Main DishRecipes

Pesto Chicken Pasta

Megan1601 views

Here’s a quick fix for a hot summer night. We are getting 2 or 3 tomatoes from our garden right now, and this dish is a great way to eat them. Our basil plant is also starting to produce enough leaves for homemade pesto. Add some pasta and chicken and this is a winner! Enjoy!

Pesto Chicken Pasta

Easy summer dinner recipe
Course dinner, Main Course
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Author Megan


Pesto Sauce

  • 2 Cups fresh Basil leaves packed
  • 2 Cloves Garlic
  • 1/4 Cup Pine Nuts
  • 2/3 Cup Olive Oil divided
  • 1/2 Cup Parmesan fresh grated
  • Salt and Pepper to taste


  • 16 ounces Penne Pasta
  • 1 1/2 Cups tomatoes sliced
  • 1 Cup Rotisserie Chicken cooked
  • 1/2 Cup Parmesan Cheese fresh grated


  • Bring a large pot of water to boil. Follow directions on package to cook your pasta of choice. I like to use Penne, but Farfalle or Rotini works well too. Drain and set aside.
  • Meanwhile, combine basil, garlic, and pine nuts in a food processor. Pulse a few times until chopped.
  • Add 1/2 Cup Olive Oil and process until smooth. Continue adding remaining Olive Oil until desired consistency is reached. Season with Salt and Pepper.
  • Transfer to a small mixing bowl and add the Parmesan cheese. Pour pesto over cooked pasta and stir until well-coated. Mix chicken. Top with tomatoes and extra Parmesan. Serve warm.


To add more fiber, try using half whole wheat and half regular white pasta. Also, if you are using home-grown basil, remember to dust the leaves with a paper towel before making the pesto sauce.

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