Pesto pasta with chicken is a flavor-packed, quick, and incredibly satisfying dish that will have your family asking for seconds. Imagine tender chicken pieces perfectly seared, creamy pesto sauce coating every bite of pasta, and a tangy pop from sun-dried tomatoes. It’s the kind of versatility and flavor you’re looking for in an easy yet crowd-pleasing meal.
What makes this dish so special? It’s ready in under 30 minutes, uses just a handful of ingredients, and delivers that restaurant-quality taste right at home.
Whether you’re seeking easy pesto pasta for a busy weeknight or the best pesto chicken recipe for a family gathering, this one checks all the boxes.
My Story Behind This Pesto Pasta with Chicken
The first time I made this homemade pesto pasta, it was a hit at a casual dinner with friends. I wanted something quick yet full of flavor. I remembered a dish I used to make during culinary school: a simple pasta with chicken and sun-dried tomatoes tossed in pesto.
The earthy basil, salty parmesan, and rich olive oil in the sauce paired beautifully with juicy chicken and the chewy, tangy sun-dried tomatoes. I couldn’t get enough.
Over the years, I’ve tested and refined this recipe because I wanted the perfect balance of simplicity and taste.
Now, it’s my go-to when I need a reliable, no-fuss meal that’s sure to impress. Today, I’m excited to share this quick chicken with pesto sauce recipe so you can make it at home!
Ingredients for Pesto Pasta with Chicken
- 1 (16 ounce) package bow tie pasta
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 pinch crushed red pepper flakes (or to taste)
- ½ cup pesto sauce
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
How to Make Pesto Pasta with Chicken
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and tender, about 1 minute.
- Add the chicken pieces to the skillet, season with a pinch of crushed red pepper flakes, and cook for about 7 minutes. Stir occasionally until the chicken is golden and fully cooked through.
- In a large mixing bowl, combine the cooked pasta, chicken, pesto sauce, and sun-dried tomatoes. Toss everything together until evenly coated.
- Serve warm, garnished with freshly grated parmesan cheese if desired. Enjoy!
My Chef Tips for the Best Pesto Pasta with Chicken
- Use a high-quality pesto. Store-bought is fine, but if possible, make your own pesto at home for a fresher, more vibrant flavor.
- Cook the pasta al dente. This ensures it holds its texture and doesn’t get mushy when tossed with the sauce.
- Don’t overcook the chicken. Aim for golden-brown and just cooked through for maximum juiciness.
- Adjust the spice level. Add more or less crushed red pepper flakes based on your heat preference.
- Make it ahead. This dish reheats beautifully—simply store leftovers in an airtight container in the fridge for up to 3 days.
- Add some veggies. Toss in roasted cherry tomatoes, steamed broccoli, or sautéed spinach for extra nutrition and flavor.
- Don’t skip the sun-dried tomatoes. Their tangy-sweet punch balances out the richness of the pesto and chicken.
Common Questions About Pesto Pasta with Chicken
Can I use a different type of pasta?
Absolutely! While bow tie pasta works great, penne, fusilli, or even spaghetti can all substitute beautifully in this easy pesto pasta.
What’s the best way to store leftovers?
Store your pasta with chicken and sun-dried tomatoes in an airtight container in the refrigerator. It will stay fresh for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or chicken stock to loosen the sauce.
Can I make this dairy-free?
Yes! Use a dairy-free pesto and skip the optional parmesan garnish for a fully dairy-free dish.
Is this a healthy meal?
This recipe is well-balanced with protein, carbs, and healthy fats. Lighten it up further by swapping regular pasta for whole-grain or chickpea pasta and using a light pesto sauce.
Can I use pre-cooked chicken?
Definitely! Shredded rotisserie chicken or leftover grilled chicken works great for an even quicker version of this quick chicken with pesto sauce.
Time to Try This Pesto Pasta with Chicken
There’s a reason this pesto pasta with chicken has become a staple in my kitchen—it’s fast, flavorful, and endlessly versatile. Whether it’s a busy weeknight dinner or a Sunday lunch gathering, this dish fits the bill. Plus, it’s customizable to suit your tastes and dietary needs.
What are you waiting for? Try it out tonight and let me know in the comments: What’s your favorite twist on this dish? Feel free to share your photos and tag me on social media—I’d love to see your creations!
Pesto Pasta with Chicken
Ingredients
- 1 (16 ounce) package bow tie pasta
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 2 skinless, boneless chicken breasts, cut into bite-sized pieces
- 1 pinch crushed red pepper flakes (or to taste)
- ½ cup pesto sauce
- ⅓ cup oil-packed sun-dried tomatoes, drained and cut into strips
Instructions
- Bring a large pot of salted water to a boil. Add the bow tie pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant and tender, about 1 minute.
- Add the chicken pieces to the skillet, season with a pinch of crushed red pepper flakes, and cook for about 7 minutes. Stir occasionally until the chicken is golden and fully cooked through.
- In a large mixing bowl, combine the cooked pasta, chicken, pesto sauce, and sun-dried tomatoes. Toss everything together until evenly coated.
- Serve warm, garnished with freshly grated parmesan cheese if desired. Enjoy!
