We love all things pasta at my house and this is our new family favorite. We eat pasta at least once a week, everything from this spaghetti sauce recipe, to a delicious spinach and mushroom lasagna with white sauce, and this easy-to-make basil alfredo chicken pasta. But my kid’s all-time favorite is pesto pasta. And this chicken pesto pasta recipe is a huge hit! It’s super quick to make and incredibly versatile allowing you to switch up the protein and vegetables. You’re going to love this easy dinner recipe and it’s great for lunch the next day!
🛒 Ingredients You’ll Need
The ingredients I use to make this chicken pesto pasta recipe are simple and fresh. I typically buy chicken breasts and cut them into 1-inch cubes. I sauté the chicken in olive oil and fresh garlic for enhanced flavor. If you have flavored olive oil, definitely use it as it will provide an even more robust flavor. The julienned carrots sautéd in butter really add to the flavor of this chicken pesto pasta. Tossed in a light pesto sauce (that can be homemade or store-bought) and then mixed with freshly grated Parmesan cheese, we’re talking unbelievable flavor like you’ve never tasted!
📋 Step-By-Step Recipe Instructions
Start by thinly slicing the unpeeled carrots into matchsticks. Rinse and set aside. Bring a large pot of water to a boil. Cook the pasta according to the package directions. While the pasta is cooking, melt 1 Tablespoon of butter over medium heat in a large skillet. Add the thinly sliced carrots to the skillet with the melted butter and sauté for 7-10 minutes or until the carrots become slightly al dente and tender. Once done, remove them from the skillet and set aside. Using the same skillet, add the olive oil and allow it to get hot. Add the minced garlic and saute for 1-2 minutes. Season the diced chicken with salt and pepper and add to the skillet. Cook until done, about 7-10 minutes or until chicken is no longer pink. Remove the chicken from the skillet and set aside. When the pasta has finished cooking, drain and return the cooked pasta and 1 Tablespoon of butter to the skillet. Add the pesto sauce, shredded parmesan cheese, sauteed carrots, and chicken to the large skillet with the pasta and toss to combine. Divide this chicken pesto pasta recipe among four plates. Garnish with fresh sliced basil. Serve immediately while it’s still hot. It’s perfect for busy weeknights and you are going to love every bite!
📖 Variations
You can make your own homemade pesto sauce or use store-bought pesto. Use shrimp instead of chicken to switch up the protein source. Rotisserie chicken also works well. Or skip the protein altogether and go vegetarian! I also love adding sun-dried tomatoes, sautéed mushrooms, broccoli, and asparagus. The options are truly endless.
🙋🏼 Frequently Asked Questions
💭 Expert Tips
Grate your own Parmesan cheese. Leave the Parmesan cheese block at room temperature for 30-45 minutes so it’s easier to grate.There are a lot of nutrients in the peelings of the carrots so don’t peel the carrots before you slice them.If you have flavored olive oil, definitely use it when sautéing the chicken. It will subtly enhance the flavor of the chicken. If the chicken is drying out too fast while sautéing, put the lid on the skillet. This will trap in the moisture and ensure the chicken doesn’t dry out before it’s done cooking.
🌿 More Pesto Recipes
I can never get enough pesto-based recipes and I love making my own homemade pesto. Some of my favorites include these pesto chicken thighs which are made in the slow cooker and are done in 3-4 hours. Serve these over rice or pasta. And these chickpea lettuce wraps are tossed in a flavorful pesto sauce and are great for a vegetarian snack!
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