Okay, so here’s what happened on April 12th, 2023 (yes, I remember the date because it was my sister Maureen’s birthday dinner and I almost ruined it)… I had six people coming over in like 40 minutes, and my fancy braised short rib thing was an absolute disaster. Like, the meat was gray and the sauce tasted vaguely of regret. I literally stood there staring into my fridge thinking “this is how I die professionally.”
Then I saw it. Half a bunch of basil that was honestly on its last legs, some chicken breasts, and a box of penne. Twenty-three minutes later, I served what my brother-in-law now calls “that legendary pasta situation” (he’s dramatic).
The crazy part? I’ve tested this recipe fourteen times since then because everyone kept asking for it, and I promise you – this pesto pasta with grilled chicken is so stupidly easy that you’ll feel like you’re cheating at dinner.
Here’s the secret they don’t tell you about making restaurant-quality basil pesto pasta at home.
Table of Contents
Pesto Pasta with Grilled Chicken: Quick & Easy 25-Minute Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This restaurant-quality pesto pasta with grilled chicken combines fresh basil pesto, perfectly grilled chicken, and al dente pasta for an easy weeknight dinner that’s ready in 25 minutes. A Mediterranean-inspired dish perfect for spring and summer gatherings.
Ingredients
For the Perfect Basil Pesto:
2 cups packed fresh basil leaves (about 2 bunches, stems removed)
1/3 cup pine nuts, toasted (or walnuts if pine nuts are stupid expensive that week)
3 cloves garlic (medium-sized, not those massive elephant garlic monsters)
1/2 cup freshly grated Parmesan cheese (NOT the green can stuff – we’re better than that)
1/2 cup extra virgin olive oil (the good kind that tastes peppery)
Juice of 1/2 lemon
Salt and black pepper to taste
For the Grilled Chicken:
1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
2 tablespoons olive oil
1 teaspoon Italian seasoning
Salt and pepper
For the Pasta:
12 oz penne, fusilli, or rotini (short pasta shapes are non-negotiable here)
Cherry tomatoes, halved (optional but highly recommended)
Fresh mozzarella pearls (because we’re fancy)
Instructions
First things first: get your grill heating to medium-high (about 375°F if you have a thermometer, or hold your hand 6 inches above and count to 3 before it gets uncomfortable). While that’s happening, bring a large pot of heavily salted water to boil – I mean like ocean-water salty. My Italian neighbor Maria always says “if it doesn’t taste like the Mediterranean, you messed up” and honestly she’s never wrong about pasta.
Pat those chicken breasts dry with paper towels (wet chicken = sad, steaming chicken instead of grilled chicken, and nobody wants that). Season both sides aggressively with salt, pepper, and Italian seasoning. Don’t be shy here. The seasoning creates a crust that’s chef’s kiss.
Meanwhile, toast your pine nuts in a dry skillet over medium heat. Keep them moving constantly – seriously, do NOT walk away because these little jerks burn in literally 30 seconds flat. I’ve ruined three batches this way and I’m still annoyed about it.
Step 1: Grill the Chicken (12-14 minutes)
Place chicken on the hot grill. Here’s the critical part: don’t touch it for 5-6 minutes. I know it’s tempting. Resist. You want those beautiful grill marks. Flip once, cook another 6-7 minutes until internal temp hits 165°F. If you don’t have a meat thermometer, cut into the thickest part – the juices should run clear, not pink.
Let it rest for 5 minutes (this is when the juices redistribute and it stays moist instead of dry and sad).
Step 2: Cook the Pasta (8-10 minutes)
While the chicken rests, drop your pasta into that boiling water. Cook until al dente (about 2 minutes less than the package says). Before draining, scoop out 1 cup of pasta water – seriously, don’t skip this.
Step 3: Make the Pesto (3 minutes)
Throw basil, toasted pine nuts, garlic, Parmesan, and lemon juice into your food processor. Pulse until roughly chopped. With the motor running, slowly drizzle in olive oil until it reaches your desired consistency. I like mine slightly chunky because I’m apparently a texture person.
Taste and season with salt and pepper. This is where you can adjust – need more tang? Add lemon. Too thick? Add a tablespoon of pasta water.
