This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

*Originally published 6/2017. Updated 11/2025*

Hi friends!

I’m excited to share this updated recipe for Chicken Pesto Pasta with you today! It is so easy and flavorful. Truly a dish the whole family can enjoy and I’ve been making it on repeat lately.

Why You’ll Love This Chicken Pesto Pasta

Just a few things to love about this recipe:

• It’s quick enough for a weeknight dinner but can also be fancy enough for date night.
• It’s easy to customize – you could easily add more veggies! Try dropping some chopped broccoli or green beans in with the pasta for the last few minutes of cooking.
• You can add a seasonal spin – Try adding some fresh sweet corn in the summer or some roasted squash in the Fall.
• High protein – You’ll get protein from the chicken and you can add even more protein by choosing a higher protein pasta. My kids love Barilla Plus!

Chicken Pesto Pasta Ingredients

For this recipe you’ll need:

• Chicken – I use boneless, skinless chicken breasts
• Marinade ingredients – oil, red wine vinegar, garlic powder, paprika and salt
• Tomatoes – I use grape or cherry tomatoes cut in half
• Garlic and butter – for flavor
• Heavy cream – to thicken the sauce slightly
• Pesto – feel free to use homemade or store-bought
• Parmesan – freshly grated!
• Pasta – pick your favorite shape!

How To Make Chicken Pesto Pasta

Making this recipe requires just a few simple steps:

• Marinate the chicken.
• Pan sear the chicken until cooked through and set aside.
• Cook the pasta according to package directions.
• In the same pan you cooked the chicken in, saute tomatoes, butter and garlic.
• Add the cream, pesto and parmesan.
• Stir in the cooked pasta and add chicken before serving!

Pesto Pasta Protein Options

This recipe works great with any type of chicken. Feel free to skip pan-searing the chicken and just mix in some leftover baked or grilled chicken, or use shredded rotisserie chicken to make it come together even more quickly!

If you don’t want chicken, you could sub shrimp in the same marinade!

Chicken Pesto Pasta Variations

Here are some easy variations to consider:

Vegetable variations

Feel free to change up the vegetables in this recipe. You could add asparagus, broccoli, green beans, zucchini or even a couple of handfuls of baby spinach!

Gluten-Free Chicken Pesto Pasta

To make this recipe gluten-free, just sub in a gluten-free pasta of your choice. I like Jovial or Tinkayada. The rest of the recipe is naturally gluten-free. Be sure to double-check the pasta if needed.

Creamy Chicken Pesto Pasta

To make this recipe even creamier, try melting in a few ounces of cream cheese when you add the heavy cream and pesto!

Seasonal variations

Try adding peas or asparagus in the spring, roasted squash in the fall and fresh corn, zucchini and/or green beans in the spring.

Healthy Chicken Pesto Pasta

This recipe is already fairly healthy. To add more nutrients, try:

• Swapping in whole wheat pasta or a higher protein pasta option
• Add more veggies. You can easily add several more servings of vegetables to this recipe!
• Cut back on the pesto a little bit and add some fresh basil and cayenne pepper or red pepper flakes for extra flavor.

Easy Chicken Pesto Pasta

To make this dish as easy as possible, grab a rotisserie chicken and skip cooking the chicken. And grab some store-bought pesto vs making your own!

What To Serve with Chicken Pesto Pasta

This pasta dish could be a complete meal on its own but if you’re looking for something to serve with it, try:

• Salad! A simple salad would be great. Or try this Loaded Strawberry Spinach Salad or this Mediterranean Chopped Salad.
• Garlic bread – Always goes great with pasta! Try this Homemade Garlic Bread.
• Side of veggies – You can never have too many! Try Crispy Green Bean Fries, Maple Glazed Carrots or Cheesy Broccoli!

Chicken Pesto Pasta vs Caprese Pasta

Caprese Pasta Salad typically has a base of noodles and includes tomatoes and fresh basil as well, but it often comes with a balsamic dressing and the addition of fresh mozzarella. Here’s a recipe for Caprese Pasta Salad. Chicken pesto pasta has a pesto-based dressing/sauce. You could definitely add fresh mozzarella pearls to the chicken pesto pasta!

