Why You’ll Love This Recipe
- Quick and easy—ready in under 30 minutes
- Packed with flavor—fresh basil pesto enhances every bite
- Healthy and satisfying—lean protein and vibrant ingredients
- Versatile—works with different pasta types and proteins
- Perfect for meal prep—tastes great reheated
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 cups pasta (spaghetti or your choice)
- 1 cup basil pesto
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Cherry tomatoes, halved (for garnish)
- Fresh basil for garnish (optional)
Directions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook pasta according to package instructions until al dente.
- Drain and set aside, reserving ½ cup of pasta water.
- Grill the Chicken:
- Season chicken breasts with salt and pepper.
- Heat olive oil in a grill pan or skillet over medium-high heat.
- Cook for 5–7 minutes per side until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 5 minutes before slicing.
- Toss the Pasta with Pesto:
- In a large bowl, mix the cooked pasta with basil pesto.
- Add reserved pasta water a little at a time for a smoother sauce.
- Assemble the Dish:
- Slice the grilled chicken and place it on top of the pesto pasta.
- Garnish with halved cherry tomatoes and fresh basil.
- Serve and Enjoy:
- Serve warm and enjoy a delicious, fresh meal!
Servings and Timing
- Servings: 2–3
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Different Proteins: Swap chicken for shrimp, salmon, or tofu.
- Creamy Pesto: Stir in a splash of heavy cream or Parmesan for a richer sauce.
- Extra Veggies: Add sautéed mushrooms, zucchini, or roasted bell peppers.
- Spicy Kick: Sprinkle red pepper flakes for some heat.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Not recommended, as pesto loses its fresh flavor.
- Reheating: Warm in a skillet over low heat with a splash of water or olive oil.
FAQs
Can I use store-bought pesto?
Yes! Store-bought pesto works great, but homemade pesto offers a fresher taste.
What type of pasta works best?
Spaghetti, penne, or fettuccine work well, but any pasta can be used.
How do I prevent the pasta from clumping?
Toss it with a little olive oil after draining or mix it with pesto immediately.
Can I grill the chicken in an air fryer?
Yes! Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway through.
How do I make homemade pesto?
Blend fresh basil, garlic, Parmesan, pine nuts, and olive oil until smooth.
Can I make this dish dairy-free?
Yes! Use dairy-free pesto and skip the Parmesan.
How do I keep my chicken moist?
Let the chicken rest before slicing, and don’t overcook it.
Can I serve this dish cold?
Yes! It makes a great chilled pasta salad.
Can I make this recipe ahead of time?
Yes! Cook everything in advance and store separately until ready to serve.
What can I serve with this pasta?
Pair it with garlic bread, a fresh salad, or roasted vegetables.
Conclusion
Pesto pasta with grilled chicken is a quick, flavorful, and satisfying meal that’s perfect for any occasion. Whether you’re making it for a busy weeknight or a weekend dinner, this dish is sure to impress. Try it today for a fresh and delicious twist on pasta night!
Print
Pesto Pasta with Grilled Chicken
- Total Time: 25 minutes
- Yield: 2-4 servings
- Diet: Gluten Free
Description
Pesto pasta with grilled chicken is a quick and flavorful dish featuring al dente pasta tossed in fresh basil pesto and topped with juicy grilled chicken. Garnished with cherry tomatoes and fresh basil, this easy recipe is perfect for a weeknight dinner or meal prep.
Ingredients
- 2 cups pasta (spaghetti or choice)
- 1 cup basil pesto
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Cherry tomatoes, halved (for garnish)
- Fresh basil for garnish (optional)
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente, drain, and reserve ½ cup pasta water.
- Grill Chicken: Season chicken, heat oil in a grill pan, and cook for 5–7 minutes per side until 165°F (75°C). Rest for 5 minutes, then slice.
- Toss Pasta: Mix pasta with pesto, adding reserved pasta water as needed.
- Assemble & Serve: Top pasta with sliced chicken, cherry tomatoes, and fresh basil. Serve warm.
Notes
- Storage: Refrigerate for up to 3 days.
- Reheating: Warm in a skillet over low heat with a splash of water or olive oil.
- Customization: Try different proteins, add veggies, or make a creamy pesto version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Boiling
- Cuisine: Italian
