Get ready for a dinner that’s as vibrant as it is comforting—Pesto Pasta with Chicken is a weeknight lifesaver and a guaranteed crowd-pleaser. With tender chunks of chicken, fragrant pesto, sun-dried tomatoes, and perfectly al dente pasta, this dish delivers big on flavor and comes together in just about 30 minutes. Trust me, it’s the kind of meal that’ll have everyone going back for seconds!
Why You’ll Love This Recipe
- Dinner in a Flash: With minimal prep and a quick cook time, this is the ultimate recipe for busy nights when you want something delicious without the fuss.
- Irresistible Fresh Flavors: The combination of herbaceous pesto, tender chicken, and tangy sun-dried tomatoes creates a mouthwatering burst of flavors in every bite.
- Restaurant-Quality Results: It tastes like something you’d order at your favorite Italian bistro, but made right in your own kitchen—no reservations necessary!
- Easy to Personalize: Swap in your favorite pasta shape or toss in extra veggies to make this Pesto Pasta with Chicken totally your own.
Ingredients You’ll Need
One of the best parts about Pesto Pasta with Chicken is how it uses a handful of straightforward, flavor-packed ingredients. Each one plays an important role in making this dish stand out—no fancy shopping list required, just real ingredients with big impact.
- Bow Tie Pasta (Farfalle): These adorable “bow ties” hold onto pesto in every nook, making each bite saucy and satisfying. Any bite-sized pasta will work, but farfalle brings a fun flair!
- Olive Oil: Just a splash helps sauté the garlic and chicken for that lovely golden color and rich, savory flavor.
- Garlic: Freshly minced garlic is a must—it lends real depth and fragrance that forms the backbone of the sauce.
- Boneless Skinless Chicken Breasts: Cut into bite-sized pieces, these cook quickly and soak up all the flavors of the pesto and garlic.
- Crushed Red Pepper Flakes: Add a gentle kick of heat; adjust to your taste or leave them out if you prefer it mild.
- Pesto Sauce: Classic basil pesto—store-bought is convenient, but if you have homemade, all the better! Its vibrant herbs and cheesy richness absolutely make the dish.
- Oil-Packed Sun-Dried Tomatoes: These chewy ruby jewels bring a tangy pop and gorgeous color contrast, making every bite exciting.
Variations
Feel free to play around and make this Pesto Pasta with Chicken uniquely yours! It’s incredibly versatile, whether you’re swapping out proteins, going vegetarian, or sneaking in extra veggies—there’s a version for everyone at the table.
- Try a Different Protein: Sub in cooked shrimp, thinly sliced steak, or even tofu for the chicken if you want to mix things up.
- Go Veggie: Leave out the chicken and boost with sautéed zucchini, asparagus, or roasted bell peppers for a stunning vegetarian dinner.
- Swap the Pasta: Don’t have bow ties? Penne, rotini, or even spaghetti will all catch that gorgeous pesto sauce.
- Make it Creamy: Stir in a little splash of heavy cream or a spoonful of ricotta for a luscious, rich twist.
How to Make Pesto Pasta with Chicken
Step 1: Cook the Pasta
Start by bringing a big pot of salted water to a boil. Add those charming bow tie pastas and cook them until just tender (al dente)—about 8–10 minutes. Drain the pasta well, but don’t rinse it; you want that starchy surface to help the pesto stick.
Step 2: Sauté the Garlic and Chicken
Heat a large skillet over medium heat and add a teaspoon of olive oil. Toss in the minced garlic and let it gently sizzle—just until it smells super fragrant, not browned. Add in the chicken pieces and sprinkle with red pepper flakes. Stir frequently so the chicken becomes golden and fully cooked, soaking up all that garlic goodness.
Step 3: Bring It All Together
In a big serving bowl, combine the drained pasta, sautéed chicken, pesto sauce, and strips of sun-dried tomatoes. Give everything a thorough toss so the sauce coats every piece beautifully. Serve hot, and watch it disappear!
Pro Tips for Making Pesto Pasta with Chicken
- Pasta Water Magic: Save a small splash of the pasta cooking water to help loosen the pesto and create an extra silky sauce, especially if the pasta looks a bit dry.
- Chicken Cut Consistency: Cut your chicken into equal-sized pieces so everything cooks evenly and stays juicy—no guessing games!
