Save to Pinterest The first time I made this pesto chicken pasta, my roommate walked through the front door and immediately announced she was staying for dinner. That aroma of garlic, basil, and sizzling chicken has a way of demanding attention. I've since learned it's the kind of meal that turns ordinary Tuesday evenings into something worth lingering over. The best part is how quickly it comes together, leaving plenty of time to actually sit down and enjoy it with the people you care about.
Last summer, I made this for a dinner party when my cousin was visiting from out of town. She's notoriously picky about Italian food, having spent a semester studying in Rome, so I was nervous. After her first bite, she actually went quiet for a full minute, then asked if I'd share the recipe. The cherry tomatoes add just the right burst of sweetness against the savory pesto.
Ingredients
- Chicken breasts: Halving them horizontally ensures they cook evenly and stay juicy throughout
- Penne or fusilli pasta: These shapes capture pesto in their ridges better than smoother varieties
- Store-bought basil pesto: A quality jar works perfectly here, saving you time without sacrificing flavor
- Extra-virgin olive oil: Two tablespoons is just enough to sauté and bring everything together
- Garlic cloves: Minced fresh garlic adds depth that complements the pesto beautifully
- Grated Parmesan cheese: This creates that creamy, umami rich finish
- Cherry tomatoes: They burst gently in the pan, releasing sweet juices into the mix
- Baby spinach leaves: Added at the end, they wilt perfectly without losing their vibrant color
- Salt and black pepper: Essential for seasoning the chicken and final adjustment
- Fresh basil: Whole leaves as garnish make each serving feel special
Instructions
- Season and grill the chicken:
- Sprinkle both sides of the chicken with salt and pepper, then heat 1 tablespoon olive oil in a grill pan over medium-high heat. Cook for 4-5 minutes per side until nicely charred and cooked through. Let it rest for 5 minutes before slicing thinly against the grain.
- Cook the pasta:
- Boil pasta in salted water until al dente, then reserve 1/4 cup of the starchy pasta water before draining. This liquid gold helps create the perfect sauce consistency later.
- Build the flavor base:
- In the same pot, heat the remaining olive oil over medium heat and sauté the minced garlic for 30 seconds until fragrant. Add the cherry tomatoes and cook for 2 minutes until they just start to soften.
- Combine everything:
- Return the drained pasta to the pot with the garlic and tomatoes. Stir in the pesto, reserved pasta water, and Parmesan until the sauce is glossy and coats every piece of pasta.
- Add the finishing touches:
- Fold in the sliced chicken and baby spinach, tossing gently until the spinach just begins to wilt. Taste and adjust the seasoning with more salt and pepper if needed.
Save to Pinterest 
Save to Pinterest This pasta has become my go-to for those nights when friends text at 6 PM asking if they can come over for dinner. It's forgiving enough that I can chat while cooking, yet impressive enough that nobody realizes how little effort went into it. The leftovers, if there are any, reheat beautifully for lunch the next day.
Choosing the Right Pesto
I've tried countless brands of jarred pesto, and the difference comes down to ingredient quality. Look for one with visible basil pieces and pine nuts rather than a uniformly green paste. The color should be vibrant, not dull or brownish. My local Italian market has a simple glass jar brand that costs a bit more but tastes remarkably close to homemade.
Perfecting the Pasta Texture
The biggest mistake people make with pasta is rinsing it after draining, which washes away the starch that helps sauce cling. Instead, drain it well but leave it slightly starchy. When you toss the hot pasta with pesto and that reserved pasta water, something magical happens. The sauce emulsifies and becomes creamy without adding any actual cream.
Make It Your Own
Once you've made this a few times, you'll start noticing all the ways to adapt it to your taste. Sometimes I add roasted red peppers for sweetness, or toast pine nuts and sprinkle them on top for extra crunch. The basic formula of protein, pasta, and pesto is incredibly forgiving.
- Try grilled shrimp instead of chicken during summer months
- Stir in sun-dried tomatoes for a deeper, more intense flavor
- Swap spinach for arugula if you want a peppery kick
Save to Pinterest 
Save to Pinterest There's something deeply satisfying about a dish that comes together this quickly yet tastes like it simmered all day. I hope this recipe finds its way into your regular rotation too.
Answers to Recipe Questions
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade basil pesto will work beautifully and may offer even fresher flavor. Use about ½ cup or adjust to taste depending on your preferred sauce intensity.
- → What pasta shapes work best for this dish?
Penne and fusilli are excellent choices as their ridges and curves hold the pesto sauce well. Farfalle, rotini, or gemelli would also work nicely with the creamy texture.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some sauce, so add a splash of olive oil or pesto when reheating to refresh the texture.
- → Can I make this dish vegetarian?
Yes. Simply substitute the chicken with firm tofu, grilled shrimp, or additional vegetables like bell peppers and zucchini. The pesto and pasta remain the star of the dish.
- → Why reserve pasta water?
The starchy pasta water helps emulsify the pesto sauce, creating a silky coating that clings better to the pasta. It's a classic Italian technique that elevates the finished dish.