Chicken Pesto Pasta

Hearty, satisfying, and quietly impressive, anchored by chicken with a lift of pasta. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• 25-minute pasta dinner.
• Restaurant-style emulsified sauce.
• Versatile — add any vegetables you've got.
• Family-friendly and crowd-pleasing.
• Great leftover lunch.

Ingredient Notes

• Quality pesto matters — look for one with olive oil (not vegetable oil) and real cheese.
• Freshly grated Parmesan melts smoothly; pre-shredded won't emulsify.
• Short shaped pasta (penne, fusilli, rigatoni) holds pesto better than long strands.

Ingredient Substitutions

• Shrimp (cook 2 min per side) or grilled vegetables instead of chicken.
• Sun-dried tomato or arugula pesto for variation.
• Gluten-free pasta — works perfectly here.

Equipment Needed

• Large pot
• Large skillet
• Tongs
• Colander
• Instant-read thermometer

Prep Tips

• Salt the pasta water aggressively — it should taste like the sea. This is your only chance to season the pasta itself.
• Slice chicken while pasta cooks for parallel timing.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 12 oz pasta, 1 pesto, 1 cup parmesan cheese, 1 tbsp olive oil, 3 cloves garlic, minced. mince the garlic, and grate the parmesan before you start cooking.

2. 2

   Bring a large pot of generously salted water to a boil. Cook the pasta according to package directions until just al dente.

3. 3

   Meanwhile, pat the chicken dry and season with salt and pepper. Heat the olive oil in the skillet over medium-high heat. Sear the chicken in a single layer for 3 minutes, flip, and cook 2–3 more minutes until the thickest part reads 165°F. Transfer to a plate.

4. 4

   Reduce heat to low. Add the garlic to the same pan and cook 30 seconds until fragrant — don't brown it.

5. 5

   Before draining the pasta, scoop out 1 cup of the cooking water. Drain the pasta and add directly to the skillet with the pesto, Parmesan, chicken, and tomatoes (if using). Toss vigorously, adding pasta water a few tablespoons at a time, until the sauce coats every noodle in a silky glaze.

6. 6

   Off the heat, finish with extra Parmesan, pine nuts, basil leaves, and a squeeze of lemon. Serve immediately.

Artsi Pro Tips

• Pasta water is the secret to making any pasta sauce restaurant-style. The starch emulsifies the sauce and helps it cling.
• Pesto should never be cooked — add it off the heat or it turns dull and oily.
• Slightly undercook the pasta. It'll finish cooking in the sauce.

Common Mistakes

• Forgetting to reserve pasta water — the sauce won't emulsify.
• Heating the pesto, which dulls the basil.
• Draining the pasta too thoroughly. A little water helps it cling.

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