30-Minute Chicken Pesto Pasta (Dietitian Approved)
There are some (most!) nights when dinner needs to be fast, filling, flavourful and, ideally, not require every dish in the kitchen. This easy chicken pesto pasta is exactly that kind of meal.
As a dietitian and mom of three, I’m always a fan of recipes that check the real-life boxes: quick to make, satisfying, flexible enough for different preferences, and easy to modify with what you already have. This dish comes together in about 25 minutes and uses simple ingredients like fusilli, chicken, pesto, peas, parmesan and lemon.
And here’s the best part: you can absolutely use rotisserie chicken or leftover cooked chicken to make this even faster. Because sometimes “making dinner” means cleverly assembling ingredients you already have. Love that for us.
Why this dietitian mom loves this chicken pesto pasta
This is one of those back-pocket weeknight dinners that feels a little bit fancy without actually being fancy, ya know? The pesto brings big flavour, the pasta is satisfying (who doesn’t love pasta?), and the chicken adds staying power. I love that this meal includes everything you need for a complete and nourishing meal, without having to dirty a bunch of dishes or overcomplicate things.
It’s also a “use what you have” recipe, which is key when you’re feeding a family. You can stir in frozen peas, add chopped spinach, toss in bell peppers, or swap in whatever cooked veggies your family actually likes. Broccoli, mushrooms, asparagus, zucchini, and fresh tomatoes. Honestly, use what you have.
How to serve this chicken pasta to picky eaters
If your kids are suspicious of anything green, you have options. Try using sun-dried tomato pesto instead of basil pesto, serve the peas or veggies on the side, or keep the chicken separate at the table so everyone can build their own plate. You can also serve this meal family-style, which means that you have all of the ingredients laid out individually on the table (cooked pasta, sauce, meat, veggies), and kids get to build their own. This is one of my favourite low-pressure family dinner strategies!
And remember: your child does not have to eat every part of the meal for it to be worthwhile. Seeing, smelling, touching, serving, tasting, or simply having the food nearby are all part of building familiarity.
If your family loves pasta dinners as much as mine does, you may also want to try this creamy chicken and broccoli one-pot pasta or this easy skillet pasta for another simple weeknight option.
Can I use rotisserie chicken in pesto pasta?
Yes, and I highly recommend it when you need dinner to come together extra quickly. It’s one of my biggest weeknight dinner life hacks! Using rotisserie chicken turns this into more of an assembly-style dinner. Cook the pasta, stir together the pesto sauce, add parmesan and lemon, and then stir in sliced or shredded rotisserie chicken at the end just long enough to warm it through.
Leftover cooked chicken works the same way. Just add it near the end so it stays tender and does not dry out. You can serve the chicken mixed in, sliced on top, or separately at the table for kids who prefer foods divided.
Can I make this with salmon instead of chicken?
Yes! This pesto pasta is delicious with salmon. You can use cooked salmon and flake it over the pasta, or serve it alongside the pasta with lemon wedges. Pesto and lemon pair beautifully with salmon, and this can be a great way to use up leftovers. For another quick salmon dinner, you might also like these easy air fryer salmon bowls.
What to serve with chicken pesto pasta
This chicken pesto pasta is already satisfying on its own, so sides can be really simple. You could serve it with cucumber slices, cut-up raw veggies, fruit, a simple green salad, roasted broccoli, garlic bread or steamed green beans. You can also just serve it as is and call it dinner. No need to overcomplicate things.
If you’re in a pasta salad season of life, this BLT pasta salad is another fun, family-friendly option. And if you love easy pasta dinners that do not require a lot of extra steps, this one-pot Greek pasta bake is another great one to add to your rotation. For even more inspiration, these three one-pot pasta dinners for busy weeknights are perfect for those nights when you need dinner to basically make itself.
How to store and reheat chicken pesto pasta
Once the pasta has cooled, store leftovers in an airtight container in the fridge. They are best enjoyed within 3 to 4 days. Pesto pasta can thicken as it sits, so when reheating, add a small splash of water, broth, milk or a little extra pesto to help loosen the sauce. Warm gently in the microwave or on the stovetop until heated through.
Can you freeze chicken pesto pasta?
You can freeze chicken pesto pasta, but the pasta may soften a bit after thawing. For the best texture, I suggest freezing cooked chicken separately and using it to make a fresh batch of pesto pasta another night. If you do freeze the full dish, thaw it in the fridge and add a splash of water, broth or extra pesto when reheating.
30-Minute Chicken Pesto Pasta
Ingredients
- 3/4 lb dry fusilli about 4 cups
- 2 tablespoons extra-virgin olive oil
- 1.5 lbs chicken breasts about 4, or leftover rotisserie chicken
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning mix divided
- 1 bell pepper optional
- 1 cup frozen peas
- 2/3 cup basil pesto or your favourite kind
- 1/4 cup grated Parmesan
- 1 lemon zested if desired and sliced into wedges
Instructions
- Cook the fusilli according to the directions on the package. Be sure to use salted water as we’ll be using some of the water in the sauce later and we want lots of flavour.
- While the pasta cooks, to a large skillet, add the olive oil and set over medium-high heat. Sprinkle a large pinch each of salt and pepper, 1/4 teaspoon Italian seasoning mix and all of the garlic powder over one side of the chicken breasts. Lay them in the preheated pan seasoned side down. Now, sprinkle the remaining teaspoon of Italian seasoning mix over the exposed half of the chicken. Saute for 5 to 7 minutes per side, until done. Slice the bell pepper, if using, and add it to the skillet during the last few minutes of cooking. Remove from heat.
- Reserve one cup of the pasta cooking water, then drain the pasta. Return it to the pan and stir in the pesto and as much of the reserved cooking water as needed to thin out the pesto so it coats every bit of pasta. Now, stir in the parmesan. Zest the lemon and sprinkle it over the dish, if desired. Squeeze a lemon wedge all over the pasta.
- Slice the chicken and serve on top of the pasta or separately at the table. I like to serve the remaining lemon wedges and pesto, and more parmesan at the table, too.
Notes
Sarah Remmer, RD, is a registered dietitian and mom of three, specializing in family and pediatric nutrition. She’s the founder of Centred Nutrition Collective and has nearly 20 years of experience helping families feel confident about feeding their kids.
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