Pro tip from test #7: If your pesto tastes bitter, you over-processed it and the basil got angry. Make it in short pulses, not one long blend.
In your largest mixing bowl, toss the hot drained pasta with 3/4 of the pesto. Add pasta water one splash at a time until it’s silky and coats every piece. Slice that beautiful grilled chicken into strips and arrange on top. Scatter cherry tomatoes and mozzarella pearls over everything.
Finish with the remaining pesto drizzled on top, a crack of black pepper, and maybe some extra Parmesan if you’re feeling yourself (which you should be, because look what you just made).
Notes
Storage:
Refrigerate: Store components separately in airtight containers for 3-4 days. Pasta may absorb sauce; add fresh pesto or olive oil when reheating.
Freeze: Freeze pesto in ice cube trays for up to 3 months. Cooked chicken freezes well for 2-3 months. Do not freeze cooked pasta.
Make-Ahead Tips:
Grill chicken up to 2 days ahead; store sliced in refrigerator
Make pesto up to 3 days ahead; cover surface with thin layer of olive oil to prevent browning
Toast pine nuts up to 1 week ahead; store in airtight container
Substitutions:
Pine nuts → walnuts, sunflower seeds (budget-friendly)
Fresh basil (winter) → 1/3 cup frozen basil + 2/3 cup spinach
Chicken → grilled shrimp, chickpeas, or white beans
Dairy → nutritional yeast for vegan Parmesan alternative
Dietary Modifications:
Gluten-Free: Use chickpea pasta or brown rice pasta
Vegan: Omit chicken and cheese; add grilled vegetables and nutritional yeast
Dairy-Free: Use vegan Parmesan alternative; omit mozzarella
Low-Carb: Replace pasta with zucchini noodles
Serving Suggestions:
Hot dinner: Serve with garlic bread and simple green salad
Cold pasta salad: Chill completely and add extra pesto before serving
Meal prep: Portion into containers with chicken on top; store pesto separately
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Mediterranean Dinner Recipes
- Method: Grilling, Boiling
- Cuisine: Italian/Mediterranean
Nutrition
- Serving Size: Approximately 2 cups pasta with 4-5 oz chicken
- Calories: 580 kcal
- Sugar: 3g
- Sodium: 680mg (30% DV)
- Fat: 28g (36% DV)
- Saturated Fat: 6g (30% DV)
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 48g (16% DV)
- Fiber: 3g (11% DV)
- Protein: 38g (76% DV)
- Cholesterol: 95mg (32% DV)
Why This Pesto Pasta Works
The Science Behind Perfect Pesto Chicken
Listen, I’m not a food scientist (clearly, given my short rib debacle), but here’s what I’ve learned: when you make quick pesto pasta, timing is everything. The Maillard reaction – that’s the fancy browning thing – happens on your grilled chicken at exactly 350-400°F, creating those gorgeous char marks everyone obsesses over on Instagram.
But here’s the thing nobody talks about: pesto and hot pasta create an emulsion. When that warm pasta hits the basil pesto, the residual starches in your pasta water bind with the oils from the pine nuts and olive oil, making it creamy without adding a single drop of cream. (I tested this precisely eight times because I’m weirdly competitive with myself.)
When to Serve This Mediterranean Pasta Masterpiece
This is honestly perfect for spring and summer when you can grab fresh herbs at the farmers market without taking out a small loan. I serve this grilled chicken pesto pasta for everything from casual Tuesday dinners to backyard BBQs, and honestly? People lose their minds every single time. It’s become my signature dish at potlucks (sorry, not sorry to everyone else who brings potato salad).
Essential Ingredients
Game-Changing Ingredient Specifications
Here’s where most recipes lie to you. They say “any basil will work!” but honestly, that’s garbage. You want fresh Italian basil with leaves about the size of a quarter – too small and you’ll be there forever picking leaves, too large and they taste soapy. I learned this the hard way at my local grocery store.
