Chicken Pesto Pasta
Easy Chicken Pesto Pasta — a fresh, healthy pasta salad with tender chicken, vibrant basil pesto, and colorful vegetables. Perfect served warm or cold, this quick 30-minute recipe is ideal for meal prep, potlucks, or a satisfying weeknight dinner.
Equipment
- large pot
- colander
- Large Mixing Bowl
- knife
- cutting board
- tongs or spoon
Ingredients
- 400 g short pasta (fusilli, penne, or trofie)
- 2 cups cooked chicken (grilled, poached, or rotisserie), sliced or shredded
- 1/2 cup basil pesto
- 1 tbsp olive oil
- 1/4 cup reserved pasta water
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach or arugula
- 1/2 cup roasted red capsicum, sliced
- 1/4 cup red onion, thinly sliced
- 150 g bocconcini or fresh mozzarella, torn
- 2 tbsp toasted pine nuts
- 2 tbsp fresh basil leaves
- 1 tbsp lemon juice
- salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook pasta just past al dente, reserve some pasta water, then drain and cool slightly.
- Cook chicken by grilling, pan-searing, or poaching until fully cooked. Let rest, then slice or shred.
- In a large bowl, mix pesto with olive oil and a splash of reserved pasta water until smooth.
- Add pasta to the pesto and toss until evenly coated. Season with salt, pepper, and lemon juice.
- Fold in cherry tomatoes, spinach, roasted capsicum, and red onion gently.
- Add chicken and mix carefully to distribute evenly.
- Add mozzarella, fresh basil, and toasted pine nuts, folding gently.
- Serve immediately or chill for 1–2 hours. Toss again before serving and refresh with olive oil or extra pesto if needed.
Notes
Let pesto come to room temperature before mixing to ensure smooth coating. Add a splash of pasta water or olive oil to loosen the pesto if needed. Do not overcook the chicken — rest it before slicing for best texture. Refresh leftovers with extra pesto or olive oil before serving. Add delicate ingredients like cheese and greens last to keep texture intact.