13 Flavorful Grilled Chicken Pesto Pasta Recipes Worth Trying

Have you ever been on the hunt for a recipe that’s both simple and packed with flavor?

Grilled chicken pesto pasta might just be your next go-to.

After experimenting with different variations, I’ve found 13 recipes that will elevate your pasta game.

From the zesty kick of spicy jalapeño pesto to the creamy delight of avocado pesto, these dishes are sure to impress.

Get ready to enjoy a delightful pasta experience that’s perfect for any occasion!

Classic Grilled Chicken Pesto Pasta

Grilled Chicken Pesto Pasta is a timeless dish that combines the smoky flavor of grilled chicken with the fresh, vibrant taste of pesto sauce. This dish is perfect for any occasion, whether it’s a casual family dinner or a sophisticated gathering. The succulent grilled chicken pairs beautifully with the aromatic pesto, while the pasta provides a hearty base to soak up all the flavors.

It’s a simple yet satisfying meal that’s sure to impress your guests and become a staple in your recipe repertoire.

The key to a delicious Grilled Chicken Pesto Pasta lies in the quality of the ingredients. Opt for fresh basil leaves to make the pesto, as they’ll impart a bright, herbal flavor that complements the grilled chicken perfectly. Using high-quality olive oil and Parmesan cheese will further enhance the taste of the pesto.

When grilling the chicken, aim for a nice char to add depth to the dish. This recipe serves 4-6 people, making it ideal for a family meal or small gathering.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound (450 grams) pasta (penne or fusilli work well)
• 2 cups fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• Juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup cherry tomatoes, halved
• 1/4 cup freshly grated Parmesan (for garnishing)
• Fresh basil leaves (for garnishing)

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Rub the chicken breasts with olive oil, then season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and internal temperature reaches 165°F (75°C). Once done, remove from the grill and let it rest for a few minutes before slicing.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and reserve about 1 cup of pasta water.
3. Make the Pesto Sauce: In a food processor, combine basil leaves, Parmesan cheese, pine nuts, and garlic cloves. Pulse until everything is finely chopped. With the processor running, slowly add the extra-virgin olive oil until the mixture becomes smooth. Add lemon juice and red pepper flakes, then pulse a few more times. Adjust seasoning with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta with the pesto sauce. Toss well to coat, adding a bit of reserved pasta water if the mixture seems dry. Mix in the cherry tomatoes and sliced grilled chicken.
5. Serve: Transfer the pasta to a serving platter. Garnish with freshly grated Parmesan and basil leaves. Serve immediately and enjoy!

Extra Tips:

For extra flavor, marinate the chicken breasts in a mixture of olive oil, lemon juice, and Italian herbs for at least 30 minutes before grilling. This will enhance the taste and tenderness of the chicken.

If you prefer a creamier sauce, you can add a splash of heavy cream to the pesto while blending. To save time, you can prepare the pesto sauce in advance and store it in the refrigerator for up to a week.

This dish also pairs well with a crisp green salad or garlic bread on the side.

Creamy Avocado Pesto Chicken Pasta

Creamy Avocado Pesto Chicken Pasta is a delightful twist on the classic pesto pasta dish, combining the richness of ripe avocados with the aromatic flavors of basil pesto. Grilled chicken adds a smoky depth to the dish, while the creaminess of the avocado guarantees every bite is indulgent and satisfying. This dish is perfect for a family dinner or a special occasion, offering a unique flavor profile that’s both invigorating and hearty.

The key to this dish is balancing the creamy avocado sauce with the robust taste of grilled chicken and al dente pasta. The pesto, made from fresh basil, garlic, pine nuts, and Parmesan cheese, is blended with ripe avocados to create a luscious, smooth sauce that coats the pasta beautifully. The grilled chicken, seasoned and cooked to perfection, complements the flavors of the sauce, making this Creamy Avocado Pesto Chicken Pasta a must-try for any pasta lover.

