Pesto Pasta with Grilled Chicken Recipe: A Fresh, Flavor-Packed Meal

If you’re craving a dish that’s light yet satisfying, Pesto Pasta with Grilled Chicken is your answer. This vibrant meal combines smoky grilled chicken, tender pasta, and a bright, herby pesto sauce for a flavor explosion that’s hard to beat. Whether you’re looking for a quick weeknight dinner or something to impress guests, this recipe is simple, fresh, and oh-so-delicious. Let’s get cooking!

Why Pesto Pasta with Grilled Chicken is a Weeknight Hero

Ever wondered why pesto pasta feels so special? It’s all about that magical green sauce. Made from fresh basil, garlic, pine nuts, Parmesan, and olive oil, pesto is a burst of freshness in every bite. Add juicy grilled chicken to the mix, and you’ve got a protein-packed dish that’s both comforting and sophisticated.

Fun fact: Pesto originated in Genoa, Italy, where it’s traditionally made with a mortar and pestle (hence the name). While we’re using a blender or food processor here, the flavors are just as authentic.

The Secret to Perfect Pesto Pasta with Grilled Chicken

Before we dive into the recipe, let’s break down what makes this dish shine:

• The Pesto: Use fresh ingredients for maximum flavor. If you’re short on time, store-bought pesto works too—but homemade is worth the effort.
• The Chicken: Marinate the chicken beforehand to infuse it with flavor. A simple mix of olive oil, lemon juice, garlic, and herbs does wonders.
• The Pasta: Choose a shape that holds sauce well, like fusilli, penne, or farfalle. Cook it al dente for the perfect texture.
• The Assembly: Toss everything together while the pasta is still warm—it helps the pesto coat each piece evenly.

Pro tip: Reserve some pasta water before draining. The starchy liquid helps loosen the pesto and creates a silky sauce.

Step-by-Step Guide to Making Pesto Pasta with Grilled Chicken

Alright, let’s get cooking. Here’s how to make a dish so fresh and flavorful, it’ll become a regular in your rotation.

Ingredients You’ll Need

For the Pesto:

• 2 cups fresh basil leaves, packed
• ½ cup grated Parmesan cheese
• ⅓ cup pine nuts (or walnuts for a budget-friendly option)
• 3 cloves garlic
• ½ cup extra virgin olive oil
• Salt and pepper to taste

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper to taste

For the Pasta:

• 400g (about 1 lb) pasta of your choice
• Reserved pasta water (about 1 cup)
• Optional: Cherry tomatoes, halved, and fresh spinach for added color and flavor

Let’s Get Cooking

1. Make the Pesto

In a blender or food processor, combine the basil, Parmesan, pine nuts, garlic, salt, and pepper. Pulse until finely chopped. With the motor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Taste and adjust seasoning if needed. Set aside.

Pro tip: If you’re not using the pesto right away, cover the surface with plastic wrap or a thin layer of olive oil to prevent browning.

2. Marinate and Grill the Chicken

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them. Let them sit for at least 15–30 minutes (or up to 4 hours in the fridge).

Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6–7 minutes per side, or until cooked through and slightly charred. Let it rest for a few minutes, then slice into strips.

3. Cook the Pasta

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Reserve 1 cup of pasta water, then drain the pasta and return it to the pot.

4. Combine Everything

Add the pesto to the warm pasta, tossing to coat evenly. If the mixture seems dry, add a splash of reserved pasta water to loosen it. Stir in cherry tomatoes and spinach (if using) for extra freshness.

5. Serve with Grilled Chicken

Divide the pesto pasta among plates and top each serving with slices of grilled chicken. Garnish with extra Parmesan, a drizzle of olive oil, and a sprinkle of fresh basil.

Common Mistakes to Avoid

Let’s keep it real—pesto pasta is simple, but a few missteps can happen:

• Overcooking the Pasta: Al dente pasta holds up better when tossed with pesto. Mushy pasta = sad dish.
• Skipping the Pasta Water: That starchy liquid is key to creating a silky sauce. Don’t skip it!
• Using Old Basil: Fresh, vibrant basil makes all the difference in pesto. Skip the wilted stuff.

Why Homemade Pesto Always Wins

Sure, you could buy pre-made pesto, but making it yourself is a game-changer. The aroma of fresh basil blending with garlic and Parmesan is unmatched. Plus, you can customize the flavors—add more lemon for brightness or swap pine nuts for walnuts if you’re feeling adventurous.

Here’s a little story: My first batch of pesto was… chunky. I didn’t blend it long enough, and it looked more like salad dressing than sauce. But guess what? It still tasted amazing, and now I’m a pesto pro. You’ve got this too!

Final Thoughts: Time to Get Cooking

So there you have it—the ultimate guide to making Pesto Pasta with Grilled Chicken. Fresh, flavorful, and packed with goodness, this dish is perfect for any occasion—or no occasion at all.

Before you go, here’s a little thought: What’s stopping you from trying this tonight? Grab some basil, chicken, and pasta, and let’s make some magic happen.

And hey—if you nail this recipe, drop me a comment or share your pesto pasta pics. Or better yet, invite me over for a taste. 😉 Buon appetito!