Pasta with Chicken and Pesto
Pasta with chicken and pesto goes from fridge to table in 25 minutes: golden pan-fried chicken is tossed through hot pasta with green pesto and a splash of the starchy cooking water. The water turns the pesto into a light, glossy sauce that coats every piece, and a grating of Parmesan finishes it. It is an easy weeknight dinner that needs one pot, one pan and very little chopping.
- Total
- 25 min
- Prep
- 10 min
- Cook
- 15 min
- Serves
- 4
- Per serving
- 725kcal
How long to cook pasta with chicken and pesto
The whole dish takes 25 minutes because everything cooks at the same time. The pasta needs 10–12 minutes, and the chicken fries in 7–8 minutes while it boils. By the time the pasta is drained, the chicken is ready and the pesto only needs a minute to warm through.
Pesto is best warmed rather than cooked. Add it with the heat low and loosen it with pasta water instead of cream or extra oil. Chilled fresh pesto gives the freshest flavour, and red pesto also works if you prefer a sun-dried tomato taste.
Pasta with chicken and pesto method
Tap a time to start a timer.
- Start the pasta Bring a large pan of lightly salted water to the boil. Add the pasta and cook for , or as the packet says, until just tender.
- Fry the chicken While the pasta cooks, pat the chicken dry with kitchen paper and cut it into 2cm pieces. Heat the oil in a large frying pan over a medium-high heat. Add the chicken with a pinch of salt and the pepper and fry for , turning now and then, until golden and cooked all the way through, with no pink in the middle and the juices running clear.
- Save some pasta water Just before draining the pasta, scoop out a heatproof jug of the cooking water (about 150ml). Drain the pasta.
- Toss with the pesto Turn the heat under the chicken right down. Add the pasta, the pesto and 4 tbsp of the cooking water and toss for , until the pasta is evenly coated and glossy. Add a splash more water if it looks dry.
- Serve Divide between four warm bowls and top with the Parmesan and a few basil leaves.
What to serve with it
A rocket salad with lemon juice or a tomato and red onion salad is all it needs. For a variation with greens, try pasta with chicken and spinach, or turn leftovers into a cold lunch with a chicken pasta salad.
Common problems and fixes for pasta with Chicken and Pesto
- The sauce looks oily and has separated.
- The pesto got too hot. Turn the heat right down before adding it, and use the starchy pasta water to bring the sauce back together, a tablespoon at a time.
- The chicken is dry or rubbery.
- The pieces were too large or fried for too long. Cut the chicken into even 2cm pieces and take it off the heat as soon as there is no pink inside.
- The pasta is dry and sticky.
- Pasta absorbs sauce as it sits. Keep back the cooking water and loosen the dish with a splash just before serving.
Frequently asked questions about pasta with Chicken and Pesto
How long does chicken take to cook for pasta?
Chicken breast cut into 2cm pieces takes 7–8 minutes in a frying pan over a medium-high heat. It is cooked when there is no pink inside and the juices run clear.
Can you use jarred pesto?
Yes. A jar of green pesto works well, but fresh chilled pesto from the fridge aisle usually tastes brighter. Pesto is salty, so taste the dish before adding more salt.
What can I use instead of chicken breast?
Skinless boneless chicken thighs are juicier and stay tender if you overcook them slightly. Cut them into pieces and fry for 10 minutes.
How do you store and reheat leftovers?
Cool it quickly, then keep it covered in the fridge for up to 2 days. Reheat with a splash of water until steaming hot all the way through.
How did you like the recipe?
4.9 / 5 · 7 ratings
