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

Pesto Chicken Pasta Recipe

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings
Calories: 743kcal
Author: Sandra

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

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

Notes

You can use 2 cups of cooked chicken breast instead to save time.

Nutrition

Calories: 743kcal | Carbohydrates: 72g | Protein: 30g | Fat: 36g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 874mg | Potassium: 509mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1557IU | Vitamin C: 10mg | Calcium: 238mg | Iron: 2mg