Save This vibrant pasta dish combines golden pan-seared chicken with silky homemade basil pesto and perfectly cooked spaghetti or penne. The fresh pesto brings together aromatic basil, toasted pine nuts, garlic, and Parmesan for a bright, herbaceous sauce that lightly coats each strand.
Ready in just over half an hour, this balanced meal delivers 32 grams of protein per serving while staying relatively light. Optional cherry tomatoes and baby spinach add color and extra nutrients. The dish pairs beautifully with crisp white wine and can easily be adapted for different dietary needs.
The first time I made pesto from scratch, I couldn't believe how different it tasted from the jarred stuff I'd been using for years. My kitchen smelled like an Italian garden, and I knew I'd never go back to store-bought again. This pasta became my go-to weeknight dinner after that revelation.
Last summer, my sister dropped by unexpectedly while I was making this. She ended up sitting at my kitchen counter, eating straight from the skillet while we caught up. Now whenever she visits, she asks if I'm making that green pasta.
Ingredients
- Boneless chicken breasts: Cut into bite-sized pieces for quick, even cooking and easy eating
- Spaghetti or penne: Whole wheat adds nuttiness but regular works beautifully too
- Fresh basil leaves: The heart of authentic pesto, nothing dried comes close
- Pine nuts: Toast them lightly beforehand if you want deeper flavor
- Garlic cloves: Fresh is non-negotiable here, it makes the pesto sing
- Parmesan cheese: Grate it yourself for the best melt and flavor
- Extra virgin olive oil: This binds everything together, so use the good stuff
- Lemon juice: Brightens the pesto and cuts through the richness
- Cherry tomatoes: They burst beautifully and add sweet pops of freshness
- Baby spinach: Wilts into the pasta for a nutrition boost without overpowering
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook pasta until al dente, remembering to reserve that pasta water before draining
- Whip up the pesto while pasta cooks:
- Blend basil, pine nuts, garlic, Parmesan, lemon juice, salt and pepper, then drizzle in olive oil until silky smooth
- Cook the chicken until golden:
- Heat olive oil in a large skillet and cook chicken pieces 6 to 7 minutes until browned and cooked through
- Add vegetables if using:
- Toss in cherry tomatoes and spinach, sautéing briefly until just softened but still vibrant
- Bring it all together:
- Return chicken to the skillet, add drained pasta, stir in pesto and splash of pasta water until everything's coated
- Serve immediately with extra basil and Parmesan on top
Save This recipe got me through my first month at a new job. Coming home to that familiar basil aroma made even the most exhausting days feel manageable. Sometimes food is just comfort.
Making It Your Own
I've made this with walnuts when pine nuts felt too pricey, and honestly, it's still delicious. The pesto changes personality slightly but the soul of the dish remains the same.
Perfect Pairings
A crisp Pinot Grigio cuts through the pesto beautifully, and a simple arugula salad on the side balances the richness. Keep it light and let the pasta shine.
Make Ahead Magic
The pesto actually tastes better the next day once flavors have mingled. I often double the batch and keep half in the fridge for instant meals.
- Toast your nuts before blending for an extra layer of flavor
- Add a splash more pasta water if the sauce gets too thick
- Leftovers reheat beautifully with just a tiny splash of water
Save This pasta manages to feel indulgent while still being the kind of meal that leaves you energized, not weighed down. Exactly what weeknight cooking should be.
Recipe FAQs
- → Can I use store-bought pesto instead of making it fresh?
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Absolutely. Store-bought pesto works well and will save you about 5-10 minutes of prep time. Look for a high-quality brand with fresh ingredients and adjust the quantity to taste, as commercial pestos vary in intensity.
- → What type of pasta works best with pesto?
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Long pasta like spaghetti, linguine, or fettuccine captures pesto beautifully, but short shapes like penne, fusilli, or farfalle also work excellently. The ridges and tubes help hold the sauce, ensuring every bite is flavorful.
- → How do I store and reheat leftovers?
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Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil over medium-low heat, stirring occasionally. The pasta may absorb the sauce, so add a little more pesto or olive oil when reheating.
- → Can I make this dish vegetarian?
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Simply omit the chicken or replace it with plant-based alternatives like chickpeas, white beans, or tofu. You could also add grilled vegetables such as zucchini, bell peppers, or eggplant for extra substance and texture.
- → Why should I reserve pasta water?
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Pasta water contains starch that helps emulsify the pesto and creates a silky, cohesive sauce. Adding a splash while tossing helps the pesto cling to the pasta rather than pooling at the bottom of the bowl.
- → Can I substitute pine nuts in the pesto?
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Yes, walnuts, almonds, cashews, or sunflower seeds all make excellent alternatives. Each brings a slightly different flavor profile—walnuts are earthy, almonds add sweetness, and sunflower seeds are more neutral. Toast them lightly first for best results.
