There are some (most!) nights when dinner needs to be quick, filling, tasty, and ideally not require all the dishes in the kitchen. This easy chicken pesto pasta is just that kind of meal.
As a nutritionist and mom of three, I’m always a fan of recipes that check real-life boxes: quick to make, satisfying, flexible enough for different preferences, and easy to modify with what you already have. This dish comes together in about 25 minutes and uses simple ingredients like fusilli, chicken, pesto, peas, Parmesan and lemon.
And here’s the best part: you can definitely use roast chicken or leftover cooked chicken to make it even faster. Because sometimes “making dinner” means cleverly assembling ingredients you already have. Love it for us.
Why this dietitian mom loves this chicken pesto pasta
This is one of those back pocket dinners that feels a little fancy without actually being fancy, you know? The pesto brings great flavor, the pasta is satisfying (who doesn’t love pasta?), and the chicken adds staying power. I love that this meal includes everything you need for a complete and nutritious meal without having to get a bunch of dishes dirty or overcomplicate things.
It’s also a “use what you’ve got” recipe, which is key when you’re feeding a family. You can stir in frozen peas, add chopped spinach, throw in bell peppers, or swap in whatever cooked vegetable your family likes. Broccoli, mushrooms, asparagus, zucchini and fresh tomatoes. Honestly, use what you have.
How to serve this chicken noodle soup to picky eaters
If your kids are suspicious of anything green, you have options. Try using sun-dried tomato pesto instead of basil pesto, serve the peas or vegetables on the side, or keep the chicken separate at the table so everyone can make their own dish. You can also serve this meal family stylemeaning you have all the ingredients separately on the table (cooked pasta, sauce, meat, vegetables) and the kids can make their own. This is one of my favorite low-pressure family dinner strategies!
And remember: your child doesn’t have to eat every part of the meal for it to be worth it. Seeing, smelling, touching, serving, tasting or just having the food around is all part of intimacy.
If your family loves pasta dinners as much as mine, you can also try this creamy chicken and broccoli pasta or this easy skillet pasta for another simple weeknight option.
Can I use roast chicken in pesto pasta?
Yes, and I highly recommend it when you need dinner to pull together really quickly. It’s one of the biggest weekends for dinner! Using rotisserie chicken turns this into more of an assembly-style dinner. Cook the pasta, stir in the pesto sauce, add parmesan and lemon, then stir in the shredded or shredded roast chicken at the end just enough to heat through.
Leftover cooked chicken works the same way. Just add it near the end to keep it tender and not dry out. You can serve the chicken mixed, sliced on top or separately at the table for children who prefer separate meals.
Can I make this with salmon instead of chicken?
Yes! This pesto pasta is delicious with salmon. You can use cooked salmon and slather it on top of the pasta or serve it with the pasta with lemon wedges. Pesto and lemon go great with salmon and this can be a great way to use up leftovers. For another quick salmon dinner, you might like these Easy Air Fryer Salmon Bowls.
What to serve with chicken pesto pasta
This chicken pesto pasta is already satisfying on its own, so the sides can be very simple. You can serve it with cucumber slices, chopped raw vegetables, fruit, a simple green salad, roasted broccoli, garlic bread or steamed green beans. You can also serve it as is and call it dinner. We don’t need to overcomplicate things.
If you’re in a pasta season, this BLT pasta salad is another fun, family-friendly option. And if you like easy pasta dinners that don’t require a lot of extra steps, this Greek One Pot Pasta Bake is another great one to add to your rotation. For even more inspiration, these three one-pot pasta dinners for busy weeknights are perfect for those nights when you need a dinner to basically make it.
How to store and reheat chicken pesto pasta
Once the pasta has cooled, store leftovers in an airtight container in the refrigerator. Best enjoyed within 3 to 4 days. Pesto pasta can thicken as it sits, so when you reheat it, add a little water, stock, milk, or a little extra pesto to loosen the sauce. Heat gently in the microwave or on the stove until warm.
Can you freeze chicken pesto pasta?
You can freeze chicken pesto pasta, but the pasta may soften a little after defrosting. For the best texture, I suggest freezing the cooked chicken separately and using it to make a fresh batch of pesto pasta another night. If you freeze the full dish, thaw it in the fridge and add a little water, stock or extra pesto when you reheat it.
30 minute chicken pesto pasta
This easy chicken pesto pasta is ready in 30 minutes or less and is made with chicken, fusilli, pesto, peas, parmesan and lemon. A flexible, family-friendly dinner from a nutritionist mom of three.
- 3/4 pound dry fusilli about 4 cups
- 2 tablespoons extra virgin olive oil
- 1.5 pounds chicken breasts about 4, or leftover roast chicken
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning blend divided
- 1 pepper optional
- 1 cup frozen peas
- 2/3 cup basil pesto or your favorite genre
- 1/4 cup grated parmesan
- 1 lemon peel if desired and cut into slices
Cook fusilli according to package directions. Be sure to use salted water as we will be using some of the water in the sauce later and want lots of flavor.
While the pasta is cooking, in a large pan, add the olive oil and leave it on medium to high heat. Sprinkle a generous pinch of salt and pepper, 1/4 teaspoon Italian seasoning blend, and all of the garlic powder on one side of the chicken breast. Place them in the preheated pan with the seasoned side down. Now, sprinkle the remaining teaspoon of Italian seasoning mixture over the exposed chicken half. Sauté for 5 to 7 minutes per side, until done. Slice the pepper, if using, and add it to the pan during the last few minutes of cooking. Remove from the fire.
Reserve a cup of the pasta cooking water, then drain the pasta. Return it to the pan and stir in the pesto and as much of the reserved cooking water as needed to thin the pesto to cover each piece of pasta. Now, stir in the parmesan. Zest the lemon and sprinkle over the dish, if desired. Squeeze a lemon wedge all over the pasta.
Cut the chicken into slices and serve over the pasta or separately at the table. I like to serve the remaining lemon wedges and pesto, as well as more parmesan at the table.
Gluten free: Use your favorite gluten-free pasta and check that your pesto is gluten-free, as some brands may contain gluten-containing thickeners or additives.
Dairy Free: Use a dairy-free pesto and skip the parmesan. If desired, sprinkle the finished pasta with some garlic powder and nutritional yeast for extra flavor.
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She is its founder Central Collective Nutrition and has nearly 20 years of experience helping families feel confident about feeding their children.
