Pesto Pasta with Chicken

This chicken pesto pasta is a total winner for busy nights—super tasty and easy to whip up. Pair it with some crusty bread and a fresh salad, and you’ve got dinner sorted fast. You can use as much pesto as you like, but if you have the time, homemade pesto really takes it to the next level. Either way, you’re in for a flavorful meal without fuss. Let’s dive in!

Why You’ll Love This Recipe

• This dish stars tender garlic-sautéed chicken and vibrant sun-dried tomatoes for a punch of flavor.
• Home cooks keep coming back because it’s quick, straightforward, and perfect for getting dinner on the table in a flash.

If you’re craving a dinner that’s quick but packed with flavor, this chicken pesto pasta is a total gem. In about 30 minutes, you get perfectly cooked pasta mixed with garlicky chicken, fresh basil pesto, and tangy sun-dried tomatoes—a combo that feels special without the fuss.

The steps are simple: boil your pasta till just tender, sauté the chicken with garlic, then stir everything together with your pesto—store-bought works fine, but homemade will wow your taste buds—and a little pasta water to create a silky sauce. This recipe serves 8, making it great for families or leftovers.

• Here’s what you’ll get: easy-to-follow instructions that even beginner cooks can nail.
• Plus, I’m sharing handy tips for perfect texture and flavor, protein and pasta switch-ups, and ideas for storing or making ahead.
• Who should try this? Anyone juggling busy weeknights, feeding a crowd, or just eager for a tasty, no-fuss chicken pesto pasta dish.

Why You’ll Love This Meal

This pesto pasta with chicken quickly became one of my favorite go-to meals—and here’s why you’ll probably love it too. It’s speedy, forgiving, and bursting with that fresh, herb-filled flavor we all crave.

• Ready in a snap and feeds many: In about 30 minutes, you’ll have 8 hearty servings, perfect for dinner now and lunch tomorrow.
• Big flavor with minimal work: The garlic chicken, basil pesto, and sun-dried tomatoes bring serious taste without complicated steps.
• Super versatile: Swap the pesto, change the protein to shrimp or thighs, or substitute pasta shapes based on what’s on hand.
• Minimal stuff, minimal mess: With just a handful of ingredients and a quick method, this recipe is friendly for busy nights and clean-up is easy.
• Great for make-ahead and freezer-friendly: Prep parts in advance or freeze pesto for up to 3 months to make future dinners even simpler.
• Feeds a crowd: Make it for family dinners, potlucks, or casual get-togethers. It scales easily without losing flavor.
• Leftovers that taste great: The pasta holds flavors well; just toss with a little pasta water or olive oil when heating to keep it fresh.
• Customizable flavors: Add a pinch of red pepper flakes for heat, sprinkle cheese for creaminess, or toss in toasted nuts for crunch—so many ways to make it your own.

• You get dinner on the table in about 30 minutes—a quick and satisfying meal that’s perfect for feeding a crowd (serves 8).
• Bright, fresh basil pesto blends with savory garlic chicken and rich sun-dried tomatoes for a perfect balance.
• Totally flexible: works with store-bought or homemade pesto, and you can swap pastas or proteins with ease.
• Simple, pantry-friendly ingredients and minimal hands-on time make it an easy pick for busy days.

Ingredients You’ll Need

• 1 (16 ounce) package bow tie pasta
• 1 teaspoon olive oil
• 2 cloves garlic, minced
• 2 skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 pinch crushed red pepper flakes, or to taste
• ½ cup pesto sauce
• ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips

How to Make It

1. Gather all ingredients and have them ready.
2. Bring a large pot of salted water to a boil.
3. Cook the bow tie pasta until just al dente, about 8 to 10 minutes.
4. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
5. Heat the olive oil in a large skillet over medium heat.
6. Sauté the minced garlic in the skillet until fragrant and soft.

7. Add the bite-sized chicken pieces to the skillet, sprinkle with crushed red pepper flakes, and cook until golden brown and cooked through.

