15+ Chicken Pesto Pasta Recipes

Chicken pesto pasta is one of those dinners that feels fancy but takes almost no effort. A spoonful of basil pesto turns plain pasta and juicy chicken into something fragrant, creamy, and full of fresh herb flavor. It is the perfect answer to the question of what to cook tonight.

This collection brings together 15 chicken pesto pasta recipes, from a quick creamy skillet and a cheesy bake to a make-ahead pasta salad, crispy chicken cutlets, and pesto meatballs. Each recipe lists the ingredients and the steps, plus an honest look at what makes it great and what to watch out for. If you love the restaurant-style version, you will also enjoy our La Madeleine copycat chicken pesto pasta.

Homemade or Store-Bought Pesto?

Both work beautifully. A good jar of store-bought basil pesto saves time on busy nights, while homemade pesto tastes brighter and lets you control the salt and garlic. If you make your own, blend 2 cups fresh basil, 1/3 cup parmesan, 1/3 cup pine nuts, 2 garlic cloves, and 1/2 cup olive oil until smooth.

5 Tips for the Best Chicken Pesto Pasta

• Stir the pesto in off the heat, because high heat dulls the basil and can make it bitter.
• Save a cup of starchy pasta water and add it a splash at a time to make the sauce silky.
• Pat the chicken dry and season it well so it sears and browns.
• Slice the chicken against the grain after resting it for 5 minutes to keep it juicy.
• Finish with fresh basil, parmesan, and a squeeze of lemon to brighten the flavor.

1. Creamy Chicken Pesto Pasta

This is the everyday version you will keep coming back to. Cook penne, sear seasoned chicken, then stir basil pesto into a quick cream sauce so the whole dish comes together in one pan in about 25 minutes.

The sauce is silky, pale green, and full of basil and parmesan flavor, coating every tube of penne. Sliced chicken adds a savory bite, and a final handful of fresh basil keeps the flavor bright.

You will need (serves 4): 12 oz penne, 1 1/2 lb chicken breasts, 3/4 cup basil pesto, 3/4 cup heavy cream, 1/2 cup grated parmesan, 3 garlic cloves, 2 tbsp olive oil, salt and pepper, fresh basil.

How to make it:

1. Cook the penne until al dente and save half a cup of pasta water.
2. Season the chicken with salt and pepper and sear in olive oil for 5 to 6 minutes per side until cooked through, then slice.
3. In the same pan, cook the garlic for 30 seconds, pour in the cream, and simmer 3 minutes. Take it off the heat and stir in the pesto and parmesan.
4. Toss in the pasta and chicken, loosen with pasta water if needed, and top with fresh basil.

2. Chicken Pesto Pasta Bake

Prep it in the morning and bake it when you are ready. Stir pasta, chicken, pesto, and cherry tomatoes together, cover everything in mozzarella, and let the oven do the work.

The top turns golden and stretchy while the inside stays saucy and fragrant with basil. Burst tomatoes add juicy sweetness that balances the rich cheese.

You will need (serves 4): 12 oz penne, 1 lb cooked chicken (diced), 1/2 cup basil pesto, 1 cup marinara sauce, 1 cup halved cherry tomatoes, 1 1/2 cups shredded mozzarella, 1/4 cup grated parmesan.

How to make it:

1. Heat the oven to 375°F and cook the penne 2 minutes short of al dente.
2. Mix the pasta, chicken, pesto, marinara, and tomatoes in a baking dish.
3. Top with the mozzarella and parmesan.
4. Bake 20 minutes until bubbly and golden, then rest 5 minutes before serving.

3. Sun-Dried Tomato Chicken Pesto Pasta

Sun-dried tomatoes and basil pesto are a classic Italian pairing. Sauté them with chicken, toss everything with fusilli, and dinner is done in 20 minutes.

The tomatoes bring a chewy, sweet-tangy punch that cuts through the nutty pesto. Toasted pine nuts on top add a buttery crunch.

You will need (serves 4): 12 oz fusilli, 1 lb chicken breast (sliced), 1/2 cup basil pesto, 1/3 cup sliced sun-dried tomatoes, 2 tbsp pine nuts, 2 garlic cloves, 2 tbsp olive oil, grated parmesan.

How to make it:

1. Cook the fusilli and save half a cup of pasta water.
2. Brown the chicken in olive oil with the garlic for 6 to 7 minutes until cooked through.
3. Add the sun-dried tomatoes and cook 1 minute.
4. Toss with the pasta, pesto, and a splash of pasta water, then top with pine nuts and parmesan.

