Save Last summer, my herb garden exploded with basil that demanded attention. Standing in my kitchen one Thursday evening after work, exhausted but hungry, I remembered the jar of pesto I'd made the weekend before. The scent of garlic and basil filled my tiny apartment as I tossed it with some leftover grilled chicken and pasta. What began as refrigerator rummaging became the dinner that friends now specifically request when they visit.
My neighbor Maria knocked on my door during a thunderstorm last April, just as I was plating this pesto chicken pasta for myself. The power had gone out in her unit, and I invited her to share my candlelit dinner. We barely knew each other before that evening, but between bites of pesto-coated penne and sips of wine, we discovered a shared love of cooking and travel. What began as a power outage ended as the foundation of a wonderful friendship.
Ingredients
- Boneless, skinless chicken breasts: Slicing them horizontally before cooking ensures they cook quickly and evenly while remaining juicy.
- Penne or fusilli pasta: These shapes work beautifully because the ridges and twists capture little pockets of pesto in every bite.
- Store-bought basil pesto: While homemade is lovely, a good quality jarred pesto makes this truly weeknight-friendly without sacrificing flavor.
- Cherry tomatoes: Their natural sweetness bursts against the savory pesto, creating perfect balance in each forkful.
- Baby spinach: It wilts just enough from the residual heat, adding nutrition and a fresh element that brightens the whole dish.
Instructions
- Prep the chicken:
- Season those chicken breasts generously with salt and pepper on both sides. This simple step builds flavor from the very beginning.
- Grill to perfection:
- Heat your pan until it's properly hot before adding the chicken, looking for that satisfying sizzle when it hits the surface. Those golden-brown grill marks arent just pretty they add a smoky depth that elevates the whole dish.
- Cook the pasta:
- Taste your pasta about a minute before the package time suggests, as youre looking for that perfect al dente bite. Remember to save some of that starchy cooking water its liquid gold for creating a silky sauce.
- Build the flavor base:
- When you sauté the garlic, watch it closely and stir constantly. You want that wonderful aroma without any hint of burning, which happens in mere seconds.
- Bring it all together:
- Toss everything while the pasta is still hot, which helps melt the Parmesan and distribute the pesto evenly. The spinach will wilt just enough from the residual heat to maintain some structure.
Save I brought this pesto chicken pasta to my brothers potluck housewarming party where it sat alongside elaborate dishes that took hours to prepare. To my surprise, this simple pasta was the first thing to disappear completely. My sister-in-law pulled me aside to ask for the recipe, whispering that shed been sneaking second helpings while no one was looking. Sometimes the most straightforward dishes create the most lasting impressions.
Making It Your Own
Ive discovered that this recipe welcomes improvisation based on whatever is in your refrigerator. One Monday night when I was out of chicken, I substituted smoked salmon and skipped the cooking step entirely, stirring it in with the hot pasta for a different but equally delicious version. Another time, I had leftover roasted vegetables from Sunday dinner which I chopped and tossed in, creating an even more colorful and nutritious meal. The pesto provides such a flavorful foundation that almost any addition works beautifully.
Perfect Pairings
This pasta has become my go-to for casual dinner gatherings because it pairs so wonderfully with a variety of drinks and sides. My friend Alex, a wine enthusiast, brought over a crisp Pinot Grigio that complemented the herbaceous pesto perfectly, while my roommate prefers it with a light Italian red. For a complete meal, I often serve it alongside a simple arugula salad dressed with lemon and olive oil, the peppery greens providing a nice contrast to the rich pasta. The leftovers make an incredible cold pasta salad for lunch the next day, with the flavors melding even more overnight.
Quick Substitutions
Kitchen experimentation has taught me that flexibility is the heart of confident cooking. When my vegetarian friend Sophia was coming for dinner, I swapped the chicken for pan-seared halloumi cheese, which provided a similar satisfying chew and protein element. During winter months when fresh basil is expensive and less flavorful, I sometimes use sun-dried tomato pesto instead, which brings a different but equally delicious dimension to the dish.
- For a dairy-free version, look for vegan pesto and skip the Parmesan or use nutritional yeast instead.
- Gluten-free pasta works perfectly in this recipe, just be sure to follow package directions as cooking times often differ.
- If youre short on time, use pre-cooked rotisserie chicken, shredded and warmed through in the pan with the garlic.
Save This pesto chicken pasta has saved countless weeknights while still making them feel special. It reminds me that good food doesnt need to be complicated to bring people together around the table.
Your Questions Answered
- → Can I use fresh pesto instead of store-bought?
Yes, absolutely. Fresh homemade basil pesto works wonderfully and often delivers superior flavor. Use the same amount (120 g) and prepare it while the chicken grills for convenience.
- → How do I know when the chicken is cooked through?
The chicken is done when it reaches an internal temperature of 165°F (74°C) using a meat thermometer. Visually, the meat should be opaque throughout with no pink remaining when sliced.
- → Why reserve pasta water?
Pasta water contains starch that helps the pesto sauce adhere to the pasta and creates a silkier coating. It also adjusts the sauce consistency—add more if it seems too thick, or less for a drier finish.
- → What can I substitute for chicken?
Grilled shrimp, seared scallops, or crispy tofu all work beautifully. Adjust cooking times accordingly—shrimp needs only 2–3 minutes per side, while tofu requires similar time to develop a nice crust.
- → Can I prepare this dish ahead?
Best served fresh, but you can grill the chicken and cook the pasta separately up to 4 hours ahead. Refrigerate separately, then combine just before serving with freshly heated sauce to maintain texture and flavor.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or light-bodied red wine complements the basil pesto beautifully. The acidity cuts through the richness of the pesto while enhancing the fresh tomato and spinach elements.