Grilled Chicken Pesto Pasta
Highlighted under: Classic Comfort Cooking
I'm not fantastic with sauces, so figuring out a way to make pesto work was a little victory for me. This whole dish costs about $10, which isn’t too bad for a flavorful meal. The grilled chicken adds a nice touch and really makes it a filling dinner. Plus, I can easily make enough to have leftovers. Trust me, the warm pasta with the sauce is something special.
As someone who usually sticks to basic spaghetti, the first time I tried making pesto completely changed my dinner game. A simple mix of basil, garlic, and nuts really comes together nicely in a way I never expected. I've even started keeping homemade pesto in my fridge for those nights when I want something quick but tasty.
One tip I learned along the way is to really let the chicken marinate for at least an hour. It makes a world of difference! If you’re in a rush though, even 15 minutes will do. I’ve also started using my trusty cast iron skillet to sear the chicken, which gives it a nice, flavorful crust.
Why I Keep Making This
- Grilled chicken adds so much flavor and it's super juicy
- You can adjust the pesto based on what's fresh or what you have
- Leftovers are even better the next day, trust me
What to Know Before Making Grilled Chicken Pesto Pasta
Pasta night can get a little repetitive, but this grilled chicken pesto pasta can brighten things up. Making your own pesto might sound intimidating, but it's actually pretty simple and you can control the taste. Plus, it can be adjusted based on what you have in your fridge—like swapping out pine nuts for walnuts or even sunflower seeds if that’s what you have.
If you're new to making chicken, don't stress too much. Just keep an eye on that skillet. Cooking times can vary depending on thickness, but it's usually around 6-8 minutes per side. Letting the chicken rest for a few minutes after cooking really helps it stay juicy, so if you can wait, it's worth it.
Ingredients
Ingredients
For the Pasta
- 12 ounces spaghetti
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh basil
- 3 cloves garlic, minced
- 1/3 cup pine nuts, toasted
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
Marinade
Instructions
Instructions
Prepare the Pesto
In a food processor, combine the basil, garlic, toasted pine nuts, and Parmesan cheese. While the processor is running, slowly drizzle in the olive oil until everything is blended together. You might want to taste it here—add salt and pepper as needed.
Marinate the Chicken
Season the chicken breasts with salt and pepper. If you have time, let them marinate in some olive oil and a little bit of pesto for at least 30 minutes. I've rushed this before, and it's still good, but the flavor really gets in there when you let it sit.
Cook the Chicken
Heat up a skillet on medium-high heat and add a splash of olive oil. Once hot, add the chicken breasts and cook for about 6-8 minutes on each side until they're cooked through. You'll know they're done when they reach an internal temperature of 165°F and the juices run clear.
Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to a boil and add the spaghetti. Cook according to package directions, usually around 10-12 minutes. Don't forget to reserve some pasta water before draining—this is gold for bringing the dish together later.
Combine It All
Once the pasta is done, drain it and toss it back into the pot. Add the pesto and a splash of the reserved pasta water. Stir everything together so the pasta is well coated. Slice the chicken and place it on top before serving.
Pro Tips
- If you want an extra kick, add some crushed red pepper to the pesto. You can easily substitute walnuts for pine nuts if that’s what you have on hand. I often double the pesto batch so I have some for my sandwiches or salads. Also, giving the chicken a quick sear and then finishing in the oven works well if you prefer.
How to Store Grilled Chicken Pesto Pasta
Leftovers can be stored in an airtight container in the fridge for about 3-4 days. Just a note, the pesto can darken a bit as it sits, but don’t worry too much about it. The flavors often deepen too, and honestly, I think it tastes even better the next day. When reheating, add a splash of water to help loosen it back up.
Ways to Switch It Up
If you want to make this dish different each time, try using other greens in your pesto. Kale or spinach can give things a fresh twist. For a little extra kick, add red pepper flakes to the chicken seasoning or mix in some roasted cherry tomatoes with the pasta. And if you’re a cheese lover, a sprinkle of feta or goat cheese on top can be a nice touch. Sometimes I throw in whatever extra veggies I have lying around, just to bulk it up a bit.
Questions About Recipes
→ Can I use other types of pasta?
Absolutely! I've used penne and fettuccine, and they've all been great. It depends on your mood.
→ What if I don’t have fresh basil?
You can use store-bought pesto, but I wouldn’t recommend dried basil. Try tweaking and mixing in some spinach or parsley instead.
→ How long will leftovers last?
They should be good in the fridge for about 3 days. Honestly, I usually reheat mine in the microwave, but you could also toss everything back in the skillet with a splash of water to reheat it nicely.
→ Can I make this dish ahead of time?
Totally! Just store everything separately. You can cook the chicken and pasta in advance, keep the pesto in a jar, and combine them when you’re ready to eat.
Grilled Chicken Pesto Pasta
Created by: The Meals By Sophia Team
Recipe Type: Classic Comfort Cooking
Skill Level: Easy
Final Quantity: 4 servings
What You'll Need
For the Pasta
- 12 ounces spaghetti
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh basil
- 3 cloves garlic, minced
- 1/3 cup pine nuts, toasted
- 1/2 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
How-To Steps
In a food processor, combine the basil, garlic, toasted pine nuts, and Parmesan cheese. While the processor is running, slowly drizzle in the olive oil until everything is blended together. You might want to taste it here—add salt and pepper as needed.
Season the chicken breasts with salt and pepper. If you have time, let them marinate in some olive oil and a little bit of pesto for at least 30 minutes. I've rushed this before, and it's still good, but the flavor really gets in there when you let it sit.
Heat up a skillet on medium-high heat and add a splash of olive oil. Once hot, add the chicken breasts and cook for about 6-8 minutes on each side until they're cooked through. You'll know they're done when they reach an internal temperature of 165°F and the juices run clear.
While the chicken is cooking, bring a large pot of salted water to a boil and add the spaghetti. Cook according to package directions, usually around 10-12 minutes. Don't forget to reserve some pasta water before draining—this is gold for bringing the dish together later.
Once the pasta is done, drain it and toss it back into the pot. Add the pesto and a splash of the reserved pasta water. Stir everything together so the pasta is well coated. Slice the chicken and place it on top before serving.
Extra Tips
- If you want an extra kick, add some crushed red pepper to the pesto. You can easily substitute walnuts for pine nuts if that’s what you have on hand. I often double the pesto batch so I have some for my sandwiches or salads. Also, giving the chicken a quick sear and then finishing in the oven works well if you prefer.
Nutritional Breakdown (Per Serving)
- Calories (kcal): 433
- Total Fat (g): 24.7
- Saturated Fat (g): 3.9
- Cholesterol (mg): 81
- Sodium (mg): 290
- Total Carbohydrates (g): 38.2
- Dietary Fiber (g): 3.1
- Sugars (g): 1.4
- Protein (g): 30.5