Ingredients (Serves 4-6):

• 2 ripe avocados
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup olive oil
• Juice of 1 lemon
• Salt and pepper to taste
• 1 pound boneless, skinless chicken breasts
• 12 ounces pasta (penne or fusilli recommended)
• 1 tablespoon olive oil (for grilling)
• Optional: Cherry tomatoes and fresh basil for garnish

Cooking Instructions:

1. Prepare the Avocado Pesto: In a food processor, combine the avocados, basil leaves, garlic, pine nuts, Parmesan cheese, olive oil, and lemon juice. Blend until smooth and creamy. Season with salt and pepper to taste. Set aside.
2. Cook the Pasta: In a large pot of boiling salted water, cook the pasta according to package instructions until al dente. Drain and reserve about 1/2 cup of pasta water.
3. Grill the Chicken: Rub the chicken breasts with olive oil and season with salt and pepper. Preheat a grill or grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from grill and let it rest for a few minutes before slicing.
4. Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta with the avocado pesto. Add a little reserved pasta water if needed to reach desired consistency.
5. Assemble the Dish: Slice the grilled chicken into strips and place on top of the pesto pasta. Toss gently to combine.
6. Serve: Transfer the pasta to serving plates. Optionally, garnish with cherry tomatoes and fresh basil leaves. Serve immediately.

Extra Tips: For the best flavor, use ripe avocados and freshly picked basil leaves. If you don’t have pine nuts, walnuts or almonds can be used as a substitute.

When grilling the chicken, make sure the grill is hot to achieve a nice sear and lock in the juices. Adding a bit of reserved pasta water helps to emulsify the sauce and make it stick better to the pasta. If you prefer a spicier kick, consider adding a pinch of red pepper flakes to the avocado pesto.

Spicy Jalapeño Pesto Chicken Pasta

Spicy Jalapeño Pesto Chicken Pasta is a delightful twist on the traditional pesto pasta that combines the rich, nutty flavors of pesto with a spicy kick from jalapeños. Perfect for those who love a little heat in their meals, this dish features succulent grilled chicken, fresh pasta, and a homemade jalapeño pesto sauce that will tantalize your taste buds.

Whether you’re cooking for a family dinner or hosting a dinner party, this dish is sure to impress with its vibrant flavors and inviting aroma. The secret to this dish lies in the jalapeño pesto, which is made from fresh jalapeños, basil, garlic, and Parmesan cheese, blended to perfection.

The grilled chicken adds a smoky depth to the meal, while the pasta serves as the perfect vehicle to soak up all the delicious flavors. This recipe is designed to serve 4-6 people, making it ideal for a small gathering or a hearty family meal. With simple ingredients and straightforward instructions, you’ll have this delightful dish ready in no time.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• 2 cups fresh basil leaves
• 2 jalapeños, seeds removed and chopped
• 3 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup pine nuts
• 1/2 cup olive oil
• Salt and pepper to taste
• 1 pound of your choice of pasta (e.g., fettuccine or penne)
• 1 tablespoon olive oil (for grilling)
• Optional: red pepper flakes for extra heat

Cooking Instructions:

1. Prepare the Pesto: In a food processor, combine the basil leaves, chopped jalapeños, garlic cloves, Parmesan cheese, and pine nuts. Pulse until the mixture is finely chopped. With the processor running, slowly add the olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste. Set aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water for later use.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Drizzle the chicken breasts with olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and no longer pink in the center. Remove from the grill and let rest for a few minutes before slicing.
4. Combine Pasta and Pesto: In a large skillet or pan, combine the cooked pasta with the jalapeño pesto. Toss well to coat the pasta evenly. If the mixture seems too thick, add a little reserved pasta water to achieve the desired consistency.
5. Assemble the Dish: Add the sliced grilled chicken to the pasta and pesto mixture, tossing gently to combine. Serve immediately, garnished with additional Parmesan cheese and red pepper flakes if desired.

Extra Tips:

When making the pesto, make sure to remove the seeds from the jalapeños to control the heat level; you can always add more if you prefer it spicier. If you’re short on time, you can prepare the pesto a day in advance and store it in the refrigerator.

For a creamier texture, consider adding a tablespoon of cream or Greek yogurt to the pesto. Finally, always let the grilled chicken rest before slicing to guarantee that the juices are evenly distributed, resulting in tender and juicy meat.

Lemon Basil Pesto Chicken Pasta

Lemon Basil Pesto Chicken Pasta is a delightful fusion of flavors that brings together the savory taste of grilled chicken, the fresh and zesty notes of homemade lemon basil pesto, and the comforting texture of perfectly cooked pasta. This dish is perfect for a family dinner or a casual gathering with friends, and it can be made in about 30 minutes, making it an excellent choice for a weeknight meal.

