Grilled Chicken Pesto Pasta (Printable Version)

Juicy grilled chicken tossed with al dente pasta, fragrant basil pesto, tomatoes, and wilted spinach. Quick and satisfying.

# What You’ll Need:

→ Proteins

01 - 2 large boneless, skinless chicken breasts (about 14 oz), halved horizontally

→ Pasta

02 - 12 oz penne or fusilli pasta

→ Sauce & Flavorings

03 - 1/2 cup store-bought basil pesto
04 - 2 tbsp extra-virgin olive oil
05 - 2 cloves garlic, minced
06 - 1/2 cup grated Parmesan cheese

→ Vegetables

07 - 1 cup cherry tomatoes, halved
08 - 2 cups baby spinach leaves

→ Seasonings

09 - Salt and freshly ground black pepper, to taste

→ Garnish

10 - Fresh basil leaves, to serve
11 - Extra Parmesan, for serving

# Method:

01 - Season the chicken breasts with salt and pepper.
02 - Heat 1 tablespoon olive oil in a grill pan or skillet over medium-high heat. Grill the chicken for 4–5 minutes per side, or until cooked through and nicely charred. Transfer to a plate, let rest for 5 minutes, then slice thinly.
03 - Meanwhile, cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/4 cup of pasta water, then drain.
04 - In the same pot, heat the remaining 1 tablespoon olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant.
05 - Add cherry tomatoes and cook for 2 minutes until just softened.
06 - Return the drained pasta to the pot. Stir in pesto, reserved pasta water, and Parmesan until the pasta is well coated.
07 - Fold in the sliced chicken and baby spinach. Toss until the spinach just wilts.
08 - Season with additional salt and pepper to taste.
09 - Serve immediately, topped with fresh basil and extra Parmesan if desired.

# Expert Hints:

01 -
  • Everything comes together in one pot after the chicken is done, which means almost no cleanup and maximum flavor in every bite.
  • The pesto does all the heavy lifting for you, coating the pasta in herby, garlicky goodness without any extra effort.
  • It tastes like something you'd order at a cozy Italian spot, but you can make it on a weeknight in your pajamas.
02 -
  • Don't skip reserving the pasta water, it's the secret to a creamy, cohesive sauce that actually sticks to the noodles instead of pooling at the bottom of the bowl.
  • Let the chicken rest after grilling or all those juices will run out onto your cutting board instead of staying inside the meat where they belong.
  • Add the spinach at the very end and toss just until wilted, overcooking it turns it slimy and dull instead of fresh and vibrant.
03 -
  • Taste your pesto before adding it to the pasta, some brands are saltier than others and you may need to adjust the seasoning accordingly.
  • If the pasta seems dry after tossing, add the reserved pasta water a tablespoon at a time until it reaches a silky, glossy consistency.
  • Use a grill pan with ridges for the chicken if you have one, those char marks add a smoky flavor that makes the dish taste like summer even in the middle of winter.
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