Pesto Pasta with Grilled Chicken and Peas

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Sep 4

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This **Pesto Pasta with Grilled Chicken and Peas** is a simple pasta dish with fresh pesto sauce, juicy grilled chicken, and peas, topped with Parmesan cheese. A couple of basic ingredients, this pasta is so easy to make and tastes wonderful!

I’d consider this Pesto Pasta with Grilled Chicken and Peas one of my easiest pasta recipes! This pasta dish is also packed with flavours, so you’ll want to make this again and again! I guarantee with this pesto pasta recipe, you can get dinner on the table in 30 minutes! If you have your Classic Basil Pesto Sauce ready to go, you’ll cut the preparation time down even more! Otherwise, feel free to use your favourite store-bought pesto sauce!

The inspiration for this recipe came from finishing off leftovers, actually. I had also seen a picture of a similar dish, using chicken, lemon and some other goodies such as almonds. So I used my own spin on that recipe - when I first tried this out, I didn’t use pesto, and instead it was just chicken, olive oil, peas and Parmesan cheese.

The goal was also to get a fast dinner on the table because I was really pressed for time and wanted to enjoy something simple but flavourful. I loved the bright green pop from the peas, so I wanted to enhance it a little more with the addition of pesto sauce! It really added so much flavour and freshness to the dish! I’d say this seriously an awesome recipe for those busy weeknights!

The main effort in this recipe is boiling your pasta and grilling the chicken. For the grilled chicken, I’m using a simple Italian mix of flavours for the marinade that I’ve been loving, which emphasizes the simple and bold flavours of olive oil and lemon juice, with a touch of chili flakes, oregano, white vinegar and garlic. It’s actually my Italian Herb Grilled Chicken recipe, which you can read more about by clicking the link!

If you want a healthy and extremely delicious weeknight dinner option to feed yourself and/or your family, then you’ve come to the right place! This pesto pasta with grilled chicken and peas sure is the perfect choice! Be sure to watch the video at the bottom of this post for all the details, and if you haven’t already then be sure to subscribe to my YouTube channel! Hit the bell button to be notified when all of my video recipes go live!

why You’ll Love this Grilled Chicken Pesto Pasta Recpe!

Easy to make: You just need to cook the pasta and grill the chicken! It’s also super simple to make the homemade pesto sauce!
Healthy: We’ve got a balanced meal of protein from the chicken breast and peas, along with carbohydrates and healthy fats from the pine nuts and olive oil. This combination will keep you full and satisfied.
Fresh ingredients: While you could use a jarred pesto, I do recommend fresh because fresh is best! I just love the flavour of fresh pesto sauce, and you’ll really taste the difference!
Perfect for families: You can scale the recipe based on how many portions you want to make using the recipe card at the bottom of this post! All the quantities to make your own pesto sauce and for the chicken marinade will be automatically adjusted!

Equipment nEEDED FOR GRILLED CHICKEN PESTO PASTA

Ingredients for Pesto Pasta with Grilled Chicken and Peas

The ingredients are so simple! Here’s what you’ll need for this ultra fast weeknight dinner to feed your family!

Bowties. Bowties are always so much fun to cook with. Even though I’m using white pasta, there still is a considerable amount of fibre and protein. I like how the bowties scoop up all the pesto sauce and are evenly coated. You’ll also get lots of peas on your bowties! Other pasta shapes that go well with pesto sauce include penne rigate, fusilli and rotini.
Pesto sauce. I’m using my Classic Basil Pesto Sauce here, but feel free to use a jarred pesto sauce if you’re looking to save some extra time.
Chicken. I’m using chicken breast here. I love the combination of juicy, grilled chicken breast with pesto sauce. I also love grilled shrimp with pesto, if you’re looking to switch up the protein! To make it vegetarian, simply omit the meat and replace with tofu if you would still like that protein boost.
Green peas. You can use fresh or frozen here. Note that if you’re using fresh green peas, boil them in water for 5-10 minutes before using. I love the peas still popping out with the pesto sauce, and they add a nice texture to the pasta. Peas add extra protein, so if you’re opting out the chicken, then you’ll get some peas if you load them up!
Extra virgin olive oil. This is key for the marinade for the chicken. Don’t be scared of olive oil! It has heart healthy fats, and is prominently used in Mediterranean cooking. You really want to coat your chicken in a significant amount of olive oil so it’s really juicy and grills well.
Lemon juice. This adds a light and tangy flavour to the chicken.
Red chili flakes. I always love a hint of heat to my dishes!
Ground oregano. This gives the chicken a nice Italian flavour that complements the grilled flavour so well. You can also use dried oregano leaves.
White vinegar. A few drops of this in the marinade will go a long way!
Salt and pepper: Add these to taste! In particular, we’ll need salt for both the chicken marinade, the pesto sauce,n and to season the pasta water.
Parmesan cheese. The final touch to our pasta dish. I love the nutty flavour, and a little goes a long way!

