🍝 Chicken Pesto Pasta with Fresh Parmesan

Servings: 4
Prep time: 15 minutes
Cook time: 25 minutes
Total time: about 40 minutes

🛒 Ingredients

For the chicken:

  • 500 g boneless, skinless chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

For the pasta:

  • 350–400 g pasta — penne, fusilli, fettuccine, or spaghetti
  • 2 tablespoons salt for the pasta water
  • 2 tablespoons butter or olive oil
  • 3 cloves garlic, finely minced
  • ¾–1 cup basil pesto
  • ½ cup heavy cream
  • ½ cup reserved pasta water, as needed
  • ¾ cup freshly grated Parmesan cheese
  • ½ teaspoon black pepper
  • Salt, to taste

For finishing:

  • Extra freshly grated Parmesan
  • Fresh basil leaves
  • A drizzle of extra-virgin olive oil
  • Optional: red pepper flakes
  • Optional: cherry tomatoes

👨‍🍳 Step-by-Step Instructions

1. Prepare the chicken

Pat the chicken breasts dry with paper towels. This helps them brown nicely.

Cut the chicken into bite-sized pieces or thin strips.

Place the chicken in a bowl and add:

  • Garlic powder
  • Paprika
  • Italian seasoning
  • Salt
  • Black pepper
  • Olive oil

Mix thoroughly until every piece of chicken is coated with the seasoning.

2. Cook the chicken

Heat a large skillet over medium-high heat.

Add about 1 tablespoon of olive oil.

Once the oil is hot, add the seasoned chicken in a single layer.

Cook for approximately 4–5 minutes on the first side, then stir or flip the pieces.

Continue cooking for another 4–5 minutes, until the chicken is golden brown and cooked through.

The chicken should reach an internal temperature of 74°C / 165°F.

Remove the chicken from the skillet and place it on a plate.

Tip: Don’t overcrowd the pan. If necessary, cook the chicken in two batches so it browns instead of steaming.

3. Boil the pasta

While the chicken is cooking, bring a large pot of water to a boil.

Add salt generously to the water.

Add the pasta and cook according to the package instructions until al dente—tender but still slightly firm when you bite it.

Before draining the pasta, reserve about ½–1 cup of the pasta water.

Then drain the pasta.

Don’t rinse the pasta. The starch left on the pasta helps the pesto sauce cling to it.

4. Make the garlic base

Using the same skillet that you cooked the chicken in, reduce the heat to medium.

Add 2 tablespoons of butter or olive oil.

Add the minced garlic.

Cook for approximately 30–60 seconds, stirring constantly.

Be careful not to burn the garlic. You only want it fragrant and lightly cooked.

5. Add the pesto

Lower the heat to low.

Add approximately ¾ to 1 cup of basil pesto to the skillet.

Stir gently to combine it with the garlic and butter/oil.

The pesto should become warm and fragrant.

Important: Avoid cooking pesto over very high heat because excessive heat can dull its fresh basil flavor.

6. Make it creamy

Add ½ cup heavy cream to the pesto.

Stir slowly until the pesto and cream are completely combined.

The sauce should become smooth and creamy.

If the sauce seems too thick, add a few tablespoons of the reserved pasta water.

7. Add Parmesan

Add approximately ¾ cup freshly grated Parmesan cheese.

Stir until the Parmesan melts into the sauce.

Add black pepper and taste the sauce.

Add a little salt only if necessary—the pesto and Parmesan can already be quite salty.

If the sauce becomes too thick, gradually add more reserved pasta water.

💡 Why pasta water matters

Pasta water contains starch from the noodles. When added to the sauce, it helps create a smooth, silky sauce that sticks to the pasta rather than sitting at the bottom of the plate.

8. Add the pasta

Add the drained pasta directly into the skillet.

Use tongs or a large spoon to toss everything together.

Make sure the pesto cream sauce coats every piece of pasta.

If necessary, add another splash of pasta water and continue tossing.

9. Add the chicken

Return the cooked chicken to the skillet.

Toss everything together for about 1–2 minutes over low heat.

The chicken should become coated in the creamy pesto sauce.

At this point, taste the pasta again.

Adjust with:

  • More Parmesan for cheesiness
  • More black pepper for flavor
  • More pesto for stronger basil flavor
  • Pasta water for a thinner sauce
  • Red pepper flakes for some heat

🧀 10. Serve

Transfer the pasta to serving bowls or plates.

Top generously with freshly grated Parmesan.

Add a few fresh basil leaves.

Finish with a small drizzle of extra-virgin olive oil.

For a little heat, sprinkle over some red pepper flakes.

Serve immediately while the sauce is creamy and the Parmesan is freshly melted.

⭐ Tips for the Best Chicken Pesto Pasta

Use fresh Parmesan.
Freshly grated Parmesan melts much more smoothly than pre-shredded cheese.

Don’t overcook the chicken.
Cook it until just done so it stays juicy.

Don’t boil the pesto sauce aggressively.
Keep the heat low once you add the pesto.

Save plenty of pasta water.
It gives you control over the consistency of the sauce.

Use good-quality pesto.
Since pesto is one of the main flavors, a flavorful basil pesto makes a big difference.

Add Parmesan at the end.
This keeps the cheese creamy and prevents the sauce from becoming grainy.

🌿 Optional additions

You can customize the dish with:

  • 🍅 Cherry tomatoes — add sweetness and freshness
  • 🌶️ Red pepper flakes — for spice
  • 🥬 Spinach — stir in during the final few minutes
  • 🍄 Mushrooms — sauté with the chicken
  • 🥦 Broccoli — add for extra vegetables
  • 🧄 Extra garlic — for a stronger garlic flavor
  • 🥓 Crispy bacon — for a smoky variation

Best combination: chicken + creamy basil pesto + freshly grated Parmesan + cherry tomatoes + fresh basil.

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