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Home / Latest Posts / Recipes / Pesto Chicken Pasta

Pesto Chicken Pasta

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By: Leigh Anne WilkesPosted: 11/19/22Updated: 7/22/24

This post may contain affiliate links. Please see disclosure policy here.

pesto chicken bake in a dish

Cheesy, delicious and full of flavor, Pesto Chicken Pasta is a recipe you must try!  This yummy pasta dish is a recipe your entire family will enjoy.

pesto chicken pasta

Why You’ll Love This Recipe!

Last week I was totally craving pasta and cheese. 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.

Ingredients Needed

  • Chicken Breasts. I used boneless skinless chicken breasts.  You could also use chicken thighs.
  • Penne Pasta. You could use any shape pasta you prefer
  • Basil Pesto. Use a store bought pesto or make your own with this homemade pesto recipe.
  • Tomatoes. You can also cut cherry tomatoes in half.
  • Olive Oil
  • Balsamic Vinegar
  • Fresh Basil 
  • Mozzarella Cheese 
  • Salt and Pepper
Pesto Chicken Pasta bake in a white casserole

How to Make Pesto Chicken Pasta

  • Pound the chicken breast to 1/2 inch thick and then cover with pesto and allow to marinade for at least two hours.
  • Cover both sides of chicken with pesto. 
  • Place in refrigerator for a couple of hours if possible.  I have also cooked it right away and it still tastes delicious.
  • After the chicken is done marinading, cook the chicken in a large skillet on the stove top for about 5 minutes until cooked through.  You can also bake it in the oven at 350 for about 10-15 minutes or until cooked through.
plate of pesto pasta and chicken
  • Boil your pasta according to your package directions. 
  • While the noodles cook, combine the tomatoes, oil, basil, and balsamic vinegar. 
  • Dice the pesto chicken and add to the mixture.
  • Drain the noodles and combine them with the other ingredients. 
  • Pour the pesto chicken pasta into a 9 x 13 and stir to coat and sprinkle with mozzarella cheese. 
  • Bake at  300 degrees F or until the cheese is melted and dish is heated through.

Tips

  1. Don’t skip pounding the chicken. Flattening the chicken allows the it to cook faster and more evenly to prevent it from drying out.
  2. Make sure not to overcook your pasta.  You want the pasta to still be firm, al dente, because it will continue to cook a bit in the oven.
  3. If you want to add a little something extra to the pasta, add a sprinkle of Parmesan, sprinkle in some toasted pine nuts, or add some chopped vegetables in before baking.
pesto chicken casserole

Serve This With:

  • Easy Garlic Bread
  • Easy Breadsticks
  • Roasted Broccoli
  • Parmesan Roasted Carrots
  • Balsamic Carrots
  • .House Salad
  • Spinach Salad

Frequently Asked Questions

Can I freeze Pesto Chicken Pasta?


Cover with plastic wrap and/or foil so that it is airtight and you can keep it in the freezer for up to 3 months. To reheat, thaw the pasta first and then reheat in microwave or in a skillet on the stove top.

How long will leftovers last?

Stored in an airtight container in the fridge they will last for up to 3 days.

If you like Chicken Pesto Pasta check out more delicious easy pasta dinners:

  • Pesto Recipe
  • Chicken Pesto Pizza
  • Pesto Chicken
  • Pesto Steak
  • Lemon Chicken Pasta

Be sure and follow me over on You Tube for weekly cooking demos.

5 from 1 vote
baked pasta in white dish

Pesto Chicken Pasta

Recipe From: Leigh Anne Wilkes
Deliciously cheesy and full of wonderful balsamic and pesto flavor.
serves: 8 servings
Prep:30 minutes minutes
Cook:20 minutes minutes
Total:50 minutes minutes
Rate Recipe

Ingredients

  • 4 chicken breasts boneless, skinless
  • 1 lb penne pasta
  • 3/4 cup pesto
  • 2 cups tomatoes diced
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 4 Tbs fresh basil chopped
  • 2 cups mozzarella cheese shredded
  • 1 tsp salt
  • 1/2 tsp pepper

Instructions

  • Place pounded chicken breasts and pesto in a plastic bag in the refrigerator for a few hours.
  • Cook chicken in the skillet until the outside is browned and the chicken is fully cooked.  Then dice the chicken breasts into bite size pieces.
  • Cook pasta according to package directions.
  • In a bowl, mix together tomatoes, olive oil, balsamic vinegar and basil.
  • Combine the tomato mixture, diced chicken, salt and pepper and cooked pasta and pour into a 9×13 pan.  Cover with shredded Mozarella.
  • Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.

Tips & Notes:

  • Add a sprinkle of Parmesan cheese along with the Mozzarella cheese.
  • Sprinkle in some pine nuts for a little extra crunch and flavor.
  • Chop up some vegetables such as broccoli, zucchini or asparagus and add it in before baking.

Nutrition Facts:

Calories: 586kcal (29%) Carbohydrates: 47g (16%) Protein: 39g (78%) Fat: 25g (38%) Saturated Fat: 6g (38%) Cholesterol: 96mg (32%) Sodium: 531mg (23%) Potassium: 663mg (19%) Fiber: 2g (8%) Sugar: 4g (4%) Vitamin A: 1070IU (21%) Vitamin C: 6.7mg (8%) Calcium: 205mg (21%) Iron: 1.7mg (9%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Main Course, Pasta Main Dish
Cuisine:Italian
baked pasta in white dish
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5 from 1 vote (1 rating without comment)

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  1. Charlie says

    Posted on 11/27 at 5:51 am

    Morning Leigh Anne!

    Eastern Canada

    Reply
  2. Jen says

    Posted on 9/30 at 8:56 am

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

    Reply
  3. Emily says

    Posted on 11/26 at 4:27 pm

    Looks yummy! I am always craving those things now I just need to convince my kids balsamic vinegar is really good.

    Reply
  4. Vicki Hodgman says

    Posted on 11/19 at 6:13 pm

    You’ve gotta cook the chicken before assembly.

    Reply
    • Leigh Anne says

      Posted on 11/19 at 8:58 pm

      Vicki,
      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!!

      Reply

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