How to Make Pesto Pasta with Grilled Chicken and Peas

Whisk all the ingredients for the marinade in a large bowl. Season to taste.

Slice the chicken diagonally into two equal sized portions and place the chicken in a large ziplock. Using a meat tenderizer or a heavy object (I use a rolling pin), flatten to 1/4 inch thickness.

Add chicken cutlets to the marinade and marinate for 10-15 minutes.

First, add water to a large pot and bring it to a boil.

When the water has come to a rolling boil, generously season with salt and add farfelle. Cook until al dente, about 7-8 minutes.

While the pasta is cooking, heat a grill pan on medium heat. With the help of tongs, place the marinated chicken directly on the hot grill, letting any excess marinade drip back into the bowl.

Cook for 4-5 minutes on one side until lightly charred.

Then, flip the chicken, lower the heat to medium low and continue cooking until the other side is slightly charred and the chicken is no longer pink.

Once the pasta is cooked, turn off the heat and drain the pasta, reserving about 1/4 Cup of the pasta cooking water and transfer the pasta back to the pot.

Mix in the fresh pesto, green peas and a drizzle of the cooking water to dilute the pesto slightly.

Then add your green peas and sprinkle half of the grated parmesan on the pasta and mix well.

Once the chicken is cooked, set grilled chicken aside on a cutting board to rest.

Serve the pasta on a plate and top with the chicken pieces.

Finish with a sprinkling of freshly grated Parmesan cheese, serve hot, and enjoy!

TIPS TO MAKE THE PERFECT GRILLED CHICKEN PESTO PASTA

Of course an outdoor grill will do wonders to the grilled chicken. If you have the option, go ahead and grill it on the barbecue. To use a regular pan on the other hand, you can follow the same steps as I did for the grill pan.
To ensure the chicken is fully cooked you can follow the steps that I swear by. Get a hard sear on a hot pan on one side, this is where you infuse the chicken with flavour. Then, once the chicken releases easily and is browned, turn the chicken, lower the heat, and cook the other side. The chicken is cooked when the chicken is white inside and is juicy, and poking it results in a light bounce back - just like the tip of your nose.
It’s hard to advise how much pesto exactly is right for the recipe. I personally like tons of pesto on my pasta but that might not be authentic or match the palette that you have. So, use a spoonful, mix, taste and adjust to your liking.
Don’t throw away the pasta water, it is full of starch will will help thin out the pasta after the pesto is mixed in and will help give the pasta some body. Add a splash and adjust as needed.

VARIATIONS OF CHICKEN PESTO Pasta

Change the pasta shape: Try out any of the other pasta shapes mentioned previously in the ingredients section of this post.
Veggies: We’ve already got peas here, but if you want to bulk up the pasta dish with even more veggies, you could also add in Garlic Butter Broccoli, sauté some peppers or asparagus, or even throw in onions and tomatoes!
Dark meat: I find grilling chicken breast is best for this recipe, but nothing stops you from using chicken thighs if desired! However, note that there is a difference in cook time from white meat to dark meat.
Vegetarian: Don’t want the meat? No problem! I actually served this vegetarian for my mom without the chicken, and she loved it!

Can I make Chicken Pesto Pasta Ahead of Time?

