Pesto Chicken Pasta (Print Version)

Juicy grilled chicken and al dente pasta tossed in fragrant basil pesto with cherry tomatoes and spinach.

# What You'll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz), halved horizontally

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves, to serve
11 - Extra Parmesan, for serving

# How to Make It:

01 - Season the chicken breasts with salt and pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4-5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add cherry tomatoes and cook for 2 minutes until just softened.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan until the pasta is well coated.
07 - Fold in the sliced chicken and baby spinach. Toss until the spinach just wilts.
08 - Season with additional salt and pepper to taste.
09 - Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Additional Tips::

01 -
  • It feels fancy but comes together faster than takeout arrives.
  • Every bite tastes bright, garlicky, and comforting without being heavy.
  • Cleanup is minimal since you use the same pot twice.
  • It works whether you're feeding yourself or a tableful of friends.
02 -
  • Reserve the pasta water before draining, it's the secret to a silky sauce that actually sticks to the noodles instead of sliding off.
  • Let the chicken rest after grilling or all the juices run out the second you slice it, leaving it dry and sad.
  • Don't add the spinach too early or it turns dark and slimy, wait until the very end so it just barely wilts.
03 -
  • Use a grill pan if you have one, the char marks add a smoky depth that a regular skillet can't match.
  • Toss the pasta with pesto while it's still hot so the cheese melts into the sauce and everything emulsifies together.
  • Don't skip the fresh basil at the end, it makes the whole dish smell and taste like summer.
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