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.