   

8. Warm the pesto to room temperature or briefly heat it so it coats the pasta easily.
9. Toss the cooked pasta, chicken, warmed pesto, and sun-dried tomato strips in a large bowl, adding reserved pasta water as needed to create a silky sauce and coat everything evenly.

Pro Tips for Best Results

• Cook pasta just until al dente and save about 1/2 cup of the pasta water. That starchy water helps loosen and bind the pesto sauce perfectly.
• Don’t overcook the chicken—sauté it on medium heat until it’s golden and just cooked through to keep it juicy and tender.
• For extra flavor, use some oil from the sun-dried tomato jar to cook the garlic and chicken, or deglaze the pan with a splash of white wine if you like to add a bit of complexity.
• If you’re using jarred pesto, taste it first since some brands can be salty. Adjust seasoning after mixing everything together.
• Warm the pesto a bit before tossing—bring it to room temperature or briefly heat it in a small bowl. It helps it coat the pasta evenly.
• For a fun crunch, toast a tablespoon of pine nuts or walnuts quickly and toss them in just before serving.

Easy Swaps and Add-Ins

• Vegetarian version: Skip the chicken and throw in roasted veggies like zucchini, bell peppers, or mushrooms. White beans also add protein and texture.
• Switch up your protein: Use chicken thighs for richer flavor, or swap in shrimp—cook until pink and opaque for the best bite.
• Pasta swaps: Any short pasta like penne, fusilli, or farfalle works great. You can also use long noodles like fettuccine. Gluten-free or low-carb pasta options work too—just adjust cooking time based on the package.
• Tomato substitutes: If you don’t have sun-dried tomatoes, fresh or sautéed halved cherry tomatoes add a lovely fresh pop.
• Add cheese: Sprinkle with freshly grated Parmesan or Romano cheese right before serving, or stir in a few tablespoons of ricotta for creamy comfort.

Storing, Freezing, and Make-Ahead Tips

If you have leftovers, store them in an airtight container in the fridge for 3 to 4 days. You can keep the pasta and pesto mixed together or store the pesto separately and add it when reheating to keep the sauce tasting fresh.

You can freeze pesto in small containers or ice cube trays for up to 3 months. While you can freeze the cooked pasta mixed with pesto and chicken, the texture may soften a bit when thawed. For best results, freeze pesto and cooked chicken separately, and freeze pasta only if you’re okay with a softer bite.

When reheating, warm gently on the stove over low heat with a splash of water, chicken broth, or olive oil to refresh the sauce, stirring until heated through. If using a microwave, cover it, heat in short bursts, stirring and adding liquid as needed.

Make-ahead: You can cook the pasta and chicken in advance and keep them in the fridge. Toss everything with pesto just before serving or warm it all together and finish with a drizzle of olive oil or some reserved pasta water to bring the sauce back to life.

Answers to Common Questions

• Can I use store-bought pesto? Absolutely! Jarred pesto keeps this recipe super quick and easy. Just taste it first since some store-bought brands can be salty.
• Is this gluten-free or low-carb friendly? Yes! Swap in your favorite gluten-free or low-carb pasta and follow their cooking instructions. It’s just as delicious.
• What if I don’t have sun-dried tomatoes? No worries—cherry tomatoes halved and either raw or lightly sautéed make a great substitute, or you can skip them altogether and still have plenty of pesto flavor.
• How do I keep the chicken juicy? Cut the chicken into even bite-sized pieces and cook over medium heat until it’s just done. Avoid high heat that browns the outside too fast but leaves the inside undercooked.
• Is this recipe spicy? It includes an optional pinch of crushed red pepper flakes. You can adjust or leave them out depending on your family’s taste.
• Can I prepare this ahead for a party or gathering? Totally! Cook the chicken and pasta ahead, then gently reheat and toss with pesto just before serving to keep it fresh and tasty.