Pesto Pasta with Grilled Chicken

by

I still remember the first time I made Pesto Pasta with Grilled Chicken after a long workday. The kitchen filled with the fresh aroma of basil and garlic from the pesto, while the chicken sizzled on the grill. It was one of those moments where cooking didn’t feel like a chore but a comfort. What I loved most was how effortless it was to put together, yet it tasted like something you’d order at a cozy Italian restaurant. Over time, this dish became a regular in my home, not just for weeknight dinners but also for casual gatherings with friends. Everyone loves a recipe that feels special without demanding hours in the kitchen, and that’s exactly what this one delivers.

Why You’ll Love This Recipe

This Pesto Pasta with Grilled Chicken combines bold flavors with simplicity, making it a staple you’ll want to revisit often. The tender chicken pairs perfectly with the bright, herbaceous pesto and juicy cherry tomatoes, giving every bite a burst of freshness. You can serve it warm in colder months for comfort or chilled as a refreshing pasta salad during summer. Either way, it adapts to your table with ease.

Versatile

One of the best things about this recipe is how flexible it can be. Don’t have farfalle pasta? Penne, rotini, or even spaghetti will work beautifully. If you prefer a vegetarian option, simply leave out the chicken and add more vegetables such as roasted zucchini or bell peppers. You can even use store-bought pesto when time is short, or whip up a homemade version for an extra layer of freshness.

Budget-Friendly

Despite its restaurant-style appeal, this dish is friendly on the wallet. Pasta, pesto, and chicken are affordable staples, and the fresh basil and cherry tomatoes add a touch of color without breaking the bank. Cooking at home means you can serve generous portions without the price tag of dining out, making this recipe ideal for families or anyone who loves flavorful meals on a budget.

Ingredients for Pesto Pasta with Grilled Chicken

  • 2 boneless, skinless chicken breasts

  • ½ teaspoon salt

  • ½ teaspoon pepper

  • 16 oz farfalle pasta (or penne pasta)

  • 1 cup basil pesto sauce (homemade or store-bought)

  • 1 cup cherry tomatoes, halved

  • ¼ cup fresh basil leaves, thinly sliced (chiffonade)

  • Parmesan cheese (optional)

    How to Make Pesto Pasta with Grilled Chicken

    When I prepare Pesto Pasta with Grilled Chicken, I always appreciate how quickly it comes together. This is the kind of dish that looks impressive but requires minimal effort. With just a few steps, you’ll have a meal that is full of flavor, texture, and color. Let’s walk through the process step by step so you can recreate it in your own kitchen with ease.

    Step-by-Step Instructions for Making

    Step 1: Prepare the chicken
    Start by seasoning the chicken breasts with salt and pepper. This simple seasoning enhances the flavor while allowing the pesto to shine later. Preheat your grill to medium-high heat. Place the chicken on the grill and cook for about 5–7 minutes on each side until it is fully cooked. The internal temperature should reach 165°F (74°C). If you don’t have access to a grill, you can sauté the chicken in a skillet with a drizzle of olive oil. This method works just as well, especially on colder days when grilling outdoors isn’t an option. Once the chicken is cooked, transfer it to a cutting board and let it rest for a few minutes. Then slice it into strips or cubes.

    Step 2: Cook the pasta
    While the chicken cooks, bring a large pot of salted water to a boil. Add the farfalle pasta and cook according to package instructions until al dente. I usually cook the pasta one to two minutes less than recommended, as this gives it a slightly firmer bite. Once the pasta is done, drain it thoroughly. If you’re making a cold pasta salad, rinse the pasta under cold water and toss it with a splash of milk to prevent sticking.

    Step 3: Mix the base
    Place the cooked pasta into a large bowl. Add the sliced chicken and pour in the basil pesto. Stir everything together until the pasta and chicken are evenly coated. The vibrant green pesto clings beautifully to the farfalle, creating a dish that looks as good as it tastes.

    Step 4: Add the freshness
    Just before serving, fold in the halved cherry tomatoes and the thinly sliced basil leaves. These additions bring brightness, freshness, and a burst of flavor to the dish. If desired, sprinkle with freshly grated Parmesan cheese to finish.