The vibrant flavors of the lemon basil pesto complement the juicy grilled chicken, creating a harmonious balance that will tantalize your taste buds. The key to this dish is the fresh ingredients, particularly the basil and lemon, which infuse the pesto with a bright, aromatic quality.

The grilled chicken adds a smoky depth to the dish, while the pasta serves as the perfect vehicle to bring everything together. This recipe serves 4-6 people, making it ideal for sharing. Here’s how to make this delicious Lemon Basil Pesto Chicken Pasta.

Ingredients:

• 1 pound of boneless skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil (for grilling)
• 12 ounces of pasta (your choice of shape)
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/4 cup pine nuts
• 2 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1 lemon
• 1/2 cup olive oil (for pesto)
• Optional: Extra grated Parmesan cheese for serving

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing into strips.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
3. Make the Lemon Basil Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, minced garlic, lemon zest, and lemon juice. Pulse until the mixture is finely chopped. With the processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is smooth and well combined. Season with salt and pepper to taste.
4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta and sliced grilled chicken. Add the lemon basil pesto and toss until everything is evenly coated. If desired, add a little more olive oil to loosen the mixture.
5. Serve: Transfer the pasta to serving plates. Sprinkle with extra grated Parmesan cheese if desired. Serve immediately with a wedge of lemon on the side for an extra burst of citrus flavor.

Extra Tips:

To enhance the flavor of the chicken, marinate it in some lemon juice and herbs for at least an hour before grilling. For a creamier pesto, add a tablespoon of cream or Greek yogurt to the mixture.

If you prefer a nut-free pesto, substitute the pine nuts with sunflower seeds or skip them altogether. Be sure to taste and adjust the seasoning of the pesto as needed, especially the salt, to complement the pasta and chicken perfectly.

Sun-Dried Tomato Pesto Chicken Pasta

Grilled Chicken Pesto Pasta is a delightful and flavorful dish that combines the smoky taste of grilled chicken with the rich and aromatic flavors of sun-dried tomato pesto. This dish is perfect for a family dinner or a casual gathering with friends, offering a satisfying and hearty meal that’s sure to please everyone at the table.

The sun-dried tomato pesto, with its tangy and savory notes, perfectly complements the tender, juicy grilled chicken, creating a harmonious blend of flavors that’s both comforting and gourmet.

This Sun-Dried Tomato Pesto Chicken Pasta isn’t only delicious but also easy to prepare. It features simple ingredients that come together quickly, making it an ideal choice for busy weeknight dinners. The recipe serves 4-6 people, making it perfect for sharing with loved ones or for having leftovers for the next day.

With just a few steps, you can create a restaurant-quality dish at home, impressing your guests with minimal effort.

Ingredients (Serves 4-6):

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 pound pasta (such as penne or fettuccine)
• 1 cup sun-dried tomatoes (packed in oil), drained
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/3 cup extra virgin olive oil
• Juice of 1 lemon
• 1/2 cup heavy cream
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for garnish

Cooking Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from the pan and let rest for a few minutes before slicing into strips.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
3. Make the Sun-Dried Tomato Pesto: In a food processor, combine sun-dried tomatoes, garlic, Parmesan cheese, basil leaves, and pine nuts. Pulse until finely chopped. With the processor running, gradually add the extra virgin olive oil and lemon juice until the mixture is smooth and creamy.
4. Combine Pasta and Pesto: Return the drained pasta to the pot. Add the sun-dried tomato pesto and heavy cream, stirring to coat the pasta evenly. Heat over low heat until the sauce is warmed through.
5. Assemble the Dish: Add the sliced grilled chicken to the pasta, gently tossing to combine. Transfer the pasta to a serving dish.
6. Garnish and Serve: Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve hot and enjoy.

Extra Tips: For the best results, use fresh, high-quality ingredients, especially when it comes to the basil and Parmesan cheese. If you prefer a spicier dish, consider adding a pinch of red pepper flakes to the pesto.

