Unbelievably delicious and ridiculously easy, this chicken pesto pasta is about to become your go-to dinner solution. Using simple ingredients that pack maximum flavor, this dish comes together faster than you can say ‘al dente perfection’ and will have everyone at the table begging for seconds.
Why This Recipe Works
- The combination of fresh basil pesto with perfectly cooked chicken creates a flavor profile that’s both vibrant and satisfying, making this dish feel gourmet without requiring chef-level skills.
- Using high-quality olive oil and freshly grated Parmesan cheese elevates the pesto sauce from good to absolutely incredible, ensuring every bite is packed with rich, authentic Italian flavors.
- The cooking technique of searing the chicken until golden brown before slicing locks in juices and creates beautiful caramelization that adds depth to the overall dish.
- Reserving pasta water and incorporating it into the sauce helps create a silky, emulsified coating that clings perfectly to every strand of pasta rather than pooling at the bottom of the bowl.
- This recipe balances protein, carbohydrates, and healthy fats in a way that feels indulgent while still being nutritionally balanced, making it suitable for both casual weeknights and special occasions.
Ingredients
- 1 pound boneless, skinless chicken breasts, patted dry and cut into 1-inch cubes
- 12 ounces dried linguine pasta
- 1 cup fresh basil leaves, packed
- 1/2 cup extra virgin olive oil
- 1/2 cup freshly grated Parmesan cheese, plus extra for serving
- 1/4 cup pine nuts, lightly toasted
- 3 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 2 tablespoons unsalted butter
Equipment Needed
- Large pot for boiling pasta
- Large skillet or sauté pan
- Food processor or blender
- Colander
- Measuring cups and spoons
- Cutting board and sharp knife
- Tongs or pasta server
- Mixing bowls
Instructions
Prepare the Pesto Sauce
Combine the fresh basil leaves, toasted pine nuts, minced garlic, and 1/2 teaspoon of kosher salt in your food processor. Pulse several times until the ingredients are roughly chopped and combined. With the processor running on low speed, slowly drizzle in the extra virgin olive oil until the mixture becomes smooth and emulsified. Add the freshly grated Parmesan cheese and pulse just until incorporated – be careful not to over-process at this stage as the cheese can become gummy. Transfer the pesto to a small bowl and stir in the fresh lemon juice. Taste and adjust seasoning if needed, then set aside while you prepare the other components. The key to vibrant pesto is using the freshest ingredients possible and processing just until smooth while maintaining some texture.
Cook the Pasta
Fill your large pot with 4 quarts of water and bring it to a rolling boil over high heat. Add 2 tablespoons of kosher salt to the boiling water – this is your only chance to season the pasta itself, so don’t be shy! Add the linguine and stir immediately to prevent sticking. Cook according to package directions until al dente, which typically takes about 9-11 minutes. Before draining, reserve at least 1 cup of the starchy pasta water – this liquid gold will help create a silky sauce later. Drain the pasta in a colander but do not rinse it, as the starch on the surface helps the sauce adhere better. Return the drained pasta to the warm pot off the heat and toss with a tablespoon of olive oil to prevent clumping while you finish the other components.
Sear the Chicken
Pat the chicken cubes completely dry with paper towels – this is crucial for achieving that beautiful golden-brown sear rather than steaming the chicken. Season the chicken evenly with the remaining 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Heat your large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers and easily coats the pan, add the chicken in a single layer without overcrowding – you may need to work in batches. Cook undisturbed for 3-4 minutes until a golden-brown crust forms on the bottom, then flip and cook another 3-4 minutes until the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate and tent with foil to keep warm.
Combine and Emulsify
Reduce the skillet heat to medium and add the butter, swirling until melted and slightly foamy. Add the halved cherry tomatoes and cook for 2-3 minutes until they just begin to soften and release their juices. Return the cooked chicken to the skillet along with any accumulated juices. Add the cooked pasta to the skillet and pour the prepared pesto over everything. Using tongs, toss everything together vigorously, gradually adding 1/4 cup of the reserved pasta water at a time until the sauce becomes creamy and coats every strand beautifully. The starch from the pasta water will help emulsify the oil-based pesto into a cohesive sauce. Continue tossing for another minute until everything is heated through and perfectly combined.
Final Seasoning and Serving
Taste the completed dish and adjust seasoning with additional salt, pepper, or lemon juice as needed. The flavors should be bright from the basil and lemon, savory from the Parmesan and chicken, with a slight nuttiness from the pine nuts. If the sauce seems too thick, add another splash of pasta water until it reaches your desired consistency. Serve immediately in warmed bowls, garnished with extra grated Parmesan cheese, a drizzle of high-quality olive oil, and fresh basil leaves if desired. The dish is best enjoyed right away while the pasta is still hot and the pesto is vibrant green, though it also makes excellent leftovers when stored properly.
Tips and Tricks
For the absolute best pesto, consider growing your own basil or purchasing it from a farmers’ market when in season – the flavor difference is remarkable. If you must use store-bought basil, look for vibrant green leaves without black spots or wilting. When toasting pine nuts, watch them carefully as they can burn quickly; toast in a dry skillet over medium heat for 2-3 minutes until fragrant and lightly golden, shaking the pan frequently. For an extra flavor boost, try lightly toasting the garlic cloves in their skins before peeling and mincing – this mellows the sharpness while adding depth. If you’re making pesto ahead of time, press plastic wrap directly onto the surface to prevent oxidation and browning, then store in the refrigerator for up to 3 days. For those watching sodium, you can reduce the salt and use a high-quality Parmesan that’s naturally flavorful. If your pesto separates, don’t panic – simply whisk in a tablespoon of hot pasta water to bring it back together. For creamier pesto, add 2-3 tablespoons of Greek yogurt or ricotta cheese to the food processor. When cooking chicken, ensure your pan is properly preheated before adding the oil, and then wait until the oil shimmers before adding the protein – this prevents sticking and ensures proper browning. If you’re doubling the recipe, cook the chicken in batches to avoid overcrowding the pan, which causes steaming rather than searing. For meal prep purposes, you can cook the components separately and combine them just before serving to maintain optimal texture. Always taste and adjust seasoning at the end, as different brands of Parmesan and olive oil can vary significantly in saltiness and flavor intensity.
