Pasta With Chicken and Pesto Sauce Recipe: Basil-Infused Weeknight Dinner

This basil-infused pasta dish brings together tender chicken and vibrant pesto for a weeknight meal that feels special. The flavors meld beautifully, creating a satisfying dinner with minimal effort.

With simple ingredients and straightforward steps, this recipe delivers restaurant-quality results in under 30 minutes. The pesto coats every bite, while the chicken adds hearty protein to complete the dish.

Ingredients for Pasta with Chicken and Pesto Sauce

Simple yet sophisticated ingredients create a restaurant-quality weeknight pasta dish in minutes.

The basil is non-negotiable here. Farmers market bunches deliver the most vibrant flavor—avoid those sad, wilted containers from the grocery store. Parmesan-Reggiano from a wedge (grated yourself) makes a noticeable difference over pre-shredded. For the chicken, Costco or Sam’s Club offer consistent quality at bulk prices. Pine nuts are pricey; Trader Joe’s often has the best deal on small bags.

No pine nuts? Walnuts or raw cashews toast up nicely with a similar richness. Fresh basil can be stretched with half the amount of baby spinach (blanched first) if you’re in a pinch. Chicken thighs work too—bone-in, skin-on for extra flavor, but adjust cooking time. The pasta shape is flexible; just pick something with nooks for the pesto to cling to.

Pesto darkens quickly—press plastic wrap directly on the surface to prevent oxidation. The dish holds well for 3 days refrigerated, though the pasta will absorb sauce. Freezes beautifully for 2 months without the chicken (add fresh when reheating). Always reserve pasta water for adjusting consistency.

Step-by-Step Instructions for Pasta With Chicken and Pesto Sauce

This streamlined process ensures a restaurant-quality meal with minimal effort on busy evenings.

Step 1: Prepare the Chicken and Toast the Pine Nuts

Begin by pounding the 1.5 lb boneless skinless chicken breasts to an even ½-inch thickness using a meat mallet. This ensures uniform cooking and prevents dry spots. Season both sides with ½ tsp freshly ground black pepper and ½ tsp kosher salt—reserve the remaining ½ tsp kosher salt for the pesto.

While the chicken rests, toast the 0.5 cup pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until they turn golden brown and release a nutty aroma. Immediately transfer them to a plate to cool—this stops the cooking process and prevents burning.

Step 2: Cook the Chicken and Fusilli

Heat 2 tablespoons of the 0.75 cup extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let it rest for 5 minutes before slicing into thin strips.

Simultaneously, bring a large pot of salted water to a boil. Add the 12 oz fusilli pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water before draining—this starchy liquid will help emulsify the pesto sauce later.

Step 3: Blend the Pesto Sauce

In a food processor, combine the 2 cups fresh basil leaves, toasted pine nuts, 4 cloves garlic cloves, remaining ½ tsp kosher salt, 0.75 cup parmesan cheese, and 1 tbsp lemon juice. Pulse until finely chopped. With the processor running, slowly drizzle in the remaining extra-virgin olive oil (about ½ cup + 2 tablespoons) until the mixture is smooth but still has some texture.

For a creamier sauce, stir in the 0.25 cup heavy cream and 0.25 tsp red pepper flakes if using. Taste and adjust seasoning—you want a balance of bright basil, sharp cheese, and a hint of garlic without overpowering any single flavor.

Step 4: Combine and Serve

In a large bowl, toss the drained fusilli with the pesto sauce, adding reserved pasta water 1 tablespoon at a time until the sauce clings beautifully to the pasta. The sauce should be glossy and coat each piece evenly without pooling at the bottom.

Gently fold in the sliced chicken, ensuring it’s evenly distributed throughout. Serve immediately, garnished with additional parmesan cheese and a drizzle of extra-virgin olive oil if desired. The dish should be vibrant green with tender chicken and perfectly al dente pasta in every bite.

Essential Equipment for Great pasta with chicken and pesto sauce

Food Processor

A quality food processor is non-negotiable for smooth, well-emulsified pesto. I use my Cuisinart 14-cup model for perfect texture every time. Look for one with a 700-watt motor or stronger to handle pine nuts and cheese effortlessly.

Large Skillet

For even cooking and easy flipping, a 12-inch stainless steel skillet is ideal for the chicken. I prefer All-Clad for its even heat distribution. Avoid nonstick for high-heat searing—you want those beautiful browned bits for flavor.

Meat Mallet

Pounding chicken to ½-inch thickness ensures it cooks evenly. My OXO Good Grips mallet has both flat and textured sides. The textured side helps tenderize, while the flat side evens out the thickness perfectly.

Large Pasta Pot

A 5-6 quart pot gives pasta room to expand without sticking. I love my Calphalon Simply pot with a strainer lid. Always use plenty of water—at least 4 quarts for 12 oz pasta to prevent clumping.

Microplane Grater

Freshly grated Parmesan-Reggiano makes all the difference in pesto. A Microplane creates fine, fluffy shreds that melt beautifully. I keep mine dedicated to hard cheeses to avoid flavor transfer from other ingredients.

Tongs

Long 12-inch tongs help toss pasta with pesto without making a mess. I use OXO’s locking tongs for secure handling. They’re also perfect for flipping chicken in the skillet with precision. 💡

Frequently Asked Questions