The 30-Minute Chicken Pesto Pasta That Makes Weeknight Dinner Feel Fancy

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This easy homemade chicken pesto pasta is the 35-minute dinner that tastes like you actually put effort in. Juicy golden chicken, a creamy basil pesto sauce, cherry tomatoes, and a hit of Parmesan — all tossed together in one pan with perfectly cooked pasta.

It is the kind of recipe that goes on regular rotation without you even deciding to put it there.

Ingredients

• 300g penne or fusilli pasta (10½ oz)
• 500g boneless skinless chicken breasts (1.1 lb)
• ½ teaspoon fine sea salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon olive oil (15ml)
• 2 garlic cloves, finely minced
• 150g basil pesto (⅔ cup)
• 120ml double cream / heavy cream (½ cup)
• 50g finely grated Parmesan cheese (½ cup), plus extra for serving
• Up to 120ml reserved pasta water (½ cup), as needed
• 1 tablespoon fresh lemon juice (15ml)
• 150g cherry tomatoes, halved (1 cup)
• Fresh basil, for serving

How to Make Chicken Pesto Pasta

Step 1: Prepare the Chicken

Cut the chicken breasts into bite-sized pieces, about 2.5cm / 1 inch. Season with salt and black pepper, making sure the chicken is evenly coated on all sides.

Step 2: Cook the Pasta

Bring a large saucepan of well-salted water to a boil. Cook the pasta according to package instructions until al dente. Before draining, reserve about 120ml (½ cup) of the pasta cooking water — this is important for the sauce later.

Step 3: Cook the Chicken

While the pasta cooks, heat the olive oil in a large frying pan over medium-high heat. Add the chicken in a single layer and cook for 6–8 minutes, turning occasionally, until golden and cooked through (internal temperature of 74°C / 165°F). Transfer to a clean plate and set aside.

Step 4: Cook the Garlic

Reduce the heat to medium-low. Add the minced garlic to the same pan and cook for about 30 seconds, stirring continuously, until fragrant. Don’t let it brown.

Step 5: Add the Cream

Pour in the double cream and stir gently. Allow it to warm for about 1 minute, then reduce the heat to low.

Step 6: Add Pesto and Parmesan

Add the basil pesto and grated Parmesan, stirring until the sauce is smooth and creamy. Keep the heat low — avoid letting the sauce boil, as high heat can dull the fresh basil flavor of the pesto.

Step 7: Combine Everything

Add the drained pasta, cooked chicken, and halved cherry tomatoes to the pan. Toss together until the pasta and chicken are evenly coated in the sauce.

Step 8: Loosen with Pasta Water

Add the reserved pasta water gradually, a tablespoon or two at a time, stirring as you go, until the sauce loosens slightly and coats the pasta evenly without becoming too thin.

Step 9: Finish with Lemon

Remove the pan from the heat and stir in the fresh lemon juice. Taste and adjust salt and pepper as needed.

Step 10: Serve

Divide between four bowls and top with extra grated Parmesan and fresh basil.

Recipe Notes

• Save the pasta water before draining. The starchy water is what loosens the sauce while keeping it creamy rather than watery.
• Keep the heat low once the pesto goes in. Boiling the pesto sauce affects both the flavor and the color.
• Penne and fusilli work best because the sauce clings well to their shape.
• Use a pesto you genuinely enjoy. It is the main flavor of the dish, so quality matters here.
• Add the pasta water gradually rather than all at once so you can control the consistency.

Storage

Fridge: Cool completely and store in an airtight container for up to 3 days. The pasta will absorb some of the sauce as it sits.

Reheating: Reheat gently in a saucepan over low heat or in the microwave. Add a small splash of water or cream to loosen the sauce before serving.

Freezer: Can be frozen for up to 2 months, though the creamy sauce may change texture slightly after thawing. Defrost overnight in the fridge before reheating gently.

Frequently Asked Questions

Can I use store-bought pesto for chicken pesto pasta?

Yes. A good-quality store-bought basil pesto works well and makes this an even faster recipe. Since pesto is the main flavor, choose one you enjoy the taste of straight from the jar.

What pasta is best for chicken pesto pasta?

Penne and fusilli are both excellent choices because the sauce clings to their ridges and shapes rather than slipping off. Other short pasta varieties like rigatoni or farfalle also work well.

Can I make chicken pesto pasta without cream?

Yes. Simply omit the cream and use a little extra reserved pasta water to help the pesto coat the pasta. The sauce will be lighter and less rich, but still delicious.

Why is my pesto pasta sauce too thick?

Pasta absorbs sauce as it sits, especially after resting or reheating. Add a splash of reserved pasta water (or a little cream or plain water if you’ve already used it all) and stir over low heat until the sauce loosens to your preferred consistency.

Can I make chicken pesto pasta ahead of time?

Yes. Store in an airtight container in the fridge for up to 3 days. When reheating, add a small splash of water or cream and warm gently over low heat or in the microwave.

Can I use leftover cooked chicken?

Absolutely. Skip the chicken-cooking step and add shredded or diced leftover chicken to the sauce along with the pasta. Heat through thoroughly before adding the lemon juice and serving.

Can I add vegetables to chicken pesto pasta?

Yes. Spinach, roasted courgette, asparagus, sun-dried tomatoes, or baby peas all work well. Add leafy greens like spinach directly into the warm sauce to wilt. Roast harder vegetables separately and toss in at the end.

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