Save There's something about the smell of pesto that stops me mid-step, no matter what I'm doing. Years ago, my neighbor brought over a jar of homemade basil pesto one summer, and I threw it into a quick pasta with some chicken I had thawed. It wasn't fancy, nothing revolutionary, but that moment of tossing it all together in one pot—watching the green coat everything—felt like the easiest magic. Now I reach for this whenever I want dinner that tastes intentional without the fuss.
I made this for my sister on a Tuesday when she showed up unannounced, hungry and stressed about work. She sat at the counter while I grilled the chicken, and by the time I was stirring everything together, her shoulders had dropped about two inches. We ate it straight from the pot, standing up, talking about nothing important. Food like this—simple, warm, no pretense—is how you know someone's actually relaxed.
Ingredients
- Boneless, skinless chicken breasts: Two large ones halved horizontally cook faster and more evenly, staying tender instead of drying out at the edges.
- Penne or fusilli pasta: These shapes catch and hold onto the pesto beautifully; avoid flat noodles that let the sauce slide right off.
- Store-bought basil pesto: Don't apologize for using the jarred kind—it's genuinely good and means you can actually get dinner on the table.
- Extra-virgin olive oil: Use it for grilling and finishing; the difference between good oil and mediocre oil is everything.
- Garlic: Two cloves minced, sautéed just until fragrant, brings everything into focus.
- Parmesan cheese: Grate it yourself if you can; it melts more smoothly than pre-grated.
- Cherry tomatoes: They burst slightly when cooked, releasing their sweetness and preventing the dish from feeling one-dimensional.
- Baby spinach: A handful added at the end wilts in seconds and adds a quiet earthiness.
- Salt and black pepper: Taste as you go; pesto is already salty, so you might need less than you think.
- Fresh basil: A few leaves torn over the top at serving time brightens everything.
Instructions
- Season and get the pan ready:
- Pat the chicken dry, season generously with salt and pepper on both sides. Heat your oil until it shimmers slightly—this is the moment you want to hear it sizzle when the chicken hits the pan.
- Grill the chicken until charred:
- Four to five minutes per side, listening for that crackle that tells you you've got real color. Let it rest five minutes before slicing; this keeps it from being tough.
- Cook the pasta while the chicken rests:
- Salt the water generously, and fish out a cupful before draining—that starchy water is your secret weapon for a sauce that clings instead of sliding off.
- Build the flavor base:
- In the same pot, warm the remaining oil and sauté minced garlic for just 30 seconds, until it becomes fragrant but not brown.
- Add the tomatoes:
- Two minutes is all they need to soften slightly and release their juice into the pan.
- Bring it together:
- Return the pasta, stir in the pesto with some of that reserved pasta water, and add the Parmesan, tossing until everything is evenly coated and glossy.
- Finish with chicken and spinach:
- Fold in the sliced chicken and a handful of spinach, tossing just until the leaves wilt. Taste and adjust salt and pepper.
- Serve immediately:
- Top with fresh basil and extra Parmesan, and eat while everything is still warm and bright.
Save What made me fall in love with this dish was the moment I realized I could make it on nights when I had no energy left for thinking, and it would still taste intentional. There's an honesty to that kind of cooking that feels like it matters.
Why This Works as Your Weeknight Dinner
The magic here is that nothing is overcooked or overthought. The chicken hits a hot pan for just long enough to stay juicy, the pasta is timed to be soft but toothy, and the pesto never heats long enough to lose its brightness. Everything moves at the speed you need it to on a Tuesday night.
Swapping Things Around
If you have shrimp in the freezer, they'll cook in the time it takes for garlic to sauté. If you want to skip meat entirely, a firm tofu or chickpeas pressed until they're crispy will catch the pesto just as well. Sun-dried tomato pesto brings an earthier warmth; arugula pesto leans spicy and sharp. The framework stays the same, but the flavor can shift depending on what you have and what you're hungry for.
- Pair it with a crisp white wine like Pinot Grigio, or reach for a lighter red if you prefer.
- Leftover pesto chicken pasta is still good cold the next day as a salad, though it's best served hot and fresh.
- Double the recipe if you're feeding more than four; it scales up without any adjustments.
A Word on Pesto and Shortcuts
There was a time I thought using jarred pesto meant I was taking a shortcut, like I was somehow cheating at cooking. Then I realized that shortcuts aren't shortcuts if the food tastes good and you actually make it. This dish proves that sometimes the best meals come from knowing which corners to cut and which ones to hold firm on.
Save This is the kind of meal that bridges the gap between weeknight reality and eating something that makes you feel taken care of. Make it when you need it, change it when you want to, and let it become one of those dishes you stop thinking about and just make.