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Vibrant and bursting with garden-fresh flavor in every bite, this Basil Chicken Pesto Pasta is as deliciously fresh as it is delightfully fast to prepare. Featuring tender garlic and basil chicken and tender-crisp zucchini pasta all tossed in a rich pesto sauce, this recipe is a celebration of simplicity and summer. Best of all, you’ll need just 30 minutes to make it!

“Such a delicious and satisfying meal!”

– REBECCA
Action photo of a person serving basil pesto pasta with chicken from a large white serving bowl.

Update: This recipe was originally published in September 2016. I made updates to the article below to include more information about Basil Pesto Chicken. Plus, I added a recipe video and step-by-step photos to show you how easy this recipe is to make!

Hi friends! I hope you’re hungry, because today we’re celebrating summer in all its delicious glory. Today’s recipe is fresh, fabulous, and comes together in a flash—just 30 minutes or less! Featuring fresh produce, a luscious basil pesto sauce, dainty vegetable pasta, and succulent chicken, it’s a simple and wholesome seasonal dinner that will quickly become a family favorite:

Table of Contents

About this basil chicken pesto pasta

Super flavorful and wholesome, this pesto chicken pasta is so delightfully delicious it gives me uncontrollable jazz hands just thinking about it. But, yummy food makes me incredibly happy, so please don’t judge. 😉

Picture: generous bite-size pieces of tender garlic and basil-infused chicken breast atop of bed of twirl-tastically fresh and crisp veggie pasta noodles all tossed in a silky, luscious, perfectly herbaceous basil pesto sauce. Generously sprinkled with salty parmesan cheese, crunchy pine nuts, spicy crushed red pepper flakes, and fragrant basil leaves. Fresh and light, yet beautifully flavorful, this pasta features all of summer’s deliciousness in just one bowl.

Bonus points: this pesto basil chicken pasta can be prepped, cooked, and on the dinner table in 30 minutes of less. Hello, winner-winner chicken dinner!

If you’re looking for more recipes featuring silky, robust pesto sauces, check out these delicious dishes next: Arugula Pesto Pasta, Tortellini with Pesto, Pesto Couscous Salad, Sausage and Veggies with Pesto, Spaghetti Squash Pesto, and Cannellini Beans Salad Recipe with pesto dressing.

Why you’ll love this recipe

  • Beautifully Flavorful. Featuring pungent garlic and sweet basil infused chicken breast and fresh-crisp noodle pasta in a bright, herby pesto sauce that clings to every bite, there’s nothing boring or bland about this dinner recipe.
  • Veggie Loaded and Protein Packed. Zucchini and squash pasta noodles keep things light while chicken breasts provide lean, satisfying protein.
  • Perfectly Quick and Easy. You can get this basil pesto pasta chicken on the table in under 30 minutes with just one pot (two if you use regular pasta instead of zucchini.)
  • Endlessly Customizable. Toss in juicy cherry tomatoes for pops of sweet flavor, swap out the chicken for shrimp, or make it vegetarian with tofu, use a different flavor of pesto sauce, and more.
Overhead photo of raw cubed chicken breast in a basil marinade.

Ingredients for pesto basil chicken pasta

You’ll need a handful of pantry-friendly staples, plus a few easy to find fresh produce ingredients to make this basil pesto chicken recipe:

  • Pasta or Zucchini Noodles. Opt for spiralized vegetable pasta, like zucchini or squash, for a veggie-packed base or any cooked pasta, like penne, rigatoni, or rotini, for a heartier base.
  • Chicken. You can use any cut of chicken for this recipe. I use boneless, skinless chicken breasts to keep things lean. However, boneless, skinless chicken thighs will provide more flavor.
  • Oil and Vinegar. Good-quality olive oil and white wine vinegar round out all the flavors and help to thin out the chicken marinade.
  • Basil. Fresh basil is a must for the most delicious sweet and slightly peppery flavor.
  • Shallot. For a delicate, yet garlicky-onion flavor.
  • Garlic. Four small cloves of garlic add depth and plenty of robust flavor.
  • Seasonings. Crushed red pepper flakes, kosher salt, and fresh black pepper lend flavor.
  • Pesto Sauce. I prefer to use this homemade pesto recipe, basil pesto sauce, for the richest taste. However, you can use any variety, just make sure it’s a good-quality if using a store-bought pesto.

