Chicken Pesto Pasta
This chicken pesto pasta is a vibrant, flavor-packed dish combining tender chicken, al dente pasta, and a rich basil pesto dressing. Perfect served warm or cold, it’s an easy, protein-rich meal ideal for weeknights, meal prep, or entertaining.
Servings: 4 servings
Calories: 520kcal
Cost: 3
Equipment
- large pot
- skillet
- colander
- mixing bowl
- knife and cutting board
Ingredients
- 300 g fusilli pasta
- 2 chicken breasts or 4 thighs
- salt and black pepper to taste
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1/2 cup basil pesto
- 1 tbsp lemon juice
- 2 tbsp Parmesan cheese, grated
- 200 g cherry tomatoes, halved
- 1 handful baby spinach or arugula
- 2 tbsp pine nuts or walnuts, toasted
- extra Parmesan for serving
Instructions
- Season chicken with salt, pepper, garlic powder, and olive oil. Cook in a skillet over medium-high heat for 5–6 minutes per side until fully cooked. Rest and slice.
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve some pasta water, then drain.
- For cold pasta salad, rinse pasta under cold water and drain well. For warm version, skip rinsing.
- In a bowl, mix pesto with lemon juice, Parmesan, and olive oil to enhance flavor.
- Toss pasta with pesto, adding a little reserved pasta water if needed to loosen the sauce.
- Add sliced chicken and cherry tomatoes. Toss gently to combine.
- Fold in spinach or arugula and allow it to wilt slightly from the pasta’s warmth.
- Finish with lemon juice, extra Parmesan, toasted nuts, and adjust seasoning. Serve warm or chilled.
Notes
Enhance store-bought pesto with lemon juice, olive oil, and extra Parmesan for best flavor. Reserve extra pesto to refresh before serving. Add greens just before serving for best texture. Store in the fridge up to 4 days.