This pesto chicken pasta combines the fresh, vibrant flavors of basil pesto with juicy cherry tomatoes and tender chicken. Ready in just 25 minutes, it's the perfect weeknight dinner that’s both quick and full of flavor.

Overhead view of pesto chicken pasta garnished with grated Parmesan cheese in a dark skillet

I have to admit, pesto is one of my all-time favorite flavors. There’s just something about the fresh, herby goodness of basil combined with garlic and Parmesan that makes every bite irresistible.

That’s why I’m so excited to share this pesto chicken pasta recipe. It’s a dish I turn to often because it ticks all the boxes: quick, convenient, and versatile enough to serve for both lunch and dinner.

On those busy weeknights when I want something homemade but don’t have hours to spend in the kitchen, this pasta always comes through. Plus, it’s one of those meals that everyone seems to love, making it a win-win for my table!

Why We Think You’ll Love This Recipe

Customizable. You can easily swap out the protein, like using shrimp or even tofu, making it flexible for different preferences and dietary needs.
Meal Prep Friendly. It stores well, so leftovers are perfect for lunch the next day, saving you time and energy.
Simple Ingredients. Most of the ingredients are pantry staples or easy to find, making this a no-fuss option when you want something delicious without a big grocery run.
Family-Friendly. It’s one of those recipes that pleases both kids and adults alike, so there’s no need to make separate meals.

Ingredient Overview

Pasta. I recommend using penne or fusilli for this recipe, as their shapes hold onto the pesto sauce beautifully. However, feel free to use any pasta you have on hand.
Chicken. Whether you’re starting with raw chicken breasts or going with pre-cooked chicken, this adds a hearty protein to the dish.
Pesto Sauce. The star of the show! You can use store-bought pesto for convenience, or make your own if you have fresh basil on hand. Either way, the rich, herby flavor really brings this dish to life.
Cherry or Grape Tomatoes. These add a juicy pop of sweetness and freshness to balance the richness of the pesto. Halving them helps spread the flavor throughout the dish.
Parmesan Cheese. A generous sprinkling of grated Parmesan ties everything together with its salty, nutty flavor.
Garlic. A couple of cloves of minced garlic give the dish a deliciously aromatic base.
Olive Oil. Used for sautéing the garlic and chicken, olive oil adds a nice, subtle richness to the dish. Choose good quality olive oil.
Salt and Pepper. Essential for seasoning, a little salt and pepper go a long way to enhance all the flavors.

Variations

Swap the Protein. Try this dish with shrimp, turkey, or even tofu for a different twist.
Swap the Sauce. If pesto isn’t your thing, swap it out for marinara or a simple tomato sauce. It pairs just as well with the chicken and pasta, giving you a classic flavor combination.
Add Veggies. Boost the nutrition by adding sautéed spinach, roasted red peppers, or zucchini.
Go Creamy. Stir in a little heavy cream or a dollop of cream cheese to make a creamy pesto sauce.
Use a Different Pasta. Switch it up with spaghetti, rigatoni, or even a whole grain or gluten-free pasta.
Nuts or Seeds. Add some toasted pine nuts, walnuts, or sunflower seeds for a bit of crunch.

Close up of pesto chicken pasta in a skillet

Storage

Refrigerator. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or on the stovetop, adding a splash of water or broth to keep the pasta from drying out.

Freezer. You can freeze this pasta for up to 2 months. To reheat, thaw it in the fridge overnight and warm it on the stovetop with a little extra pesto to refresh the flavors.

Tips

Cook Pasta Al Dente. Be sure to cook your pasta until just al dente, as it will continue to cook slightly when mixed with the pesto sauce.
Save Some Pasta Water. Before draining the pasta, reserve about ½ cup of the cooking water. If needed, you can add a splash to the final dish to help the sauce coat the pasta more evenly.
Use Fresh Pesto. For the best results, use fresh pesto. If using store-bought, look for one made with quality ingredients, or consider making your own at home.
Pre-Cook the Chicken. If you’re short on time, using pre-cooked rotisserie chicken is a great way to cut down on prep time.
Mixing in Cheese. Add the Parmesan cheese just before serving to keep its texture and make sure it melts nicely over the warm pasta.
Extra Flavor. For an extra burst of flavor, finish the dish with a drizzle of olive oil and a sprinkle of red pepper flakes or fresh basil.

Related Recipes

Prep Time:10

Cook Time:20

Total Time:30

Equipment

Chef's knife

Colander

Cutting board

Instant read thermometer

Ingredients

12 ounces pasta penne or fusilli recommended
2 tablespoons olive oil
2 boneless, skinless chicken breasts 6 ounces each, or 2 cups cooked chicken breast, shredded or diced
2 cloves garlic minced
1 cup pesto sauce
1 cup cherry or grape tomatoes halved
½ cup grated Parmesan cheese
Salt and pepper to taste

US Customary – Metric

Instructions

Boil the pasta according to package instructions until al dente. Drain and set aside.
12 ounces pasta
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Lay the chicken breasts out on a cutting board, pat them dry, cover them with plastic wrap and flatten then to an even thickness with a meat tenderizer. Remove the plastic wrap, and season them with salt and pepper, and cook for 5-7 minutes per side, until the chicken is golden and fully cooked (internal temperature of 165 F (74 C). Remove the chicken from the skillet, let it rest for a few minutes, then dice or shred it. Set aside. Note.
2 tablespoons olive oil, 2 boneless, skinless chicken breasts
In the same skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add the cooked chicken and cook for an additional 2-3 minutes.
2 cloves garlic
Stir in the pesto sauce and halved cherry tomatoes. Cook for another 2 minutes until heated through.
1 cup pesto sauce, 1 cup cherry or grape tomatoes
Add the cooked pasta to the skillet and toss everything together until well combined.
Season with salt and pepper to taste. Serve topped with grated Parmesan cheese.
Salt and pepper, ½ cup grated Parmesan cheese