Recipe variations

This recipe is super customizable, below are some creative ideas to help you create a dish you love:

  • Half Pasta, Half Noodles: Use a combination of both to make the dish more substantial.
  • Tomato Twist: Fresh or roasted cherry or grape tomatoes make a fantastic juicy addition.
  • Spring Shift: If spring produce is in full swing, blanched, roasted or grilled fresh asparagus, grated or spiralized carrots, and sweet petite green peas all taste delicious here.
  • Go Greens: Stir in your favorite greens, such as spinach or baby arugula, for leafy twist.
  • Marinated vegetables: Roasted red peppers, Kalamata olives or sun-dried tomatoes all pair perfectly with pesto sauce and chicken.
  • Make it Cheesy: Mozzarella cheese pearls or torn burrata are excellent in this pasta dish.
  • Add Crunch: Garnish the past with toasted pine nuts, slivered almonds, walnuts, or salty pistachios if you like a little crispity-crunch.
Overhead photo of a bowl containing squash and zucchini pasta noodles - before cooking.

How to make basil pesto pasta with chicken

This recipe is made with fresh, flavorful ingredients and comes together in 30 minutes or less. Here’s how:

  1. Marinate the Chicken. In a large mixing bowl, whisk together the basil and garlic chicken marinade. Then add the cubed chicken breast and toss to coat. the chicken in a large resealable bag. Pour the marinade over the chicken. Transfer the chicken to refrigerator and let it marinate for at least 3 hours, or up to 12 hours for the most flavor.
  2. Cook Basil Chicken. Heat the oil in a large skillet and add shallots. Cook until soft and then add the garlic and cook until fragrant. Remove chicken from marinade, discarding marinade, and add it to the skillet with the shallots. Season lightly with salt and pepper. Cook, stirring occasionally, until chicken is browned all over and cooked through, about 6 minutes total. Then, transfer to a clean plate.
  3. Toss Pasta with Pesto Sauce. Toss the pasta noodles (zucchini noodles, squash noodles, or regular cooked pasta) with 3/4 cup of pesto sauce. 
  4. Serve Basil Pesto Chicken Pasta. Transfer pesto pasta to a serving platter or individual bowls and top with the garlicky, basil chicken. Top with a dollop of pesto or serve remaining pesto on the side and garnish as you see fit. Enjoy immediately.

Chef expert tips for perfect results every time

  • Marinate for Flavor. For the juiciest, most flavorful chicken, make sure you allow the chicken to sit in the basil and garlic marinade for at least 30 minutes, but preferably overnight.
  • Quality Pesto Sauce. The basil pesto sauce is a key ingredient in this recipe, so make sure to use homemade or a high-quality brand for the best taste.
  • Add Pasta and Pesto Off Heat. To preserve the vibrant flavor and prevent bitterness, be sure to mix the pesto sauce with the zucchini pasta or regular pasta off the heat.
  • Garnish Before Serving. Toppings and garnishes are the easiest way to take a dish from ho-hum to oh-yum. A generous dusting of freshly grated parmesan, finely chopped basil, and toasted pine nuts are the ideal way to finish this dish.

Step-by-step photos: making this recipe at home

(Scroll down for the detailed measurements and instructions in the printable recipe card at the bottom of the page.)

Step by step photo collage illustrating how to make basil pesto chicken pasta with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What type of pesto can I use?

The photos reflect basil pesto in this chicken pasta recipe. However, you can use any variety of pesto you love. Try pesto sauce with sun dried tomatoes or arugula pesto if you want to switch things up.

Can I use store-bought pesto sauce?

If you’re looking to save time, store-bought pesto is a fantastic option.

When shopping for pesto sauce at the grocery store, make sure you look at the consistency and check the ingredients. Some brands of pesto are extremely oily and not very appetizing, while others can contain unappetizing preservatives and additives. Make sure you select a brand that’s thick in consistency, green in color, and only contains ingredients you recognize – such as, basil, fresh herbs, olive oil, nuts, parmesan, lemon, and spices. I personally think the best tasting store-bought pesto options are located in the refrigerated section of the grocery store.

How do I keep the pesto bright green?