For the Perfect Basil Pesto:
- 2 cups packed fresh basil leaves (about 2 bunches, stems removed)
- 1/3 cup pine nuts, toasted (or walnuts if pine nuts are stupid expensive that week)
- 3 cloves garlic (medium-sized, not those massive elephant garlic monsters)
- 1/2 cup freshly grated Parmesan cheese (NOT the green can stuff – we’re better than that)
- 1/2 cup extra virgin olive oil (the good kind that tastes peppery)
- Juice of 1/2 lemon
- Salt and black pepper to taste
For the Grilled Chicken:
- 1.5 lbs boneless, skinless chicken breasts (about 3 medium breasts)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper
For the Pasta:
- 12 oz penne pasta, fusilli pasta, or rotini pasta (short pasta shapes are non-negotiable here)
- Cherry tomatoes, halved (optional but highly recommended)
- Fresh mozzarella pearls (because we’re fancy)
USA Substitution Guide
| Original Ingredient | USA-Friendly Substitute |
|---|---|
| Pine nuts ($$$) | Raw walnuts or sunflower seeds |
| Fresh basil (winter) | 1/3 cup frozen basil + 2/3 cup fresh spinach |
| Parmigiano-Reggiano | Pecorino Romano (sharper, saltier) |
| Fresh mozzarella | Cubed block mozzarella |
The secret ingredient? A splash of pasta water. Seriously, this is the professional chef hack that changes everything.
The Foolproof Method
Preparation Phase (10 minutes)
First things first: get your grill heating to medium-high (about 375°F if you have a thermometer, or hold your hand 6 inches above and count to 3 before it gets uncomfortable). While that’s happening, bring a large pot of heavily salted water to boil – I mean like ocean-water salty. My Italian neighbor Maria always says “if it doesn’t taste like the Mediterranean, you messed up” and honestly she’s never wrong about pasta.
Pat those chicken breasts dry with paper towels (wet chicken = sad, steaming chicken instead of grilled chicken, and nobody wants that). Season both sides aggressively with salt, pepper, and Italian seasoning. Don’t be shy here. The seasoning creates a crust that’s chef’s kiss.
Meanwhile, toast your pine nuts in a dry skillet over medium heat. Keep them moving constantly – seriously, do NOT walk away because these little jerks burn in literally 30 seconds flat. I’ve ruined three batches this way and I’m still annoyed about it.
Main Cooking Method (15 minutes)
Step 1: Grill the Chicken (12-14 minutes)
Place chicken on the hot grill. Here’s the critical part: don’t touch it for 5-6 minutes. I know it’s tempting. Resist. You want those beautiful grill marks. Flip once, cook another 6-7 minutes until internal temp hits 165°F. If you don’t have a meat thermometer, cut into the thickest part – the juices should run clear, not pink.
Let it rest for 5 minutes (this is when the juices redistribute and it stays moist instead of dry and sad).
Step 2: Cook the Pasta (8-10 minutes)
While the chicken rests, drop your pasta into that boiling water. Cook until al dente (about 2 minutes less than the package says). Before draining, scoop out 1 cup of pasta water – seriously, don’t skip this.
Step 3: Make the Pesto (3 minutes)
Throw basil, toasted pine nuts, garlic, Parmesan, and lemon juice into your food processor. Pulse until roughly chopped. With the motor running, slowly drizzle in olive oil until it reaches your desired consistency. I like mine slightly chunky because I’m apparently a texture person.
Taste and season with salt and pepper. This is where you can adjust – need more tang? Add lemon. Too thick? Add a tablespoon of pasta water.
Pro tip from test #7: If your pesto tastes bitter, you over-processed it and the basil got angry. Make it in short pulses, not one long blend.
Assembly and Finishing Touches
In your largest mixing bowl, toss the hot drained pasta with 3/4 of the pesto. Add pasta water one splash at a time until it’s silky and coats every piece. Slice that beautiful grilled chicken into strips and arrange on top. Scatter cherry tomatoes and mozzarella pearls over everything.
Finish with the remaining pesto drizzled on top, a crack of black pepper, and maybe some extra Parmesan if you’re feeling yourself (which you should be, because look what you just made).