Meal Prep Chicken Pesto Pasta and Storage

Can chicken pesto pasta be made ahead of time? Yes! It holds up well and can be stored in the fridge. Just reheat in the microwave when ready to eat.

You can even enjoy this pasta dish warm or cold which makes it a great option to pack for lunch.

Pesto Chicken Pasta Recipe

Here’s how you make it:

Chicken Pesto Pasta

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This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

• Author: Lindsay
• Yield: serves 4

Ingredients

For the chicken:

• 1 – 1.5 pounds boneless, skinless chicken breast, pounded thin
• 2 Tbsp oil
• 2 Tbsp red wine vinegar
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp salt

For the pasta

• 2 cups uncooked pasta (shape of your choice)
• 2 Tbsp butter
• 3 cloves garlic, minced
• 1 pint cherry or grape tomatoes, halved
• 1/2 cup heavy cream
• 1/2 cup pesto
• 1/4 cup freshly grated parmesan, plus more for serving
• 1/2 tsp cayenne pepper or red pepper flakes, optional

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Instructions

1. In a large Ziploc bag, combine chicken, oil, vinegar, garlic powder, paprika and salt. Shake to combine and let marinate at least 30 minutes, up to overnight.
2. In a large pan over medium heat, add 1 Tbsp oil and pan sear chicken breasts 3-4 minutes per side until cooked through to a temperature of 165 degrees F.
3. Remove from pan and set aside.
4. Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
5. In the same pan you used for the chicken, add butter, garlic and tomatoes and saute over medium heat for 5 minutes.
6. Turn heat to low and add cream, pesto, parmesan, red pepper and reserved pasta water and stir gently for 2-3 minutes.
7. Add drained pasta and stir to coat.
8. Serve with sliced chicken on top or cut up chicken and mix in with the pasta. 
9. Top with fresh parmesan before serving.

So easy, right?!

Chicken Pesto Pasta FAQs

What is the best pasta to use for chicken pesto pasta?

You can use any kind of shape or type of pasta you want for this recipe! Just cook according to package directions! I typically make it with spirals or elbows.

Can I make creamy chicken pesto pasta without heavy cream?

You could try adding in some plain Greek yogurt or cream cheese to add some creaminess to the pasta without heavy cream.

How do I make chicken pesto pasta healthier?

To make this pasta healthier, try using a whole wheat or high protein pasta. You could also try a chickpea-based pasta like Banza. And add some extra vegetables! Green beans, broccoli, asparagus, corn and zucchini would all work well in this recipe. You could saute the corn or zucchini with the tomatoes or toss the green beans, asparagus or broccoli in to cook with the pasta.

Can I use rotisserie chicken in chicken pesto pasta?

Yes! To help this meal come together even more quickly, swap cooking the chicken breasts for just mixing in some rotiserie chicken at the end.

What vegetables go best in chicken pesto pasta?

Lots of vegetables would work well in this recipe. Things that can cook quickly in boiling water like broccoli, cauliflower, green beans or asparagus are great. You could also roast up a tray of your favorite root vegetables like sweet potatoes and mix those in at that end! In the summer, corn and zucchiini are great choices.

Can I make chicken pesto pasta gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and check to make sure your pesto is gluten-free.

How do I store and reheat chicken pesto pasta?

Store your pasta dish in a glass container in the fridge for up to 4 days. To reheat, simply put in the microwave!

Can I serve chicken pesto pasta cold as pasta salad?

Yes! This pasta can be eaten warm or cold. Reheat if you want or pack it in a lunchbox and enjoy it cold!

Is homemade pesto better than store-bought for chicken pesto pasta?

Either homemade or storebought pesto will work well in this recipe! If you want to make your own, try this Basil Pesto recipe.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes! This pasta dish holds up well in the fridge making it perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner all week long!