To save time, you can prepare the sun-dried tomato pesto in advance and store it in the refrigerator for up to a week. Additionally, feel free to experiment with different types of pasta or add vegetables like spinach or cherry tomatoes for added flavor and color.

Spinach and Walnut Pesto Chicken Pasta

Indulge in the delightful combination of flavors with this Spinach and Walnut Pesto Chicken Pasta. This dish is a perfect blend of grilled chicken, fresh spinach walnut pesto, and al dente pasta, creating a hearty and satisfying meal. The pesto is made from scratch, offering a vibrant green color and a nutty, savory taste that pairs beautifully with the tender grilled chicken and pasta. This recipe is bound to become a family favorite, offering a deliciously wholesome dining experience.

This dish is perfect for a weeknight dinner or a special gathering with friends and family. The recipe serves 4-6 people, making it ideal for sharing. The homemade pesto adds a unique touch to the classic chicken pasta, bringing a fresh and healthy twist to the table. With spinach and walnuts as the main ingredients for the pesto, this dish not only tastes great but also offers nutritional benefits. Enjoy the process of creating this meal from scratch, and savor every bite of this delightful pasta dish.

Ingredients (Serves 4-6)

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 1 tablespoon olive oil
• 16 ounces of pasta (penne or fusilli recommended)
• 2 cups fresh spinach leaves
• 1/2 cup walnuts
• 1/2 cup grated Parmesan cheese
• 2 garlic cloves
• 1/2 cup extra virgin olive oil
• Juice of 1 lemon
• Salt and pepper to taste for pesto
• 1/4 cup heavy cream (optional)
• Additional Parmesan cheese for serving

Cooking Instructions

1. Prepare the Pesto: In a food processor, combine spinach leaves, walnuts, Parmesan cheese, and garlic cloves. Pulse until finely chopped. With the processor running, slowly add the extra virgin olive oil until the mixture becomes smooth. Add lemon juice, salt, and pepper to taste, and pulse again to combine. Set the pesto aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about 1 cup of pasta water, and set aside.
3. Grill the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into strips.
4. Combine Pasta and Pesto: In the same skillet or a large bowl, combine the cooked pasta with the prepared pesto. Toss until the pasta is evenly coated. If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is reached.
5. Add the Chicken: Add the sliced grilled chicken to the pasta and gently toss to combine. If desired, stir in the heavy cream for a richer sauce.
6. Serve: Divide the pasta into serving bowls and sprinkle with additional Parmesan cheese. Serve immediately and enjoy!

Extra Tips

For a more intense flavor, toast the walnuts for a few minutes before adding them to the pesto. If you prefer a spicier kick, consider adding a pinch of crushed red pepper flakes to the pesto.

Be mindful of the pasta water; it helps to adjust the sauce’s consistency and guarantees that the pesto clings well to the pasta. If you have leftovers, store them in an airtight container in the refrigerator for up to two days, but note that pasta tends to absorb the sauce over time, so you might want to add a bit more olive oil or cream when reheating.

Roasted Red Pepper Pesto Chicken Pasta

Roasted Red Pepper Pesto Chicken Pasta is a delightful and flavorful dish that combines the robust taste of roasted red pepper pesto with the succulent flavors of grilled chicken. This pasta dish isn’t only visually appealing with its vibrant colors but also offers a rich and creamy texture that will satisfy your taste buds. Perfect for a family dinner or a special gathering, this recipe is sure to impress your guests with its unique and delicious taste.

The dish is made by blending roasted red peppers with traditional pesto ingredients, creating a smooth and aromatic sauce that coats the pasta beautifully. The grilled chicken adds a smoky and savory element, complementing the roasted red pepper pesto perfectly. This dish is best served with a side of garlic bread or a fresh salad to make a complete meal that everyone will love. Here’s how you can make this wonderful dish, serving 4-6 people.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1 pound pasta (penne or fettuccine recommended)
• 1 cup roasted red peppers (jarred or homemade)
• 1/2 cup fresh basil leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 2 cloves garlic
• 1/2 cup olive oil (for pesto)
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup heavy cream
• Additional grated Parmesan cheese, for serving

Instructions:

1. Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat 2 tablespoons of olive oil in a grill pan over medium-high heat. Add the chicken breasts and grill for about 6-7 minutes on each side, or until fully cooked and charred on the outside. Remove from heat and let rest for a few minutes before slicing into strips.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add your choice of pasta and cook according to the package instructions until al dente. Drain and set aside.
3. Make the Roasted Red Pepper Pesto: In a food processor, combine roasted red peppers, fresh basil leaves, 1/4 cup Parmesan cheese, pine nuts or walnuts, and garlic. Pulse until the mixture is smooth. With the processor running, slowly drizzle in 1/2 cup of olive oil until the pesto is well combined. If desired, add red pepper flakes for a bit of heat.
4. Combine Ingredients: In a large pan, heat the roasted red pepper pesto over medium heat. Stir in the heavy cream until the sauce is smooth and heated through. Add the cooked pasta and toss to coat. Add the sliced grilled chicken and gently mix until all ingredients are well combined.
5. Serve: Transfer the pasta to serving plates and sprinkle with additional grated Parmesan cheese. Serve hot and enjoy!

Extra Tips:

For best results, use freshly roasted red peppers if time permits, as they add a deeper and more authentic flavor to the pesto. If you’re short on time, jarred roasted red peppers work wonderfully as well.

To make the dish more nutritious, consider adding some fresh spinach or arugula into the pasta just before serving. This won’t only enhance the color but also add a revitalizing taste. Remember to taste and adjust the seasoning of the pesto before mixing with pasta, as the flavors can vary based on the freshness of the ingredients used.

Zucchini Noodle Pesto Chicken Pasta

Zucchini Noodle Pesto Chicken Pasta is a delightful twist on traditional pasta dishes, offering a lighter, low-carb alternative with just as much flavor. This dish combines the fresh taste of homemade pesto with the savory richness of grilled chicken, all tossed together with spiralized zucchini noodles. Perfect for a summer meal or a light dinner, this recipe is both healthy and satisfying, leaving you feeling full without the heaviness of traditional pasta.

The key to this dish is in its simplicity and fresh ingredients. By using zucchini as a substitute for pasta, you’re not only reducing carbs but also adding a serving of vegetables to your meal. The homemade pesto, made with fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, brings a vibrant and aromatic flavor that perfectly complements the grilled chicken. Serve this meal to your family or friends and watch it become a staple in your recipe collection.

Ingredients (Serves 4-6):

• 4 medium zucchinis, spiralized into noodles
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt and pepper, then drizzle with olive oil. Grill the chicken for 6-7 minutes on each side, or until fully cooked and no longer pink inside. Remove from the grill, let it rest for a few minutes, and then slice into thin strips.
2. Make the Pesto: In a food processor, combine the basil leaves, garlic, pine nuts, and Parmesan cheese. Pulse until the ingredients are finely chopped. With the processor running, slowly drizzle in the extra-virgin olive oil and lemon juice until the pesto reaches a smooth consistency. Taste and adjust seasoning if necessary.
3. Prepare the Zucchini Noodles: While the chicken is resting, use a spiralizer to turn the zucchinis into noodles. If you don’t have a spiralizer, you can also use a julienne peeler. Lightly salt the zucchini noodles and let them sit for a few minutes to release excess moisture, then pat dry with a paper towel.
4. Combine and Serve: In a large skillet over medium heat, add a tablespoon of olive oil. Add the zucchini noodles and sauté for 2-3 minutes until they’re just tender but still have a slight crunch. Remove from heat and add the sliced grilled chicken and pesto. Toss everything together until well combined and serve immediately.

Extra Tips: For the best results, use fresh, high-quality ingredients, especially for the basil and Parmesan cheese. You can make the pesto in advance and store it in an airtight container in the refrigerator for up to a week. If you prefer a creamy sauce, you can add a little cream or Greek yogurt to the pesto. Additionally, when cooking the zucchini noodles, avoid overcooking them as they can become mushy. Serve this dish with a side of garlic bread or a fresh garden salad for a complete meal.

Artichoke and Olive Pesto Chicken Pasta

Artichoke and Olive Pesto Chicken Pasta is a delightful twist on the classic pesto pasta, combining the robust flavors of artichokes and olives with juicy grilled chicken. This dish is perfect for a family dinner or a casual gathering and is both satisfying and heartwarming.

The fresh basil pesto, complemented by the earthy artichokes and briny olives, creates a harmonious blend of flavors that will please even the most discerning palates.

