Pesto Chicken Pasta (Printable)

Grilled chicken and pasta tossed in basil pesto with cherry tomatoes, spinach, and Parmesan cheese.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz), halved horizontally

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - ½ cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - ½ cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves, to serve
11 - Extra Parmesan, for serving

# Directions:

01 - Season both sides of the chicken breasts generously with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Place chicken in the pan and cook for 4–5 minutes per side until cooked through with nice char marks. Transfer to a plate and let rest for 5 minutes before slicing thinly.
03 - Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve ¼ cup of pasta cooking water, then drain well.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Add halved cherry tomatoes to the pot and cook for 2 minutes until just softened but still holding their shape.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and grated Parmesan until the pasta is evenly coated and glossy.
07 - Add the sliced grilled chicken and baby spinach to the pasta. Toss gently until the spinach just begins to wilt.
08 - Taste and adjust seasoning with additional salt and pepper as needed.
09 - Plate immediately, garnished with fresh basil leaves and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The entire dish comes together in just 30 minutes, but everyone will think you spent hours crafting these complex flavors.
  • The combination of juicy chicken, al dente pasta, and vibrant pesto creates a beautiful balance that works even for picky eaters in your life.
02 -
  • Never rinse your pasta after draining unless making a cold pasta salad, as the starch on the surface helps the sauce adhere properly.
  • If your pesto sauce ever looks too thick or clumpy, adding a splash more of that reserved pasta water while stirring vigorously will bring it back to silky perfection.
03 -
  • If using shelf-stable pesto, brighten it with a squeeze of lemon juice and an extra drizzle of good olive oil just before mixing with the pasta.
  • Cook your pasta for exactly one minute less than the package directions suggest, then finish cooking it in the sauce for perfectly al dente texture and maximum flavor absorption.
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