Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 pound pasta ((any type, but penne and fusilli are our favorites)); 3/4 cup basil pesto ((store bought or homemade)); 1 pound chicken breast ((Cooked - can also use rotisserie chicken, see notes)); 2 cups baby tomatoes (halved); pasta water ((reserved after cooking, about 1/2 to a cup, and you may not use it all))

Jump to Recipe Print Recipe

Chicken pesto pasta is a crazy delicious dinner packed with fresh flavor, and it is an all time favorite recipe in my family.

You can make this recipe with homemade basil pesto, or with store bought. If you are going the store-bought route, I highly recommend the Kirkland brand from Costco. You can find it in the refrigerated section.

Of course, homemade is always the best tasting! And some store bought pesto is flat out gross, but the Kirkland one is very good.👍🏻

Also, I like fresh tomatoes in my pesto pasta, but my kids do not. Just look at these baby heirloom rainbow tomatoes.😍

I personally think that pesto and tomatoes are a match made in heaven. But if you are serving tomato haters like my kids, just serve them on the side.👌🏻

Tips for making chicken pesto pasta

Tip 1 – How much pesto to use

One batch of my homemade pesto recipe makes just enough to coat one pound of pasta, about 3/4 cup.

If I can get my hands on a lot of basil, I prefer to make a double batch so that I have extra if I want it. And I freeze whatever we don’t use. We like lots of pesto on our pasta!

If you are using Kirkland brand pesto from Costco, you will have lots of extra if needed!

Tip 2 – Save some starchy pasta water

Also, I wanted to give a tip for how I assemble my chicken pesto pasta.

Always be sure and reserve some of the pasta water. Carefully collect it just after the pasta is cooked, and just prior to draining it. I use a coffee mug, and I carefully dunk it into the water to collect anywhere from about a half cup to a full cup or so of the starchy pasta water.

When I get ready to mix everything together, I generally use the pot that I cooked the pasta in as my “mixing bowl.” One less dish to wash!

Next, I add the drained pasta back into the pot (no longer on a heat source). I spoon the pesto on top, and I add a little splash of the pasta water (not the whole thing, maybe start with a couple Tablespoons). This thins it out and helps it distribute evenly over all the pasta.

And then I toss it up, adding more water if I need it. Also, I prefer to toss in part of the tomatoes, and save a few to sprinkle on top. (Or leave them all on the side, if you wish.)

Finally, add the tossed pasta to a serving dish, and layer your toppings right on top. For this time, I did the sliced chicken, tomatoes and a few whole pine nuts, plus a few whole basil stems for garnish. Some fresh basil (torn or chopped) and/ or parmesan cheese would also be great sprinkled on top as a garnishes.

Tip 3 – what type of pasta works best for chicken pesto pasta?

We love penne (pictured) or fusilli pastas best for this recipe. I just think these two types of pasta hold on to the pesto better. That being said, any type of pasta will work.

Tip 4 – what’s the best chicken to use for chicken pesto pasta?

You have lots of options here. I often use leftover store-bought rotisserie chicken. That is the easiest option. What you see in the pictures here is my Instant Pot chicken breasts.

This is one of my most used and most loved recipes.

I will sometimes make them fresh for this recipe. But I also make a big batch of these one night for dinner with a couple sides. And I make a few extra and save in the refrigerator for chicken pesto pasta the next night. Having them prepped makes it so easy. You could also use the following:

How do I make this vegetarian?

You can make it as is, minus the chicken of course. Or you can also opt to add in some cooked (rinsed and drained) cannellini beans. Or other any combination of other roasted vegetables would be great in this too, such as broccoli and mushrooms, roasted red peppers or asparagus pieces.

Chicken Pesto Pasta Recipe

Did you try this recipe? Give it a star rating. Pin it and share it if it looks good to you. And be sure and stay connected on social media!

Instagram | Pinterest | Facebook | YouTube | Twitter

5 from 1 vote

Chicken Pesto Pasta

Chicken pesto pasta is a crazy delicious dinner packed with fresh flavor, and it is an all time favorite recipe in my family.

Course Main Course

Cuisine Italian

Keyword chicken pesto pasta

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 6

Calories 495 kcal

Author Marjorie @APinchOfHealthy

Ingredients

1 pound pasta (any type, but penne and fusilli are our favorites)
3/4 cup basil pesto (store bought or homemade)
1 pound chicken breast (Cooked - can also use rotisserie chicken, see notes)
2 cups baby tomatoes halved
pasta water (reserved after cooking, about 1/2 to a cup, and you may not use it all)

Instructions

Cook the pasta per package instructions, in well-salted water.
After the pasta is cooked and just prior to draining it, carefully use a mug to scoop out some of the starchy cooking water.
Drain the pasta.
In a large mixing bowl (or in your cooking pot, removed from heat source), toss together your pasta, pesto, half the tomatoes and a splash of pasta water. I start with a couple tablespoons (eyeballing it).
Toss and add more water, if you wish, to get desired consistency.
Transfer pasta to serving dish, and top with cooked chicken, remaining tomatoes and any other garnishes (chopped or torn basil, parmesan cheese, whole pine nuts, etc.)