4. Chicken Pesto Pasta Salad

Perfect for meal prep, picnics, and potlucks. The pesto doubles as the dressing, so there is no need for anything extra.

The salad is fresh, herby, and creamy, with juicy tomatoes and cool cucumber in every bite. It tastes even better after chilling while the flavors blend.

You will need (serves 4): 12 oz rotini, 1 lb grilled chicken (diced), 1/2 cup basil pesto, 2 tbsp mayonnaise or olive oil, 1 cup halved cherry tomatoes, 1 cup mozzarella pearls, 1 diced cucumber, 1 tbsp lemon juice.

How to make it:

1. Cook the rotini and rinse under cold water.
2. Whisk the pesto, mayonnaise, and lemon juice into a dressing.
3. Toss the pasta, chicken, tomatoes, mozzarella, and cucumber with the dressing.
4. Chill for 30 minutes, then taste and adjust the salt.

5. Lemon Garlic Chicken Pesto Pasta

Lemon makes pesto taste lighter and brighter. Garlic chicken cooks quickly, and the sauce takes just a minute to stir together in the same skillet.

The spaghetti is silky with butter and pesto, and the lemon cuts the richness so every bite tastes fresh. Golden garlic chicken on top makes it feel like a restaurant plate.

You will need (serves 4): 12 oz spaghetti, 1 1/2 lb chicken cutlets, 3 garlic cloves, zest and juice of 1 lemon, 1/2 cup basil pesto, 2 tbsp butter, 2 tbsp olive oil, grated parmesan, fresh basil.

How to make it:

1. Cook the spaghetti and save half a cup of pasta water.
2. Sear the chicken in olive oil and garlic for 4 to 5 minutes per side until golden, then slice.
3. Melt the butter in the pan with the lemon zest, then stir in the pesto and a splash of pasta water.
4. Toss in the spaghetti, take off the heat, add the lemon juice, and top with chicken, parmesan, and basil.

6. One-Pot Chicken Pesto Pasta

Fewer dishes always wins on a busy night. The pasta cooks right in the broth, and its starch thickens the sauce so you never need to drain anything.

The result is creamy, savory, and speckled with green spinach and basil pesto. Every scoop has tender chicken and pasta that has soaked up the flavor.

You will need (serves 4): 12 oz rotini, 1 lb chicken (diced), 3 cups chicken broth, 1/2 cup heavy cream, 1/2 cup basil pesto, 2 cups baby spinach, 3 garlic cloves, 1/2 cup grated parmesan.

How to make it:

1. Brown the chicken with the garlic in a deep pot, about 5 minutes.
2. Add the broth and pasta, bring to a boil, then simmer about 10 minutes, stirring often.
3. Stir in the cream and spinach until the spinach wilts.
4. Take off the heat and stir in the pesto and parmesan.

7. Chicken Pesto Orzo

Orzo cooks fast and soaks up flavor like a sponge, which makes it perfect for a quick skillet dinner. Simmer it in broth, then finish with pesto and fresh tomatoes.

The texture is creamy and almost risotto-like without any constant stirring. Sweet peas and juicy tomatoes make each spoonful colorful and fresh.

You will need (serves 4): 1 1/2 cups orzo, 1 lb chicken (diced), 3 cups chicken broth, 1/2 cup basil pesto, 1 cup frozen peas, 1 cup halved cherry tomatoes, 1/2 cup grated parmesan, 2 tbsp olive oil.

How to make it:

1. Brown the chicken in olive oil in a deep skillet and set it aside.
2. Toast the orzo in the pan for 1 minute, add the broth, and simmer 8 to 9 minutes, stirring occasionally.
3. Add the peas and chicken for the last 2 minutes.
4. Take off the heat and stir in the pesto, tomatoes, and parmesan.

8. Spinach and Mushroom Chicken Pesto Pasta

Mushrooms and spinach turn a simple chicken pesto pasta into a balanced, hearty dinner. Everything cooks in one skillet while the fettuccine boils.

The creamy pesto sauce clings to the ribbons of pasta, with savory golden mushrooms and soft spinach in every bite. Shaved parmesan on top adds a salty finish.

You will need (serves 4): 12 oz fettuccine, 1 lb chicken (sliced), 8 oz sliced mushrooms, 3 cups baby spinach, 1/2 cup basil pesto, 1/2 cup heavy cream, 3 garlic cloves, grated parmesan.

