Chicken pesto pasta is one of those weeknight dinners that looks like you put in way more effort than you actually did. Tender chicken, sweet cherry tomatoes, wilted spinach, and a generous scoop of pesto all come together in one pan and toss with pasta in about 30 minutes flat.
I made this on a Wednesday night when I had nothing planned and a bunch of spinach that needed to be used up. The smell of that pesto hitting the warm pasta stopped my kids mid-homework and brought them both to the kitchen asking what was for dinner. It has been a regular request ever since. This chicken pesto pasta is the kind of recipe that feels special on a Tuesday and still impresses guests on a Saturday. Make this tonight!
Table of Contents
Ingredients for Chicken Pesto Pasta
The secret to this recipe is using a pesto you actually love the taste of, since it is the main flavor carrying the whole dish. I always taste my pesto straight from the jar before using it — if it tastes great on its own, it will taste great in the pasta.
- 8 oz penne pasta (or other short pasta shape)
- 1 1/4 pounds boneless, skinless chicken breasts (cut into 1-inch cubes) — I recommend cutting the pieces as evenly as possible so they cook at the same rate and nothing dries out
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup cherry tomatoes (halved) — in my experience, the sweeter cherry tomatoes balance the savory pesto best; grape tomatoes work too
- 2 cups fresh spinach, chopped and loosely packed
- 1 cup basil pesto, homemade or store-bought — my preference is a refrigerated fresh pesto from the deli section over shelf-stable jarred for brighter, more vibrant flavor
- 1/4 cup pine nuts, toasted
- Fresh chopped basil, optional, for serving
- Red pepper flakes, optional, for serving
Step-by-Step Instructions
I recommend getting the pasta water boiling first so everything finishes around the same time. This chicken pesto pasta moves fast once the pan gets going, so having your ingredients prepped and ready makes the whole process smooth.
Step 1: Bring a large pot of well-salted water to a boil. Add the penne and cook according to package directions for al dente. Before draining, scoop out at least 1/2 cup of the starchy pasta cooking water and set it aside. Drain the pasta but do not rinse it — rinsing removes the surface starch that helps the pesto cling to every piece of pasta.
Step 2: While the pasta cooks, toss the cubed chicken with Italian seasoning, salt, and pepper. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and cook for 5 to 6 minutes, stirring occasionally, until golden on the outside and almost cooked through. Avoid overcrowding the pan — if needed, cook the chicken in two batches so it sears rather than steams.
Step 3: Add the halved cherry tomatoes to the skillet. Cook for 2 to 3 more minutes, stirring, until the tomatoes soften slightly and the chicken is fully cooked through. The tomatoes will release a little juice as they cook — that adds flavor to the base. Stir in the fresh spinach and cook just until it starts to wilt, about 30 to 60 seconds. Remove the pan from the heat.
Step 4: Add the drained pasta, 2 tablespoons of the reserved pasta water, and the pesto to the pan. Toss everything together until the pasta is evenly coated in the sauce. If the sauce looks too thick or dry, add more pasta water one tablespoon at a time until it reaches a loose, glossy consistency that coats the noodles well.
Step 5: Top with toasted pine nuts, fresh basil, and red pepper flakes if using. Serve immediately while warm.
What to Serve with Chicken Pesto Pasta
This dish is rich and herby, so the best sides either bring a light contrast or lean into the Italian-inspired flavors alongside it.
Easy Garlic Bread with Sliced Bread: Buttery garlic bread is the most natural companion for any pasta dish. It is perfect for scooping up extra pesto sauce from the bowl and adds satisfying crunch alongside the tender pasta.
Homemade Cheesy Breadsticks: Pull-apart cheesy breadsticks bring a fun, shareable energy to the table. They pair especially well with the herby, garlicky notes of the pesto and give kids something to snack on while dinner gets plated.
Garlic Roasted Vegetables: A simple side of roasted zucchini, bell peppers, or broccoli echoes the Italian flavors in the pasta and adds color and texture to the plate. The caramelized edges from high-heat roasting make every vegetable taste better than you expect.
Easy Vegetable Soup: A light broth-based vegetable soup served before the pasta makes for a well-rounded dinner without doubling up on richness. It is a simple way to add more vegetables to the meal, especially on colder nights.
Pesto Chicken Flatbread: If you love this pasta, this flatbread uses the same pesto-and-chicken flavor profile in a completely different format. It works beautifully as an appetizer before the pasta or as a second meal using any leftover chicken.
Did you enjoy this recipe?
Save it to your Pinterest board and make it again later!
📌 Save this Recipe@dinnerchickenrecipes
Easy Balsamic Chicken Veggie Orzo: If you want to try another quick chicken and pasta dish that is just as fresh and veggie-forward as this one, this balsamic version is a great next recipe to bookmark. Same one-pan energy, completely different flavor direction.
How to Store and Reheat Chicken Pesto Pasta
Leftover chicken pesto pasta keeps well in an airtight container in the refrigerator for up to 3 days. The pesto will thicken as it sits and the pasta will absorb more sauce overnight — both are completely normal and the flavors actually deepen a little.
To reheat, I recommend adding a small splash of water or chicken broth to the portion before warming it in a skillet over medium-low heat, stirring until everything loosens back up. The microwave works too — just cover loosely and heat in 60-second intervals, adding a small splash of liquid if it looks dry.
Pro tip: if you are making this ahead, toss the cooked pasta with just a drizzle of olive oil before storing so it does not clump together in the container. Add the pesto fresh when reheating if you want the brightest, most vibrant flavor.
FAQs
Can I use store-bought pesto for this recipe?
Yes, and it works great. A refrigerated fresh pesto from the deli section will give you a noticeably brighter flavor than shelf-stable jarred pesto. That said, any pesto you enjoy eating straight from the jar will taste good in this dish.
Can I substitute chicken thighs for chicken breasts?
Absolutely. Boneless, skinless chicken thighs work beautifully here and tend to stay a little juicier than breasts. Cut them into similar 1-inch pieces and cook for the same amount of time, just make sure they are fully cooked through before moving on to the next step.
Why do I need to save the pasta cooking water?
The starchy pasta water acts as a natural sauce loosener and binder. When you add it to the pesto, it helps the sauce coat every piece of pasta evenly and creates a smoother, more cohesive texture rather than a clumpy or oily one. Even just 2 tablespoons makes a noticeable difference in how the final dish comes together.
Conclusion
This chicken pesto pasta proves that a satisfying, flavorful dinner does not have to take all evening. One pan, one pot, and about 30 minutes is all you need for a meal that tastes fresh, comes together without stress, and gets finished fast at the table. Try it once and it will absolutely earn a spot in your regular weeknight lineup.
Easy Chicken Pesto Pasta
Ingredients
Equipment
Method
- Bring a large pot of well-salted water to a boil. Cook the penne according to package directions for al dente. Reserve at least 1/2 cup of pasta cooking water before draining. Drain but do not rinse the pasta.
- While the pasta cooks, toss the cubed chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer — cook in two batches if needed to avoid crowding. Cook for 5 to 6 minutes, stirring occasionally, until golden and almost cooked through.
- Add the halved cherry tomatoes to the skillet. Cook for 2 to 3 more minutes until tomatoes soften and chicken is fully cooked through. Stir in the fresh spinach and cook until just wilted, about 30 to 60 seconds. Remove from heat.
- Add the drained pasta, 2 tablespoons of reserved pasta water, and the pesto to the pan. Toss until evenly coated. Add more pasta water one tablespoon at a time if the sauce is too thick.
- Top with toasted pine nuts, fresh basil, and red pepper flakes if using. Serve immediately.
