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This chicken pesto pasta is creamy yet light, with a bright hit of lemon juice to balance the pesto, parmesan cheese, and cream. Juicy Italian seasoned chicken makes it extra hearty and it can be ready to eat in under 30 minutes! It’s a quick, satisfying dish that’s great for a weeknight dinner or a special occasion.
Chicken and Pesto Pasta (with a Lemon Twist)
Pesto is one of my favorite ingredients to add to Italian-inspired recipes to give them a boost of flavor. I love using it as a sauce for pizza, like I did with this chicken pesto pizza, and it’s an easy way to transform pasta into something special.
This chicken and pesto pasta was inspired by my popular grilled chicken and asparagus pesto pasta. For this recipe I decided to skip the grilling and cook the chicken in a skillet on the stove to keep things easy. I also wanted a pesto sauce that was lightly creamy without being too heavy.
Fresh lemon juice is what separates this chicken pesto pasta from other recipes. The bright lemon flavor balances the richness of the sauce and enhances the flavor of the pesto. I know you and your family will love it!
Ingredient Notes
Chicken – Boneless skinless chicken breasts are perfect for this recipe. They’re full of protein, lean, and cook quickly when cut into bite sized pieces. I prefer them over chicken thighs for this recipe since the sauce is so rich.
Pasta – I love to use rigatoni. It’s short tube shape is similar in size to the chunks of chicken so it’s easy to get a piece of each in every bite. The ridges on the pasta are also ideal for allowing the pesto cream sauce to cling to it.
Pesto – Homemade pesto or store-bought pesto both work for the pasta. The only time I have homemade pesto on hand is during the summer, so I often buy Gotham Greens basil pesto. Honestly, the flavor is just as good as homemade.
Heavy cream – Cream is what gives the pasta extra richness and the sauce a velvety consistency. I use 1/4 cup to keep the sauce light, but if you want a thicker, creamier sauce use a 1/2 cup. If you’re opposed to heavy cream, substitute with half and half. It won’t be as creamy, but will still be delicious.
Parmesan cheese – Parmesan cheese adds the perfect amount of salty, cheesy flavor to the pasta and it compliments the basil flavor in the pesto. It’s best to buy a block of parmesan cheese and grate it yourself to get the best flavor on melty consistency.
Lemon – Fresh lemon juice is my secret ingredient. I love pairing a splash of lemon juice with pesto to brighten the flavor. It makes the basil and garlic flavor pop!
Garlic and Italian seasoning – Both of these are added to the chicken to give it lots of flavor. Fresh garlic is best, but you can substitute with a 1/2 teaspoon of garlic powder. Italian seasoning can be swapped with a 1/2 teaspoon of dried oregano and a 1/2 teaspoon of either dried basil or parsley.
Tips for Making Chicken Pesto Pasta
- Salt the pasta water. Pasta water should be salty like the ocean. I eyeball it, but it’s about 1 – 1 1/2 tablespoons fine kosher salt. When you salt the water you season the pasta from the inside out. If makes a big difference in the flavor.
- Cook pasta until al dente. Don’t cook the pasta beyond al dente. It will continue to cook once it’s added into the pan with the chicken and heated with the pesto sauce ingredients.
- Cut the chicken into similar size pieces. I recommend 1 inch chunks so they cook fast and evenly.
- Room temperature heavy cream. Make sure the cream isn’t ice cold when you add it in with the other ingredients or you’ll run the risk of the sauce separating.
Substitutions and Variations
- Make it vegetarian. Skip the chicken or replace it with a can of drained and rinsed cannellini beans.
- Add veggies. Bulk up the fiber and nutrients by adding peas, spinach, asparagus, cherry tomatoes, or zucchini.
- Pasta. If rigatoni isn’t your favorite try using penne, bowties, or fusilli. Make it gluten-free by using your favorite gluten-free pasta. For low carb try replacing the pasta with spaghetti squash. You might also like this cheesy pesto chicken spaghetti squash.
What to Serve with Pesto Pasta with Chicken
I like to serve either a salad or vegetable side dish with chicken pesto pasta since there aren’t any veggies in the pasta itself. I love a crisp Caesar salad or this tomato avocado salad with it. For a side dish try lemon parmesan asparagus or parmesan pesto roasted cauliflower.
Storage and Reheating
Storage – Store the creamy chicken and pesto pasta in an airtight container for up to 4 days. I don’t usually recommend freezing pasta because it becomes bloated and mushy once it’s defrosted.
Reheating – Reheat the leftovers in the microwave or in a saucepan on the stove over low heat. The pasta will absorb a good amount of the sauce so I recommend adding a splash of heavy cream and spoonful of pesto when you reheat it.
Chicken and Pesto Pasta Recipe
Ingredients
- 12 ounces rigatoni or other short pasta
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts cut into 1 inch chunks
- 1 teaspoon Italian seasoning
- 3/4 teaspoon kosher salt
- Black pepper to taste
- 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 for garnish optional
Instructions
- Cook the pasta in salted boiling water until al dente. Reserve a 1/2 cup of the pasta water and then drain and set aside.
- While the pasta cooks, cut the chicken into 1 inch chunks then season with salt, pepper, and Italian seasoning.
- Add the olive oil to a large saute pan. Heat over medium-high heat then add in the chicken. Spread it into a single layer and let it cook untouched for 2-3 minutes before flipping it over and continuing to cook until it's cooked through, 165° F.
- Lower the heat to medium-low and stir in the garlic and cook another 30 seconds. Pour the cooked pasta in with the chicken along with the pesto, lemon juice, heavy cream, and parmesan. Stir together until well combined and warmed through. If the pasta looks dry stir in some of the reserved pasta water. Garnish with chopped basil before serving if desired.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Italian Inspired Recipes
If you make this Chicken and Pesto Pasta, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
