Chicken Pesto Pasta
Tomas Kauer - News Writer and Moderator 
Chicken pesto pasta is one of those weeknight dinners that manages to feel special without requiring any special effort. Homemade basil pesto takes five minutes in a food processor, the chicken sears while the pasta boils, and everything takes roughly twenty-five minutes. Hard to beat. It is fast, fresh, and satisfying in a way that heavy cream sauces often are not. direct. When basil is in season and cheap at the farmers market, this is the move. Toasting the pine nuts before blending them into the pesto adds a warm, nutty depth that raw pine nuts lack entirely.
Solid. The real trick, though, is the reserved pasta water. A few tablespoons of that starchy liquid transform thick, clumpy pesto into a silky sauce that coats every tube of penne. The halved cherry tomatoes folded in at the end bring pops of acidity and color. If you want to get ahead, make a double batch of pesto and freeze it in ice cube trays. Pull out a few cubes on a busy night, cook some pasta, sear some chicken. Dinner is handled in the time it takes to boil water.
Cook the Pasta and Reserve Pasta Water
Bring a large pot of salted water to a boil and cook the penne until al dente according to package directions. Before draining, reserve 3/4 cup of the starchy pasta water. This water is essential for creating a smooth, clingy sauce later. Drain the pasta and set aside. Do not rinse it. The residual starch helps the pesto adhere to each piece.
Make the Pesto and Sear the Chicken
Toast the pine nuts in a dry skillet over medium heat until fragrant and lightly golden, about 3 minutes. Let them cool. In a food processor, combine fresh basil, toasted pine nuts, minced garlic, grated Parmesan, and lemon juice. Pulse while drizzling in extra-virgin olive oil until smooth. Season with salt and pepper. Set aside. Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 6 minutes per side until golden and cooked through to 165 degrees. Let rest for 5 minutes, then slice.
Toss Pasta with Pesto and Assemble
Add the drained penne to a large bowl. Spoon the pesto over the pasta and toss to coat. Add the reserved pasta water a few tablespoons at a time, tossing constantly, until the sauce is creamy and coats every piece of pasta. Fold in the halved cherry tomatoes. Plate the pasta and top with sliced chicken. Garnish with fresh basil leaves and extra Parmesan. Serve immediately while the pasta is hot and the pesto is glossy. Print
Chicken Pesto Pasta
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Total Time: 25 minutes -
Yield: 4 servings
Print Recipe
Pin RecipeDescription
Chicken pesto pasta is one of those dishes that overdelivers for how little work it takes. Seared chicken sliced over penne tossed in homemade basil pesto with cherry tomatoes and a handful of toasted pine nuts. The pesto coats every tube of pasta in herby, garlicky, Parmesan-laced green sauce, and the chicken makes it a proper dinner. Twenty-five minutes, start to finish.
Ingredients
- 1 lb penne pasta
- 1 1/2 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 cups packed fresh basil leaves
- 1/3 cup pine nuts, toasted
- 2 cloves garlic
- 1/2 cup freshly grated Parmesan
- 1/2 cup extra-virgin olive oil
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 cup cherry tomatoes, halved
- Fresh basil for garnish
Instructions
- Cook the penne in salted boiling water until al dente. Reserve 3/4 cup pasta water before draining.
- Season the chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken 6 minutes per side until golden and cooked through. Let rest 5 minutes, then slice.
- Make the pesto: combine basil, pine nuts, garlic, Parmesan, and lemon juice in a food processor. Pulse while drizzling in the 1/2 cup olive oil until smooth. Season with salt and pepper.
- Toss the drained penne with the pesto, adding pasta water a few tablespoons at a time until the sauce is creamy and coats every piece.
- Fold in the cherry tomatoes. Plate the pasta and top with sliced chicken. Garnish with fresh basil and extra Parmesan.
Notes
- Toasting the pine nuts before blending intensifies their flavor and adds a subtle nuttiness that raw pine nuts lack.
- Pasta water is what transforms pesto from a thick paste into a smooth, pourable sauce. Add it gradually — you want silky, not soupy.
- Homemade pesto freezes beautifully. Make a double batch and freeze in ice cube trays for instant pasta nights.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Category: Main Course
Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 640
- Sugar: 3
- Sodium: 740
- Fat: 30
- Carbohydrates: 54
- Fiber: 3
- Protein: 42
- Cholesterol: 95
Frequently Asked Questions
Can I make pesto ahead of time?
Yes. Homemade pesto freezes nicely. Make a double batch and freeze it in ice cube trays, then transfer the frozen cubes to a freezer bag. Each cube is about 2 tablespoons, which makes portioning easy. Thaw in the fridge or at room temperature before using.
Why do I need to add pasta water to the pesto?
Pasta water contains starch that helps emulsify the pesto and turn it into a smooth, sauce-like consistency. Without it, pesto is too thick and clumpy. The starch also helps the sauce cling to the pasta instead of sliding off.
Can I use a different nut instead of pine nuts?
Yes. Walnuts, almonds, or cashews all work well in pesto. Toast them first to bring out their flavor. The taste will be slightly different, but the texture and concept remain the same. Pine nuts are traditional, but they are also expensive, so substitutions are common.
If You Liked This Recipe, You’ll Love These
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