Save The smell of garlic hitting hot olive oil always pulls me straight into the moment, no distractions allowed. I started making this pasta on nights when I craved something green and satisfying but didn't want to chop vegetables for an hour. The pesto does all the heavy lifting, and somehow the chicken stays juicy every single time. It's become my go-to when friends text an hour before dinner asking if they can stop by. I love that it tastes like effort but never actually requires it.
I made this for my sister after she had her second kid, and she called it life-changing, which I think had more to do with not having to cook than the recipe itself. Still, watching her eat it with one hand while holding the baby made me realize how valuable a simple, flavorful dinner can be. She asked for the recipe, and I laughed because there's barely anything to write down. It's one of those dishes that feels like a hug without trying too hard. I've been sending it to tired people ever since.
Ingredients
- Boneless, skinless chicken breasts: Slicing them in half horizontally makes them cook faster and stay tender, and I learned this after years of drying them out.
- Penne or fusilli pasta: The ridges and tubes catch the pesto beautifully, so every forkful is coated in flavor instead of leaving sauce at the bottom of the bowl.
- Store-bought basil pesto: I used to feel guilty about not making it from scratch, but a good jarred pesto is honestly perfect here and saves you ten minutes.
- Extra-virgin olive oil: Use something you'd drizzle on bread, it makes a difference in the background flavor even if you don't notice it outright.
- Garlic: Fresh is key, the jarred minced stuff gets bitter when it hits the heat.
- Parmesan cheese: Grate it yourself if you can, the pre-shredded kind doesn't melt into the sauce the same way.
- Cherry tomatoes: They burst just a little when you cook them and add these sweet, juicy pockets throughout the pasta.
- Baby spinach: It wilts in seconds and makes you feel like you ate something green without any real effort.
- Salt and black pepper: Season in layers, the chicken first, then the pasta at the end, and it all comes together perfectly.
- Fresh basil leaves: A handful torn on top makes it look and taste like you spent way more time than you did.
Instructions
- Season the chicken:
- Sprinkle both sides with salt and pepper before the pan even heats up. This is your only chance to season the meat itself, so don't skip it.
- Grill the chicken:
- Heat a tablespoon of olive oil in a grill pan over medium-high heat until it shimmers, then lay the chicken down and let it sit undisturbed for four to five minutes per side until you see char marks and the inside reaches 165 degrees. Let it rest on a plate for five minutes before slicing so the juices stay inside instead of running all over your cutting board.
- Cook the pasta:
- Boil the pasta in heavily salted water, tasting a piece a minute before the package says it's done, and pull it when it still has a tiny bite. Save a quarter cup of the starchy pasta water before draining, it's the secret to a silky sauce.
- Sauté the garlic:
- In the same pot you cooked the pasta in, heat the remaining olive oil and toss in the minced garlic, stirring constantly for about thirty seconds until it smells amazing but hasn't turned brown. Burnt garlic is bitter and there's no coming back from it.
- Cook the tomatoes:
- Add the halved cherry tomatoes and let them soften for two minutes, stirring occasionally. They'll start to collapse just a bit and release their sweetness into the oil.
- Toss with pesto:
- Return the drained pasta to the pot and stir in the pesto, reserved pasta water, and Parmesan, mixing until every piece is glossy and coated. The pasta water helps the pesto loosen up and cling instead of clumping.
- Add chicken and spinach:
- Fold in the sliced chicken and baby spinach, tossing gently until the spinach wilts into the pasta. It happens fast, so don't walk away.
- Season and serve:
- Taste it and add more salt and pepper if it needs it, then serve it hot with fresh basil and extra Parmesan on top. It's best eaten right away while everything is still warm and the spinach is bright green.
Save One night I made this for a friend who swore she didn't like pesto, and she finished her entire bowl without saying a word. When she looked up, she just shrugged and said maybe I've been buying the wrong pesto. I think it's more about how the pasta water and Parmesan mellow everything out and make it creamy instead of oily. Either way, she asks me to make it every time she comes over now. It's funny how one dinner can change someone's mind about a whole ingredient.
What to Do with Leftovers
I've eaten this cold, straight from the container, more times than I can count, and it's honestly just as good the next day. The pesto soaks into the pasta overnight and the flavors get even more intense. If you want to reheat it, add a splash of water or olive oil to loosen it up in the microwave or on the stovetop. You can also toss it into a hot pan with a little butter to crisp up the edges, which turns it into something completely different. I've even packed it for lunch and eaten it at room temperature, which is when I realized this dish doesn't need to be hot to be delicious.
Swaps That Actually Work
If you don't eat chicken, grilled shrimp cooks just as fast and tastes incredible with pesto, or you can use cubed tofu if you press it well and get some color on it in the pan. I've also made this with sun-dried tomato pesto when I wanted something a little richer and less green. Arugula pesto is another good swap if you like a peppery bite. You could even skip the protein entirely and double the cherry tomatoes and spinach for a lighter version that still feels like a full meal. The pasta and pesto are the stars, so everything else is flexible.
How to Make It Feel Special
Sometimes I'll toast pine nuts in a dry pan for two minutes and scatter them on top, and suddenly it looks like something you'd order at a restaurant. A drizzle of good olive oil and a few extra basil leaves also make a big difference if you're serving it to someone you want to impress. If you have a lemon sitting around, a little zest on top right before serving brightens everything up and makes the pesto taste even fresher.
- Serve it with crusty bread to soak up any pesto left in the bowl.
- Pair it with a crisp Pinot Grigio or even a light red if that's what you have open.
- Don't stress about perfect grill marks on the chicken, the flavor matters more than the presentation.
Save This is the kind of dinner that makes you feel capable even on days when you're not sure you have the energy to cook. It's fast, forgiving, and tastes like you actually tried, which is sometimes all you need.
Recipe FAQs
- → How do I prevent the chicken from drying out?
Halve the chicken breasts horizontally to create thinner, more evenly-cooked pieces. Grill for 4-5 minutes per side until just cooked through, and let rest for 5 minutes before slicing. This resting period allows juices to redistribute, keeping the meat moist and tender.
- → Can I use fresh pesto instead of store-bought?
Absolutely. Homemade pesto works wonderfully and often has more vibrant flavor. Use the same quantity, though you may need to adjust the pasta water slightly depending on consistency. Fresh pesto tends to be slightly thicker than store-bought versions.
- → What pasta shapes work best?
Penne and fusilli are excellent choices as their ridges and spirals catch the pesto sauce beautifully. Other good options include farfalle, rotini, or rigatoni. Avoid very thin pastas like spaghetti, which don't hold the sauce as well.
- → How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over medium-low heat with a splash of water or olive oil to restore creaminess. The pesto flavor may intensify slightly, which many find delicious.
- → What are good protein substitutes?
Grilled shrimp cooks in just 2-3 minutes per side and adds a delicate sweetness. Tofu provides a vegetarian option—press it first to remove moisture and achieve a firmer texture when seared. Both absorb the pesto flavors beautifully.
- → Can I make this dish ahead?
Grill the chicken and cook the pasta several hours in advance, storing them separately. Assemble just before serving to keep the spinach fresh and maintain the best texture. The pesto coating prevents the pasta from drying out if held separately until serving time.