Balsamic & Pesto Chicken Pasta

Balsamic Pesto Chicken PastaLast week I was totally craving pasta and cheese.  Not sure if it was the weather or hormones!

I thought about making this yummy Baked Ziti with Spinach and Sausage but I didn’t have any sausage and I had some chicken that needed to be used.

I also wanted something a little different, not a tomato based dish so I decided to use pesto and balsamic vinegar instead!  With some store bought pesto this dish is easy to put together.

I marinaded my chicken in the pesto.  I also pounded the chicken breast to about 1/2 inch thin before marinading it.  It allows the chicken to cook faster and more evenly.  You can marinade it  over night or just for a couple of hours.  I then browned the chicken in a pan on the stove top for about 5 minutes and then put it into a 300 degree oven to finish cooking.

Balsamic Pesto Chicken Pasta

The sauce for this dish includes fresh diced tomatoes, olive oil, balsamic vinegar, fresh basil and some salt & pepper – yum!

Balsamic Pesto Chicken Pasta

This recipe makes a nice 9 x 13 full of yummy pasta!

Balsamic Pesto Chicken Pasta

Cook your pasta, slice up your chicken and add everything together.  Pour it into a 9 x 13 and then cover with mozzarella cheese and bake!

Balsamic Pesto Chicken Pasta

As empty nesters a 9 x 13 is a lot of food!  But this was so good my husband didn’t mind having it for dinner twice and taking it for lunch a couple of times!

Balsamic Pesto Chicken Pasta

This post was originally shared over at 30 Handmade Days.

For some other yummy pasta dishes try these:

pasta collage

Roasted Cherry Tomato, Garlic & Chicken Pasta – Penne with Spinach and Chicken Sausage – Spaghetti with Meat Sauce – Slow Cooker Bolognese Sauce


Leigh Anne


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Balsamic & Pesto Chicken Pasta
  • ¾ C pesto
  • 4 skinless, boneless chicken breasts, pounded to ½ inch thick
  • 1 lb. penne pasta, cooked
  • 2 C tomatoes, diced
  • ¼ C olive oil
  • ¼ C balsamic vinegar
  • 4 Tbsp fresh basil, chopped
  • salt and pepper to taste
  • 2 C mozzarella cheese, shredded
  1. Placed pounded chicken breasts and pesto in a plastic bag in the refrigerator, overnight or at least 2 hours.
  2. Cook pasta in boiling water
  3. Mix together tomatoes, olive oil, balsamic vinegar and basil in bowl.
  4. Dice chicken
  5. Mix together, tomato mixture, chicken, salt and pepper to taste and pasta and place in a 9 x 13 pan.
  6. Cover with cheese.
  7. Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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    • says

      Yes, that’s a pretty important step :) Guess I explained it in the post but forgot to include it in the recipe. I’ve updated the recipe to show you need to cook it. Thanks!!

  1. Jen says

    Where did this recipe go? I bought everything to make it tonight and now internet explorer is saying cannot be found! It looks so good and now I have no idea how to make it :(

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