When I’m craving something comforting but still light and fresh, this Grilled Chicken Pesto Pasta hits the sweet spot every time. It’s the kind of dish that feels like it came straight out of a cozy Italian trattoria, but comes together in about 30 minutes—perfect for busy weeknights or lazy Sunday dinners.
The basil pesto adds a bold, herby punch that soaks right into the pasta, and the grilled chicken brings just enough protein to make it satisfying without weighing it down. A few fresh basil leaves on top, and you’ve got a plate full of vibrant, summery flavor no matter the season.
Let me walk you through how I pull this off in my kitchen—because once you make it, you’ll probably be doing the same.
Why This Pasta Works
- Grilled chicken adds juicy protein and golden flavor
- Pesto coats every strand of pasta with fresh, nutty, herby goodness
- Only a handful of ingredients and no complicated prep
- Perfect for meal prep or entertaining
- Easily customizable with veggies, cheese, or different pasta shapes
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins)
- 200g fettuccine pasta (or your favorite pasta)
- 2 tbsp olive oil
- 300g chicken breast, cubed
- Salt and black pepper, to taste
- 4 tbsp basil pesto (store-bought or homemade)
- Fresh basil leaves, for garnish
How I Make It (Step-by-Step)
1. Cook the Pasta
I start by bringing a large pot of salted water to a boil, then cook the fettuccine until it’s perfectly al dente. I reserve a splash of the pasta water just in case I want to loosen the pesto later, then drain and set the noodles aside.
Tip: If you toss the noodles with a little olive oil while they rest, they won’t stick together.
2. Sauté or Grill the Chicken
In a skillet or grill pan, I heat olive oil over medium heat. I season the chicken cubes with salt and pepper, then sear them until golden on all sides and cooked through—about 6–8 minutes total.
If I’m grilling, I’ll use whole chicken breasts, grill for about 5–6 minutes per side, then let them rest and slice before adding to the pasta.
3. Toss the Pasta with Pesto
In a large bowl, I add the cooked pasta and stir in the basil pesto. If it’s a little thick, I’ll add a splash of the reserved pasta water to loosen it up and help the sauce cling to the noodles.
The smell at this point is pure heaven—herby, nutty, and so fresh.
4. Combine and Garnish
I gently toss in the grilled chicken, making sure everything is well coated in pesto. Then I plate it up and garnish with a few torn basil leaves for that restaurant-worthy finish.
If I’m feeling fancy (or just extra hungry), I’ll shave a little Parmesan on top or add a squeeze of lemon to brighten it all up.
What I Serve With It
This pasta works great on its own, but I love pairing it with:
- Garlic bread or a warm baguette
- Caprese salad with tomatoes, mozzarella, and balsamic
- A glass of crisp white wine (like Pinot Grigio or Sauvignon Blanc)
- Grilled zucchini or asparagus on the side for some green
Add-Ins and Variations
- Toss in cherry tomatoes or sun-dried tomatoes for sweetness and color
- Add a handful of arugula or spinach for a peppery green twist
- Use whole wheat pasta or gluten-free options as needed
- Swap the chicken for shrimp or tofu if you want to switch things up
- Stir in toasted pine nuts for crunch and extra nutty flavor
FAQs From My Weeknight Table
Q: Can I make this ahead of time?
A: Yes! It keeps well in the fridge for up to 3 days. I like to reheat it gently on the stovetop with a splash of water or extra olive oil to bring it back to life.
Q: What’s the best pesto for this?
A: Homemade pesto is always amazing, but a good-quality store-bought version works just as well. Look for one with basil, pine nuts, and Parmesan listed early in the ingredients.
Q: Can I use rotisserie chicken?
A: Absolutely! It’s a great shortcut—just shred it and warm it in the pan before tossing it with the pasta.
Q: Can I use a different pasta shape?
A: For sure. Penne, linguine, or even farfalle all work great with pesto. Just adjust the cooking time based on the shape.
Final Thoughts
This Grilled Chicken Pesto Pasta is proof that simple doesn’t have to mean boring. With just a few quality ingredients, you get a dish that’s bright, satisfying, and full of flavor—the kind of meal that tastes like it took way more effort than it did.
Whether you’re cooking for a group or just yourself, this recipe brings comfort and a little elegance to the table. One bite, and you’ll understand why it’s one of my weeknight staples.
Simple, Bright, and Loaded with Basil Flavor—This Pesto Pasta Always Delivers
Ingredients
- 8 ounces of pasta (e.g., spaghetti or penne)
- 1 cup fresh basil leaves
- 1/2 cup grated Parmesan cheese
- 1/3 cup pine nuts
- 2 cloves garlic, minced
- 1/2 cup olive oil
- Salt and pepper to taste
- 2 grilled chicken breasts, sliced
- Cherry tomatoes, halved (for garnish)
- Extra basil leaves (for garnish)
Instructions
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, and minced garlic. Pulse until finely chopped.
- With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt and pepper to taste.
- In a large bowl, combine the cooked pasta and pesto sauce. Toss until the pasta is evenly coated.
- Add the sliced grilled chicken and toss gently to combine.
- Serve immediately, garnished with halved cherry tomatoes and extra basil leaves.
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