Basil Chicken Pesto Pasta Recipe
There are some meals that just feel like a warm hug in a bowl, and for me, this Chicken Pesto Pasta recipe is exactly that. It’s the kind of dish we turn to on a busy Tuesday evening when we want something truly satisfying without spending hours in the kitchen. This is my go-to recipe when I need something quick but impressive. The magic lies in how a few quality ingredients come together to create something so full of flavour: tender chicken, pasta slicked with a vibrant basil pesto sauce, sweet little bursts from cherry tomatoes, and a lovely savoury depth from Parmesan cheese.
What I adore about this pasta recipe is its vibrant character. The bright green of the pesto, the deep red of the sun-dried tomatoes, and the creamy sauce all combine to make a dish that looks as good as it tastes. It’s a meal that works wonderfully for a family dinner, but it’s also special enough to serve when you have friends over for a relaxed get-together. It’s one of those reliable healthy chicken recipes that doesn’t compromise on flavour, and everyone seems to really enjoy it.
Recipe Overview
This Chicken Pesto Pasta combines pan-fried chicken breast with your favourite pasta, all brought together in a beautifully simple, creamy pesto sauce. The flavour is rich and herbaceous from the basil, with a nutty background from pine nuts and a salty kick from the Parmesan. After testing this recipe five times, I finally got the sauce-to-pasta ratio just right for a perfectly creamy, but not heavy, finish. Expect a wonderfully comforting and flavourful meal that comes together in about 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Difficulty: Easy
Why You’ll Love This Chicken Pesto Pasta Recipe
- Genuine Flavour: We’re talking about the bright, fresh taste of basil pesto, complemented by savoury chicken and the concentrated sweetness of sun-dried tomatoes. The double cream brings a luxurious texture that makes the sauce cling to every piece of pasta.
- Ready in 30 Minutes: From start to finish, this entire meal is on the table in about half an hour, which makes it ideal for those evenings when time is not on your side.
- Flexible Recipe: This is a brilliant base recipe. You can wilt in a large handful of fresh spinach at the end, add some sautéed mushrooms, or swap the pine nuts for walnuts for a different flavour profile.
- Great for a Casual Dinner: It works beautifully for a speedy supper after a long day at work or for a relaxed weekend lunch in the garden. It’s satisfying without being overly heavy.
- Family Tested: My whole family enjoys this one, and it’s one of the few meals where I’m guaranteed to see completely empty plates at the end. It always gets compliments.
Ingredients You’ll Need
Using good quality ingredients is key to making this dish shine. If you’re short on time, a good quality store-bought pesto works brilliantly. I often use Sacla’ or Filippo Berio when I don’t have homemade pesto on hand, as I find their flavour is consistently rich and authentic. This recipe is all about simple, fresh components.
- 400g dried penne or fusilli pasta
- 2 large skinless, boneless chicken breasts (about 500g), cut into 2-3 cm pieces
- 2 tbsp olive oil
- 2 cloves garlic, finely minced
- 150g fresh basil pesto (from a jar or homemade)
- 150ml double cream
- 100g cherry tomatoes, halved
- 50g sun-dried tomatoes in oil, drained and roughly chopped
- 50g Parmesan cheese, finely grated, plus extra for serving
- 25g pine nuts, toasted
- A handful of fresh basil leaves, for garnish
- Salt and freshly ground black pepper, to taste
Sara’s Tip: Don’t skip toasting the pine nuts! It only takes a minute or two in a dry frying pan over a medium heat, but it completely transforms them, releasing their aromatic oils and giving them a much deeper, nuttier flavour and a fantastic crunch.
How to Make Chicken Pesto Pasta Recipe
The process for this Chicken Pesto Pasta is very straightforward. We’ll cook the pasta and chicken at the same time, then bring everything together in one pan to create that gorgeous, creamy sauce that makes the dish so special.
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Before draining, carefully reserve about 250ml (a large mugful) of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.
- Cook the Chicken: Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the seasoned chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
- Add the Aromatics: Add the minced garlic to the pan with the chicken and cook for another minute until fragrant, being careful not to let it burn.
- Create the Sauce: Reduce the heat to low. Add the pesto, double cream, and chopped sun-dried tomatoes to the pan. Stir everything together until well combined and the sauce is gently simmering.
- Bring it all Together: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water. I find that this is the perfect amount to help the sauce emulsify and turn into a silky, glossy coating that clings beautifully to the pasta. Toss everything together to combine.