Want more recipes like this? Try:

• Broccoli Pesto Pasta
• Slow Cooker Pesto Chicken Tortellini
• Instant Pot Pasta with Meat Sauce
• Pesto Chicken Quinoa Bowls

Enjoy!
–Lindsay–

These Pesto Lentil Balls are a great food prep option for an easy, vegetarian lunch or dinner. Make them ahead of time and serve with dipping sauce, over spaghetti noodles or on a salad!

Hi friends!

I’ve had these Pesto Lentil Balls up my sleeve for a while now and am excited to share them! My husband is not a huge lentil fan so after testing them myself, I had to wait for my parents to come into town so they could give the recipe a nod of approval as well. 

They got the a-ok from my lentil-loving dad and from my mom as well! I’m still working on getting my kids to try them, but they do like pesto so I’ve started with pesto meatballs and will eventually try serving these to them with their spaghetti!

I love these because they’re quick and easy to make but also packed with flavor. I love making them ahead of time and using them in different dishes during the week. I use them like meatballs in spaghetti, but also throw them on my salads fairly often. 

To make your life even easier, grab some pre-cooked lentils (Trader Joe’s has some in their refrigerated section) or make lentils ahead of time and freeze in one cup portions. I do this often so I have them cooked and ready to make these balls and my Lentil Banana Muffins. 

Here’s how you make them:

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Pesto Lentil Balls

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These Pesto Lentil Balls are hearty enough to hold up in your next spaghetti dinner and packed with protein and flavor.

• Author: Lindsay
• Yield: 12-15 balls

Ingredients

1/3 cup green/brown lentils dry (approx 1 cup cooked)
2 cloves garlic
3/4 cup chopped carrots
3 Tbsp pesto
1 egg
1/2 cup breadcrumbs
salt and pepper to taste
Parmesan cheese, optional

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Instructions

1. Cook lentils according to package directions.
2. Put carrots and garlic in a food processor and process until well chopped.
3. Add remaining ingredients until well combined.
4. Form into 12-15 balls and place on a lined baking sheet.
5. Bake at 400 degrees for 18 minutes, flipping once.

Feel free to add more pesto if you like a stronger flavor. You could also sub something like red peppers for carrots if you wanted to!

If you like these, you might also enjoy my Asian Black Bean Burgers!
Enjoy! 
–Lindsay–

This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! It’s freezer-friendly, kid-friendly and the perfect gift for new moms or busy families.

Hi friends!

This Slow Cooker Pesto Chicken Tortellini was originally going to just be a recipe in my upcoming ebook, but I love it so much I decided to share it here on the blog! I’ve made it at least 4 times since I first tested it for the ebook. My husband and kids all love it and I consider that a major win around here.

And it really couldn’t be easier. It’s just chicken breasts cooked in the crockpot with some broth, pesto, onions and red peppers. For the last 15 minutes, you throw in the tortellini and then just stir in some cheese and serve. Added bonus, you can prep this ahead of time for the freezer. Just throw everything in a ziploc bag and put it in the freezer (be sure to freeze the tortellini in a separate bag) and then thaw in the fridge and cook when ready. Perfect gift for new mamas too!

You could easily throw in some extra veggies if you wanted to and use your favorite brand of tortellini.  It’s also easy to halve this recipe using a 9oz package of tortellini and 1 large chicken breast. I haven’t tried it, but you could also cook this in your Instant pot. Just cook on manual for 12 minutes or so, then switch to saute and add the tortellini to cook for a few minutes.

Here are your directions:

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Slow Cooker Pesto Chicken Tortellini

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This Slow Cooker Pesto Chicken Tortellini is so easy to throw together for an easy dinner that practically cooks itself! Serve it with a side of veggies for a kid-friendly meal the whole family will love.

