Easy Pesto Pasta with Grilled Chicken
This Easy Pesto Pasta with Grilled Chicken is a fresh, flavorful, and protein-packed meal that’s perfect for busy weeknights or meal prep. Tender grilled chicken is served over al dente pasta tossed in a vibrant basil pesto with juicy cherry tomatoes, baby spinach, and freshly grated Parmesan cheese. Ready in just 30 minutes, this comforting dish delivers restaurant-quality flavor with minimal effort.Whether you’re cooking for your family or preparing lunches for the week, this easy pasta recipe is guaranteed to become a favorite.
Why You’ll Love This Recipe
Ready in just 30 minutes
High in protein
Perfect for meal prep
Fresh, vibrant flavors
Family-friendly
Easily customizable
Great for lunch or dinner
Recipe Details
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Ingredients
For the Grilled Chicken
1½ pounds boneless, skinless chicken breasts
2 tablespoons olive oil
2 garlic cloves, minced
Juice of ½ lemon
1 teaspoon Italian seasoning
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon smoked paprika
1 teaspoon salt
½ teaspoon black pepper
For the Pasta
12 ounces penne, fusilli, or rotini pasta
½ cup basil pesto (homemade or store-bought)
1 tablespoon olive oil
1 cup cherry tomatoes, halved
2 cups baby spinach
¼ cup grated Parmesan cheese
2 tablespoons reserved pasta water
Zest of 1 lemon
Optional Add-Ins
½ cup fresh mozzarella pearls
¼ cup toasted pine nuts
¼ cup sun-dried tomatoes
1 cup roasted broccoli
1 cup roasted asparagus
Crushed red pepper flakes
Garnishes
Fresh basil leaves
Extra Parmesan cheese
Freshly cracked black pepper
Lemon wedges
Extra drizzle of pesto
Instructions
Step 1: Marinate the Chicken
In a bowl, whisk together:
Olive oil
Garlic
Lemon juice
Italian seasoning
Garlic powder
Onion powder
Smoked paprika
Salt
Black pepper
Coat the chicken evenly and let it marinate for 15–30 minutes.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil.
Cook the pasta according to package directions until al dente.
Reserve 2 tablespoons of the pasta water before draining.
Step 3: Grill the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook the chicken for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
Transfer to a cutting board and let rest for 5 minutes, then slice into strips.
Step 4: Prepare the Pasta
Return the drained pasta to the pot or a large skillet.
Add:
Basil pesto
Olive oil
Reserved pasta water
Toss until the pasta is evenly coated.
Fold in:
Cherry tomatoes
Baby spinach
Cook for 1–2 minutes, just until the spinach wilts.
Step 5: Assemble
Divide the pesto pasta among serving bowls.
Top with the sliced grilled chicken.
Sprinkle with:
Parmesan cheese
Lemon zest
Step 6: Garnish and Serve
Finish with:
Fresh basil
Toasted pine nuts
Extra Parmesan
Freshly cracked black pepper
Lemon wedges
A drizzle of pesto
Serve immediately.
Serving Suggestions
Pair this pasta with:
- Garlic bread
- Caesar salad
- Mediterranean cucumber salad
- Roasted asparagus
- Garlic green beans
- Tomato bruschetta
- Sparkling lemonade
Delicious Variations
Creamy Pesto Chicken Pasta
Stir ¼ cup heavy cream or cream cheese into the pesto sauce for a richer, creamier texture.
Mediterranean Pesto Pasta
Add Kalamata olives, roasted red peppers, artichoke hearts, and crumbled feta cheese.
Pesto Shrimp Pasta
Replace the chicken with grilled shrimp seasoned with garlic and lemon.
Vegetarian Pesto Pasta
Skip the chicken and add roasted zucchini, mushrooms, broccoli, and chickpeas.
Spicy Pesto Pasta
Mix a teaspoon of Calabrian chili paste or red pepper flakes into the pesto for extra heat.
Notes & Tips
Recipe Notes
Cook the pasta until just al dente to prevent it from becoming soft when tossed with the sauce.
Reserve pasta water to help the pesto coat the pasta evenly.
Fresh basil pesto provides the brightest flavor.
Expert Tips
Let the chicken rest before slicing to keep it juicy.
Toss the hot pasta with the pesto immediately after draining for the best coating.
Toast the pine nuts in a dry skillet for 2–3 minutes for added crunch.
Add delicate greens like spinach at the end to keep them vibrant.
Frequently Asked Questions
Can I make this ahead of time?
Yes! Prepare the chicken and pasta separately up to 4 days in advance. Store the pesto separately and combine everything before serving or reheating.
Can I use store-bought pesto?
Absolutely. Choose a high-quality refrigerated basil pesto for the freshest flavor.
What pasta works best?
Penne, rotini, fusilli, bow ties, and farfalle are all excellent because they hold the pesto well.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs are flavorful and remain extra juicy when grilled.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently with a splash of water or chicken broth to loosen the sauce.
Nutritional Information
Calories: 620
Protein: 42g
Carbohydrates: 40g
Fiber: 3g
Sugar: 3g
Fat: 31g
Saturated Fat: 7g
Cholesterol: 105mg
Sodium: 610mg
Final Thoughts
This Easy Pesto Pasta with Grilled Chicken is a quick, satisfying meal that combines juicy grilled chicken, tender pasta, fresh basil pesto, sweet tomatoes, and Parmesan cheese into one delicious dish. Perfect for weeknight dinners, meal prep, or entertaining, it’s a simple recipe that delivers bold Italian-inspired flavors with every bite.