Pesto Pasta with Grilled Chicken is a simple, fresh, and tasty dish that brings together the bright flavors of basil pesto and the satisfying, smoky taste of grilled chicken. The pasta is perfectly coated in a vibrant green sauce made from fresh basil, garlic, pine nuts, and parmesan, making every bite flavorful and comforting.
I love making this dish when I want something quick but impressive. The grilled chicken adds a nice contrast and protein boost that makes it feel like a complete meal. One of my favorite tricks is to save a little extra pesto to drizzle on top right before serving—it really amps up the flavor and keeps it fresh even after reheating.
This pasta works great for a casual weeknight dinner or a weekend lunch with friends because it’s easy to put together and feels special without spending hours in the kitchen. I like to serve it with a simple side salad or some crusty bread to soak up any extra pesto. It’s one of those meals that feels like a treat but is surprisingly fast and easy to make.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless chicken breasts for easy grilling and slicing. You can swap for chicken thighs if you want juicier meat with a bit more flavor.
Rotini pasta: Rotini holds sauce well thanks to its spiral shape. Penne, fusilli, or farfalle would also work nicely if you don’t have rotini.
Basil pesto: Fresh basil pesto makes the dish bright and flavorful. If you can’t find pesto, try a spinach or arugula pesto, or even a simple blend of fresh basil, garlic, olive oil, and nuts.
Heavy cream: This makes the sauce creamy and smooth. For a lighter version, substitute half with milk or use a plant-based cream alternative.
Parmesan cheese: Adds a salty, nutty finish. Pecorino Romano is a great substitute if you like a sharper cheese taste.
How Do You Grill Chicken Perfectly for Pesto Pasta?
Grilling chicken breasts can dry them out if you’re not careful. Here’s how I get juicy, flavorful slices every time:
- Pat the chicken dry and season it well with salt and pepper.
- Heat the grill pan or skillet to medium-high until hot, then add a bit of olive oil to prevent sticking.
- Place the chicken on the grill and don’t move it for 5-7 minutes; this helps develop good grill marks and seals in juices.
- Flip and cook the other side for another 5-7 minutes until fully cooked (internal temp 165°F/75°C).
- Let the chicken rest for a few minutes before slicing to keep it moist.
This simple method keeps the chicken tender and smoky, which pairs beautifully with the creamy pesto pasta.
Equipment You’ll Need
- Grill pan or skillet – I recommend this for getting nice grill marks and a smoky flavor on the chicken.
- Large pot – perfect for boiling the pasta quickly and easily.
- Mixing spoon or tongs – handy for tossing the pasta with the sauce and flipping the chicken.
- Measuring cups and spoons – for accurate portioning of ingredients like pesto and cream.
- Serving dish or plates – to present your delicious pasta neatly.
Flavor Variations & Add-Ins
- Swap grilled chicken for shrimp or sautéed vegetables like zucchini or bell peppers for a vegetarian version.
- Mix in some olives or sun-dried tomatoes for an extra burst of flavor.
- Use sun-dried tomato pesto instead of basil pesto for a richer, tangy twist.
- Finish with a sprinkle of crushed red pepper flakes if you like a little heat.
Pesto Pasta with Grilled Chicken
Ingredients You’ll Need:
For the Chicken:
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 1 tablespoon olive oil (for grilling chicken)
For the Pasta and Sauce:
- 12 oz rotini pasta (or any short pasta)
- 1 cup basil pesto (store-bought or homemade)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus more for garnish
- 1 cup cherry tomatoes, halved
- Fresh parsley or basil leaves, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and another 20 minutes for cooking. You’ll spend time grilling the chicken and boiling pasta, then making a quick pesto cream sauce. Overall, a tasty dinner in about 30 minutes!
Step-by-Step Instructions:
1. Prepare and Grill the Chicken:
Start by seasoning the chicken breasts with salt and pepper on both sides. Heat olive oil in a grill pan or skillet over medium-high heat. Cook the chicken for 5-7 minutes on each side, until cooked through and nicely charred. Remove from heat and let it rest for a few minutes, then slice into strips.
2. Cook the Pasta:
While the chicken cooks, bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain the pasta but save about 1/4 cup of the pasta water for the sauce.
3. Make the Pesto Cream Sauce and Combine:
In the pot or a large skillet over medium heat, mix the basil pesto and heavy cream. Stir gently until combined and warmed through. Add the grated Parmesan cheese and stir until the sauce is smooth and creamy. If it’s thick, add a little of the reserved pasta water until you reach your desired consistency. Toss the cooked pasta in the sauce, coating it evenly.
4. Assemble and Serve:
Plate the pesto pasta and top with the sliced grilled chicken. Scatter halved cherry tomatoes over the dish for a pop of fresh color. Sprinkle chopped parsley or basil leaves and extra Parmesan cheese on top. Serve immediately and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken breasts, but be sure to fully thaw them in the refrigerator overnight before grilling. This ensures even cooking and helps avoid excess moisture on the grill.
How Can I Make This Recipe Vegetarian?
Swap the grilled chicken for sautéed vegetables like zucchini, bell peppers, or mushrooms. You can also add cooked chickpeas or white beans for protein while keeping the creamy pesto sauce.
Can I Make This Dish Ahead of Time?
You can prepare the pesto sauce and cook the pasta in advance, but it’s best to grill the chicken just before serving. Store cooked components separately in airtight containers and reheat gently on the stove or microwave.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of cream or pasta water to loosen the sauce if needed.