• Author: Lindsay

Ingredients

½ cup onion, diced
1 red pepper, diced
2-3 cloves garlic
1 pound boneless, skinless chicken breasts
1.5 cups chicken broth
¾ – 1 cup pesto
15-18 oz tortellini (fresh or frozen)
1 cup shredded mozzarella cheese (optional)

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Instructions

1. Add onion, peppers, garlic, chicken, pesto and broth to slow cooker and cook on low 4-6 hours.
2. Remove chicken and shred, return to slow cooker.
3. Add tortellini, cover and cook additional 15 minutes.
4. Stir in shredded mozzarella cheese if desired and serve.

Notes

Liquid will absorb as it sits but feel free to ladle out some of the excess liquid before adding the cheese if desired.

To prep for the freezer, put the onions, peppers, garlic, chicken, pesto and broth in a ziploc bag and freeze. Freeze tortellini separately.
When ready to eat, thaw in the fridge and cook according to directions. Tortellini can be added frozen, no need to thaw.

To cook in the Instant Pot, cook on manual for 12 minutes, shred chicken then switch to saute mode and add tortellini.

So simple right? You could also use chicken thighs if you wanted.

Enjoy!
–Lindsay–

Thanks to the National Fisheries Institute for sponsoring this post.

This recipe for Grilled Foil Packet Tilapia with Pesto Veggies is perfect for a summer dinner! It’s quick, easy and healthy, plus cleanup is a breeze!

Hi Friends!

Some of you may remember that over the past year or so I’ve been teaming up with my friends at the National Fisheries Institute to share some recipes. So far I’ve introduced you to these  Quick and Easy Seafood Recipes, this Sheet Pan Italian Salmon and Green Beans and these Easy Tuna Melts! Last year, they launched a seafood education initiative called Dish on Fish to help educate Americans about the importance of eating seafood and to encourage seafood consumption so be sure to follow them if you’re looking for easy ways to eat more seafood!

Today we’re going to talk about grilling! Grilled seafood is the perfect option for summer. It cooks quickly, requires very little prep time and tastes absolutely delicious. If you’re scared about handling the grill, rest assured that these foil packets are so easy that even I can handle them on the grill by myself. Pretty much all you have to know how to do is turn it on!

It’s been so long since I made a foil packet dinner and I forgot just how wonderful they are! Simple to put together, easy to cleanup and this particular one cooks in about 10 minutes. Triple win! All you have to do is chop some veggies, toss them in pesto and scoop them onto foil. Top with tilapia, a simple white fish that cooks quickly, add salt and pepper and lemon, wrap them up and throw them on the grill!

Here’s the recipe:

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Grilled Foil Packet Tilapia with Pesto Veggies

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5 from 2 reviews

This recipe for Grilled Foil Packet Tilapia with Pesto Veggies is perfect for a summer dinner! It’s quick, easy and healthy, plus cleanup is a breeze!

• Author: Lindsay
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes

Ingredients

• 4–6 cups chopped summer vegetables (I used zucchini, peppers, yellow squash, corn, and cherry tomatoes)
• 1/4 cup pesto (homemade or store bought)
• 1 pound tilapia filets, fresh or frozen)
• 4 lemon slices
• salt and pepper, to taste

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Instructions

Preheat grill to medium (about 400 degrees).

In a bowl, combine vegetables and pesto and stir until well coated.

Divide vegetable mixture between 4 large sheets of foil.

Top each pile of veggies with a piece of tilapia.

Add a slice of lemon and sprinkle with salt and pepper.

Fold sides of foil up to meet in the middle and fold closed, then fold in sides to seal foil packets.

Add foil packets to grill and cook for approximately 10 minutes.

Tilapia is done when it is white instead of translucent and flakes easily with a fork.

Drain excess liquid from packets before serving.

Notes

You can use frozen tilapia but you’ll need to cook it a bit longer.

Nutrition

• Serving Size: serves 4

Pretty simple right? This would also work with other white fish or salmon, you just might need to adjust your cooking time based on the thickness of the fish!

You can serve these directly out of the foil packets or transfer to a plate. Feel free to customize with your favorite summer veggies – just make sure not to use something like potatoes which will take longer to cook.

Enjoy!
–Lindsay–

This is a sponsored conversation written by me on behalf of Dish on Fish. The opinions and text are all mine.

