Chicken Pesto Pasta Recipe

Cook the pasta

Bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente according to package instructions (usually 9–11 minutes). Reserve 1 cup of pasta cooking water, then drain the pasta and set aside in the colander.

Roast the chicken

Preheat the oven to 425°F (220°C). Pat the chicken breasts dry, brush with 1 tablespoon olive oil, season both sides with 1 tsp salt, 1/2 tsp pepper and 1/2 tsp garlic powder. Place on a rimmed baking sheet or in a small roasting pan. Roast for 18–22 minutes, or until internal temperature reaches 165°F (74°C). Remove from oven and let rest 5 minutes, then slice or cube into bite-sized pieces.

Toast the walnuts (optional)

Heat a small dry skillet over medium heat. Add the walnuts and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool slightly.

Make the pesto

In a food processor or high-speed blender combine the packed basil, toasted walnuts, grated Parmigiano-Reggiano, and 2 garlic cloves. Pulse to chop, then stream in 1/2 cup extra-virgin olive oil while processing until a thick, slightly coarse pesto forms. Taste and season with 1/2 tsp salt and 1/4 tsp black pepper. If the pesto is too thick, add 1–2 tbsp reserved pasta water to loosen.

Prepare the creamy dressing

In a small bowl whisk together the mayonnaise, balsamic vinegar, lemon juice, remaining 1 tbsp olive oil, red pepper flakes (if using), and remaining pinch of salt and pepper. Taste and adjust acidity or seasoning. This dressing will lighten and slightly sweeten the pesto when combined.

Combine pesto and dressing

Mix 3/4 cup of the prepared basil pesto with the creamy dressing until smooth. If needed, add up to 1/4 cup reserved pasta water to reach a silky, spoonable consistency.

In a large bowl, add the drained hot pasta and immediately pour the pesto-dressing mixture over it. Toss gently to coat, adding reserved pasta water 1–2 tbsp at a time if the sauce needs loosening.

Add the roasted chicken pieces and halved tomatoes to the coated pasta. Gently fold to combine so the chicken and tomatoes are evenly distributed.

Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired. Transfer to a serving bowl or plates.

Finish with the reserved 1/4 cup fresh basil leaves and extra Parmigiano-Reggiano shavings on top. Serve warm or at room temperature.