vinaigrette cuts through the richness nicely. Or try garlic bread if you’re leaning into comfort food territory – no judgment here. I’ve also served this alongside Mediterranean chickpea salad for a lighter, fresher contrast.
For wine pairing, a crisp white like Pinot Grigio or Sauvignon Blanc works well. The acidity balances the creamy pesto. But honestly? A cold glass of water works too. We’re keeping things simple here.
Common Questions
Can I use jarred pesto? Absolutely. I use jarred pesto more often than homemade because it’s convenient and tastes great. Look for brands with olive oil (not vegetable oil) as the first ingredient.
What pasta shape works best? Short pasta shapes with ridges or holes work perfectly – penne, rigatoni, fusilli, farfalle. They catch and hold the pesto sauce better than long, smooth noodles.
Can I make this dairy-free? Replace heavy cream with coconut cream or cashew cream. Use nutritional yeast instead of parmesan cheese. Check your pesto label – some brands are naturally dairy-free.
How do I know when chicken is done? It should be white throughout with no pink, and juices should run clear. A meat thermometer reading 74°C (165°F) is the most reliable method.
Can I use chicken thighs instead? Yes, boneless, skinless chicken thighs work wonderfully and stay even more moist than breast meat. Same cooking time applies.
This recipe reminds me why I love cooking. It’s not always about complicated techniques or exotic ingredients. Sometimes it’s just about combining good flavors quickly so you can sit down and actually enjoy your meal.
Why This Recipe Belongs in Your Rotation
Between work, errands, and life in general, finding time to cook feels impossible some days. That’s exactly why recipes like this 20-minute pesto pasta with chicken matter. They prove you can make something genuinely delicious without sacrificing your evening or ordering takeout.
The first time I made this, I was skeptical that something so quick could taste so good. But that vibrant pesto coating each piece of pasta, the tender chicken, the way it all comes together in one pan – it just works. My kids actually asked for seconds, which rarely happens with anything green.
If you’re looking for more recipes that deliver maximum flavor with minimum time, check out our collection of weeknight dinners. You’ll find plenty of options that fit into busy schedules without compromising on taste.
I’ve tweaked this recipe dozens of times – adding vegetables, trying different proteins, adjusting the sauce consistency. But I always come back to this version because it’s reliable, delicious, and incredibly satisfying.
Whether you’re cooking for family, meal prepping for the week, or just need something comforting after a long day, this pesto chicken pasta delivers. It’s the kind of recipe you’ll make once, then find yourself returning to again and again.
Give it a try tonight. I think you’ll understand why my neighbor makes it three times a week now.
