Save My college roommate used to make this every Tuesday during exam week, and the way her whole apartment would smell like garlic and basil became the thing I missed most after graduation. There is something almost magical about how pesto can transform tired ingredients into a dinner that feels like a tiny celebration. I have been making this exact combination ever since, especially on those chaotic weeknights when everyone is hungry and nobody has the energy for anything complicated.
Last summer I made this for my neighbors when they brought their newborn baby home, and the husband messaged me three days later asking for the recipe because apparently it was the first meal his wife actually wanted to eat in weeks. That is when I really understood how a simple pasta dish can become part of someones story.
Ingredients
- Chicken breasts: Halving them horizontally means they cook faster and stay juicy, which is crucial for quick weeknight meals
- Penne or fusilli pasta: The ridges and twists catch every bit of pesto sauce, so no noodle goes naked
- Basil pesto: Store-bought works beautifully here, but look for one with olive oil as the first ingredient
- Extra-virgin olive oil: You need two tablespoons, one for the chicken and one to build the sauce base
- Garlic: Freshly minced garlic adds that aromatic foundation that makes everything taste homemade
- Parmesan cheese: Grated fresh adds salty richness and helps the pesto cling to the pasta
- Cherry tomatoes: They burst slightly in the pan, releasing their juices to thin the pesto naturally
- Baby spinach: Added at the very end so it just wilts without losing its vibrant color
- Salt and pepper: Season your chicken generously and taste at the end for final adjustments
- Fresh basil: A handful of whole leaves on top makes the dish look like it came from a restaurant
Instructions
- Season and grill the chicken:
- Sprinkle both sides of the chicken halves with salt and pepper, then heat one tablespoon olive oil in a grill pan over medium-high heat. Cook the chicken for four to five minutes per side until you see nice char marks and the meat feels firm when pressed. Let it rest on a plate for five minutes before slicing into thin strips against the grain.
- Cook the pasta:
- Drop the pasta into a large pot of well-salted boiling water and cook until it still has a slight bite to it. Before draining, scoop out about one quarter cup of the starchy cooking water and set it aside for the sauce.
- Build the flavor base:
- In the same pasta pot, warm the remaining olive oil over medium heat and add the minced garlic. After thirty seconds, when the garlic becomes fragrant and just starts to turn golden, toss in the cherry tomatoes and cook them for two minutes until they soften and start to blister.
- Combine everything:
- Return the drained pasta to the pot and stir in the pesto, reserved pasta water, and grated Parmesan. Keep tossing until the sauce coats every noodle and looks glossy. Fold in the sliced chicken and baby spinach, tossing just until the spinach wilts. Taste and adjust the seasoning, then serve immediately with extra basil leaves and Parmesan on top.
Save 
Save This recipe has gotten me through more Monday nights than I can count, and somehow it never fails to make the evening feel a little more special than it otherwise would have been. Some of the best conversations I have had with friends started over bowls of this at the kitchen counter.
Making It Your Own
Sun-dried tomato pesto gives this pasta a deep, umami-rich twist that feels completely different but equally delicious. I have also used arugula pesto when I wanted something peppier, and it turned an ordinary Tuesday dinner into something memorable. The structure stays the same, but the flavors take you somewhere new.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the richness of the pesto while complementing the basil beautifully. On nights when we want something red, a light-bodied Chianti works because it will not overpower the delicate chicken. Whatever you choose, pour a glass while you cook, and the pasta will taste even better.
Serving Suggestions
I always serve this in shallow bowls so everyone gets plenty of sauce with each bite. A simple green salad with a lemon vinaigrette balances the richness perfectly and makes the meal feel complete.
- Crusty garlic bread soaks up any extra sauce left in the bowl
- Grilled shrimp works beautifully if you want a pescatarian version
- Extra Parmesan at the table is nonnegotiable in my house
Save 
Save Good food shared with people you care about is what turns a meal into a memory. I hope this pasta finds its way into your regular rotation and becomes part of your own kitchen story.
Recipe Help & Answers
- → Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto works wonderfully and allows you to adjust flavors to your preference. You'll need approximately ½ cup to coat the pasta properly.
- → What pasta shapes work best with this dish?
Penne and fusilli are excellent choices as their ridges and spirals hold the pesto sauce beautifully. Rotini, farfalle, or even gemelli would also work well.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or olive oil to refresh the sauce. Note that the basil may darken slightly.
- → Can I make this vegetarian?
Yes! Substitute the chicken with grilled shrimp for a pescatarian version, or use firm tofu for a vegetarian option. You can also add more vegetables like bell peppers or zucchini.
- → Why reserve pasta water?
The starchy pasta water helps create a silky, emulsified sauce that clings better to the noodles. It's the secret to restaurant-style pasta dishes.
- → Can I freeze this dish?
While possible, freezing may affect the texture of the pasta and pesto. If freezing, do so without the garnish and consume within 1-2 months for best quality.