Save The smell of garlic hitting hot olive oil always pulls me straight into the moment, and that's exactly what happened the night I threw this together after a long Tuesday. I had a jar of pesto in the fridge, chicken that needed using, and exactly zero patience for complicated cooking. What came out of that pot was so good I actually texted my sister a photo before I even sat down to eat. Sometimes the best meals are the ones you don't overthink.
I made this for a small dinner with friends who showed up hungry and impatient, the kind of night where everyone ends up in the kitchen anyway. While the pasta boiled, we drank wine and picked at the tomatoes, and by the time I tossed everything together, the room smelled so good no one wanted to leave the stove. We ate straight from the pot with forks, laughing too much to bother with proper plating. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts: Slicing them in half horizontally gives you thinner cutlets that cook faster and stay juicy, plus more surface area for that beautiful char.
- Penne or fusilli pasta: The ridges and tubes grab onto the pesto like they were made for it, making every bite satisfying and saucy.
- Store-bought basil pesto: This is your flavor MVP, so grab a good quality jar with bright green color and real basil listed first on the label.
- Extra-virgin olive oil: Use it for cooking the chicken and sautéing the garlic, it adds a fruity richness that store-bought pesto sometimes lacks.
- Garlic: Fresh minced garlic bloomed in hot oil creates a fragrant base that makes the whole dish smell like an Italian kitchen.
- Parmesan cheese: Grate it fresh if you can, the nutty, salty punch it adds is worth the extra thirty seconds of effort.
- Cherry tomatoes: They burst just slightly when cooked, releasing sweet juice that cuts through the richness of the pesto.
- Baby spinach: It wilts in seconds from the heat of the pasta, adding color, nutrients, and a subtle earthiness without any fuss.
- Salt and black pepper: Season the chicken generously before grilling, it makes all the difference in building flavor from the start.
- Fresh basil leaves: A handful torn over the top right before serving makes the whole dish feel alive and vibrant.
Instructions
- Season and prep the chicken:
- Sprinkle both sides of the chicken with salt and pepper, pressing it in gently so it sticks. This simple step builds the foundation of flavor before the chicken ever hits the pan.
- Grill the chicken:
- Heat a tablespoon of olive oil in a grill pan over medium-high heat until it shimmers, then lay the chicken in and let it sizzle undisturbed for four to five minutes per side until golden and cooked through. Let it rest on a plate while you handle the pasta, then slice it thin so every piece is tender and easy to toss.
- Cook the pasta:
- Boil the pasta in heavily salted water until it still has a slight bite, then scoop out a quarter cup of that starchy pasta water before draining. That cloudy water is liquid gold for helping the pesto cling to every piece of pasta.
- Sauté the garlic:
- In the same pot you cooked the pasta in, warm the remaining olive oil over medium heat and toss in the minced garlic, stirring constantly for about thirty seconds until it smells incredible but hasn't browned. Burned garlic is bitter, so keep it moving.
- Cook the tomatoes:
- Add the halved cherry tomatoes and let them soften for two minutes, just long enough to release some juice and sweeten up. They should still hold their shape but feel tender when you press one with your spoon.
- Toss everything together:
- Return the drained pasta to the pot, then stir in the pesto, reserved pasta water, and Parmesan, tossing until every piece is glossy and coated. The pasta water helps loosen the pesto into a silky sauce instead of clumpy globs.
- Add chicken and spinach:
- Fold in the sliced chicken and baby spinach, tossing gently until the spinach wilts and everything is warmed through. Taste it now and adjust with more salt or pepper if needed.
- Serve immediately:
- Plate it up while it's still steaming, then top with torn basil leaves and extra Parmesan. This dish is best eaten right away when the flavors are bright and the pasta is perfectly saucy.
Save There was a night last summer when I made this on the back porch with a citronella candle flickering and cicadas buzzing in the trees. My neighbor wandered over with a bottle of wine, drawn by the smell, and we ended up eating it straight from the pot with mismatched forks. We didn't talk about anything important, just laughed and ate and watched the sky turn pink. That's what this dish does, it turns a regular Tuesday into something worth remembering.
Swaps and Substitutions
If chicken isn't your thing, grilled shrimp works beautifully here and cooks even faster, or you can swap in pan-fried tofu for a vegetarian version that still feels hearty. I've also made this with sun-dried tomato pesto when I wanted something a little richer and tangier, and arugula pesto when I craved a peppery bite. Any short pasta with ridges or curves will work, so use what's in your pantry and don't stress about the shape.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When you reheat it, add a splash of olive oil or a tablespoon of water and warm it gently in a skillet over medium-low heat, stirring frequently so it doesn't dry out. I've eaten this cold straight from the fridge for lunch and it's honestly still delicious, the flavors just mellow and meld together overnight.
Serving Suggestions
This pasta is rich and satisfying on its own, but a simple side salad with lemon vinaigrette cuts through the creaminess and adds a bright, crisp contrast. I like to serve it with crusty bread for mopping up any extra pesto that clings to the bowl, and a chilled glass of Pinot Grigio or sparkling water with lemon makes it feel like a real occasion. If you're feeding a crowd, double the recipe and set out extra Parmesan and red pepper flakes so everyone can customize their plate.
- Pair it with garlic bread or focaccia for soaking up every last bit of sauce.
- Serve alongside roasted vegetables like zucchini or bell peppers for extra color and nutrition.
- Finish with a light dessert like lemon sorbet or fresh berries to keep the meal feeling balanced and bright.
Save This is the kind of recipe that feels like a hug after a long day, simple enough to make without thinking but good enough to serve to people you actually want to impress. Keep the ingredients on hand and you'll never be more than thirty minutes away from something truly satisfying.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Cut the chicken breasts horizontally to create thinner, more even pieces that cook quickly and stay juicy. Don't exceed 5 minutes per side on the grill, and let the cooked chicken rest for a few minutes before slicing. Using boneless, skinless breasts and checking internal temperature (165°F/74°C) ensures perfect doneness.
- → Can I make this ahead of time?
You can prepare components in advance: grill the chicken and store it in the refrigerator for up to 2 days, or cook the pasta several hours ahead. For best results, assemble the dish just before serving to keep the spinach fresh and prevent the pasta from absorbing too much sauce.
- → What's the best way to achieve al dente pasta?
Follow the package instructions but start checking for doneness 1-2 minutes before the suggested time. The pasta should have a slight firmness when bitten, not soft or mushy. Draining and reserving pasta water before tossing helps achieve the perfect sauce consistency.
- → How do I substitute proteins for this dish?
Grilled shrimp works beautifully—cook for 2-3 minutes per side. Tofu can be pressed, seasoned, and pan-fried until golden. Alternatively, use grilled turkey breast, salmon, or roasted white fish. Adjust cooking times based on your protein choice to ensure proper doneness.
- → Why reserve pasta water, and how much do I need?
Starchy pasta water emulsifies with the pesto and oil, creating a cohesive, silky sauce that coats each strand. Reserve about ¼ cup before draining, then add it gradually while tossing until you reach your desired sauce consistency. This prevents the dish from becoming dry or overly thick.
- → What pesto variations work well here?
Sun-dried tomato pesto adds deeper, concentrated tomato flavor. Arugula pesto brings peppery notes. Spinach pesto offers a milder taste. You can also blend fresh basil with garlic, olive oil, pine nuts, and Parmesan if making homemade pesto for a fresher result.