Chicken Spaghetti Pesto Recipe – Quick & Easy Italian Dinner

Last Updated on 4 months by Neha Deshmukh

Chicken Spaghetti Pesto Recipe – Quick & Easy Italian Dinner

Hey everyone! If you’re anything like me, you’re always on the lookout for a dinner that’s quick, satisfying, and bursting with flavour. This Chicken Spaghetti Pesto is exactly that. I first made this when I was craving something comforting but didn’t want to spend hours in the kitchen, and it’s been a family favourite ever since. It’s a simple twist on classic Italian flavours, and honestly, it feels like a warm hug in a bowl. Let’s get cooking!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons! It comes together in under 30 minutes, making it perfect for busy weeknights. The pesto adds a lovely freshness, and the chicken keeps it hearty. Plus, it’s incredibly versatile – you can easily adapt it to your tastes (more on that later!). It’s a guaranteed crowd-pleaser, and honestly, who doesn’t love a good pasta dish?

Ingredients

Here’s what you’ll need to whip up this deliciousness:

• 200 gm spaghetti
• 2 tbsp olive oil
• 250 gm boneless chicken, cut into strips
• Salt and pepper to taste
• 1/3 cup pesto
• 1/3 cup olives, sliced
• 1/4 cup parmesan cheese, grated
• 1 tsp dried parsley

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference here.

• Pesto: You can absolutely use store-bought pesto to save time, and there are some amazing ones out there. But if you’re feeling ambitious, homemade pesto is divine! Ligurian pesto (from Genoa) is the classic, made with basil, pine nuts, garlic, Parmesan, Pecorino Sardo cheese, and olive oil. But feel free to experiment with different basil varieties or even sun-dried tomato pesto for a twist.
• Olive Oil: A good quality extra virgin olive oil really shines in this dish. It adds a lovely fruity flavour.
• Parmesan Cheese: Freshly grated Parmesan is always best! The pre-grated stuff is convenient, but it doesn’t melt as nicely. Look for Parmigiano-Reggiano for the real deal.
• Chicken: I prefer using boneless, skinless chicken breast for this, but thighs work well too if you like a richer flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, get your spaghetti cooking. Bring a large pot of salted water to a boil and cook the spaghetti until it’s al dente – that means it should still have a little bite. Don’t forget to reserve about 1/2 cup of the pasta water before draining! This is liquid gold, trust me.
2. While the pasta is cooking, heat the olive oil in a large pan over medium heat. Season the chicken strips with salt and pepper. Add the chicken to the pan and cook until it’s almost cooked through – about 5-7 minutes.
3. Now for the flavour boost! Add the pesto and olives to the pan with the chicken. Toss everything together to coat the chicken beautifully. The aroma at this point is incredible!
4. Add the cooked spaghetti to the pan. If the mixture seems a little dry, add a splash of that reserved pasta water – it helps everything come together and creates a lovely sauce.
5. Cook for another 5 minutes, stirring occasionally, until everything is heated through.
6. Remove the pan from the heat and stir in the Parmesan cheese and dried parsley. Give it a good mix to ensure everything is well combined.

Expert Tips

• Don’t overcook the chicken! It will continue to cook a little in the pan with the pesto.
• That pasta water is your friend. Seriously, don’t skip reserving it. It helps create a creamy sauce without adding any extra cream.
• Taste as you go! Adjust the seasoning to your liking.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas to get you started:

• Vegan Adaptation: Swap the chicken for chickpeas or white beans, use a plant-based pesto, and nutritional yeast instead of Parmesan.
• Gluten-Free Adaptation: Simply use gluten-free spaghetti! There are some great options available now.
• Spice Level: Add a pinch of red pepper flakes to the pan with the pesto for a little kick. My friend, Priya, loves this!
• Quick Weeknight Version: Use pre-cooked chicken strips or rotisserie chicken to cut down on cooking time even further.

Serving Suggestions

This Chicken Spaghetti Pesto is fantastic on its own, but here are a few ideas to complete the meal:

• A simple side salad with a light vinaigrette.
• Garlic bread for dipping into the sauce.
• Steamed green beans or broccoli.

Storage Instructions

Leftovers? Yes, please! Store any leftover Chicken Spaghetti Pesto in an airtight container in the refrigerator for up to 3 days. It reheats beautifully in the microwave or on the stovetop.

FAQs

1. Can I use a different type of pasta for this recipe?

Absolutely! Penne, fusilli, or farfalle would all work well.

2. What is the best way to store leftover Chicken Spaghetti Pesto?

Store it in an airtight container in the fridge. Adding a tiny drizzle of olive oil on top before sealing can help prevent it from drying out.

3. Can I make this dish ahead of time?

You can cook the chicken and make the pesto ahead of time. Store them separately and then combine everything when you’re ready to serve.

4. What kind of pesto works best in this recipe?

Classic basil pesto is amazing, but feel free to experiment! Sun-dried tomato pesto or even a kale pesto would be delicious.

5. Can I add vegetables to this Chicken Spaghetti Pesto?

Definitely! Sautéed mushrooms, spinach, or bell peppers would all be great additions.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and what variations you come up with!