I really don’t think you should in this case! The Parmesan will become gloopy and the chicken may get soggy. For best results, serve this fresh! To be fair, if you have your pesto sauce made in advance, this will really save a lot of time!

Serving Suggestions for Pesto Pasta with Grilled Chicken

While I think this meal is hearty enough in itself, some crusty bread like a baguette can’t hurt to scoop up all the extra sauce on your plate! For some more greens, try serving with a simple Arugula Salad with Goat Cheese.To make this a complete meal with appetizers, try pairing this chicken pesto pasta with Mozzarella Sticks! If you want to serve the perfect dessert after this main, try out a cool No-Bake Oreo Mud Pie. For something quick and easy to make on the spot, you’d love my Caramelized Apple Spiced Bananas or my Air Fryer Crescent Roll Baby Cinnamon Rolls!

More Easy and Tasty Chicken Pasta Recipes!

Watch How to Make Pesto Pasta with Grilled Chicken and Peas Here:

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!

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pasta, Grilled, poultry, lunch, dinner

Italian

Yield: 2

Author: Anadi

30 Minute Creamy Grilled Chicken Pesto Pasta Recipehttps://youtu.be/-yGTq2kiHDsSee how to make a 30 minute creamy grilled chicken pesto pasta recipe! This chicken pesto pasta recipe is made with fresh homemade basil pesto and Italian-herb grilled chicken. Grilled chicken pesto pasta is a great weeknight dinner.2023-09-04

Pesto Pasta with Grilled Chicken and Green Peas

What's the best part of this recipe? From start to finish, this should take you only 15-20 minutes to assemble! The marinade is extremely quick and simple, yet makes the chicken so juicy and tender. You can whip up this pesto in no time and the flavours are incredible! The peas add an excellent touch, so be sure to not skimp out on them!

Prep time: 25 MinCook time: 12 MinTotal time: 37 Min

Ingredients

6 oz chicken breast
6 oz farfalle pasta
1 x Classic Basil Pesto Sauce Recipe
1 Cup green peas, defrosted if frozen
grated Parmesan for topping
salt to taste

For the marinade

1/2 Tbsp olive oil
1 garlic clove, minced
1/2 lemon, juiced
1/2 tsp ground oregano or dried oregano
Red chili flakes to taste
salt and pepper to taste

Instructions

To prepare the chicken

Whisk all the ingredients for the marinade in a large bowl. Season to taste.
Slice the chicken diagonally into two equal sized portions and place the chicken in a large ziplock. Using a meat tenderizer or a heavy object (I use a rolling pin), flatten to 1/4 inch thickness.
Add chicken cutlets to the marinade and marinate for 10-15 minutes.

To prepare the pasta

Heat a large pot of water to a boil to cook the pasta.
When the water has come to a rolling boil, generously season with salt and add farfelle. Cook until al dente, about 7-8 minutes.
While the pasta is cooking, heat a grill pan on medium heat. With the help of tongs, place the marinated chicken directly on the hot grill, letting any excess marinade drip back into the bowl. Cook for 4-5 minutes on one side until lightly charred.
Then, flip the chicken, lower the heat to medium low and continue cooking until the other side is slightly charred and the chicken is no longer pink. Once cooked, set grilled chicken aside on a cutting board to rest.
Once the pasta is cooked, turn off the heat and drain the pasta, reserving about 1/4 Cup of the pasta cooking water. Transfer back to the pot and mix in the fresh pesto, green peas and a drizzle of the cooking water to dilute the pesto slightly.
Sprinkle half of the grated parmesan on the pasta and mix well. Cut the chicken into bite sized pieces.
Serve pasta on a plate and scatter the grilled chicken bites. Top with extra Parmesan. Serve hot and enjoy :)

Notes

If using fresh green peas, boil in water for 5-10 mins or until soft before using.As the lemon juice from the chicken drips onto the grill pan, the pan will darken as the lemon juice cooks. Once the pan is no longer hot, add about a cup of hot water to the pan and let it sit 10-15 minutes. The lemon juice should come right off.