Chicken Pesto Pasta

Name: Chicken Pesto Pasta
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces short pasta (rotini, casarecce, penne, etc); 1 pound chicken breasts (boneless, skinless); 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; ½ teaspoon salt (+ black pepper to taste); ½ cup ricotta (whole milk); ½ cup pesto (basil or pistachio); ¼ cup parmesan (grated); ¼ cup sun-dried tomatoes (packed in oil, chopped); 1 lemon (the grated zest + a squeeze of juice)

Introduction

There’s something about chicken pesto pasta that just feels like a win—comforting, fresh, and easy enough to throw together on a weeknight.

This version is extra creamy thanks to a few spoonfuls of ricotta, brightened with lemon zest, and packed with flavor from sun-dried tomatoes and good pesto. It’s one of those no-fuss meals Louise and I come back to again and again, especially when basil is in season and the days are long.

Whether you're serving it warm for dinner or packing it up for a picnic, this pasta is simple, satisfying, and full of Mediterranean sunshine.

Ingredients

For quantities, see recipe card at the bottom of the page.

Chicken – Boneless, skinless chicken breasts work well here, but thighs are just as tasty and a bit juicier. You can also use leftover roast chicken, grilled chicken, or even rotisserie in a pinch.
Dried oregano or Italian seasoning – Adds a touch of Mediterranean flavor. Swap with dried thyme, basil, or a pinch of herbes de Provence if that’s what you have.
Pasta – Short pasta shapes like rotini, penne, or fusilli are ideal for holding onto the sauce. Any short pasta will do—use what’s in your pantry.
Extra virgin olive oil – For marinating the chicken. You can sub with regular olive oil or avocado oil if needed.
Ricotta – Whole milk ricotta gives the sauce creaminess without being heavy. You could substitute with mascarpone, heavy cream, or even a bit of cream cheese for a richer version.
Parmesan cheese – Brings umami and depth. Grana Padano or Pecorino Romano work beautifully here too.
Lemon zest – Brightens the whole dish. If you don’t have fresh lemon, a small splash of white wine vinegar or a squeeze of lemon juice can help lift the flavor.
Sun-dried tomatoes – Add sweetness and a little chew. You can leave them out or swap with chopped roasted red peppers for a similar texture. Halved cherry tomatoes work well too.
Basil pesto – Use homemade if you have fresh basil, or go with a good-quality store-bought one. Can’t do basil? Try arugula, pistachio, or spinach pesto for a twist.
Fresh basil – A handful of torn basil at the end adds fragrance and a pop of color. Optional, but recommended.

How to make Chicken Pesto Pasta

1. Marinate the chicken (skip if using rotisserie chicken)

Season 1 lb (450g) of chicken breast pieces with 2 tablespoon olive oil, 2 tablespoon lemon juice, salt, pepper, and 1 teaspoon of dried oregano. Toss well and set aside to marinade for 15 minutes (up to 12 hours in the fridge).

Step 1 Marinating the chicken with lemon, oregano, and olive oil.

2. Cook the pasta

Bring a large pot of salted water to a boil. Add 8 oz (225g) of short pasta and cook until al dente, following the package instructions. Before draining, scoop out about 1 cup (240ml) of the pasta water and set it aside.

3. Make the ricotta-pesto sauce

While the pasta cooks, in a large mixing or serving bowl, whisk together ½ cup (120g) of ricotta, ½ cup (120g) of basil pesto, ¼ cup (25g) of grated Parmesan, the zest of 1 lemon, and 2 tablespoon of lemon juice. Pour in about ½ cup (120ml) of the reserved pasta water and whisk until smooth and creamy.

Step 3 Making the ricotta-pesto sauce in a bowl.

4. Cook the chicken

Heat a large pan over medium heat. Add the chicken and sauté until golden brown and fully cooked, about 5–7 minutes. Alternatively, you can cook the chicken on a grill for that extra smokey flavor.

Step 4 Cooking the chicken on a skillet on the left and grill on the right

5. Combine and serve

Add the drained pasta to the ricotta-pesto sauce and toss gently to coat. Fold in ¼ cup (40g) of chopped sun-dried tomatoes and the chicken. If needed, stir in a splash more pasta water to loosen it up. Finish with extra Parmesan, torn fresh basil, and a touch more lemon zest. Serve warm or at room temp as a delicious pasta salad.

Step 5 Serving chicken pesto pasta in a bowl.

Tips

Don’t overcook the pasta: Cook it al dente—with a slight bite—so it holds up well when tossed with the sauce. Overcooked pasta can go mushy, especially when stirred with warm chicken and pesto.
Save that pasta water: That starchy pasta water is liquid gold! It helps loosen the ricotta-pesto sauce and makes everything silky without needing cream or butter.
Marinate the chicken: Even 15 minutes will do! A good pinch of salt, pepper, lemon juice, and dried herbs goes a long way. Let the chicken get a little golden in the pan for extra flavor.
Use high-quality pesto: If you're using store-bought pesto, choose one that's refrigerated and made with extra virgin olive oil. It makes a big difference.
Don’t cook the pesto: Pesto can lose its vibrant color and fresh flavor if cooked. Mixing it with the ricotta and into the warm pasta off the heat helps preserve that brightness.
Balance the richness: Ricotta and pesto can be rich, so lemon zest and juice are key. They cut through and keep the whole dish light and fresh.
Garnish matters: A sprinkle of extra Parmesan, basil, lemon zest, or even a few chopped cherry tomatoes at the end adds texture, color, and that little restaurant-style finish.

Frequently Asked Questions

Can I use store-bought pesto?

Yes! Just go for a high-quality brand made with real basil, olive oil, and Parmesan. The fresh, refrigerated ones tend to taste better than shelf-stable jars.

Can I make this ahead of time?

Absolutely. It keeps well in the fridge for up to 3 days. To reheat, add a splash of water or a bit of olive oil to loosen the sauce and warm it gently on the stove or in the microwave.

Is this good served cold?

Yes—this pasta is delicious at room temp or even slightly chilled, kind of like a dressed-up pasta salad. Perfect for picnics or lunches.

Can I make it without the chicken?

Totally. You can leave it out for a vegetarian version, add flaky salmon, or swap in chickpeas, white beans, or sautéed zucchini for a plant-based boost.

What's a good substitute for ricotta?

Whipped cream, mascarpone or cream cheese works, but they are much fatter than fresh ricotta. For something lighter, try Greek yogurt (just note it’ll be tangier).

How do I store it? And can I freeze it?

Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is not ideal. The ricotta and pesto don’t freeze well—they can separate or turn grainy. If you want to prep ahead, cook the chicken and freeze it separately, then make the sauce fresh when ready to serve.

Recipe

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of water to loosen the sauce or serve at room temperature.

Introduction

Ingredients

How to make Chicken Pesto Pasta