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Basil Pesto Chicken Pasta – A Flavor-Packed Recipe for Every Occasion

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This Basil Pesto Chicken Pasta is a quick, flavorful dish packed with juicy chicken, fresh basil pesto, and perfectly cooked pasta. Whether you’re making it from scratch or using store-bought pesto, this recipe is easy, delicious, and perfect for any occasion. Serve it with garlic bread or a fresh salad for a complete meal!

Ingredients

Scale

For the Basil Pesto:

  • 2 cups fresh basil leaves
  • 2 cloves garlic, minced
  • ½ cup grated Parmesan cheese
  • ¼ cup pine nuts (or walnuts)
  • ½ cup extra virgin olive oil
  • 1 tablespoon lemon juice
  • Salt & black pepper to taste

For the Pasta & Chicken:

  • 12 ounces penne (or pasta of choice)
  • 2 boneless, skinless chicken breasts (or thighs)
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon Italian seasoning
  • ½ cup pasta water (reserved)
  • ¼ cup grated Parmesan (for topping)
  • Fresh basil leaves for garnish

Instructions

Step 1: Make the Basil Pesto (Skip if using store-bought pesto)

  1. In a food processor, blend basil, garlic, Parmesan, and pine nuts until finely chopped.
  2. Slowly drizzle in olive oil while blending until smooth.
  3. Stir in lemon juice, salt, and pepper to taste. Set aside.

Step 2: Cook the Chicken

  1. Pat the chicken dry and season with salt, black pepper, garlic powder, and Italian seasoning.
  2. Heat 1 tablespoon olive oil in a skillet over medium heat.
  3. Cook chicken for 5-7 minutes per side until golden brown and fully cooked (internal temp: 165°F).
  4. Remove from heat and let rest for 5 minutes before slicing.

Step 3: Cook the Pasta

  1. Bring a large pot of salted water to a boil.
  2. Add pasta and cook until al dente (firm to the bite).
  3. Reserve ½ cup pasta water, then drain the pasta.

Step 4: Toss Everything Together

  1. In a large skillet over low heat, combine pasta and pesto (start with ½ cup and add more if needed).
  2. If the sauce is too thick, stir in a little reserved pasta water to loosen it.
  3. Add the sliced chicken and toss until everything is well coated.

Step 5: Garnish & Serve

  1. Sprinkle with extra Parmesan cheese and fresh basil.
  2. Serve warm with garlic bread or a side salad.

Notes

  • For a creamy version, add ½ cup heavy cream or cream cheese when mixing in the pesto.
  • Substitute tofu or chickpeas for a vegetarian option.
  • Store leftovers in an airtight container in the fridge for up to 3 days.

Find it online: https://recipesdays.com/basil-pesto-chicken-pasta/