This recipe is designed to serve 4-6 people, making it ideal for a small group. The preparation involves grilling the chicken to perfection, then tossing it with pasta and a homemade artichoke and olive pesto sauce. The result is a vibrant, savory dish that celebrates the best of Mediterranean ingredients.

Ingredients:

• 1 pound boneless, skinless chicken breasts
• 12 ounces of your choice of pasta (e.g., penne or fusilli)
• 1 cup fresh basil leaves
• 1/2 cup grated Parmesan cheese
• 1/3 cup extra-virgin olive oil
• 1/4 cup pine nuts
• 2 cloves garlic, minced
• 1/2 cup canned artichoke hearts, drained and chopped
• 1/2 cup pitted Kalamata olives, sliced
• Salt and pepper to taste
• Juice of 1 lemon
• 1 tablespoon olive oil (for grilling)

Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a little olive oil. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and juices run clear.

Once done, remove from the grill and allow to rest for a few minutes before slicing into strips.

2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente.

Drain the pasta, reserving about 1/2 cup of the pasta water, and set aside.

3. Make the Pesto: In a food processor, combine the basil leaves, Parmesan cheese, pine nuts, garlic, and lemon juice. Pulse until the ingredients are finely chopped.

With the processor running, slowly add the olive oil until the mixture is smooth and emulsified. Season with salt and pepper to taste.

4. Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sliced grilled chicken, chopped artichoke hearts, and sliced olives.

Add the pesto and toss everything together until well coated, adding a little reserved pasta water if necessary to loosen the sauce.

5. Serve: Transfer the pasta to serving dishes and garnish with additional Parmesan cheese and fresh basil, if desired. Serve immediately while warm.

Extra Tips:

When grilling the chicken, verify the grill is properly heated to prevent sticking and to give the chicken a nice char.

If you prefer a creamier sauce, consider adding a tablespoon of heavy cream to the pesto. For added flavor, try roasting the garlic before adding it to the pesto, which will impart a sweeter, more mellow taste.

Finally, this dish pairs beautifully with a crisp white wine or a light, invigorating salad.

Caprese Pesto Chicken Pasta

Caprese Pesto Chicken Pasta is a delightful combination of fresh flavors and textures, perfect for a summer meal or a cozy dinner night. This dish brings together the classic Italian Caprese salad elements—tomatoes, mozzarella, and basil pesto—with succulent grilled chicken and pasta, creating a harmonious blend that’s both satisfying and light.

The grilled chicken adds a smoky depth, while the creamy mozzarella and fresh basil pesto provide a rich and aromatic flavor profile. This recipe is ideal for those who enjoy a burst of freshness in every bite, offering a taste of Italy in the comfort of your home.

This dish can be prepared and enjoyed by a group of four to six people, making it an excellent choice for family dinners or small gatherings. The Caprese Pesto Chicken Pasta isn’t only delicious but also visually appealing, with vibrant colors and enticing aromas that will captivate your senses.

The following recipe will guide you through the process of creating this wonderful meal, ensuring that each component is perfectly cooked and seasoned to perfection.

Ingredients (Serves 4-6):

• 1 lb (450g) boneless, skinless chicken breasts
• 12 oz (340g) pasta of your choice (penne or fusilli work well)
• 1 cup (240ml) fresh basil pesto
• 1 cup (150g) cherry tomatoes, halved
• 8 oz (225g) fresh mozzarella balls (bocconcini), halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Cooking Instructions:

1. Prepare the Chicken:
• Begin by preheating your grill to medium-high heat. Season the chicken breasts with olive oil, salt, and pepper on both sides.
• Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
2. Cook the Pasta:
• While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. Combine Ingredients:
• In a large bowl, combine the cooked pasta, sliced grilled chicken, cherry tomatoes, and mozzarella balls. Add the basil pesto and gently toss everything together until well combined and the pasta is evenly coated with pesto.
4. Serve:
• Transfer the Caprese Pesto Chicken Pasta to a serving platter or individual bowls. Garnish with fresh basil leaves for an extra burst of flavor and color. Serve immediately while warm.

Extra Tips:

To enhance the dish further, consider using homemade basil pesto if time allows, as it can provide a fresher and more vibrant flavor compared to store-bought options.