Hi friends!

Let me tell you I had a long debate with myself about whether to call these kebabs or kabobs. I really don’t know which one is right. Either way, it’s dinner…on a skewer…and it really can’t get much easier than this recipe.

But first, let’s back up a little bit. A few weeks ago, Squish and I were in Costco, eating our way through the aisles. BTW, Monday at 4pm is a great time to go to Costco if you want samples. We tried a wide variety of things and let’s be real, he ate them all, but the one that actually surprised me the most was the tortellini with pesto. He’s not a huge pasta lover (unlike his mama) and isn’t always a fan of new sauces…but he gobbled up two entire tortellini and begged for more. And me being the sucker that I am, fell victim to their sample marketing and came home with a giant two pack of tortellini and an even bigger jar of pesto. Pesto tortellini with a Costco rotisserie chicken was actually our first meal in the new house!

Anyways….the moral of the story is that I now have a pesto surplus and I’ve been putting pesto on ALL THE THINGS lately! So that’s where the idea for these kebabs came from. (Side note – If you don’t happen to have a giant jar of pesto on hand, I’d highly suggest heading to the farmer’s market, grabbing some basil and making a batch of your own! It’s so easy to make and you can even freeze it in ice cube trays so you’ll have easy access to it all year long!)

Last weekend when I was at the grocery store, I picked up some of these Baby Boomer potatoes (not sponsored…I used my own money) from The Little Potato Company. I’m usually one to just buy a large potato and chop it up but these were the littlest potatoes I’d ever seen and they were so cute I just couldn’t resist. Plus they were on sale! I decided to pair them with some shrimp, coat everything in pesto and throw them on the grill for a quick dinner.

I’ve found that the trick to grilling potatoes is to cook them most or all of the way in the microwave beforehand and then just throw them on the grill for a little flavor. Otherwise, they seem to take forever and since shrimp cook so quickly, I knew that wouldn’t work. So I pre-cooked them and it worked out beautifully!

Here’s how you make these:

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Pesto Shrimp and Potato Kebabs

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These Pesto Shrimp and Potato Kebabs are made with just a few ingredients and cook quickly on the grill for an easy summer dinner.

• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: Serves 3-4

Ingredients

• 1 pound raw wild shrimp, peeled & devined
• 3/4 pound baby potatoes (or your favorite small potatoes chopped into quarters)
• 2–3 Tbsp pesto
• Salt and pepper + olive oil

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Instructions

1. Pierce each baby potato with a knife and place them in a microwave safe bowl.
2. Drizzle with olive oil, sprinkle with salt and pepper and toss to coat.
3. Microwave for 3-4 minutes or until potatoes are soft when pierced with a fork.
4. Let potatoes cool until they can be easily handled.
5. Thread skewers with shrimp and potatoes.
6. Brush with pesto on both sides.
7. Grill on a medium-high grill for 2 minutes per side.

Pretty easy, right? Just don’t forget to turn off the grill when you’re done….like I did.

To make this dinner come together even faster, cook the potatoes in the microwave the night before and stick them in the fridge. Then just thread your skewers and throw them on the grill when you’re ready to eat!

[Tweet “These Pesto Shrimp and Potato Kebabs from @leangrnbeanblog make a quick summer dinner!”]

Enjoy!
–Lindsay–

This recipe for Pesto Chicken Pizza Rolls is a fun way to change things up from traditional pizza. Serve them warm or cold, for lunch or dinner. They’re easy to make and kid-friendly as well!

Hi friends!

It’s time for another month of Recipe Redux! This month the theme was packable lunch ideas. I don’t currently have to pack my lunch…but that doesn’t mean I haven’t done my fair share of packing in the past….or that I won’t have to again in the future. So I was totally on board for this prompt.

I wanted to make something kid-friendly since I now share my lunches with Squish and also wanted something that tasted good hot or cold. Some people have microwaves to reheat stuff at lunchtime and some don’t.

