Light Pesto Pasta With Chicken

The first time I made pesto from scratch, I couldn't believe how different it tasted from the jarred stuff I'd been buying for years. My tiny kitchen filled with this intense basil aroma that made me feel like I'd been cooking it wrong my entire life. That week, I put fresh pesto on everything toast, eggs, even roasted vegetables. This chicken pasta version became the one that stuck, mostly because it turns a weeknight dinner into something that feels like a restaurant meal without any actual effort.

Last summer, my sister came over for dinner and watched me make this, casually mentioning she'd been paying fifteen dollars for something similar at a nearby cafe. We ate it on my balcony with cold white wine, and she kept pausing between bites to say she couldn't believe it was the same recipe. Now she makes it every Sunday for work lunches, which feels like the best kind of compliment.

Ingredients

• 2 boneless, skinless chicken breasts: Cutting them into bite sized pieces helps them cook evenly and quickly, plus you get chicken in every single forkful
• 350 g spaghetti or penne: Whole wheat adds a nice nutty flavor and holds up beautifully against the vibrant pesto, but regular works perfectly fine too
• 50 g fresh basil leaves: This is the star of the show, so don't be tempted to use dried herbs the fresh stuff makes all the difference
• 2 tbsp pine nuts: They add this subtle buttery richness, though walnuts work in a pinch if you're watching your budget
• 2 garlic cloves: Fresh garlic gives you that little kick that makes the pesto taste alive and vibrant
• 40 g grated Parmesan: Use the good stuff if you can, the kind you grate yourself, because it melts into the pesto so much better
• 2-3 tbsp extra virgin olive oil: This binds everything together and gives the pesto that luxurious silky texture
• Juice of half a lemon: The acid cuts through the richness and brightens the whole dish perfectly
• 100 g cherry tomatoes: They burst when you sauté them and add these little pockets of sweetness that balance the savory pesto
• Handful of baby spinach: Totally optional, but I love how it wilts into the pasta and makes me feel like I'm eating something green

Instructions

Cook the pasta to perfection:

Boil salted water and cook your pasta until it's got that nice bite to it, then scoop out about 100 ml of the starchy water before draining

Whip up the pesto:

Throw the basil, pine nuts, garlic, Parmesan, lemon juice, and some salt and pepper into your food processor, then drizzle in the olive oil while it's running until it's silky smooth

Sear the chicken:

Heat up some olive oil in a big skillet and cook your chicken pieces until they're golden and cooked through, about 6 or 7 minutes

Add the vegetables if you're using them:

Toss in those cherry tomatoes and spinach and let them hang out in the pan for just 2 minutes until they soften up but still have some life

Bring it all together:

Turn the heat down low, add the pasta and chicken back to the skillet, then stir in the pesto with a splash of that pasta water until everything's coated in this light, glossy sauce

Finish it off:

Plate it up right away while it's steaming hot and sprinkle with extra Parmesan and fresh basil leaves because we're not being shy about garnish here

Save

This recipe has become my go to for those nights when I want something comforting but not heavy. There's something about the combination of warm pasta, tender chicken, and that bright, herby pesto that just works no matter what kind of day you've had.

Making It Your Own

I've started adding whatever vegetables are in my fridge, sometimes it's roasted broccoli, other times it's just some extra spinach wilting into the pasta at the end. The pesto is forgiving like that, it makes everything taste intentional and thought through.

What To Serve With It

A crisp white wine like Pinot Grigio cuts through the richness beautifully, and a simple green salad with a lemon vinaigrette keeps the meal feeling light and fresh. Sometimes I'll just serve it with good bread for soaking up any extra sauce that clings to the bowl.

Storage And Meal Prep

This actually keeps pretty well for lunch the next day, though I recommend storing the pesto separately if you can. The pasta absorbs the sauce as it sits, so you might need to splash in a little water or olive oil when you reheat it.

• The pesto freezes beautifully in ice cube trays if you want to double the batch
• If you're meal prepping, slightly undercook the pasta since it'll continue softening in the fridge
• This recipe doubles easily for a dinner party or a week of meal prep

Save

Hope this becomes one of those recipes you keep coming back to, the one you know by heart and make without even thinking about it.

Recipe FAQs

→ Can I make the pesto ahead of time?

Yes, prepare the pesto up to 3 days in advance and store it in an airtight container in the refrigerator with a thin layer of olive oil on top to prevent browning.

→ What pasta shapes work best?

Spaghetti, penne, fusilli, or farfalle all capture the pesto beautifully. Short pasta shapes tend to distribute the sauce more evenly throughout the dish.

→ Is there a nut-free alternative to pine nuts?

Walnuts, sunflower seeds, or pumpkin seeds make excellent substitutes. They provide similar texture while accommodating different dietary needs and preferences.

→ How do I prevent the pasta from becoming dry?

Reserve some pasta cooking water before draining. The starchy water helps create a silky sauce that clings to the noodles when tossed with the pesto.

→ Can I use rotisserie chicken instead?

Absolutely. Shredded rotisserie chicken works wonderfully and cuts down on prep time. Simply stir it in during the final minutes to heat through.

→ What vegetables can I add?

Broccoli florets, roasted bell peppers, zucchini, or asparagus pair beautifully. Add them during the sauté step so they become tender-crisp.