Additionally, feel free to experiment with different types of pasta to suit your preference. If you prefer a bit of spice, a pinch of crushed red pepper flakes can be added to the pesto sauce.

For a more robust flavor, marinating the chicken in a bit of pesto for a few hours before grilling can infuse it with extra basil goodness.

Broccoli and Almond Pesto Chicken Pasta

Experience the delightful combination of savory grilled chicken and vibrant pesto in this Broccoli and Almond Pesto Chicken Pasta recipe. The homemade pesto, made with fresh broccoli, toasted almonds, and basil, gives this dish a unique twist on the traditional basil pesto. The grilled chicken adds a satisfying protein component, while the pasta provides the perfect foundation for the rich and nutty flavors.

This dish isn’t only delicious but also packed with nutrients, making it a wholesome meal option for families and gatherings. Ideal for serving 4-6 people, this recipe is sure to become a family favorite. The creamy pesto sauce beautifully coats the pasta and chicken, creating a balanced and flavorful bite.

The dish is easy to prepare, and the ingredients can be adjusted to meet your personal taste preferences. Whether you’re looking for a weeknight dinner or a dish to impress guests, this Broccoli and Almond Pesto Chicken Pasta is a versatile choice that never disappoints.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 cups broccoli florets
• 1/2 cup almonds, toasted
• 1 cup fresh basil leaves
• 2 cloves garlic
• 1/2 cup Parmesan cheese, grated
• 1/2 cup olive oil
• 1 pound pasta (penne or fusilli recommended)
• Salt and pepper to taste
• Juice of 1 lemon
• 1/4 cup pine nuts (optional, for garnish)

Instructions:

1. Prepare the Chicken: Begin by preheating your grill to medium-high heat. Season the chicken breasts with salt, pepper, and a squeeze of lemon juice. Grill the chicken for about 6-7 minutes on each side, or until fully cooked and the internal temperature reaches 165°F (75°C).

Once done, let the chicken rest for a few minutes before slicing it into strips.

2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the rest and set the pasta aside.

3. Make the Pesto: In a food processor, combine broccoli florets, toasted almonds, basil leaves, garlic, Parmesan cheese, and a pinch of salt and pepper. Pulse until the mixture is finely chopped.

With the processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy. Adjust seasoning as needed.

4. Combine Pasta and Pesto: In a large mixing bowl, combine the cooked pasta and sliced chicken. Add the broccoli and almond pesto, mixing everything until the pasta and chicken are evenly coated.

If the sauce is too thick, gradually add the reserved pasta water until the desired consistency is achieved.

5. Serve: Transfer the pasta to a serving dish. Garnish with additional Parmesan cheese, pine nuts, and a squeeze of lemon juice if desired. Serve warm and enjoy!

Extra Tips:

For the best flavor, toast the almonds in a dry pan over medium heat for about 3-5 minutes until fragrant and golden brown. This step enhances the nutty flavor of the pesto.

If you prefer a creamier sauce, incorporate a tablespoon of cream or a dollop of Greek yogurt into the pesto. Additionally, feel free to experiment with different nuts such as walnuts or cashews if almonds aren’t available.

To add a touch of spice, consider adding a pinch of red pepper flakes to the pesto for a little heat.

Mushroom and Garlic Pesto Chicken Pasta

Grilled Chicken Pesto Pasta is a delightful dish that brings together the rich flavors of grilled chicken, fresh basil pesto, and the earthiness of mushrooms. The combination of these ingredients creates a harmonious blend that’s both comforting and satisfying. Perfect for a family dinner or a casual gathering with friends, this dish is sure to impress with its vibrant flavors and creamy texture.

The addition of garlic enhances the overall taste, making it a favorite for those who enjoy a hearty pasta meal. The Mushroom and Garlic Pesto Chicken Pasta isn’t only delicious but also relatively easy to prepare. By grilling the chicken, you add a smoky depth to the dish, while the mushrooms provide a savory undertone.

