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.
Chicken Pesto Pasta
Servings: people
Easy chicken pesto pasta—creamy without cream, flavorful, and ready in under 30 minutes.
Ingredients
- 8 ounces short pasta rotini, casarecce, penne, etc
For the Chicken
- 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
Pasta Sauce
- 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
Instructions
- Season 1 pound chicken breasts cut into bite-sized chunks with 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, ½ teaspoon salt, and pepper. Mix well and let it marinate for 15 min.
- Cook 8 ounces short pasta in salted water until al dente. Reserve 1 cup (240ml) pasta water.
- Make sauce by whisking ½ cup ricotta, ½ cup pesto, ¼ cup parmesan, the grated zest of 1 lemon, a squeeze of lemon juice, and ½ cup (120ml) pasta water until smooth.
- Cook chicken in a hot pan or on the grill until golden and fully cooked, 5–7 minutes.
- Combine pasta with sauce and ¼ cup sun-dried tomatoes (chopped). Fold in chicken. Garnish with basil, Parmesan, and lemon zest. Serve warm or at room temp.
Notes
SUBSTITUTIONS
- Chicken – Breasts, thighs, rotisserie, or leftovers all work—use what you’ve got.
- Oregano – Italian seasoning, thyme, or dried basil all do the trick.
- Pasta – Any short shape like penne, fusilli, or rotini is perfect.
- Olive Oil – EVOO is best, but regular or avocado oil are fine too.
- Ricotta – Adds creaminess; swap with mascarpone or cream cheese if needed.
- Parmesan – Grana Padano or Pecorino work just as well.
- Lemon Zest – Fresh is best, but a splash of vinegar or juice works too.
- Sun-Dried Tomatoes – Sub with roasted red peppers or cherry tomatoes.
- Pesto – Homemade or good store-bought; try arugula or spinach pesto for a twist.
- Fresh Basil – Optional, but adds color and flavor at the end.
- Cook pasta al dente – It holds up better and won’t get mushy.
- Save pasta water – It makes the sauce silky without cream.
- Marinate the chicken – Just 15 min with herbs + lemon makes a big difference.
- Use good pesto – Go for fresh, refrigerated pesto if store-bought.
- Don’t cook the pesto – Stir it in off the heat to keep it bright and fresh.
- Brighten it up – Lemon zest and juice balance the richness.
- Finish strong – Top with basil, Parmesan, or cherry tomatoes for a fresh touch.