To prevent the basil pesto sauce from becoming brownish and muted in color, make sure you toss the pasta noodles and pesto together off of the heat. Subjecting fresh basil pesto to heat will not just change the sauce’s color, it will also diminish the fresh flavors.

What type of pasta can I use?

You can use any variety and shape of pasta you love, from alternative pastas like zucchini noodles, squash noodles, and chickpea pasta to traditional pastas like spaghetti, cavatappi, and farfalle. Or, try a mixture of half-and-half for the best of both worlds.

If using real pasta, make sure you cook it to al dente according to the box instructions and drain the pasta, reserving a half of a cup of cooking water for the sauce.

And, if you love zucchini noodles, be sure to try this zucchini pasta and shrimp or zucchini noodle pasta salad next.

How do I keep zucchini noodles from getting soggy?

Zucchini is made up of more than 95% water, so it’s imperative you follow the simple steps below to ensure your zucchini pasta noodles remain as crisp as possible:

  • Zucchini Selection. An overripe zucchini is guaranteed to become mushy and lifeless, so be sure to grab ripe zucchinis that are firm to the touch.
  • Keep the Skin. The skin prevents moisture from seeping out of the zucchini and helps the noodles keep their shape, so never peel zucchini prior to spiralizing into pasta noodles.
  • Don’t Salt. Salt draws moisture out of the zucchini, so don’t add salt to the zucchini noodles until right before eating.
  • Leave Raw. Cooking the veggie pasta noodles is completely optional. The pesto sauce will soften the vegetable noodles and give them a “cooked” taste.
  • Or Cook Quickly. Over-cooking the zucchini noodles causes moisture to seep out of the zucchini, which will make the noodles mushy. Only cook the noodles for a few minutes, tossing frequently, they should still have crunch when you pull them off the heat.
Overhead photo of basil chicken on a bed of pesto pasta in a white bowl.

serving basil pesto chicken pasta

Common serving suggestions

  • Pair with Bread. Serve the basil chicken pesto pasta with a crusty baguette, garlic knots, or roasted garlic bread for sopping up the pesto sauce.
  • Serve with Salad. A simple leafy green salad, crisp Caesar salad, or hearty Italian chopped sub salad are the perfect way to balance the rich pesto.
  • Alongside Roasted Veggies. Lean into the veggie angle and serve the pasta alongside sauteed peppers and onions, prosciutto asparagus, or your favorite roasted seasonal vegetable.

Unique serving suggestions

  • Start with Bruschetta. For a fresh, hearty touch, start your dinner off with balsamic bruschetta topped baked crostinis.
  • Serve with Corn. I personally love pairing this dish with grilled corn on the cob during the summer season.
  • Top with Tomatoes. For a hearty, veggie forward meal, top your chicken and pesto pasta with roasted tomatoes and drizzle with balsamic reduction for a juicy, tangy twist.

Storing leftovers

  • Refrigerator Storage: Allow the leftover pesto pasta and basil chicken to cool completely to room temperature. Then store the chicken mixture and pasta separately in airtight containers in the fridge for up to 3 to 4 days.
  • Freezing Instructions: For the best results, I recommend enjoying the chicken and pasta while it’s fresh. However, you can store the cooked chicken in a freezer-safe airtight container in the freezer for up to 3 months. Simply thaw before reheating.
  • Reheating Instructions: You can enjoy leftovers cold or reheat them gently in a skillet over low heat, adding a splash or water or chicken broth to loosen the sauce as needed. I don’t recommend using the microwave to reheat this dish.
Close-up photo of cooked garlic and basil cubed chicken on a bed of healthy zucchini pasta.

Fresh, simple, and flavorful, this basil pesto chicken pasta is a meal you’ll want to make again and again. Whether you go summer-fresh with noodles or classic with pasta, this juicy chicken and pasta recipe is as easy as it is delicious.

Until next time friends, friends, cheers!

Cheyanne

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More chicken and pasta recipes!

Overhead photo of pesto basil chicken pasta garnished in a large white bowl with serving spoons inserted into the pasta.

