Name: Chicken and Pesto Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 12 ounces rigatoni or other short pasta; 1 pound boneless skinless chicken breasts, cut into 1-inch chunks; 1 teaspoon Italian seasoning; 3/4 teaspoon kosher salt; Black pepper, to taste; 1 tablespoon olive oil; 2 cloves garlic, grated or minced; 1/2 cup pesto; 2 tablespoons lemon juice; 1/4 cup heavy cream or half and half; 1/4 cup grated parmesan cheese; Chopped fresh basil (optional)

Jump to Recipe· 4.1 from 33 reviews

If you are craving a vibrant and satisfying meal that brings together fresh flavors and comforting textures, this Chicken and Pesto Pasta Recipe is an absolute winner. With tender chunks of chicken, luscious pesto sauce, and perfectly cooked rigatoni, every bite bursts with herby goodness and a hint of zesty lemon. Whether you’re cooking for family or friends, this dish is quick to prepare and packed with deliciousness that feels both indulgent and nourishing.

Ingredients You’ll Need

A large silver pan placed on a white marbled surface is filled with three main layers. The bottom layer shows pieces of cooked chicken with a light brown, slightly speckled texture. On top of this is a thick layer of cooked rigatoni pasta, which is pale yellow and hollow with ridges around the surface. In the center of the pasta, there is a small pile of grated pale cheese and a dollop of thick, bright green pesto sauce mixed with a bit of white creamy sauce. The overall look is a mix of warm yellows and green on the silver pan, with a simple and clean background. photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients is key to nailing this Chicken and Pesto Pasta Recipe. Each component plays its part to create a harmonious blend of taste, texture, and color that makes this dish so memorable.

12 ounces rigatoni: The ridges hold onto the pesto sauce beautifully, ensuring each bite is flavorful.
1 tablespoon olive oil: Adds a rich base for sautéing the chicken to golden perfection.
1 pound boneless skinless chicken breasts: Cut into 1-inch chunks for quick cooking and tender bites.
1 teaspoon Italian seasoning: Infuses the chicken with classic Mediterranean herbs.
3/4 teaspoon kosher salt: Enhances all the flavors without overpowering them.
Black pepper to taste: Adds just the right amount of gentle heat.
2 cloves garlic, grated or minced: Brings aromatic depth and a subtle kick.
1/2 cup pesto: The star of the show, loaded with basil, garlic, nuts, and cheese.
2 tablespoons lemon juice: Brightens the dish with a fresh, tangy lift.
1/4 cup heavy cream or half and half: Creates a silky, luscious sauce that coats the pasta.
1/4 cup grated parmesan cheese: Adds savory richness and umami complexity.
Chopped fresh basil (optional): A fresh, colorful garnish that enhances the herbal aroma.

How to Make Chicken and Pesto Pasta Recipe

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil and cook your rigatoni until al dente, which means it should be tender but still have a slight firmness when bitten. Before draining, save half a cup of the pasta water—this starchy liquid is a magic ingredient to help your sauce cling perfectly to every noodle.

Step 2: Prepare and Season the Chicken

While the pasta cooks, cut your chicken breasts into 1-inch chunks so they cook evenly and quickly. Then season the pieces with salt, pepper, and Italian seasoning, ensuring each morsel is flavorful before hitting the pan.

Step 3: Sear the Chicken

Heat olive oil over medium-high heat in a large sauté pan. Add the chicken pieces in a single layer and let them sear undisturbed for 2 to 3 minutes. This step is crucial for developing a nice golden crust. Then flip the chicken over and continue cooking until the internal temperature reaches 165°F and the meat is cooked through.

Step 4: Add Garlic and Combine Everything

Reduce the heat to medium-low and toss in the grated or minced garlic, cooking briefly for about 30 seconds until fragrant—be careful not to burn it! Then add the drained pasta, pesto, lemon juice, heavy cream, and grated parmesan cheese. Stir everything together until the sauce coats the pasta evenly and warms through. If the sauce feels a bit thick or dry, stir in some of the reserved pasta water a splash at a time to reach your desired creaminess.

Step 5: Garnish and Serve

Finish by sprinkling chopped fresh basil on top to add a burst of fresh color and flavor, then serve immediately for the best taste and texture experience.

How to Serve Chicken and Pesto Pasta Recipe

This image shows a close-up of a bowl filled with rigatoni pasta coated in creamy green pesto sauce, mixed with pieces of light golden cooked chicken. The pasta is tube-shaped and ribbed, covered evenly in a smooth, herb-speckled green sauce. Small grated white cheese bits are sprinkled on top along with fresh green basil leaves scattered around. A worn brass fork rests partly inside the bowl and a gray bowl of additional green pesto is visible in the blurry background. The bowl is white with a brownish-red rim, placed on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh basil leaves are the classic choice to garnish this dish—they lift the flavors and add lovely green pops that make the plate inviting. You can also sprinkle extra parmesan cheese on top or add a few toasted pine nuts for some crunch.

Side Dishes

This Chicken and Pesto Pasta Recipe pairs beautifully with a simple mixed green salad tossed in a light vinaigrette or crusty garlic bread to soak up every last bit of that delicious sauce. Roasted vegetables like asparagus or cherry tomatoes work well if you want to keep it colorful and nutritious.

Creative Ways to Present

For a special occasion, serve the pasta in individual shallow bowls with basil sprigs artfully arranged on top. Alternatively, you can plate the chicken chunks separately for a rustic, “build-your-own” pasta bar where everyone adds pesto, cheese, and sides to their liking.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator. The creamy pesto sauce holds up well but is best enjoyed within 2 to 3 days to preserve freshness and flavor.

Freezing

Freezing pasta with cream-based sauces can sometimes alter the texture slightly, but you can freeze the cooked chicken and pesto mixture separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Gently reheat the pasta on the stove over low heat or in the microwave, adding a splash of water or cream to loosen the sauce if needed. Be careful to avoid overheating so the chicken remains tender and the sauce stays smooth.

FAQs

Can I use a different type of pasta for this Chicken and Pesto Pasta Recipe?

Absolutely! While rigatoni is great because its ridges hold the sauce well, penne, fusilli, or farfalle would also work beautifully. Just choose a shape that can catch the pesto sauce.

Is homemade pesto necessary for the best flavor?

Homemade pesto is fantastic if you have the time and fresh ingredients, but a good-quality store-bought pesto works perfectly for this recipe and helps save time without compromising too much on flavor.

How can I make this dish dairy-free?

Simply substitute the heavy cream with a plant-based alternative like coconut cream or cashew cream, and use nutritional yeast or a dairy-free parmesan substitute to keep the cheesy flavor without dairy.

Can I use leftover cooked chicken instead of raw chicken breasts?

Yes, you can. Add the cooked chicken when you combine the pasta with the pesto sauce, just warm it through gently so it doesn’t dry out.

What wine pairs well with this Chicken and Pesto Pasta Recipe?

A crisp white wine like Sauvignon Blanc or Pinot Grigio complements the herbaceous pesto and lemon notes beautifully, balancing the creamy richness of the dish.

Final Thoughts

This Chicken and Pesto Pasta Recipe is a shining example of how simple ingredients can be transformed into an extraordinary meal bursting with flavor and comfort. Give it a try the next time you want an easy yet impressive dinner that everyone will love. Trust me, it’s destined to become one of your go-to recipes!