8 Basil Pesto Chicken Pasta Dinners You Will Crave Tonight

Craving something fast, fresh, and flavor-packed? These basil pesto chicken pasta dinners hit every note: garlicky, herby, creamy, and wildly satisfying. We’re talking weeknight-friendly recipes with weekend-level payoff. Ready to get everyone at the table asking for seconds?

1. Classic Skillet Pesto Chicken Penne That Never Fails

This is your ride-or-die pesto chicken pasta. It’s simple, bright, and totally crushes takeout in under 30 minutes. Make it once and it’ll become your weeknight hero.

Ingredients:

• 12 oz penne
• 1 lb boneless, skinless chicken breasts, cut into bite-size pieces
• 2 tbsp olive oil
• 3/4 cup basil pesto (store-bought or homemade)
• 1/4 cup pasta water
• 1/3 cup grated Parmesan
• 2 cups baby spinach
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• Kosher salt and black pepper, to taste
• Lemon wedges, for serving

Instructions:

1. Cook penne in salted water until al dente. Reserve 1/2 cup pasta water and drain.
2. Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high and sear chicken until golden and cooked through, 5–7 minutes. Remove to a plate.
3. Lower heat to medium. Add garlic and red pepper flakes to the skillet and cook 30 seconds.
4. Add cooked pasta, chicken, spinach, tomatoes, pesto, and 1/4 cup pasta water. Toss until spinach wilts and everything glistens. Add more water if needed.
5. Stir in Parmesan. Squeeze a little lemon over the top and adjust seasoning.

Top with extra Parmesan and a drizzle of olive oil. Want it creamier? Stir in 2 tablespoons of mascarpone or cream cheese at the end—chef’s kiss.

2. Creamy Pesto Chicken Linguine With Sun-Dried Tomato Glow-Up

If you like your pasta silky and luxe, this version brings the cream dream. Sun-dried tomatoes add sweet-tangy pops that make the pesto sing. Date-night-level flavor with weeknight effort.

Ingredients:

• 12 oz linguine
• 1 lb chicken thighs, sliced
• 2 tbsp olive oil
• 3/4 cup basil pesto
• 1/2 cup heavy cream
• 1/2 cup sun-dried tomatoes in oil, sliced
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/3 cup grated Parmesan
• Salt and pepper, to taste
• Fresh basil, torn, for garnish

Instructions:

1. Cook linguine in salted water until al dente. Reserve 1/2 cup pasta water.
2. Season chicken with salt and pepper. Heat olive oil in a large skillet and cook chicken until browned and cooked through, 6–8 minutes. Transfer out.
3. In the same skillet, sauté garlic 30 seconds. Add sun-dried tomatoes and chicken broth; simmer 2 minutes.
4. Stir in pesto and cream. Simmer gently until slightly thickened, 2–3 minutes.
5. Toss in pasta and chicken. Add Parmesan and splash in pasta water as needed to coat.
6. Taste and adjust seasoning. Garnish with fresh basil.

Serve with a crisp salad and crusty bread. FYI, you can swap heavy cream for half-and-half, but reduce the broth slightly to keep it lush.

3. Lemony Pesto Chicken Orzo That Tastes Like Sunshine

Orzo is tiny but mighty here. It soaks up pesto, lemon, and chicken juices like a sponge, making every bite bright and addictive. It’s picnic-friendly and tastes great warm or room temp.

Ingredients:

• 1 1/2 cups orzo
• 1 lb chicken tenders, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 lemon (zest and juice)
• 2/3 cup basil pesto
• 1/2 cup frozen peas, thawed
• 1/4 cup toasted pine nuts
• 1/3 cup crumbled feta or grated Parmesan
• Salt and pepper, to taste
• Parsley or basil, chopped, for garnish

Instructions:

1. Boil orzo in salted water until tender. Drain and drizzle with a teaspoon of olive oil to prevent sticking.
2. Season chicken with salt, pepper, and half the lemon zest. Sear in olive oil over medium-high until cooked through, 5–6 minutes.
3. Lower heat to medium. Add orzo to the skillet with chicken, then stir in pesto, peas, remaining zest, and lemon juice.
4. Toss until heated through. Adjust seasoning.
5. Top with pine nuts and feta (or Parmesan). Garnish with herbs.

Meal prep it! It holds beautifully for lunches. Add chopped arugula right before serving for a peppery kick, IMO the best move.

4. One-Pot Pesto Chicken Tortellini When You Need Cozy Fast

Store-bought tortellini plus basil pesto equals maximum comfort with minimal effort. Everything cooks in one pot, so cleanup stays chill. Perfect for those “I can’t with dishes tonight” moods.

Ingredients:

• 1 tbsp olive oil
• 1 lb chicken sausage or diced chicken breast
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 cup whole milk or half-and-half
• 18–20 oz cheese tortellini (refrigerated)
• 3/4 cup basil pesto
• 2 cups baby spinach
• 1/2 cup shredded mozzarella
• Red pepper flakes, optional
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a wide pot over medium. Brown chicken sausage or chicken, 5–7 minutes. Add garlic and cook 30 seconds.
2. Pour in broth and milk. Bring to a gentle simmer.
3. Add tortellini and cook, stirring, until tender and sauce thickens slightly, 4–6 minutes.
4. Stir in pesto and spinach until spinach wilts.
5. Fold in mozzarella until melty. Season and add red pepper flakes if desired.