    Step 5: Serve warm or chilled
    This dish can be served in two ways. If you want comfort food, enjoy it warm straight from the pan. For a lighter, refreshing version, chill it in the refrigerator for at least 30 minutes and serve as a cold pasta salad. Both options are equally delicious.

    Quick and Easy

    What makes this recipe so special is how quickly it comes together. From start to finish, it only takes about 30 minutes. You don’t need complicated techniques or specialty equipment. Even if you’re new to cooking, you’ll find the process simple and approachable.

    Customizable

    This Pesto Pasta with Grilled Chicken adapts beautifully to your preferences. You can switch the farfalle with penne, fusilli, or spaghetti. If you’re craving more vegetables, toss in spinach, zucchini, or bell peppers. You can even substitute chicken with shrimp for a seafood twist. For a vegetarian version, omit the chicken and add roasted vegetables instead. The pesto acts as a flexible base that pairs well with almost anything.

    Crowd-Pleasing

    Whether you serve it for a family dinner, a picnic, or a potluck, this recipe is always a hit. The flavors appeal to both kids and adults, making it a reliable option when you want something that pleases everyone. It’s hearty enough for dinner but light enough to serve as a side dish. You can even double the recipe easily if you’re feeding a larger group.

    This combination of grilled chicken, pesto, and pasta never fails to impress. With its balance of savory, fresh, and slightly tangy flavors, it offers comfort and satisfaction in every bite.

    FAQs

    Can I use a different type of pasta?
    Yes, you can use penne, rotini, spaghetti, or any pasta you prefer. The recipe works well with a variety of shapes.

    What if I don’t have a grill?
    No problem. You can cook the chicken in a skillet with a little olive oil. It will still turn out tender and flavorful.

    Can I make this recipe ahead of time?
    Absolutely. Prepare the pasta and chicken in advance, then store them in the refrigerator. Add the pesto, tomatoes, and basil just before serving.

    How do I keep the pasta from sticking together?
    If you plan to serve it as a cold salad, toss the pasta with a small splash of milk after cooking. This prevents clumping.

    Can I use store-bought pesto?
    Yes, store-bought pesto works perfectly. However, homemade pesto will give the dish a fresher taste and aroma.

    Is this recipe kid-friendly?
    Definitely. The mild flavors of chicken and pasta with the freshness of pesto make it appealing to children.

    Can I freeze the leftovers?
    It’s not recommended to freeze this dish, as the pesto and pasta lose their texture after thawing. Fresh is best.

    Print

    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

    Pesto Pasta with Grilled Chicken

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Print Recipe

    This Pesto Pasta with Grilled Chicken is a quick, versatile, and flavorful meal. Serve it warm as a comforting dinner or chilled as a refreshing pasta salad. It combines tender grilled chicken, al dente pasta, fresh basil, and vibrant cherry tomatoes, all coated in a rich pesto sauce.

    • Total Time: 30 minutes
    • Yield: 6 servings 1x

    Ingredients

    Scale

    • 2 boneless, skinless chicken breasts

    • ½ tsp salt

    • ½ tsp pepper

    • 16 oz farfalle pasta (or penne pasta)

    • 1 cup basil pesto sauce (homemade or store-bought)

    • 1 cup cherry tomatoes, halved

    • ¼ cup fresh basil leaves, thinly sliced (chiffonade)

    • Parmesan cheese (optional)

    Instructions

    • Season chicken breasts with salt and pepper.

    • Grill chicken over medium-high heat for 5–7 minutes per side, or sauté in a skillet with olive oil until fully cooked.

    • Transfer chicken to a cutting board and slice into strips.

    • Boil pasta according to package instructions until al dente. Drain and rinse; for pasta salad, toss with a splash of milk to prevent sticking.

    • In a large bowl, combine pasta, sliced chicken, and pesto. Stir until evenly coated.

    • Fold in cherry tomatoes and fresh basil just before serving.

    • Optional: Sprinkle with Parmesan cheese to finish.

    Notes

    • Can be served hot or cold.

    • Substitute farfalle with penne, rotini, or spaghetti.

    • For vegetarian option, omit chicken and add roasted vegetables.

    • Store-bought pesto is acceptable, but homemade is fresher.

    • Author: Layla
    • Prep Time: 15 minutes
    • Cook Time: 15 minutes

    Did you make this recipe?

    Share a photo and tag us @easyflavorhaven we can't wait to see what you've made!

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star