Light Pesto Pasta With Chicken

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 grandmother's garden, and I knew there was no going back. This pasta became my go-to for weeknight dinners when I want something that feels special but doesn't require hours of effort.

Last summer, my sister came over for dinner and literally licked her plate clean. She's not usually one to rave about food, but she asked for the recipe before she even finished her last bite. Now whenever she visits, this is what she requests.

Ingredients

• 2 boneless skinless chicken breasts: Cutting these into bite sized pieces helps them cook evenly and makes every forkful perfectly balanced
• 350 g whole wheat or regular spaghetti or penne: Whole wheat adds nuttiness and fiber but regular pasta works beautifully too
• 50 g fresh basil leaves: The star of the show so don't skimp because fresh basil makes all the difference
• 2 tbsp pine nuts: These toast up beautifully in the food processor but walnuts work in a pinch
• 2 garlic cloves peeled: Fresh garlic gives you that authentic punch that pre-minced stuff just can't deliver
• 40 g grated Parmesan cheese: Adds that salty umami depth that pulls everything together
• 2 to 3 tbsp extra virgin olive oil: Use the good stuff here since it's one of the main flavors
• Juice of half a lemon: Brightens up the rich pesto and keeps everything tasting fresh
• Salt and pepper to taste: Season as you go because each layer needs its own little hit
• 100 g cherry tomatoes halved: Totally optional but they add pretty color and bursts of sweetness
• 1 handful baby spinach: Another optional addition that wilts into the pasta and adds nutrition
• Extra grated Parmesan and fresh basil: For serving because you can never have too much of either

Instructions

Cook the pasta to perfection:

Bring a large pot of generously salted water to a rolling boil and cook your pasta until it's al dente with just a bit of bite in the center. Before draining, scoop out about 100 ml of that starchy pasta water because it's liquid gold for creating a silky sauce.

Whip up the fresh pesto:

Toss the basil, pine nuts, garlic, Parmesan, lemon juice, and a pinch of salt and pepper into your food processor. With the motor running, slowly drizzle in the olive oil and watch it transform into a vibrant green sauce that tastes like summer.

Get your chicken golden and cooked through:

Heat a tablespoon of olive oil in a large skillet over medium heat and add your seasoned chicken pieces. Let them cook undisturbed for a minute or two to get nice color, then stir occasionally for about 6 to 7 minutes until they're golden brown and completely cooked through.

Add the veggies if you're using them:

Toss in those cherry tomatoes and spinach right in the same skillet and sauté for just 2 minutes until the tomatoes start to blister and the spinach wilts slightly.

Bring everything together:

Turn the heat down to low, return the chicken to the pan, and add your drained pasta. Pour in the pesto and splash in some of that reserved pasta water, tossing everything together until the sauce coats each strand of pasta beautifully.

Serve it up with love:

Plate the pasta immediately while it's steaming hot and finish with extra grated Parmesan and fresh basil leaves because those finishing touches make everything look and taste better.

Save

This recipe has saved me on countless busy weeknights when takeout sounded easier but something homemade sounded better. There's something so satisfying about putting together a meal that looks impressive but comes together in under 40 minutes.

Making It Your Own

I've learned that this recipe is incredibly forgiving and adaptable. Sometimes I add roasted vegetables from the night before, and other times I toss in some sun dried tomatoes for extra depth.

Storage And Meal Prep

The pesto actually keeps beautifully in the fridge for up to a week, so I often make double and save half for another meal. Just store it in a jar with a thin layer of olive oil on top to keep it bright green.

Perfect Pairings

A crisp white wine like Pinot Grigio cuts through the richness of the pesto beautifully. I also love serving this with a simple arugula salad dressed in lemon vinaigrette to add some peppery freshness to the plate.

• Grilled zucchini or asparagus make excellent seasonal sides
• Crusty bread is essential for soaking up any extra sauce
• A light dessert like fresh berries balances the meal perfectly

Save

I hope this becomes one of those recipes you turn to again and again, the kind that feels like an old friend in your kitchen rotation.

Recipe Q&A

→ Can I make the pesto ahead of time?

Absolutely. Prepare the basil pesto up to 5 days in advance and store it in an airtight container in the refrigerator. Press a piece of plastic wrap directly onto the surface to prevent oxidation and maintain that vibrant green color.

→ What pasta shapes work best?

Spaghetti, penne, fusilli, and farfalle all excel here. The pesto coats pasta surfaces beautifully, so choose shapes with plenty of texture. Whole wheat varieties add fiber and nutty depth that complements the basil.

→ How do I prevent the chicken from drying out?

Cut the chicken into evenly-sized pieces for uniform cooking. Avoid overcrowding the skillet, which causes steaming rather than searing. Cook just until golden and cooked through—about 6–7 minutes. The pasta water added later helps keep everything moist.

→ Can I use store-bought pesto?

Certainly. High-quality jarred pesto works in a pinch. Look for brands with minimal ingredients and vibrant green color. You may need to adjust seasoning since commercial versions vary in salt content.

→ What can I substitute for pine nuts?

Walnuts offer a robust, earthy alternative. Cashews provide creaminess, while sunflower seeds deliver crunch and are more budget-friendly. Toast whichever nut or seed you choose before blending for maximum flavor.

→ How do I store and reheat leftovers?

Refrigerate in an airtight container for up to 3 days. The pasta will absorb the sauce, so add a splash of water or olive oil when reheating on the stovetop over gentle heat. Microwaving works but may dry the dish slightly.