Chicken Pesto Pasta
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Seared chicken and pasta tossed with basil pesto, cherry tomatoes, and Parmesan. Fresh, herby, and on the table in 25 minutes — a perfect use for store-bought or homemade pesto.
By Mia HartwellUpdated February 26, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Fresh, herby pasta ready in 25 minutes
- 40g of protein per serving
- Just a handful of ingredients with big flavor
- Great warm or as a cold pasta salad the next day
Chicken Pesto Pasta
28 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 590kcal
- Protein
- 40g
- Carbs
- 55g
- Fat
- 24g
- Fiber
- 4g
- Sugar
- 4g
Step-by-Step Instructions
- 1
Cook the pasta in well-salted water until al dente. Reserve 1/2 cup pasta water, then drain.
- 2
Pat the chicken dry and season with salt and pepper. Heat the olive oil in a large skillet over medium-high and cook the chicken 6-7 minutes until golden and at 165°F (74°C).
- 3
Add the cherry tomatoes and cook 2 minutes until they just begin to soften.
- 4
Reduce the heat to low. Add the drained pasta and the pesto, tossing to coat and loosening with a splash of pasta water until silky.
- 5
Stir in the Parmesan, then taste and adjust the seasoning.
- 6
Top with fresh basil and serve.
Pro Tips for the Best Results
- Stir the pesto in off the heat or over low heat; high heat dulls its bright green color and fresh flavor.
- Reserve pasta water — a splash helps the pesto coat the noodles evenly without clumping.
- Sear the chicken in a single layer so it browns instead of steaming.
- Good pesto makes the dish, so use a quality store-bought brand or make your own.
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How to Cook Chicken Pesto Pasta
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Cook pasta and save the water
Boil the pasta in well-salted water to al dente and reserve a half cup of the cooking water before draining. That starchy liquid is what lets thick pesto loosen into a smooth, clingy sauce instead of a greasy clump.
Sear the chicken, blister the tomatoes
Brown the chicken in a single layer until golden and cooked to 165°F (74°C). Tossing in the cherry tomatoes for the last couple of minutes softens them just enough to burst with sweetness without falling apart, adding pops of acidity that balance the rich pesto.
Toss off the heat
Pesto is best treated gently — high heat turns its vibrant green dull and mutes the basil. Lower the heat, add the pasta and pesto together, and toss with splashes of pasta water until everything is glossy and coated. Finish with Parmesan and fresh basil for the brightest flavor.
Storage & Make-Ahead
Store leftovers in an airtight container in the fridge for up to 3 days — it doubles as a tasty cold pasta salad. Refresh with a little olive oil or a spoonful of pesto when serving.
Serving Suggestions
This chicken pesto pasta pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Can I use rotisserie chicken?+
Yes — stir in about 3 cups of shredded cooked chicken at the end to warm through, skipping the searing step.
How do I keep the pasta from drying out?+
Pesto thickens as it sits, so toss with reserved pasta water and add a little more when reheating leftovers.
Can I make it vegetarian?+
Skip the chicken and add white beans or extra vegetables like zucchini and spinach for a meatless version.
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