You’ll love how easy this chicken pesto pasta is to prepare even with homemade pesto! It’s just is one of those simple pleasures that’s always better when you make it at home. Store-bought versions, despite their good intentions, always end up tasting a little flat. This recipe leans on lemon for a bright citrusy lift that cuts through the rich fats from the olive, nuts, and cheese.
Although traditionally pesto is made using only basil I’ve opted for a mix of basil, parsley, and arugula or a fresh, herby but peppery kick which works really well. Why not use this recipe as a base and experiment with different fresh herbs!
How to Stop Pesto From Turning Brown (Oxidizing)
I’m a huge fan of lemony pesto—but you may notice in the recipe below that I say to add the lemon juice “if desired.” Here’s the thing—the minute you chop basil, you’re in a race against the clock, because it starts to lose its bright green color due to exposure to the air.
Acids like vinegar and lemon juice, as well as heat of any kind, contribute to a less-than-vibrant pesto. So that’s why I’m suggesting to leave the lemon to the end—it will guarantee a gorgeously green sauce that’s as delicious to eat as it is beautiful to behold. We do eat with our eyes first, after all!
How to Make Chicken Pesto Pasta
- In the container of blender or food processor, pulse walnuts, garlic, basil, arugula, parsley, Parmesan, lemon zest, salt, and red pepper flakes until finely chopped. With machine running, gradually add 1 cup olive oil until mixture is smooth and just a little chunky, adding additional oil as needed to make a thick paste.
- Add lemon juice, if using; pulse to combine. If not using immediately, spoon pesto into a small jar, pour a thin layer of olive oil on top, and cover tightly.
- Prepare pasta according to package directions. Reserve 1 cup pasta water; drain pasta.
- Return drained pasta to dry pan; add cubed chicken and desired amount of pesto. Stir to combine, adding pasta water as needed to help pesto coat pasta. Squeeze with additional lemon, or serve with lemon wedges.
Other Nuts You Can Use to Make Pesto
If you don’t have walnuts then you could use pine nuts, pistachios, cashews or even pecans to make pesto. They’ll all give a slightly different flavor and texture but will all give really good results. It’s also a great way to use up nuts you may have leftover from holidays or parties.
Top Tips for Making Chicken Pesto Pasta
- I used grilled chicken breasts for this recipe but you can use any leftover cooked chicken in this recipe. Turkey or ham will also work well.
- Make sure to reserve the starchy pasta water to emulsify the pesto sauce this adds a ton of flavor and helps stretch the sauce further.
- Because pesto oxidizes fairly quickly I recommend using it the same day you make it as it doesn’t keep very well.
- Leftover pesto pasta can be stored in the fridge for 1-2 days and eaten cold as it is or in salads. This won’t freeze well.
More Delicious Pasta Recipes You Might Like:
- Spinach Artichoke Pasta
- Homemade Pesto Pasta
- Fresh Pasta with Fried Sage and Pine Nuts
- Chicken Pasta Recipe
Easy Chicken Pesto Pasta
The easiest Chicken Pesto Pasta made with a lemony green pesto made with fresh herbs, cheese and garlic and grilled chicken breasts. Toss with your favorite short noodles for a super quick and delicious weeknight meal!
Ingredients
- 1/2 cup toasted walnuts
- 1 Tbsp. chopped fresh garlic
- 3 cups fresh basil leaves
- 1 cup arugula
- 1/2 cup fresh parsley leaves
- 1/4 cup grated Parmesan
- 2 Tbsp. lemon zest
- 2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1 cup olive oil plus additional as needed
- Lemon juice to taste (if desired)
- 8 ounces dry pasta such as rotini or penne
- 3 cups cubed grilled chicken
- Lemon wedges to serve
Instructions
In the container of blender or food processor, pulse walnuts, garlic, basil, arugula, parsley, Parmesan, lemon zest, salt, and red pepper flakes until finely chopped.
With machine running, gradually add 1 cup olive oil until mixture is smooth and just a little chunky, adding additional oil as needed to make a thick paste. Add lemon juice, if using; pulse to combine.
If not using immediately, spoon pesto into a small jar, pour a thin layer of olive oil on top, and cover tightly.
- Prepare pasta according to package directions. Reserve 1 cup pasta water; drain pasta.
Return drained pasta to dry pan; add cubed chicken and desired amount of pesto. Stir to combine, adding pasta water as needed to help pesto coat pasta. Squeeze with additional lemon, or serve with lemon wedges.
Recipe Notes
- I used grilled chicken breasts for this recipe but you can use any leftover cooked chicken in this recipe. Turkey or ham will also work well.
- Make sure to reserve the starchy pasta water to emulsify the pesto sauce this adds a ton of flavor and helps stretch the sauce further.
- Because pesto oxidizes fairly quickly I recommend using it the same day you make it as it doesn't keep very well.
- Leftover pesto pasta can be stored in the fridge for 1-2 days and eaten cold as it is or in salads. This won't freeze well.
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