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Pesto Pasta with Chicken and Parmesan

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This Pesto Pasta with Chicken and Parmesan has just FOUR ingredients and ONE pan!

I am so in love with this Pesto Chicken Pasta Recipe I can’t stop from gushing about it. This simple Pesto Pasta is easy, fast and delicious and a quick and easy weeknight dinner idea.

Healthy Pesto Chicken Pasta

Pesto Chicken Pasta Ingredients

One pan, four high-quality ingredients equals a delicious family dinner.

  • Box no-cook spaghetti, linguine, angel hair pasta: Look for no-cook, no-boiling or oven-ready on the label. Precooked noodles are then dried and only need to soften. Uncooked noodles can be substituted. Just prepare according to directions, drain and add to skillet. You can also use your favorite pasta in this recipe.
  • Pesto: Traditional pesto is a blend of fresh basil, garlic, pine nuts, extra-virgin olive oil, and parmesan cheese. Make this Pesto Pasta with homemade pesto or store-bought pesto.
  • Cooked Chicken: Use leftover chicken, pre-cooked or grill your own. Boneless, skinless chicken cut into strips works best.
  • Parmesan cheese: Add parmesan to taste.

(Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.)

Pesto Parmesan Chicken and Pasta

How to Make Chicken Pesto Parmesan Pasta

You don’t even have to cook the noodles separately. All you have to do is add COLD WATER to the pan, stir occasionally for 7 minutes, add the chicken, cover and cook for 3 more, stir in the pesto and top with parmesan!!

I do suggest stirring the pasta more frequently as the water cooks down because a couple noodles began to stick to the side of my pan. (Even the sticky noodles came right off with a stir so no worries if a few do end up sticking).

I’d offer you more tips if I had them but since you don’t even need to preheat your pan for this recipe, I’m pretty certain you don’t need them!

Best Pesto Chicken Parmesan Recipe

Variations

  • This recipe can be made healthier by using whole wheat pasta or gluten-free with quinoa pasta or your favorite gluten-free based pasta.
  • Ready-made or refrigerated noodles make this recipe even easier!
  • Any type of short pasta will work too, including penne, farfalle, rotini, rigatoni or fusilli.
  • Swap out the chicken for shrimp, leftover turkey, white beans or Italian sausage.
  • Leave out the chicken and make it a vegetarian dish. It’s great with just the noodles, pesto sauce and parmesan cheese.
  • Add other veggies to the mix such as broccoli, zucchini, mushrooms or bell peppers.
  • Add a dash of cayenne pepper for a little spiciness.
Easy Pesto Chicken Pasta Recipe

Storage & How to Reheat

Store it in the refrigerator in an airtight container for up to 3 days.

To reheat add a splash of water to a sauté pan or skillet and then heat over low-medium heat while tossing, until heated through. You can reheat in the microwave with a splash of water but it does dry out quicker. Save this method for individual servings if you can and heat in 30 second bursts, until heated through.

Pesto Parmesan Chicken and Pasta

Pesto Chicken Pasta Recipe

Yield: 6 servings
Prep Time: 2 minutes
Cook Time: 12 minutes
Total Time: 14 minutes

A one-dish meal with loads of flavor! Easy Parmesan Chicken Pesto Pasta is perfect for a weeknight dinner that the family will love.

Ingredients

  • 1 box no-cook no-boiling oven-ready spaghetti, linguine, angel hair pasta
  • 1 cup pesto, or to taste
  • 12 ounces cooked chicken, cut into strips
  • Parmesan cheese, to taste

Instructions

  1. Pour pasta into a large skillet (approximately 12 inches in diameter). Pour 3 cups of cold water into the pan, ensuring that the water covers the pasta. Turn the burner to high, then set your timer for 7 minutes (optional: add a bit of salt to taste). Cook on high, stirring occasionally, until almost all of the liquid has evaporated.
  2. Stir in the chicken and pesto. Add parmesan cheese to taste, plus more for the table.

Notes

If you can't find no-cook pasta use uncooked pasta. Simply prepare according to package directions, rinse well with cold water, add to skillet and go to step 2.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 414Total Fat: 29gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 64mgSodium: 267mgCarbohydrates: 17gFiber: 1gSugar: 1gProtein: 21g

This data was provided and calculated by Nutritionix.

© Kristy Bernardo
Cuisine: Italian / Category: Main Dish
Pesto Pasta with Chicken and Parmesan

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Kristy Bernardo
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