Pizza immediately came to mind as something that’s equally good hot or cold…but regular pizza was just a little too boring. I remembered scrolling by something similar to these on Pinterest a couple months ago and they stuck in my mind visually. Since I didn’t have a recipe to work with, I decided to just wing it.

I used a few shortcuts, including picking up some freshly made pesto and pizza dough at the store and after consulting my fridge, I realized I had plenty of cooked chicken thighs from my Sunday food prep that I could use as well. So, although the rolls themselves are a bit time-consuming to assemble, the filling came together in a jiffy and it all balanced out.

These are basically all the goodness of pizza toppings wrapped up in a ball of pizza dough!

Here’s how you make them:

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Pesto Chicken Pizza Rolls

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This recipe for Pesto Chicken Pizza Rolls is a fun way to change things up from traditional pizza. Serve them warm or cold, for lunch or dinner. They’re easy to make and kid-friendly as well!

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 16 pizza rolls

Ingredients

• 1 cup cooked chicken, finely diced
• 1 cup shredded mozzarella cheese
• 2/3 cup pizza sauce
• 3 Tbsp pesto
• 1 batch of pre-made pizza dough (homemade or store-bought)
• Olive oil
• oregano & parmesan cheese for sprinkling on top

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Instructions

1. Combine chicken, mozzarella, pesto and pizza sauce in a small bowl.
2. Divide pizza dough into 16 equal balls.
3. Stretch each dough ball with your hands into a circle that’s 3-4 inches across.
4. Add one tablespoon of chicken mixture to dough circle. Pinch sides together to seal and form a ball.
5. Place seam side down in a pie tin lined with parchment paper.
6. Repeat with all dough balls.
7. Brush tops of dough with olive oil and sprinkle with parmesan cheese and oregano.
8. Bake at 425 degrees for 25 minutes.
9. Serve with extra pizza sauce for dipping.

Next time I make these I’d probably add a bit more chicken, but that’s just me

They’d be a great party appetizer and I also enjoyed them both reheated and cold for lunch over the next few days.

[Tweet “Serve these Pesto Chicken Pizza Balls from @leangrnbeanblog for lunch or an easy appetizer!”]

For more packable lunch ideas, check out the link-up below!

Enjoy!
–Lindsay–

With just a few simple ingredients, this Pesto Corn Salad makes a great dinner side dish and can also be used as a topping on chicken or fish!

Hi Friends!

We’re right smack in the middle of trying to get our new gym up and running so things are a little crazy around here. If you want to follow along, be sure to follow me & Crossfit 1803 on Instagram and Facebook. I’m posting daily videos of our progress! So far we’ve cleaned, painted and installed the flooring.

Anyways, I just wanted to pop in a share a quick recipe with you guys. I know, I know… I already posted about Chili Lime Corn earlier this week and now here I am sharing another corn recipe…but what can I say. It’s summer. Corn is cheap, delicious and plentiful and this is such a great way to eat it that it needed to be shared.

We actually made this while my parents were here visiting and it was such a hit that I knew I needed to recreate it for the blog. We ate it as a side dish, but when I made it a second time I ate it on some leftover salmon. It’s delicious either way.

So here’s how you make it:

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Pesto Corn Salad

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5 from 2 reviews

With just a few simple ingredients, this Pesto Corn Salad makes a great dinner side dish and can also be used as a topping on chicken or fish!

• Author: Lindsay L
• Yield: 4-6

Ingredients

• 4 ears corn (about 3 cups)
• 1/2 cup red onion, diced
• 1/2 cup red pepper, diced
• 1/2 cup fresh mozzarella, diced
• 1/4 cup pesto
• salt and pepper to taste

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Instructions

1. Cook corn as desired. Let cool and cut off the cob.
2. Mix all ingredients in a bowl.
3. Cover and chill for at least 30 minutes before serving.

Notes

-This would also be great with tomatoes added![br]-The longer it sits, the more the flavor develops.

Pretty simple, right?

[Tweet “An easy, flavorful way to enjoy summer corn! Pesto Corn Salad via @leangrnbeanblog”]

Enjoy!
–Lindsay–