- Sun-Dried Tomato Boost: Pat the sun-dried tomatoes dry before slicing and adding—this keeps extra oil from making the dish greasy.
- Use Fresh Pesto if Possible: Homemade or fresh pesto gives unbeatable flavor and brightness, but your favorite store-bought jar works beautifully in a pinch.
How to Serve Pesto Pasta with Chicken
Garnishes
For a finishing flourish, sprinkle with freshly grated Parmesan cheese and a handful of chopped fresh basil or parsley. If you love a little heat, add another pinch of red pepper flakes to each bowl before serving. The colors and aromas will make the dish totally irresistible!
Side Dishes
Pesto Pasta with Chicken is plenty hearty on its own, but it’s also lovely alongside a crisp green salad (tossed with lemony vinaigrette) or some garlicky roasted veggies. Warm, crusty bread or garlic knots are perfect for soaking up every bit of that vibrant sauce!
Creative Ways to Present
Try piling the pasta into a large, shallow bowl and topping it with a twirl of pesto and a shower of shaved Parmesan for a “wow” effect. For parties, serve it family-style with lemon wedges and extra sun-dried tomatoes on top—it turns a simple dinner into a showstopper!
Make Ahead and Storage
Storing Leftovers
Pesto Pasta with Chicken stores beautifully! Pop any leftovers into an airtight container and refrigerate—they’ll stay fresh for up to 3 days. The flavors often meld and get even deeper overnight, making delicious next-day lunches a breeze.
Freezing
If you want to freeze, transfer cooled portions into freezer-safe bags or containers. While the texture of the pasta may soften slightly after thawing, the flavors remain bright. For best results, freeze up to 2 months and thaw overnight in the fridge before reheating.
Reheating
To reheat, simply microwave gently or warm in a skillet over medium-low heat. If you find the sauce has thickened, add a splash of water, broth, or milk to refresh the creamy consistency, and toss everything together until hot.
FAQs
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Can I make Pesto Pasta with Chicken ahead of time?
Absolutely! You can cook the pasta and chicken in advance and store them separately or together in the fridge for up to 3 days. Just toss with fresh pesto before serving to keep the flavors vibrant.
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What’s the best way to reheat leftovers without drying them out?
Adding a splash of water or milk while reheating helps bring the sauce back to life and keeps the pasta tender. Stir frequently and heat gently for the best texture.
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Can I use rotisserie chicken instead of cooking fresh chicken?
Yes! Shredded rotisserie chicken is a fantastic shortcut. Just stir it in after the garlic step to warm through before tossing with the pasta and pesto.
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Is it possible to make this recipe dairy-free?
Definitely—choose a dairy-free pesto (or make your own with olive oil, basil, toasted nuts, and nutritional yeast), and skip the Parmesan garnish. The result is still bright and packed with flavor!
Final Thoughts
If you’re looking for a meal that feels like a hug and tastes like summer, Pesto Pasta with Chicken is your answer. It’s quick, satisfying, and bursting with color and flavor—so don’t be surprised when it becomes a regular request in your kitchen. Grab your ingredients and give it a try—you’ve got a delicious dinner ahead!
Print
Pesto Pasta with Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
This Pesto Pasta with Chicken recipe combines tender pasta with flavorful pesto, juicy chicken, and sun-dried tomatoes for a satisfying meal that’s easy to make.
Ingredients
Pasta:
- 1 (16 ounce) package bow tie pasta
Chicken:
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 pinch crushed red pepper flakes, or to taste
Pesto Sauce:
- 1/2 cup pesto sauce
Sun-Dried Tomatoes:
- 1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips
Instructions
- Cook Pasta: Boil a large pot of salted water and cook pasta until al dente, about 8-10 minutes. Drain.
- Sauté Garlic: Heat oil in a skillet, sauté garlic until tender.
- Cook Chicken: Add chicken to the skillet, season with red pepper flakes, and cook until golden and fully cooked.
- Combine Ingredients: In a large bowl, mix pasta, chicken, pesto, and sun-dried tomatoes; toss to combine.
Nutrition
- Serving Size: 1 serving
- Calories: 328
- Sugar: 2g
- Sodium: 154mg
- Fat: 10g
- Saturated Fat: 3g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 17g
- Cholesterol: 22mg