Creative Variations
Flavor Twist Ideas
Look, I’ve been making this chicken pesto pasta obsessively for like two years now, and here are the variations that actually worked (versus the ones I won’t mention because they were tragic):
| Variation | Key Changes | Best For |
|---|---|---|
| Creamy Dreamy | Add 1/4 cup heavy cream to pesto | Kids who hate “green stuff” |
| Lemon Pepper Explosion | Double the lemon, add lemon zest | Summer picnics |
| Sun-Dried Tomato Madness | Add 1/3 cup chopped sun-dried tomatoes | Fancy dinner parties |
| Spicy Italian | Add 1/2 tsp red pepper flakes to pesto | People with actual taste buds |
Dietary Modifications That Don’t Suck
Vegan: Swap chicken for grilled zucchini and portobello mushrooms. Use nutritional yeast instead of Parmesan (controversial, I know, but it works). My vegan cousin Jake actually requests this version specifically.
Gluten-Free: Use chickpea pasta or brown rice pasta. The chickpea kind is surprisingly good and has like 20g of protein per serving, which makes you feel very accomplished.
Paleo: Zucchini noodles + grilled chicken + dairy-free pesto (omit cheese, double the pine nuts for richness).
Budget-Friendly: Replace pine nuts with sunflower seeds, use rotisserie chicken instead of grilling your own, and regular basil from the grocery store works fine.
Kid-Friendly: Mild and creamy version – mix pesto with 2 tablespoons Greek yogurt, skip the garlic (gasp, I know).
Storage & Serving
Storage Techniques That Actually Work
Okay, so I’ve learned some things about storing this basil pesto pasta the hard way (including one memorable incident where I just… forgot about it for 8 days and discovered a science experiment).
Room Temperature: Honestly, don’t. Pesto oxidizes and turns brown, plus chicken sitting out is asking for food poisoning. Eat it fresh or refrigerate within 2 hours.
Refrigerator (3-4 days):
Store pasta and chicken separately if possible. The pesto pasta sauce tends to get absorbed by the pasta over time, making it dry and sad. Keep them in airtight containers, and I actually put a thin layer of olive oil on top of the pesto to prevent browning.
Freezer (up to 3 months):
Here’s the controversial take – the pasta itself freezes terribly (mushy nightmare), but the pesto freezes beautifully. Make extra pesto, freeze it in ice cube trays, then pop them into a freezer bag. Boom. Instant pesto pasta whenever you want it.
Smart Meal Prep Strategies
I make the grilled chicken on Sunday, store it sliced in the fridge, and cook fresh pasta throughout the week. Game changer for easy weeknight dinner situations.
Perfect Pairings
| Serving Style | Best Pairing | Why It Works |
|---|---|---|
| Hot Dinner | Garlic bread + simple green salad | Soaks up extra pesto, balances richness |
| Cold Pasta Salad | Iced mint lemonade | Refreshing contrast to creamy pesto |
| Fancy Dinner | Sparkling water with lemon | Cleanses palate between bites |
| Casual Lunch | Fresh fruit salad | Light, refreshing, balances the savory |
Nutritional Benefits
Macro and Micronutrient Breakdown
Before we get into this, disclaimer: I’m not a nutritionist or dietitian, so definitely don’t make life-changing health decisions based on my pasta obsession. That said, this Mediterranean pasta is actually pretty balanced when you look at the numbers.
Macronutrients (Per Serving, serves 4):
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 580 | – |
| Total Fat | 28g | 36% |
| Saturated Fat | 6g | 30% |
| Carbohydrates | 48g | 16% |
| Fiber | 3g | 11% |
| Protein | 38g | 76% |
Key Micronutrients:
| Vitamin/Mineral | Amount | % Daily Value |
|---|---|---|
| Vitamin A | 1200 IU | 24% |
| Vitamin C | 8mg | 13% |
| Calcium | 220mg | 22% |
| Iron | 3mg | 17% |
Health Benefits and Glycemic Impact
This quick pesto pasta has a moderate glycemic index (around 45-50) thanks to the protein from the grilled chicken and healthy fats from olive oil and pine nuts, which slow down carb absorption. Basil is loaded with vitamin K and has anti-inflammatory properties (according to actual research, not just Pinterest).
Compared to traditional cream-based pasta: This has about 200 fewer calories and way more protein. The fresh herbs also provide antioxidants that Alfredo sauce just… doesn’t have.
FAQ
Can I make this pesto pasta ahead of time?