The pesto sauce ties everything together with its aromatic basil and nutty parmesan, creating a symphony of flavors that’s hard to resist. This recipe serves 4-6 people, making it a great option for a small dinner party or a cozy family meal.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil, divided
• 8 ounces mushrooms, sliced
• 4 cloves garlic, minced
• 12 ounces pasta (such as penne or fettuccine)
• 1 cup basil pesto (store-bought or homemade)
• 1/4 cup heavy cream
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken: Preheat your grill to medium-high heat. Brush the chicken breasts with 1 tablespoon of olive oil and season with salt and pepper. Grill the chicken for about 6-7 minutes on each side, or until fully cooked with an internal temperature of 165°F (75°C). Remove from the grill and let it rest for a few minutes before slicing it into thin strips.
2. Cook the Pasta: While the chicken is grilling, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
3. Sauté the Mushrooms and Garlic: In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5 minutes until they start to brown. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
4. Combine Ingredients: Add the cooked pasta to the skillet with the mushrooms and garlic. Stir in the pesto and heavy cream, mixing well to combine. Add the sliced grilled chicken to the skillet and toss everything together until the pasta is well-coated with the sauce.
5. Finish the Dish: Season with salt and pepper to taste. Sprinkle the grated Parmesan cheese over the top and gently mix. Garnish with fresh basil leaves, if desired.
6. Serve: Serve the Mushroom and Garlic Pesto Chicken Pasta warm, with extra Parmesan cheese on the side for those who wish to add more.

Extra Tips:

To enhance the flavor of the pesto, consider making it from scratch using fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil. If you prefer a lighter version, you can substitute the heavy cream with half-and-half or milk.

For a touch of heat, add a pinch of red pepper flakes when sautéing the mushrooms and garlic. Remember to always taste and adjust the seasoning before serving to guarantee the flavors are balanced.

Arugula and Pistachio Pesto Chicken Pasta

Arugula and Pistachio Pesto Chicken Pasta is a delightful twist on traditional pesto dishes. This recipe combines the peppery flavor of arugula with the rich, nutty taste of pistachios to create a vibrant and robust pesto sauce. Paired with grilled chicken and your choice of pasta, this dish offers a harmonious blend of flavors and textures that will surely impress your family and friends.

It’s perfect for a weeknight dinner or a special occasion, offering a gourmet experience without the need for complex cooking techniques.

In this recipe, we’ll guide you through the process of creating a fresh, homemade pesto and grilling succulent chicken to perfection. The combination isn’t only delicious but also nourishing, providing a well-rounded meal. The fresh arugula adds a unique depth to the pesto, while pistachios give it an unexpected, buttery crunch. The grilled chicken adds a savory, smoky element that ties the whole dish together.

Let’s explore the ingredients and preparation steps for serving 4-6 people.

Ingredients:

• 1 pound of pasta (e.g., penne, fusilli)
• 2 boneless, skinless chicken breasts
• 2 cups fresh arugula
• 1/2 cup shelled pistachios
• 1/2 cup grated Parmesan cheese
• 2 cloves garlic
• 1/2 cup extra-virgin olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/4 teaspoon red pepper flakes (optional)
• Additional arugula for garnish (optional)

Cooking Instructions:

1. Prepare the Pesto: In a food processor, combine arugula, pistachios, Parmesan cheese, and garlic. Pulse until the mixture is finely chopped. While the processor is running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Stir in lemon juice, and season with salt, pepper, and red pepper flakes if using. Set aside.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest and set the pasta aside.
3. Grill the Chicken: Preheat a grill or grill pan over medium-high heat. Season the chicken breasts with salt and pepper. Grill for 6-7 minutes on each side or until fully cooked and the juices run clear. Remove from the grill and let rest for a few minutes before slicing into strips.
4. Combine Ingredients: In a large bowl, combine the cooked pasta, sliced grilled chicken, and pesto. Toss gently to combine. If the pasta seems dry, add a little of the reserved pasta water to reach the desired consistency.
5. Serve the Dish: Divide the pasta among plates or a large serving dish. Garnish with additional arugula if desired and serve immediately.

Extra Tips:

For the best flavor, use fresh arugula and a good quality extra-virgin olive oil. If you don’t have a grill, you can also cook the chicken in a skillet over medium heat.

Make sure not to overcook the pasta; it should have a slight bite (al dente) to hold up well with the pesto and chicken. To add more depth, consider toasting the pistachios lightly before blending them into the pesto.

Enjoy this dish with a side of garlic bread or a fresh garden salad for a complete meal.