Grilled Chicken Pesto Pasta
Grilled Chicken Pesto Pasta is a fresh, flavorful dish combining juicy grilled chicken, al dente pasta, and a vibrant homemade or store-bought basil pesto. It’s a quick and satisfying meal, perfect for weeknights, meal prep, or summer gatherings. Tossed with cherry tomatoes, Parmesan, and a touch of lemon, this pasta is as beautiful as it is delicious.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients:
For the Pasta:
8 oz (225g) pasta (penne, fusilli, or farfalle work well)
1½ cups cherry tomatoes, halved
1/4 cup grated Parmesan cheese
Salt & black pepper, to taste
Optional: Lemon zest or a squeeze of lemon juice
For the Grilled Chicken:
1 lb (450g) boneless, skinless chicken breast
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp Italian seasoning or dried basil
For the Pesto:
(Use 1/2 cup of store-bought pesto or homemade below)
Homemade Pesto:
2 cups fresh basil leaves
1/3 cup pine nuts or walnuts
1/2 cup grated Parmesan
2 garlic cloves
1/2 cup olive oil
Salt & pepper, to taste
Optional: 1 tsp lemon juice
Instructions:
1. Marinate and Grill Chicken
Rub chicken with olive oil and seasonings.
Grill over medium-high heat for 5–6 minutes per side, or until internal temp reaches 165°F (74°C).
Let rest for 5 minutes, then slice into strips or cubes.
2. Cook Pasta
Boil pasta in salted water until al dente. Reserve 1/4 cup of pasta water, then drain.
3. Make (or Prep) the Pesto
For homemade pesto: blend all pesto ingredients in a food processor until smooth, scraping down sides. Adjust consistency with olive oil or lemon juice.
4. Assemble the Dish
In a large bowl or skillet, toss hot pasta with pesto, chicken, cherry tomatoes, and a splash of reserved pasta water to coat.
Sprinkle with Parmesan, season with salt and pepper to taste.
Optional: Add lemon zest or juice for brightness.
Chef Tips & Notes:
Use Leftover Chicken: Rotisserie or pre-cooked chicken works great in a pinch.
Add Greens: Toss in baby spinach or arugula right before serving for a fresh touch.
Nuts in Pesto: Swap pine nuts with sunflower seeds or almonds for budget-friendly options.
Make it Creamy: Stir in 2 tbsp of cream cheese or a splash of cream for a creamier version.
Frequently Asked Questions
Q: Can I use a different protein?
A: Yes! Try shrimp, grilled tofu, or even roasted chickpeas for a vegetarian version.
Q: Can I use store-bought pesto?
A: Definitely—just use a good quality one with real basil and olive oil for best flavor.
Q: Can I make this ahead of time?
A: Yes. It holds well for up to 3 days in the fridge. Reheat gently or serve cold as a pasta salad.
Q: Is it freezer-friendly?
A: Not ideal with fresh pesto, but you can freeze cooked chicken and plain pasta separately and add fresh pesto when serving.
Nutritional Info
Calories: 550 kcal
Protein: 38g
Carbohydrates: 42g
Dietary Fiber: 3g
Sugars: 3g
Total Fat: 27g
Saturated Fat: 5g
Cholesterol: 85mg
Sodium: 420mg