How to make it:

1. Cook the fettuccine and save half a cup of pasta water.
2. Brown the chicken and set it aside, then cook the mushrooms in the same pan until golden.
3. Add the garlic, cream, and spinach, and simmer until the spinach wilts.
4. Take off the heat, stir in the pesto, and toss with the pasta, chicken, and parmesan.

9. Caprese Chicken Pesto Pasta

Take the flavors of a Caprese salad and turn them into dinner. Blister the tomatoes, toss with pesto and pasta, and finish with fresh mozzarella.

The mozzarella melts into soft, milky pockets while the tomatoes burst with sweetness. A drizzle of balsamic glaze adds a tangy finish that ties it all together.

You will need (serves 4): 12 oz penne, 1 lb chicken (sliced), 1/2 cup basil pesto, 1 1/2 cups cherry tomatoes, 8 oz fresh mozzarella balls, balsamic glaze, fresh basil, 2 tbsp olive oil.

How to make it:

1. Cook the penne and save half a cup of pasta water.
2. Sear the chicken in olive oil, slice it, then blister the tomatoes in the same pan for 3 minutes.
3. Toss the hot pasta with the pesto and tomatoes off the heat, adding pasta water as needed.
4. Fold in the chicken and mozzarella, then drizzle with balsamic glaze and top with basil.

10. Chicken Pesto Alfredo

This is the best of two worlds: creamy Alfredo with a swirl of fresh basil pesto. The sauce is ready in five minutes while the pasta boils.

The sauce is thick, velvety, and rich with parmesan, with ribbons of green pesto adding herby depth. Black pepper on top keeps it from tasting too heavy.

You will need (serves 4): 12 oz fettuccine, 1 1/2 lb chicken breast, 1 cup heavy cream, 1 cup grated parmesan, 1/3 cup basil pesto, 3 garlic cloves, 2 tbsp butter, black pepper.

How to make it:

1. Cook the fettuccine and drain.
2. Sear the chicken until golden and cooked through, then slice.
3. Melt the butter, cook the garlic 30 seconds, add the cream, simmer 3 minutes, and whisk in the parmesan until smooth.
4. Take off the heat, swirl in the pesto, then toss with the pasta and chicken and finish with black pepper.

11. Chicken Pesto Tortellini

Refrigerated tortellini cooks in just a few minutes, which makes this one of the fastest dinners in the collection. Toss it with pesto and chicken and you are done.

Each little pasta pocket is filled with cheese and coated in a bright basil sauce. Juicy tomatoes and tender chicken make it feel hearty without any extra work.

You will need (serves 4): 20 oz refrigerated cheese tortellini, 1 lb cooked chicken (sliced), 1/2 cup basil pesto, 1 cup halved cherry tomatoes, 1/3 cup grated parmesan, 2 tbsp olive oil, salt and pepper.

How to make it:

1. Boil the tortellini for 3 to 5 minutes, following the package, and save half a cup of pasta water.
2. In a large bowl, whisk the pesto, olive oil, and a splash of pasta water.
3. Add the hot tortellini, chicken, and tomatoes and toss gently.
4. Top with parmesan and season with salt and pepper.

12. Crispy Pesto Chicken Pasta

Think chicken parmesan, but with pesto. A crunchy golden cutlet sits on top of pesto spaghetti for the ultimate texture contrast.

The crispy panko crust stays crunchy while the spaghetti underneath is silky and herby. A squeeze of lemon over the top brightens each bite.

You will need (serves 4): 12 oz spaghetti, 4 thin chicken cutlets, 1 cup panko, 1/2 cup flour, 2 eggs, 1/2 cup basil pesto, 1/2 cup grated parmesan, oil for frying, lemon wedges.

How to make it:

1. Cook the spaghetti and save half a cup of pasta water.
2. Dredge the cutlets in flour, then egg, then panko mixed with half the parmesan.
3. Fry 3 to 4 minutes per side until golden and cooked through.
4. Toss the spaghetti with the pesto and a splash of pasta water, then top with sliced cutlets, the remaining parmesan, and lemon.

13. Chicken Pesto Pasta with Broccoli

Add broccoli to the pasta pot for the last two minutes and you have a vegetable and a main dish in one. It is a smart, nutritious way to use pesto.

