This post may contain affiliate links. Please see our disclosure policy for more details.
Dinner doesn’t get easier (or tastier) than this 5-ingredient Chicken Pesto Spaghetti! Juicy chicken, herby pesto, and tender spaghetti combine for the ultimate comforting, flavorful meal.
Why You’ll Love This Recipe
Every time I make this Chicken Pesto Spaghetti, I’m reminded of how it strikes the perfect balance between simplicity and flavor. It’s one of those recipes that feels fancy but is effortless enough for a busy weeknight.
- Flexible – Whether you use store-bought pesto for convenience or homemade for that extra special touch, the result is delicious.
- Minimal Prep – With just a handful of fresh ingredients and a quick bake in the oven, this dish is low-stress but high-reward.
- Crowd-Pleaser – The classic combination of pesto, chicken, and pasta is universally loved by both kids and adults.
- Quick Cleanup – With just a single baking dish and a pot for pasta, cleanup has never been easier after dinner.
If you love easy and flavorful pasta dishes, you might also enjoy Creamy Boursin Cheese Pasta or Creamy Butternut Squash Feta Pasta for their simplicity and rich taste.
Table of Contents
Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Pesto – You can use homemade or store-bought. I love the basil pesto from Costco. If you’re looking for some healthy recipes, some of our favorites are sun-dried tomato pesto, and broccoli pesto.
- Pasta – Spaghetti’s long strands soak up all that flavorful pesto sauce beautifully, but feel free to use any noodle you have on hand. Don’t forget to reserve some pasta water—it’s the secret to achieving a silky sauce.
- Chicken Breast – Lean and packed with protein, it cooks up tender and pairs perfectly with pesto. Its mild flavor allows the pesto and other ingredients to shine, and it cooks quickly, making it ideal for weeknight meals.
- Cheese – A sprinkle of cheese on top ties everything together with a creamy, savory finish. Grate fresh Parmesan for the best flavor, or try shredded mozzarella for a gooey texture.
Substitutions
This recipe is highly adaptable to suit your tastes or dietary needs. Here are a few ideas to inspire you.
- Swap the protein – Substitute chicken breast with shrimp, tofu, or rotisserie chicken for a quick alternative.
- Vary the Veggies – My family, especially the kids, love how baking tomatoes makes them tender and juicy with a slightly caramelized, roasted flavor. If that’s not your thing, feel free to skip them or try other veggies like zucchini, bell peppers, spinach or mushrooms instead!
- Go gluten-free – Use your favorite gluten-free pasta instead of regular spaghetti.
- Try sun-dried tomatoes – Replace the cherry tomatoes with sun-dried tomatoes for a deeper, tangier flavor.
Step-by-Step Instructions
Step 1: Arrange the sliced chicken breast and cherry tomatoes in the baking dish. Toss with ½ cup pesto until evenly coated. Spread everything out in an even layer. Bake for 20-25 minutes, until chicken is cooked through.
Step 2: Bake for 20-25 minutes, until chicken is cooked through.
Step 3: While the chicken is baking, cook the spaghetti according to the package instructions. Before draining, reserve ½ cup of the pasta cooking water.
Step 4: Once the chicken and tomatoes are done, add the cooked spaghetti to the baking dish. Stir in the remaining ½ cup pesto, mixing until the spaghetti is well coated. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired.
Recipe Tips
- Don’t forget to reserve about 1/2 cup of pasta water before draining—it’s the secret to achieving a silky sauce.
- Avoid Overcooking Pasta. Undercook the pasta by a minute to help it absorb the pesto sauce better.
Variations
This Chicken Pesto Spaghetti dish is endlessly versatile, so feel free to make it your own! Here are some more specific ideas to inspire you:
- Try a different cheese – Swap Parmesan for feta or goat cheese for a tangy twist.
- Make it vegetarian – Swap the chicken for chickpeas or sautéed mushrooms for a hearty, meat-free option.
- Add a creamy element – Stir in a splash of heavy cream or a dollop of ricotta to create a luscious, creamy pesto sauce.
- Spicy kick – Add a pinch of red pepper flakes or a drizzle of chili oil for a little heat.
Serving Suggestions
Chicken Pesto Spaghetti is a complete meal on its own, but you can pair it with:
- A fresh salad – A simple arugula or mixed greens salad with a lemon vinaigrette complements the pasta wonderfully.
- Garlic bread – can never go wrong! Same goes for cheese rolls.
- Roasted veggies – Broccoli, asparagus, or Brussels sprouts make excellent side dishes.
Storage
Transfer leftovers to an airtight container and keep in the refrigerator for 3-4 days. To reheat, simply microwave the pasta or reheat it on the stove over low heat. You can also freeze for up to 3 months.
More Pesto Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Chicken Pesto Spaghetti
Video
Equipment
Ingredients
- 1 pound chicken breast, sliced into strips
- 2 cups cherry tomatoes, sliced in half
- 1 cup pesto, homemade or store-bought
- 12 ounces spaghetti
- Parmesan or mozzarella cheese
Instructions
- Preheat the oven to 375°F. Lightly grease a baking dish with olive oil.
- Arrange the sliced chicken breast and cherry tomatoes in the baking dish. Toss with ½ cup pesto until evenly coated. Spread everything out in an even layer. Bake for 20-25 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
- While the chicken is baking, cook the spaghetti according to the package instructions. Before draining, reserve ½ cup of the pasta cooking water.
- Once the chicken and tomatoes are done, add the cooked spaghetti to the baking dish. Stir in the remaining ½ cup pesto, mixing until the spaghetti is well coated. If the sauce is too thick, gradually add the reserved pasta water until it reaches your desired consistency.
- Sprinkle grated Parmesan cheese over the top, along with freshly cracked black pepper and red chili flakes if desired.
Notes
-
- Don’t forget to reserve about 1/2 cup of pasta water before draining—it’s the secret to achieving a silky sauce.
- Avoid Overcooking Pasta. Undercook the pasta by a minute to help it absorb the pesto sauce better.
- This dish is endlessly versatile, so feel free to make it your own! Swap the protein, use your favorite noodle and add more vegetables of your choosing.
Made this last night and it was a huge hit with my family. I added fresh mozzarella balls after baking. My 7 y.o. son usually only eats pasta with butter, but he devoured this.
Lovely easy meal! I used home made pesto which was surprisingly easy along with this easy tasty recipe it just worked well. Definitely going to be a regular family meal.
Great, easy meal that came together quickly! My kids loved this (they even ate the tomatoes! They never eat tomatoes!) and will now be on our dinner rotation.
amazing!!!