An Easy Chicken Pesto Pasta for Busy Weeknights
I am so in love with this Pesto Chicken Pasta Recipe I can't stop from gushing about it. It's easy, fast and delicious, making it perfect for a weeknight.
Pesto Chicken Pasta Ingredients
One pan, four high-quality ingredients equals a delicious family dinner.
- No-boil pasta: Look for pasta labeled no-boil or oven-ready, such as spaghetti, linguine, or angel hair. Check the package directions, since cooking times and water needs can vary. If you use regular dried pasta instead, cook it separately according to the package directions, then drain and add it to the skillet with the chicken and pesto. The 3-cup water method is intended for the no-boil pasta used in this recipe.
- Pesto: Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and parmesan cheese. Make this Pesto Pasta with homemade pesto or store-bought pesto.
- Cooked Chicken: Use leftover chicken, pre-cooked or grill your own. Boneless, skinless chicken cut into strips works best.
- Parmesan cheese: Add parmesan to taste.
(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)
How to Make Chicken Pesto Parmesan Pasta
There's no need to cook the pasta separately when you use the no-boil noodles called for in this recipe. Add cold water to the skillet and cook for about 7 minutes, stirring frequently, until the pasta is tender and most of the water has evaporated. Add the fully cooked chicken and stir until heated through. Reduce the heat to low, stir in the pesto, and finish with freshly grated Parmesan.
I do suggest stirring the pasta more frequently as the water cooks down because a couple noodles began to stick to the side of my pan. (Even the sticky noodles came right off with a stir so no worries if a few do end up sticking).
I'd offer you more tips if I had them but since you don't even need to preheat your pan for this recipe, I'm pretty certain you don't need them!
Variations
- Whole wheat or gluten-free pasta: Both can work, but cook them according to their package directions rather than assuming the same 7-minute skillet method will work.
- Refrigerated pasta: Follow the package directions to heat or cook it, then toss it with the warm chicken, pesto, and Parmesan. It will not need the same amount of water as dried no-boil pasta.
- Short pasta: Penne, farfalle, rotini, rigatoni, or fusilli are good alternatives. Cook according to the package directions, then combine with the chicken and pesto.
- Swap out the chicken for shrimp, leftover turkey, white beans or Italian sausage.
- Leave out the chicken and make it a vegetarian dish. It's great with just the noodles, pesto sauce and parmesan cheese.
- Add other veggies to the mix such as broccoli, zucchini, mushrooms or bell peppers.
- Add a dash of cayenne pepper for a little spiciness.
Storage & How to Reheat
Store it in the refrigerator in an airtight container for up to 3 days.
To reheat add a splash of water to a sauté pan or skillet and then heat over low-medium heat while tossing, until heated through. You can reheat in the microwave with a splash of water but it does dry out quicker. Save this method for individual servings if you can and heat in 30 second bursts, until heated through.
Easy Chicken Pesto Pasta (4 Ingredients)
This easy chicken pesto pasta comes together in one pan with just four ingredients: pasta, cooked chicken, basil pesto, and Parmesan cheese. It's a quick, flavorful weeknight dinner that's perfect for using leftover chicken.
Ingredients
- 1 12 oz no-boil, oven-ready pasta (spaghetti, linguine, or angel hair)
- 1 cup basil pesto, homemade or store-bought, plus more to taste
- 12 oz fully cooked chicken, sliced or shredded (rotisserie chicken works well)
- Freshly grated Parmesan cheese, to taste
Instructions
- Cook the pasta: Place the pasta in a large, 12-inch skillet and add 3 cups of cold water, making sure the pasta is covered. Add a pinch of salt if desired. Bring to a boil over high heat and cook for about 7 minutes, stirring frequently, until the pasta is tender and most of the water has evaporated. If the pasta is still firm, add a splash of water and continue cooking until tender.
- Add the chicken and pesto: Stir in the fully cooked chicken and heat until warmed through. Reduce the heat to low, then stir in the pesto until the pasta and chicken are evenly coated. Sprinkle with freshly grated Parmesan cheese and serve immediately, with extra Parmesan on the side.
Notes
- If you can't find no-boil pasta, regular dried spaghetti, linguine, or angel hair works too.
- Cook according to package directions until al dente, then drain and transfer to a large skillet.
- Skip Step 1 and continue with Step 2.
- Add a splash of reserved pasta water if needed to loosen the pesto sauce.
- Regular pasta should not be cooked using the 3 cups of water specified in Step 1.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 398Total Fat: 30gSaturated Fat: 6gUnsaturated Fat: 24gCholesterol: 65mgSodium: 271mgCarbohydrates: 10gFiber: 1gSugar: 0gProtein: 20g
This data was provided and calculated by Nutritionix.
Chicken Pesto Pasta Tips & Troubleshooting
Pasta still firm after seven minutes? Keep cooking and stirring, adding a splash of hot water at a time until the noodles are tender. The exact time depends on the pasta you use.
Pan drying out? Add a little more water before the noodles start sticking. Stir more often as the liquid cooks down, and check that the pasta is tender before adding the pesto.
Keep the pesto fresh: Stir it in after the pasta is cooked and turn down the heat. There is no need to boil the pesto; overheating can dull its basil flavor and cause the oil to separate. For homemade sauce, try my basil pesto recipe.
Using rotisserie chicken? Remove the meat from the bones, cut it into bite-size pieces, and add it only after the pasta is nearly cooked. Use chicken that has been refrigerated promptly and reheat leftovers to 165°F.
More Easy Pasta Recipes
For another way to use pesto, try this avocado pesto pasta salad with grilled corn. Or turn the same flavors into roasted garlic and pesto chicken flatbreads. If you have leftover pasta, these pasta reheating tips will come in handy.
- For an authentic pasta recipe, try this Italian pasta carbonara (and you can add prosciutto if you don't mind straying a bit)!
- If you want something just as simple as this pesto chicken pasta, try this ridiculously easy avocado pasta.
- Why not try a recipe you've likely never tried before? This Szechuan beef pasta is simple and super flavorful (just ask Wendi H., one of our readers, who's been making it for her family for YEARS)! It's a great way to use ground beef on a busy weeknight.
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