Basil Chicken Pesto Pasta

5 from 12 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Vibrant and bursting with garden-fresh flavor in every bite, this Basil Chicken Pesto Pasta is as deliciously fresh as it is delightfully fast to prepare. Featuring tender garlic and basil chicken and tender-crisp zucchini pasta all tossed in a rich pesto sauce, this recipe is a celebration of simplicity and summer. Best of all, you'll need just 30 minutes to make it!

Equipment

  • 1 Large Bowl – for marinating the chicken
  • 1 large skillet – for cooking the chicken and pasta

Ingredients 

  • 4 whole Zucchini or Yellow Squash – spiralized (about 2 pounds total)
  • to taste Kosher Salt & Fresh Cracked Black Pepper

CHICKEN

Instructions

  • Marinate the chicken: In a large bowl whisk together 1/2 cup olive oil, vinegar, basil, 1 tablespoon shallot, 3 cloves of the minced garlic, crushed red pepper flakes, 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
    Add the cubed chicken breast and use a spoon to toss the chicken until it's thoroughly coated in the marinade.
    Cover the bowl with plastic wrap and then transfer the chicken to the refrigerator. Let the chicken marinate for at least 3 hours, or up to 12 hours.
    Before cooking, remove the chicken from the marinade, discarding the marinade.
  • Cook Aromatics and Chicken: In a large skillet, heat 1 tablespoon of olive oil over medium high to medium heat.
    Once the oil is shimmering, add the remaining shallots and cook, stirring, until softened, about 2 minutes.
    Add the remaining clove of minced garlic and cook, stirring, until fragrant, about 1 minute.
    Add the marinated chicken pieces to the skillet and season lightly with salt and pepper. Cook, stirring occasionally, until the chicken is browned all over and cooked through, about 6 minutes total.
    Use a slotted spoon to transfer the cooked chicken and aromatics to a clean plate and set aside.
  • OPTIONAL – Saute Zucchini Noodles, Add Pesto: Return skillet and reduce heat to medium. Add the zucchini noodles to skillet and drizzle lightly with olive oil. Cook, stirring, until noodles are just warmed through, about 3-4 minutes. Remove from heat and add in ¾ cup of pesto. Toss gently to combine. 
    IF NOT HEATING NOODLES – Add Pesto: Toss zucchini noodles with 3/4 cup of pesto to coat.  Set aside.
  • Serve Basil Chicken Pesto Pasta: Transfer noodles to platter or bowls and top with chicken.
    Garnish with fresh basil, pine nuts, parmesan cheese, tomatoes and lemon wedges. Top with a dollop of pesto or serve remaining pesto on the side. Enjoy!
    Overhead, landscape photo of Basil Pesto Chicken Pasta in a large bowl with oven roasted tomatoes and two forks inserted into the noodles; with a small jar of pesto, neutral linen, and ramekins of salt and basil surrounding the bowl.

Video

Notes

  1. Cubing Chicken: I cut my chicken into bite sized pieces roughly ¾ – 1’’ small. You can cut yours larger or smaller if you like, you will just need to adjust the cooking time accordingly.
  2. Marinating Chicken: I marinated my chicken overnight, which is what I recommend for optimal flavor. However, if you are in a pinch, you can marinate it for less time.  But, I wouldn’t recommend any less time than 3 hours.
  3. Cooking Chicken: When cooking the basil garlic chicken make sure you are using a large sauté pan, or cook the chicken in batches. You do not want to overcrowd the pan.  If you do, your pieces of chicken won’t get a nice golden brown color.
  4. Veggie Pasta: You can either sauté the squash and zucchini noodles or serve them raw.  I actually prefer them raw.  Once the pesto thoroughly coats the noodles, it softens them and gives them a “cooked” taste.  Just make sure you do NOT salt the zucchini noodles until ready to serve.  Salt draws moisture out of the noodles and will cause them to get watery.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 788kcal    Carbohydrates: 7g    Protein: 52g    Fat: 60g    Saturated Fat: 10g    Polyunsaturated Fat: 4g    Monounsaturated Fat: 25g    Trans Fat: 0.03g    Cholesterol: 150mg    Sodium: 849mg    Potassium: 886mg    Fiber: 1g    Sugar: 3g    Vitamin A: 1474IU    Vitamin C: 5mg    Calcium: 123mg    Iron: 2mg
Course: entree, Main Course
Cuisine: American, Italian

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