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Easy 25-Minute Pesto Chicken Pasta Recipe Perfect for Quick Dinners

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A quick and flavorful pesto chicken pasta dish ready in just 25 minutes, perfect for busy weeknights and last-minute dinners.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 12 oz / 340 g), sliced thinly
  • Salt and black pepper, to season
  • 2 tablespoons extra-virgin olive oil
  • 8 oz (225 g) penne or fusilli pasta (whole wheat or gluten-free options work too)
  • ½ cup (120 ml) basil pesto (store-bought or homemade)
  • 2 cloves garlic, minced
  • ¼ cup (25 g) freshly grated Parmesan cheese
  • 1 cup (150 g) cherry tomatoes, halved (optional)
  • A handful of fresh basil leaves, for garnish
  • 1 teaspoon freshly squeezed lemon juice

Instructions

  1. Prep the Ingredients (5 minutes): Slice the chicken breasts into thin strips about ½ inch thick. Mince the garlic cloves, halve the cherry tomatoes, and grate the Parmesan cheese. Set aside.
  2. Cook the Pasta (10 minutes): Bring a large pot of salted water to a boil. Add 8 oz pasta and cook according to package instructions until al dente (usually 9-11 minutes). Stir occasionally to prevent sticking. Drain the pasta, reserving ½ cup pasta water.
  3. Sear the Chicken (7-8 minutes): While the pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken strips with salt and pepper. Add chicken to the hot pan in a single layer. Cook for 3-4 minutes on one side until golden, then flip and cook another 3-4 minutes until cooked through and no longer pink inside. Remove chicken and set aside.
  4. Sauté Garlic and Tomatoes (2 minutes): In the same skillet, reduce heat to medium and add minced garlic. Stir and cook for 30 seconds until fragrant. Add cherry tomatoes and cook for another 1-2 minutes until they begin to soften.
  5. Combine Pasta, Chicken, and Pesto (3-4 minutes): Add drained pasta and cooked chicken back into the skillet. Stir in ½ cup pesto and a splash of reserved pasta water to coat evenly. Toss over low heat until warmed through and sauce clings to pasta and chicken.
  6. Finish and Serve: Remove from heat, stir in grated Parmesan cheese and 1 teaspoon lemon juice. Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh basil leaves before serving.

Notes

Do not overcook the chicken to keep it juicy. Reserve pasta water to loosen the pesto sauce and make it silky. Use fresh garlic for best flavor. For dairy-free, substitute Parmesan with nutritional yeast or vegan cheese. Leftovers keep well in the fridge for up to 3 days; reheat gently with a splash of water or broth.

Nutrition

Keywords: pesto chicken pasta, quick dinner, easy pasta recipe, weeknight meal, basil pesto, chicken recipe, 25-minute meal

Find it online: https://oracooks.com/easy-25-minute-pesto-chicken-pasta-recipe-perfect-for-quick-dinners/