Save The smell of basil pesto hitting warm pasta always pulls me back to a tiny apartment kitchen where I first learned that store-bought pesto could absolutely sing if you treated it right. My roommate had brought home a jar from the discount bin, and we were both skeptical until that first bite transformed our skepticism into seconds. There is something magical about how the garlic and pine nuts bloom when they meet hot pasta, especially when you have gone a little extra with the grilled chicken. This dish became our go-to after long days at work, the kind of meal that feels fancy but comes together in the time it takes to boil water.
Last summer my cousin visited from abroad and I threw this together without really thinking, just grabbing whatever was in the fridge. She stopped mid-bite, looked at me with those wide serious eyes, and asked for the recipe like I had just shared state secrets. That is when I realized sometimes the simplest combinations hit harder than the complicated ones we overthink.
Ingredients
- Chicken breasts: Halving them horizontally means they cook faster and more evenly, plus you get more surface area for that beautiful char
- Penne or fusilli pasta: These shapes catch the pesto in all their little crevices so every forkful is perfectly coated
- Basil pesto: Store-bought works beautifully here, just let it come to room temperature before tossing
- Extra-virgin olive oil: You need two tablespoons, one for the chicken and one to bloom that garlic
- Garlic cloves: Minced fresh garlic adds a layer of aroma that makes the whole kitchen feel welcoming
- Parmesan cheese: Grate it yourself if you can, the flavor is noticeably brighter and melts into the sauce better
- Cherry tomatoes: They burst slightly when cooked, releasing little pockets of sweetness that balance the rich pesto
- Baby spinach: Fold it in at the very end so it just wilts, keeping that vibrant green color and fresh taste
- Salt and pepper: Season the chicken generously before cooking, it makes all the difference in the final dish
- Fresh basil: Tear the leaves by hand rather than cutting them, they look prettier and release more aroma
Instructions
- Season and grill the chicken:
- Sprinkle both sides of the chicken halves generously with salt and pepper, then heat one tablespoon olive oil in a grill pan over medium-high heat. Cook for 4 to 5 minutes per side until you see beautiful char marks and the chicken feels firm to the touch, then let it rest on a plate for 5 minutes before slicing into thin strips.
- Cook the pasta to perfection:
- Drop the pasta into a large pot of salted boiling water and cook until al dente, usually a minute less than the package suggests. Before draining, scoop out about 60 ml of that starchy pasta water, then drain well and set aside.
- Bloom the garlic and tomatoes:
- In the same pasta pot, heat the remaining olive oil over medium heat and add the minced garlic, stirring for just 30 seconds until it becomes fragrant but not brown. Toss in the cherry tomatoes and cook for 2 minutes until they soften and start to look glossy.
- Bring it all together:
- Return the drained pasta to the pot and stir in the pesto, reserved pasta water, and Parmesan, tossing until every piece is coated and glossy. Fold in the sliced chicken and baby spinach, tossing just until the spinach wilts slightly.
Save My dad usually claims he is not a pasta person, but the first time I made this for Sunday dinner, he went back for thirds without saying a word. Sometimes food just speaks louder than conversation.
Making It Your Own
I have swapped in grilled shrimp when chicken felt too heavy, and honestly, the sweetness of shrimp against the basil pesto is incredible. You could also use cubed tofu for a vegetarian version, just press it well first so it gets nice and crispy in the pan.
Pesto Possibilities
Sun-dried tomato pesto adds this incredible depth, almost like the pasta version of a sunset. Arugula pesto brings a peppery kick that wakes up the whole dish, especially nice in summer when you want something lighter and brighter.
Serving Suggestions
A crisp Pinot Grigio cuts through the richness beautifully, or a light-bodied red if you prefer. Serve with a simple green salad dressed with lemon vinaigrette to balance the meal.
- Set out extra Parmesan at the table, everyone loves adding their own
- A loaf of crusty bread never hurts for sopping up that extra sauce
- Keep the basil leaves whole for garnish, they look gorgeous on the table
Save This is the kind of recipe that earns its place in your weekly rotation, reliable enough for Tuesday dinner but impressive enough for unexpected guests.
Recipe FAQ
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade pesto will work wonderfully and may provide even fresher flavor. Use about ½ cup or adjust to taste preference.
- → What pasta shapes work best with this dish?
Penne and fusilli are excellent choices as their ridges and curves hold the pesto sauce beautifully. Rotini, farfalle, or gemelli would also work well.
- → Can I make this ahead of time?
You can grill the chicken and prepare the pesto mixture in advance. However, toss everything together just before serving to prevent the pasta from absorbing too much sauce and becoming dry.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water or olive oil to revive the sauce's creaminess.
- → Can I freeze this dish?
Freezing is not recommended as the pesto may separate and the pasta texture can become mushy. It's best enjoyed fresh or refrigerated for a day or two.