Yes and no. Cook the grilled chicken and make the fresh pesto up to 2 days ahead, but cook the pasta fresh. Trust me – I tried making it all ahead for a potluck once and the pasta absorbed all the pesto pasta sauce and turned into a weird, dry blob situation. Not cute. If you must make it fully ahead, reserve extra pesto and toss it in right before serving.
What type of pasta works best for chicken pesto pasta?
Short, twisted shapes are your friends: penne, fusilli, rotini, or farfalle. They grab onto that pesto pasta sauce like it’s their job. I’ve tried spaghetti and honestly it was disappointing – the pesto just slides off and pools at the bottom of the bowl.
Can I use store-bought pesto instead of homemade?
Of course! Get the refrigerated kind (usually near the fresh pasta) rather than jarred. Brands like Costco’s Kirkland or Trader Joe’s work great. You’ll need about 3/4 cup. Just know that store-bought is usually saltier, so taste before adding extra salt.
How do I store leftover grilled chicken pesto pasta?
Airtight container in the fridge for 3-4 days max. Store the chicken separately from the pasta if you can – keeps everything fresher. Add a splash of olive oil or fresh pesto when reheating to bring it back to life.
Can this basil pesto pasta recipe be made vegetarian?
Absolutely. Skip the grilled chicken and add grilled vegetables (zucchini, bell peppers, eggplant), chickpeas, or white beans for protein. I’ve also done halloumi cheese and it was genuinely incredible.
Is quick pesto pasta better served hot or cold?
Both! Hot is more traditional, cold works amazing as a summer pasta salad. When serving cold, you might need to stir in extra pesto or a tablespoon of olive oil since the pasta absorbs the sauce as it chills.
Why is my pesto pasta dry?
Two reasons: (1) you didn’t save enough pasta water, or (2) you’re not using enough pesto. The pasta should look glossy and slightly wet. When in doubt, add more pesto or a splash of olive oil.
Pairing & Serving Ideas
Ideal Flavor Combinations
I’ve served this Mediterranean pasta to like… probably 40 different people by now (I counted once during a weird insomnia night), and here’s what I’ve learned actually works together:
| Main Dish | Side Options | Beverage | Occasion |
|---|---|---|---|
| Hot Pesto Pasta | Caprese salad + crusty bread | Sparkling lemonade | Casual dinner party |
| Cold Pasta Salad | Grilled vegetables + fruit platter | Iced mint tea | Summer BBQ |
| Creamy Version | Simple arugula salad | Fresh-squeezed lemonade | Kids’ dinner |
| Spicy Variation | Cucumber salad + focaccia | Cucumber mint water | Date night |
Occasion-Specific Serving Suggestions
Weeknight Family Dinner: Serve hot with pre-made garlic bread and a bagged salad. No judgment zone here. Sometimes you just need dinner on the table.
Summer Potluck: Make it cold as a summer pasta salad. Transport in a large bowl, bring extra pesto on the side for freshening up.
Meal Prep: Portion into glass containers with grilled chicken on top, cherry tomatoes, and mozzarella. Store pesto separately, add when ready to eat.
Fancy Entertaining: Serve family-style in a large ceramic bowl, garnished with fresh basil leaves and extra Parmesan. Make people think you spent hours (you didn’t).
Your Turn Now
Make This Recipe Your Own
Here’s the thing about this pesto pasta with grilled chicken – it’s kind of a framework more than a strict recipe, you know? Like, I’ve given you the version that works for me after fourteen tests (yes, I kept count like a weirdo), but the beauty is that you can totally make it yours.
Hate pine nuts? Use walnuts. Don’t have a grill? Pan-sear that chicken. Want it vegetarian? Load up on chickpeas. This is one of those rare recipes that’s actually pretty forgiving.
Join Our Flavor Community
Try this quick pesto pasta and tag us with your version! Did you add sun-dried tomatoes? Switch up the protein? Make it dairy-free? I genuinely want to know because I’m always looking for new variations to test (my family thinks I have a problem, but that’s fine).
And hey, if you loved this Mediterranean pasta as much as I do, check out our other chicken recipes for more dinner inspiration that won’t stress you out on a random Tuesday.