The broccoli stays bright green and tender, and the rotini spirals trap the pesto in every curl. Parmesan and toasted pine nuts add a savory, nutty finish.

You will need (serves 4): 12 oz rotini, 1 lb chicken (diced), 2 cups broccoli florets, 1/2 cup basil pesto, 1/3 cup grated parmesan, 3 garlic cloves, 2 tbsp olive oil, 1 tbsp lemon juice, 2 tbsp pine nuts.

How to make it:

1. Boil the rotini, adding the broccoli for the last 2 minutes, then drain and save half a cup of water.
2. Brown the chicken with the garlic in olive oil until cooked through.
3. Toss the pasta, broccoli, and chicken with the pesto, lemon juice, and a splash of pasta water.
4. Top with parmesan and pine nuts.

14. Roasted Veggie Chicken Pesto Pasta

Roasting does the hard work for you. Toss the chicken and vegetables on one sheet pan, roast until golden, and stir everything through pesto pasta.

Roasting brings out the natural sweetness of the peppers, zucchini, and tomatoes, and gives the chicken golden edges. The pesto turns it all into a fragrant, rustic bowl.

You will need (serves 4): 12 oz penne, 1 lb chicken (diced), 1 zucchini, 1 red pepper, 1 red onion, 1 cup cherry tomatoes, 3 tbsp olive oil, 1/2 cup basil pesto, grated parmesan, salt and pepper.

How to make it:

1. Heat the oven to 425°F and cook the penne, saving half a cup of pasta water.
2. Toss the chicken and chopped vegetables with olive oil, salt, and pepper on a sheet pan.
3. Roast 20 to 25 minutes until golden and the chicken is cooked through.
4. Toss everything with the pasta, pesto, and a splash of pasta water, then top with parmesan.

15. Pesto Chicken Meatball Pasta

Pesto in the meatballs themselves gives these chicken meatballs loads of flavor and keeps them tender. Bake them on a sheet pan, boil the spaghetti, and dinner is ready.

The meatballs are juicy and herby, and the spaghetti is coated in extra pesto sauce. A sprinkle of parmesan on top makes this a cozy family favorite.

You will need (serves 4): 12 oz spaghetti, 1 lb ground chicken, 1/2 cup breadcrumbs, 1 egg, 3/4 cup basil pesto (1/4 cup for the meatballs, 1/2 cup for the pasta), 1/4 cup grated parmesan, salt and pepper.

How to make it:

1. Heat the oven to 400°F. Mix the chicken, breadcrumbs, egg, 1/4 cup pesto, parmesan, salt, and pepper, and roll into about 20 balls.
2. Bake on a lined sheet pan for 15 to 18 minutes until they reach 165°F inside.
3. Cook the spaghetti and save half a cup of pasta water.
4. Toss the spaghetti with the remaining pesto and a splash of pasta water, then top with the meatballs and more parmesan.

Shopping List for All 15 Recipes

Pick the recipes you want to make this week, then grab what you need from each aisle.

Storage and Reheating Tips

Store leftovers in an airtight container in the fridge for up to four days. Reheat gently on the stove or in the microwave with a splash of water, broth, or cream to loosen the sauce. Pasta salad should stay cold and be eaten within three days, and the baked pasta and meatballs freeze well for up to three months.

Frequently Asked Questions

Can I use store-bought pesto?

Yes. A good jar of basil pesto works in every recipe here. Choose one with olive oil and real basil near the top of the ingredient list, and taste before adding extra salt.

Why does my pesto sauce taste bitter?

Pesto turns bitter when it is cooked over high heat. Always take the pan off the heat before stirring it in, and use a splash of pasta water to loosen it instead of boiling it.

What is the best pasta for pesto?

Shapes with ridges and curves, like fusilli, rotini, and penne, hold on to the sauce best. Long pastas like spaghetti and fettuccine work well when the pesto is thinned with a little pasta water.

Can I freeze chicken pesto pasta?

The pasta bake and the chicken meatballs freeze well. Cool them completely, store in airtight containers, and reheat gently with a splash of liquid. Fresh tomatoes and pasta salad do not freeze well.

Final Thoughts

Chicken pesto pasta proves that a few simple ingredients can make dinner feel special. Whether you want creamy, cheesy, crispy, or fresh, one of these 15 recipes will fit your night. Start with the creamy skillet if you want an easy win, then work your way through the list.

Save this collection for later, and tell us your favorite chicken pesto pasta in the comments. Happy cooking!