This dish brings together smoky grilled chicken and vibrant basil pesto with perfectly al dente pasta. The charred flavors from the grill complement the fresh, herbaceous notes of the pesto beautifully.
Every bite delivers a balance of tender chicken, creamy sauce, and chewy noodles. It’s a complete meal that’s both satisfying and full of fresh flavors.
Ingredients for Grilled Chicken Pesto Pasta
Smoky grilled chicken, vibrant basil pesto, and al dente pasta create this satisfying dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Skinless Chicken Breasts 🍗 | 1 ½ lb | Pounded to even thickness |
| Penne Pasta 🍝 | 12 oz | Or any short pasta shape |
| Fresh Basil Leaves 🌿 | 2 cups | Packed, stems removed |
| Pine Nuts 🥜 | ½ cup | Toasted for depth of flavor |
| Garlic Cloves 🧄 | 4 cloves | Peeled, roughly chopped |
| Parmesan Cheese 🧀 | ¾ cup | Freshly grated from block |
| Extra-Virgin Olive Oil 🫒 | ¾ cup | High-quality, fruity profile |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed preferred |
| Kosher Salt 🧂 | 1 tsp | Plus more to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Adjust to preference |
| Heavy Cream 🥛 | ½ cup | For creamy pesto texture |
| Red Pepper Flakes 🌶️ | ¼ tsp | Optional for subtle heat |
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The chicken quality is paramount. Opt for air-chilled boneless, skinless breasts from Whole Foods or a trusted butcher for superior texture. Pounding to an even thickness ensures uniform cooking on the grill. For the basil, fresh, organic leaves from a farmers market yield the most aromatic pesto. Pine nuts from Trader Joe’s offer consistent quality without the typical grocery store markup.
No pine nuts? Toasted walnuts or cashews provide a similar richness at a fraction of the cost. For a dairy-free version, nutritional yeast can replace the Parmesan, though the flavor profile will differ. If you lack fresh basil, baby spinach plus a tablespoon of dried basil makes an acceptable substitute. The pasta shape can be adjusted—farfalle or fusilli hold pesto particularly well.
Store the pesto separately in an airtight container with a thin olive oil layer on top for up to 1 week refrigerated. Cooked chicken keeps 3-4 days in the fridge. For optimal texture, cook the pasta fresh and combine just before serving. Freezing the pesto alone is possible for 3 months.
Why You’ll Love This Recipe
- One Pan Wonder: I toss the chicken, pasta, and pesto together in a single skillet—minimal cleanup, maximum flavor.
- Fresh Herb Heaven: That homemade basil pesto with pine nuts and garlic? Ridiculously good and worth every second.
- Meal Prep Magic: Makes enough for lunch the next day, and honestly, it tastes even better cold.
- Budget-Friendly Feast: Chicken breasts and penne stretch far, so I can feed my family without breaking the bank.
Step-by-Step Instructions for Grilled Chicken Pesto Pasta
Master this technique for restaurant-quality results with perfectly charred chicken and creamy pesto.
Step 1: Grill the Chicken Breasts to Perfection
Preheat your grill to medium-high heat. Pat the 1.5 lb boneless skinless chicken breasts dry and season both sides with 1 tsp kosher salt and 0.5 tsp freshly ground black pepper. Pounding to even thickness ensures uniform cooking.
Grill the chicken for 6-7 minutes per side until the internal temperature reaches 165°F and you see distinct grill marks. The meat should feel firm to the touch and juices should run clear when pierced. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
Step 2: Prepare the Creamy Basil Pesto
In a food processor, combine the 2 cups fresh basil leaves, 0.5 cup pine nuts, 4 cloves garlic cloves, and 0.75 cup parmesan cheese. Pulse until the mixture resembles coarse sand. The pine nuts should be finely chopped but not pasty.
With the processor running, slowly drizzle in 0.75 cup extra-virgin olive oil until emulsified. Add the 1 tbsp lemon juice, 0.5 cup heavy cream, and 0.25 tsp red pepper flakes, then pulse until smooth. The pesto should be thick but pourable, with a vibrant green color and glossy finish.
Step 3: Cook and Combine with Pasta
Bring a large pot of salted water to a rolling boil. Add the 12 oz penne pasta and cook according to package instructions until al dente, typically 10-12 minutes. Reserve 1 cup of pasta water before draining.
Return the drained pasta to the pot. Add the prepared pesto and toss to coat evenly, adding reserved pasta water 1 tablespoon at a time until the sauce clings beautifully to each piece. The heat from the pasta will slightly warm the pesto, enhancing its aromatic qualities.
Step 4: Assemble and Serve Immediately
Add the sliced grilled chicken to the pesto-coated pasta and toss gently to combine. The chicken should be warm but not piping hot to preserve the freshness of the basil. Taste and adjust seasoning if needed—though the pesto is well-seasoned, you may want additional kosher salt.
Serve immediately while the pasta is hot. The dish should have a creamy, vibrant green sauce coating each piece of pasta, with tender chicken strips providing a smoky contrast. The pine nuts add a subtle crunch, while the red pepper flakes provide a gentle warmth in each bite.
Pro Tips For Making Grilled Chicken Pesto Pasta
- Pound the Chicken: I learned this the hard way—uneven chicken breasts cook unevenly. Pound them to an even 1-inch thickness so they grill through without drying out.
- Toast the Pine Nuts: Sounds weird, but it works: dry-toast the pine nuts in a pan for 2-3 minutes until golden. It brings out a nutty depth that raw nuts just can’t match.
- Salt the Pasta Water: Make it taste like the sea—about 1 tablespoon of salt per gallon of water. This isn’t the prettiest step, but it’s the only way to season the pasta itself.
- Rest Before Slicing: Give the grilled chicken a solid 5 minutes under foil before slicing. I skip this when I’m lazy, but the juices stay put instead of pooling on the cutting board.
Perfect Pairings for This Recipe
Wine Pairings
A crisp Italian Pinot Grigio from Friuli cuts through the richness of the pesto beautifully. The citrus notes complement the basil while the mineral finish cleanses your palate. I always reach for Santa Margherita when I want reliability. 🍷
Beer Options
A light Belgian witbier like Hoegaarden offers citrus and coriander notes that pair wonderfully with the herbs. For something local, try a coastal wheat ale from your nearest craft brewery. The effervescence helps balance the dish’s creaminess.
Side Dish Ideas
A simple caprese salad with heirloom tomatoes and fresh mozzarella echoes the Italian flavors. I toss mine with 1 tbsp balsamic glaze and a pinch of flaky sea salt. Alternatively, grilled asparagus with lemon zest adds a fresh, light contrast.
Finishing Touches
Garnish with toasted pine nuts for extra crunch or a sprinkle of red pepper flakes for subtle heat. A drizzle of high-quality olive oil from my local farmers market adds a luxurious finish. Fresh basil leaves on top make the dish pop visually. ✨
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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