I still make this chicken pesto pasta when I want a fast, flavorful meal that feels a little fancy without the fuss. Tender chunks of chicken, toothsome farfalle, bright cherry tomatoes, and a spoonful of basil pesto come together in about 25 minutes for a family-friendly dinner that hits savory, herby, and fresh notes. If you prefer an even creamier finish for special nights, try the creamy pesto chicken pasta version I often turn to.

Why you’ll love this dish

This recipe is a weeknight winner. It cooks quickly, uses pantry-friendly staples, and pleases picky eaters while still tasting grown-up. The farfalle holds the pesto in its little pockets so every bite has flavor. It’s also easy to scale up for guests, and leftovers reheat well, making it a smart choice for meal prep.

The cooking process explained

In plain steps: boil the pasta until al dente, sauté diced chicken until fully cooked, toss in halved cherry tomatoes just until they soften, then combine everything with spoonfuls of basil pesto and a dusting of parmesan. No complicated sauces or long marinating required. Expect surface browning on the chicken for flavor and a bright finish from fresh tomatoes.

What you’ll need

• 2 boneless, skinless chicken breasts, diced (substitute chicken thighs for more fat and flavor)
• 12 ounces farfalle pasta (or other short pasta like penne)
• 1 to 1 1/2 cups cherry tomatoes, halved
• 1/2 to 3/4 cup basil pesto (store-bought or homemade)
• 1/2 cup grated parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• Salt and black pepper to taste

Notes: If you prefer dairy-free, swap parmesan for a sprinkle of nutritional yeast. Use whole-wheat or gluten-free farfalle if needed; adjust cooking time per package.

Directions to follow

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced chicken and season with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
4. Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften but still hold their shape.
5. Reduce heat to low, add the pesto, then toss in the cooked pasta. If the sauce seems thick, add a splash of the reserved pasta water to loosen it and help coat the noodles.
6. Remove from heat and sprinkle with parmesan cheese. Serve immediately with extra cheese on the side.

What to serve it with

Serve this pasta with a crisp green salad dressed simply with lemon and olive oil to cut the richness. Toasted garlic bread or warm crusty rolls are great for soaking up any leftover pesto. For a heartier plate, a side of roasted vegetables like asparagus or zucchini complements the basil notes nicely. A light citrusy vinaigrette pairs especially well if you want a refreshing contrast.

Storage and reheating tips

Cool leftovers to room temperature no longer than two hours, then store in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm gently on the stove over low heat with a splash of water or olive oil to revive the sauce, or microwave in short bursts, stirring between intervals. For longer storage, freeze in a sealed container for up to 2 months; thaw overnight in the refrigerator before reheating. Always ensure the chicken reaches 165°F when reheated.

Helpful cooking tips

• Salt your pasta water generously so the noodles are seasoned from the inside out.
• Cut chicken into uniform pieces to ensure even cooking.
• Don’t overcrowd the pan when browning chicken; cook in batches if needed so pieces get color.
• Use good-quality pesto; a jarred pesto can be brighter with a squeeze of lemon and extra olive oil.
• Reserve some pasta water: its starch helps the pesto cling to the farfalle for a silky coating.

Creative twists

• Swap arugula for basil if you want a peppery edge; stir a handful in right at the end.
• Add toasted pine nuts or chopped walnuts for crunch.
• Make it spicy with red pepper flakes or a drizzle of chili oil.
• For a vegetarian version, skip the chicken and roast large mushrooms or add white beans for protein.
• Stir in a spoonful of cream or ricotta for an ultra-luxe, silky sauce.

Common questions

How long does this take from start to finish?

From boiling the water to plating, plan on about 20 to 30 minutes. If your water takes long to boil, start it first to save time.

Can I use another pasta shape?

Yes. Short shapes like penne, fusilli, or orecchiette work equally well because they catch the pesto.

Is this safe to freeze with chicken?

Yes. Freeze only if the chicken was cooked properly first. Use airtight containers and freeze up to 2 months. Thaw in the refrigerator and reheat until steaming hot.

How do I keep the pesto tasting fresh and green?

Add pesto at low heat and finish with a squeeze of lemon if needed. High heat can dull its color and brightness.

Can I make this ahead for a gathering?

You can cook the chicken and pasta separately ahead of time and store them in the refrigerator. Reheat both and combine with pesto just before serving so the dish stays vibrant.

For a creamier approach and more ideas on adjusting texture, see this take on a similar creamy pesto chicken pasta recipe.

Chicken Pesto Pasta

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A quick and flavorful chicken pesto pasta featuring tender chicken, farfalle, cherry tomatoes, and basil pesto.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Sautéing
• Cuisine: Italian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts, diced
• 12 ounces farfalle pasta
• 1 to 1 1/2 cups cherry tomatoes, halved
• 1/2 to 3/4 cup basil pesto
• 1/2 cup grated parmesan cheese, plus extra for serving
• 2 tablespoons olive oil
• Salt and black pepper to taste

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Instructions

1. Bring a large pot of salted water to a boil. Cook the farfalle according to package directions until al dente. Drain and set aside, reserving a small cup of pasta water.
2. Heat the olive oil in a large skillet over medium heat.
3. Add the diced chicken and season with salt and pepper. Sauté until the chicken is cooked through and lightly browned, about 6 to 8 minutes.
4. Stir in the halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften but still hold their shape.
5. Reduce heat to low, add the pesto, then toss in the cooked pasta. If the sauce seems thick, add a splash of the reserved pasta water to loosen it.
6. Remove from heat and sprinkle with parmesan cheese. Serve immediately with extra cheese on the side.

Notes

For a dairy-free option, swap parmesan for nutritional yeast. Adjust cooking time for whole-wheat or gluten-free pasta.

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 85mg