Best Ever Chicken Pesto Pasta | Homemade Basil Pesto Pasta with Chicken
Recipe type: Main
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Tagliatelle pasta – 300 gms
  • Homemade spinach basil pesto – 1 cup
  • Boneless and skinless chicken breast – 2
  • All-purpose flour – ½ cup
  • Olive oil – 2 tbsp
  • Salt and pepper to taste
  1. Cook the pasta according to package instructions until al dente i.e. cooked but still retains a bite. Save some pasta water, about half a cup and drain the pasta. Quickly rinse the pasta in cold water, drain out all the water and set aside. It is best to use a colander for draining the pasta to make sure all water drains out.
  2. If the chicken breast is too thick, you can either pound it using a wooden spoon or a rolling pin to make it about half inch thick; or you can cut it cross-sectional lengthwise so that you end up with 2 thin chicken cutlets. Do the same for the other chicken breast too. Season both sides of the chicken with salt and crushed black pepper to taste.
  3. Now heat the olive oil in a skillet. While the oil is getting hot, place the all-purpose flour on a plate and sprinkle a pinch of salt. Mix well.
  4. Not dredge each chicken cutlet with the flour on both sides and place it on the skillet. Cook the chicken on medium-low heat until you see a golden crust forming on top of the chicken cutlets. This will take about 5 minutes on each side.
  5. Take the cooked chicken out on a paper towel and let it cool. Once cooled, cut the chicken cutlets into bite size pieces.
  6. Now to assemble the final pesto pasta, take a large stock pot or any vessel with high sides. Add half cup of the basil pesto and let it warm but not too hot.
  7. Now add the cooked pasta, the cubed chicken and toss everything well using a kitchen tongs. Check and adjust for seasoning if necessary.
  8. Finally add the remaining pesto and give a final toss. Serve your chicken pesto pasta warm topped with more pesto or some grated Parmesan cheese if desired. Enjoy!
Recipe by Flavor Quotient at