This easy pesto chicken pasta recipe is perfect for a quick, delicious weeknight dinner. Tender chicken, creamy pesto sauce, fresh mozzarella, and basil come together for the perfect pasta recipe.
You'll also love my halloumi pasta, creamy kale pasta, creamy spinach and ricotta pasta, and creamy mushroom pasta.
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⭐️ Why this recipe works
- Flavourful Combination: Basil pesto, garlic, and Parmesan cheese create a rich and flavourful sauce that perfectly complements the tender chicken and pasta.
- Creamy Texture: Adding single cream to the pesto sauce results in a smooth and creamy texture that coats the pasta beautifully.
- Quick and Easy: This recipe comes together in less than 30 minutes, making it perfect for a quick weeknight dinner.
- Versatile: You can easily customise this recipe with different types of pasta or by adding extra vegetables for added nutrition.
🧾 Ingredients overview
- Pasta: The base of the dish, providing the necessary carbs and structure.
- Chicken breasts: Adds protein and a hearty texture to the dish.
- Olive oil: Used for cooking the chicken and sautéing the garlic, adding richness.
- Garlic: Enhances the flavour of the pesto sauce with its aromatic qualities.
- Basil pesto: The primary sauce ingredient, adding a burst of herbaceous flavour.
- Single cream: Adds creaminess to the sauce, making it smooth and rich.
- Vegetable stock: Helps to thin out the sauce while adding depth of flavour.
- Walnuts: Provides a crunchy texture and additional nutty flavor.
- Mozzarella: Adds a creamy and stretchy texture when melted over the pasta.
- Basil: Fresh herb that enhances the flavour and adds a bright, fresh taste.
- Parmesan cheese: Adds a salty and umami flavor, enhancing the overall taste.
- Salt and pepper: Essential for seasoning and balancing the flavors.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Chicken Pesto Pasta recipe step-by-step
- Cook the Pasta: Cook the pasta according to the package instructions. Drain and set aside.
- Prepare the Chicken: Place the chicken breasts between two sheets of non-stick greaseproof paper. Pound with a rolling pin until evenly thin. Season with salt and pepper.
- Cook the Chicken: Heat the olive oil in a nonstick frying pan over medium heat. Once the oil shimmers, add the chicken breasts. Fry until cooked through and juices run clear, about 5-7 minutes per side. Remove from the pan and set aside.
- Make the Sauce: In the same pan, add the minced garlic and sauté until fragrant and slightly browned, about 3 minutes. Add the pesto and stir. Pour in the cream and vegetable stock, mixing well with the pesto. Bring to a simmer.
- Combine Pasta and Sauce: Add the cooked pasta to the pan, tossing to coat the noodles evenly with the sauce. Slice the chicken and arrange on top of the pasta. Sprinkle with torn mozzarella, grated Parmesan cheese, and extra black pepper.
📖 Variations
- Protein Substitutes: Use shrimp or tofu instead of chicken for a different protein option.
- Pasta Types: Substitute with whole wheat pasta, gluten-free pasta, or zucchini noodles for dietary preferences.
- Vegetable Additions: Add vegetables like cherry tomatoes, spinach, or mushrooms for extra nutrition and flavour.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Perfectly Cooked Pasta: Always cook pasta al dente as it will continue to cook slightly when mixed with the hot sauce.
- Chicken Brining: Brine the chicken breasts in saltwater for 30 minutes before cooking to ensure they remain juicy and flavourful.
- Using Starchy Pasta Water: Reserve a cup of pasta cooking water and add it to the sauce if it needs thinning out, as the starch helps the sauce cling to the pasta.
- Layering Flavours: Add a splash of balsamic vinegar or a squeeze of lemon juice to the sauce for a slight tang that balances the richness.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled pasta in an airtight container in the fridge for up to 3 days.
- Reheat: To reheat, warm the pasta in a skillet over medium heat, adding a splash of olive oil if needed.
❓Recipe FAQ's
How can I prevent the pasta from sticking together?
Toss the cooked pasta with a little olive oil if you’re not mixing it with the sauce immediately to prevent sticking.
Can I make this recipe without nuts?
Yes, you can omit the walnuts or substitute them with seeds like sunflower or pumpkin seeds for added texture.
What other cheeses can I use instead of mozzarella?
You can use cheeses like burrata, fontina, or even a mild cheddar for a different flavour profile.
Looking for other easy pasta recipes like this? Try these:
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Easy 30 Minute Chicken Pesto Pasta
This Pesto Chicken Pasta is a delicious combination of tender chicken, creamy pesto sauce, and perfectly cooked pasta. It's a quick and easy dish that's perfect for a weeknight dinner with fresh basil, parmesan, and mozzarella.
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Servings: 4 Servings
Ingredients
- 500 g (1 lb) pasta, any type
- 2 large boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 80 g (⅓ cups) basil pesto, approximately ½ jar
- 100 ml (⅓ cups) single cream
- 100 ml (⅓ cups) vegetable stock, made with a stock cube
- 2 tablespoons walnuts, chopped
- 1 ball mozzarella, torn
- 1 bunch basil, chopped
- 50 g (½ cups) parmesan cheese, grated
- Salt and pepper, to taste
Instructions
Cook the Pasta:
- Cook the pasta according to the package instructions. Drain and set aside.
Prepare the Chicken:
- Place the chicken breasts between two sheets of non-stick greaseproof paper. Pound with a rolling pin until evenly thin. Season with salt and pepper.
Cook the Chicken:
- Heat the olive oil in a nonstick frying pan over medium heat. Once the oil shimmers, add the chicken breasts. Fry until cooked through and juices run clear, about 5-7 minutes per side. Remove from the pan and set aside.
Make the Sauce:
- In the same pan, add the minced garlic and sauté until fragrant and slightly browned, about 3 minutes.
Add the pesto and stir.
- Pour in the cream and vegetable stock, mixing well with the pesto. Bring to a simmer.
Combine Pasta and Sauce:
- Add the cooked pasta to the pan, tossing to coat the noodles evenly with the sauce.
Serve:
- Slice the chicken and arrange on top of the pasta.
- Sprinkle with torn mozzarella, grated parmesan cheese, and extra black pepper.
Notes
- Pesto Variation: You can use red pesto from sun-dried tomatoes as an alternative to basil pesto.
- Nut Substitution: Chopped pistachios can be used instead of walnuts for a different flavour.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Calories: 421kcal | Carbohydrates: 9g | Protein: 29g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 956mg | Potassium: 805mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1178IU | Vitamin C: 9mg | Calcium: 102mg | Iron: 2mg
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Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
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