Serve steamy with a shower of Parmesan. Want extra veggies? Toss in roasted red peppers or blanched broccoli florets—they play so well with pesto.

5. Grilled Chicken Pesto Pasta With Charred Corn Magic

Fire up the grill and let smoky chicken meet sweet corn and basil goodness. It’s vibrant, summery, and perfect for backyard hangs. Bonus: leftovers taste even better cold.

Ingredients:

• 12 oz farfalle or fusilli
• 1 lb chicken breasts
• 2 ears corn, husked (or 1 1/2 cups kernels)
• 2 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper
• 3/4 cup basil pesto
• 1 cup halved cherry tomatoes
• 1/4 cup Parmesan, grated
• Lemon wedges, for serving

Instructions:

1. Cook pasta in salted water until al dente. Drain and rinse briefly with cool water for a pasta salad vibe.
2. Preheat grill to medium-high. Toss chicken and corn with olive oil, Italian seasoning, salt, and pepper.
3. Grill chicken 5–6 minutes per side until cooked through. Grill corn, turning, until lightly charred. Rest chicken, then slice; cut kernels from cobs.
4. Toss pasta with pesto, grilled chicken, corn, and tomatoes. Add Parmesan and adjust seasoning.
5. Finish with lemon juice to brighten.

Serve room temp or chilled. Add torn fresh mozzarella or avocado for creamy vibes—trust me, it slaps.

6. Spicy Pesto Chicken Rigatoni With Crispy Breadcrumb Finish

You want texture? We’ve got texture. This rigatoni brings heat, herby pesto, and a crunchy topping that makes every bite addictive. Consider this your “I deserve nice things” bowl.

Ingredients:

• 12 oz rigatoni
• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 small shallot, minced
• 3 cloves garlic, minced
• 1 cup basil pesto
• 1/2–1 tsp Calabrian chili paste or red pepper flakes
• 1/3 cup Parmesan, grated
• Salt and pepper
• 1/2 cup panko breadcrumbs
• 1 tbsp butter
• Lemon zest, for finish

Instructions:

1. Cook rigatoni in salted water until al dente. Reserve 1/2 cup pasta water.
2. Toast panko in a small skillet with butter over medium until golden. Season with a pinch of salt and set aside.
3. In a large skillet, heat olive oil. Sauté shallot 2 minutes, then add garlic 30 seconds.
4. Add chicken, season, and cook until browned and cooked through, 6–8 minutes.
5. Reduce heat. Stir in pesto, chili paste, cooked pasta, and splashes of pasta water until glossy.
6. Stir in Parmesan. Top with toasted panko and lemon zest.

Serve immediately for max crunch. Swap chicken for Italian sausage if you want extra spice—no judgment.

7. Pesto Chicken Alfredo Fusilli That Plays Both Sides

Can’t choose between Alfredo and pesto? Don’t. This marriage gives you creamy comfort with basil brightness. It’s rich without feeling heavy, which is basically sorcery.

Ingredients:

• 12 oz fusilli
• 1 lb chicken thighs, chopped
• 2 tbsp olive oil
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 1/4 cups heavy cream
• 3/4 cup freshly grated Parmesan
• 1/2 cup basil pesto
• Salt and pepper
• Fresh parsley or basil, chopped

Instructions:

1. Cook fusilli in salted water until al dente. Reserve 1/2 cup pasta water.
2. Brown chicken in olive oil over medium-high, 6–8 minutes. Season and set aside.
3. In the same pan, melt butter. Add garlic and cook 30 seconds.
4. Pour in cream and simmer gently 3–4 minutes until slightly thickened.
5. Whisk in Parmesan until smooth, then stir in pesto.
6. Add pasta and chicken. Loosen with pasta water until silky. Season to taste.
7. Garnish with herbs.

Serve with a squeeze of lemon and black pepper. For veggies, fold in steamed broccolini or asparagus—green on green perfection.

8. Sheet-Pan Pesto Chicken Pasta Toss (Minimal Dishes, Maximum Flavor)

Let the oven do the heavy lifting. Roast chicken and veggies while the pasta boils, then toss everything with pesto. Dinner practically makes itself—seriously.

Ingredients:

• 12 oz short pasta (gemelli, rotini, or penne)
• 1 lb chicken breast, cubed
• 1 pint cherry tomatoes
• 1 small red onion, sliced
• 1 zucchini, sliced
• 3 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper
• 3/4 cup basil pesto
• 1/4 cup Parmesan, grated
• Balsamic glaze, optional

Instructions:

1. Heat oven to 425°F (220°C). Toss chicken, tomatoes, onion, and zucchini with olive oil, Italian seasoning, salt, and pepper on a sheet pan.
2. Roast 18–22 minutes, stirring once, until chicken cooks through and veggies soften with caramelized edges.
3. Meanwhile, cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
4. In a large bowl, toss pasta with pesto, roasted chicken and veggies, and a splash of pasta water.
5. Finish with Parmesan and a drizzle of balsamic glaze if desired.

Serve warm or at room temp. Add olives or capers for briny contrast, or swap zucchini for roasted eggplant for a deeper, cozy vibe.

There you go: eight basil pesto chicken pasta dinners that slam dunk flavor every time. Pick one tonight, then rotate through the rest—your future self will thank you. Which one are you making first?