- Final Touches: Stir in the halved cherry tomatoes and the grated Parmesan cheese. Allow the heat to just warm the tomatoes through for about a minute – we want them to soften slightly but still hold their shape.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Divide the Chicken Pesto Pasta among four bowls. Garnish with the toasted pine nuts, a few fresh basil leaves, and an extra grating of Parmesan cheese. Serve immediately.
Tips From My Kitchen
- Temperature Control: Once you add the double cream and pesto, it’s important to keep the heat low. Boiling the sauce can cause it to split or become oily. A gentle, lazy simmer is all that’s needed to bring the flavours together.
- The Secret Step: I learned that the starchy pasta water is the real hero of any good pasta sauce. It contains starches that help bind the sauce to the pasta and emulsify the fats (from the pesto and cream), creating a smooth, cohesive sauce instead of a separated, oily one. It’s a fundamental Italian cooking principle, and you can read more about the science behind it on great food sites like Serious Eats.
- Make-Ahead: You can cook and chop the chicken up to a day in advance and keep it in a sealed container in the fridge. You can also toast the pine nuts ahead of time. This cuts down the final cooking time significantly.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a pan over a low heat with a splash of milk, cream, or water to loosen the sauce, which will have thickened overnight.
Delicious Variations to Try
One of the best things about this Chicken Pesto Pasta recipe is how easily you can adapt it. Feel free to use it as a starting point and add your own favourite ingredients. For another fantastic and speedy chicken dish, try my Bruschetta Chicken.
- Spicy Version: For a bit of a kick, add 1/2 teaspoon of dried red chilli flakes to the pan along with the garlic. It adds a lovely background warmth.
- Vegetarian Option: Simply omit the chicken. To make it more substantial, add a tin of drained chickpeas or cannellini beans along with the sauce, or stir in some roasted vegetables like courgettes, peppers, and aubergine.
- Different Protein: This sauce works wonderfully with other proteins. Try it with cooked king prawns (add them at the very end just to heat through) or some flaked hot-smoked salmon.
What to Serve With Chicken Pesto Pasta
This is a hearty meal all on its own, but if you want to stretch it further or add some fresh contrast, here are a few ideas that work beautifully:
- A Simple Green Salad: A bowl of rocket leaves dressed with a sharp lemon vinaigrette and Parmesan shavings cuts through the richness of the creamy sauce perfectly.
- Garlic Bread: A few slices of warm, crusty garlic bread are almost essential for mopping up every last bit of that delicious pesto cream sauce from the bowl.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio complements the fresh basil flavours beautifully. For a non-alcoholic option, an elderflower pressé is a refreshing choice.
Frequently Asked Questions
Chicken Pesto Pasta Recipe
Ingredients
Method
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to the package directions until al dente. Before draining, carefully reserve about 250ml (a large mugful) of the starchy pasta water. Drain the pasta and set aside.
- Prepare the Chicken: While the pasta is cooking, pat the chicken pieces dry with a paper towel and season them generously with salt and black pepper.
- Cook the Chicken: Heat the olive oil in a large, deep frying pan or sauté pan over a medium-high heat. Add the seasoned chicken pieces in a single layer and cook for 5-7 minutes, turning occasionally, until they are golden brown and cooked through.
- Add the Aromatics: Add the minced garlic to the pan with the chicken and cook for another minute until fragrant, being careful not to let it burn.
- Create the Sauce: Reduce the heat to low. Add the pesto, double cream, and chopped sun-dried tomatoes to the pan. Stir everything together until well combined and the sauce is gently simmering.
- Bring it all Together: Add the drained pasta to the pan with the sauce. Pour in about 100ml of the reserved pasta water. I find that this is the perfect amount to help the sauce emulsify and turn into a silky, glossy coating that clings beautifully to the pasta. Toss everything together to combine.
- Final Touches: Stir in the halved cherry tomatoes and the grated Parmesan cheese. Allow the heat to just warm the tomatoes through for about a minute – we want them to soften slightly but still hold their shape.
- Serve: Taste and adjust the seasoning with more salt and pepper if needed. Divide the Chicken Pesto Pasta among four bowls. Garnish with the toasted pine nuts, a few fresh basil leaves, and an extra grating of Parmesan cheese. Serve immediately.
Notes
I truly hope you enjoy making this Chicken Pesto Pasta Recipe. It’s a staple in our home for a reason – it’s dependable, full of vibrant flavour, and brings a little bit of joy to the dinner table. If you’re looking for another great pasta meal, my Garlic Parmesan Chicken Pasta Recipe is always a winner. Please let me know how you get on in the comments below; I love hearing about your experiences in the kitchen!
Happy cooking,
Sara