Recipe Variations
- For a vegetarian version, substitute the chicken with 2 cups of roasted vegetables such as zucchini, bell peppers, and mushrooms. Roast the vegetables at 425°F for 20-25 minutes until caramelized and tender, then proceed with the recipe as directed. You can also add a can of drained and rinsed chickpeas for extra protein.
- Create a creamy pesto pasta by adding 1/2 cup of heavy cream or full-fat coconut milk to the sauce. After combining the pesto with the pasta, stir in the cream and heat through gently without boiling. This variation is particularly luxurious and helps mellow the strong garlic flavor for those with sensitive palates.
- For a seafood twist, replace the chicken with 1 pound of large shrimp, peeled and deveined. Season the shrimp with Old Bay seasoning and sauté for 2-3 minutes per side until pink and opaque. You could also use scallops seared until golden brown, or flaked cooked salmon for an elegant variation.
- Make it gluten-free by using your favorite gluten-free pasta – look for brands made with brown rice, quinoa, or lentil flour. Be sure to check that your pesto ingredients are gluten-free as some pre-grated cheeses may contain anti-caking agents with gluten. Cook the gluten-free pasta according to package directions as timing may vary significantly from traditional pasta.
- For a nut-free version, replace the pine nuts with sunflower seeds or pumpkin seeds – toast them first for maximum flavor. You could also use 1/4 cup of nutritional yeast instead of Parmesan for a dairy-free option, though the flavor profile will be different but still delicious.
Frequently Asked Questions
Can I use store-bought pesto instead of making my own?
Absolutely! While homemade pesto definitely tastes fresher and more vibrant, a good quality store-bought pesto can work in a pinch. Look for refrigerated pesto rather than shelf-stable versions, and check the ingredient list to ensure it contains real Parmesan, olive oil, and basil rather than fillers. You’ll need about 1 cup of prepared pesto for this recipe. Before using, taste the store-bought pesto and adjust seasoning as needed – you might want to add extra lemon juice or garlic to brighten it up. Keep in mind that commercial pestos often contain preservatives and may be saltier than homemade, so adjust your additional seasoning accordingly.
How should I store leftovers and how long do they keep?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pesto may darken due to oxidation, but it’s still safe to eat. To reheat, place the pasta in a skillet with a splash of water or chicken broth over medium-low heat, stirring frequently until warmed through. Avoid microwaving if possible, as it can make the pasta mushy and cause the sauce to separate. You can also enjoy leftovers cold as a pasta salad – just add a little extra olive oil and lemon juice to refresh the flavors. I don’t recommend freezing this dish as the dairy components can separate and the pasta texture becomes unpleasant upon thawing.
What can I substitute for pine nuts if I have an allergy?
Several great alternatives work beautifully in pesto! Toasted walnuts are my favorite substitute – they have a similar richness and texture. Almonds (blanched or slivered) work well too, though they’ll give a slightly different flavor profile. For nut-free options, try toasted sunflower seeds or pumpkin seeds – both provide the necessary texture and fat content. If you’re avoiding all seeds and nuts, you can omit them entirely and increase the Parmesan slightly, though the texture will be less traditional. Another creative option is using toasted breadcrumbs for texture instead of nuts – toast 1/4 cup of panko breadcrumbs in olive oil until golden, then cool before adding to the food processor.
Why did my pesto turn brown and how can I prevent this?
Pesto turns brown due to oxidation – when the basil is exposed to air, it undergoes enzymatic browning similar to cut apples. To prevent this, make sure your food processor bowl is completely dry before adding ingredients, as water accelerates browning. Process the pesto quickly and efficiently rather than letting it sit in the processor. Immediately after making, press plastic wrap directly onto the surface of the pesto to create an air-tight seal before refrigerating. Adding a teaspoon of lemon juice helps slow oxidation due to the ascorbic acid content. If serving later, you can also blanch the basil leaves for 10 seconds in boiling water then immediately shock in ice water before making the pesto – this deactivates the enzymes that cause browning but may slightly alter the flavor.
Can I make this recipe ahead of time for a party?
Yes, with some strategic preparation! You can make the pesto up to 3 days in advance – store it in an airtight container with plastic pressed directly on the surface. The chicken can be cooked and refrigerated for up to 2 days ahead. Cook the pasta no more than 2 hours before serving – undercook it slightly (al dente minus 1 minute) since it will continue cooking when reheated. Toss the cooked pasta with a little oil to prevent sticking. When ready to serve, gently reheat the chicken in a skillet, warm the pasta in the microwave or in a pot of simmering water for 30 seconds, then combine everything with the pesto and reserved pasta water. This method ensures the best texture and vibrant green color for your guests.
Summary
This chicken pesto pasta combines tender seared chicken with vibrant homemade pesto and perfectly cooked linguine for a restaurant-quality meal that comes together in under 30 minutes. With pro tips for perfect pesto and customizable variations, it’s sure to become a family favorite that delivers maximum flavor with minimal effort.
