Make weeknight dinners easier with chicken pasta pesto! This simple recipe uses quick store-bought or homemade pesto.
There are some dinners that feel a little too easy for how good they taste—and this Chicken Pesto Pasta is exactly that. It’s the kind of meal I reach for on busy weeknights when I still want something comforting, fresh, and just a little elevated. Plus, it’s one of my favorite “clean out the fridge” recipes, especially when I have leftover chicken staring back at me.
What I love most is how this dish comes together in layers. First, the pasta cooks. Then, the chicken warms through. Finally, everything gets tossed together in a glossy, herb-packed pesto sauce that feels restaurant-worthy without any extra effort.
Whether you’re cooking for your family, meal-prepping for the week, or just craving a bowl of comforting pasta, this Chicken Pesto Pasta is one of those recipes that never disappoints. Simple, flavorful, and endlessly adaptable—it’s exactly the kind of dish I love coming back to.
Key Ingredients You’ll Need for Creamy Chicken Pesto Pasta
Chicken breasts (or rotisserie chicken)
This is where the heartiness comes from. I love using leftover chicken here because it makes dinner come together faster, and it’s a great way to stretch a rotisserie chicken into something totally new. Chopping it into bite-sized pieces ensures every forkful gets a little protein.
Pesto
Pesto is doing all the heavy lifting in this recipe. It brings basil freshness, richness from olive oil, and savory depth from cheese and garlic. Whether you’re using homemade pesto or store-bought (Kirkland is my favorite!), pesto instantly transforms simple pasta into something special.
Pasta of choice
This is where personal preference shines. I tend to reach for shapes that hold sauce well—think twists, penne pasta with those beautiful ridges, or curls—because pesto loves to cling to every nook and cranny. That said, whatever you have on hand will work beautifully.
Salt
Salting the pasta water is a non-negotiable for me. It’s your first chance to season the dish, and it ensures the pasta itself has flavor before anything else is added. Think of it as building a solid foundation.
Pasta cooking water
This is the secret weapon. That starchy pasta cooking water helps loosen the pesto, creating a silky sauce that coats the pasta instead of sitting on top of it. I always reserve more than I think I’ll need—just in case.
Parmesan cheese
Parmesan adds salty, nutty richness and ties everything together. I love serving it generously on top because it melts slightly into the warm pasta and makes each bite even more comforting.
Red pepper flakes (optional)
If you like a little heat, this is where it comes in. A pinch adds subtle warmth without overpowering the basil-forward pesto, and it’s easy for everyone to customize their own bowl.
How to Make This Pesto Chicken Pasta Recipe
Start by bringing a large pot of water to a boil. Once it’s boiling, add the salt—don’t be shy here—and cook your pasta according to package directions until al dente. Before draining, reserve about ¾ cup of the pasta cooking water.
Next, return the drained pasta to the pot while it’s still warm. Add the chopped chicken and pesto, then gently toss everything together. At this point, it may look a little thick—but that’s where the pasta water comes in.
Slowly add the reserved pasta water, a splash at a time, stirring as you go. Almost immediately, you’ll see the sauce loosen and turn glossy, coating every piece of pasta and chicken evenly.
Finally, taste and adjust if needed. Serve hot with freshly grated Parmesan and, if you like, a sprinkle of red pepper flakes.
How long does pesto pasta last in the fridge?
If you refrigerate the chicken pesto pasta within 2 hours of cooking, this chicken pesto pasta should last 3 to 5 days in the fridge. To maximize the shelf life of cooked pasta for safety and quality, refrigerate the pasta in shallow airtight containers or resealable plastic bags.
Tips for making the best pesto pasta dish
- Garnish with freshly grated parmesan. The pre-grated stuff just won’t cut it. Grate it at home for the best flavor!
- Use pasta water! Using some reserved pasta water will thin out the pesto so it coats everything nicely and creates a beautiful sauce that coats every bit of pasta. The starch in the water emulsifies with the pesto, which just means the fat in the pesto + starch in the water thickens.
- Toss in a bowl, not the pot. Basil turns black when it’s heated. The heat from the pasta is the perfect amount, but any more, like if you add the heat from the pot, the basil darkens and the dish won’t look as appetizing.
What should I serve with this dish?
Here are some starters for this easy dinner idea:
Sweet corn arancini – These Sweet Corn Arancini are simply irresistible! Cheese-stuffed Italian rice balls rolled in breadcrumbs and fried to golden brown perfection!
Easy Cucumber Salad with Chickpeas Tomatoes – Enjoy a refreshing cucumber tomato and feta salad, perfect for summer gatherings and quick meals in under 15 minutes.
Panzanella salad – Panzanella Salad with homemade garlic croutons, juicy vine-ripened tomatoes, and a basil vinaigrette. This salad is a family favorite!
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Chicken Pesto Pasta
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25
- Yield: 4 1x
- Category: Dinner
- Method: Sauté
- Cuisine: Italian
Ingredients
1 lb chicken breasts, cooked and chopped into 1″ pieces (or leftover rotisserie chicken)
1/2 cup pesto
10 – 12 oz pasta of choice (see blog notes for my favorite)
2 tsp salt
3/4 cup pasta cooking water
Parmesan, for serving
Red pepper flakes, optional
Instructions
Bring a large stock pot of salted water to a boil.
If you’re not using leftover rotisserie chicken, in a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add the chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to warm plate.
Add pasta to the boiling water and reduce heat to medium. Cook for the length of time per the packaging.
Just before draining, reserve 1 cup of the pasta cooking water.
Drain pasta in a colander, leave it for a minute.
Transfer pasta to a serving bowl (do not use pot you cooked the pasta in)
Add pesto and 1/4 cup of pasta water. Toss to coat pasta in pesto, adding more water if required to make pasta silky and saucy, rather than dry and sticky.
Taste, add more salt and pepper if desired.
Serve immediately, garnished with fresh parmesan and basil.
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