Quick and Easy Pesto Pasta
Pesto pasta is a delicious and easy meal with endless variations. It comes together in less than 30 minutes, making it one of my last minute emergency meals.
Read More: How to Make Basil Pesto, Creamy Chicken Pasta, Stinging Nettle Pesto
Variations of Pesto Pasta
Not only is it easy, it’s super versatile too, with endless variations. Here are a few ideas for switching things up. What else can you think of?
Protein Swaps – trade the chicken for…
- Walnuts or chickpeas
- Italian sausage or ham
- Shrimp or leftover rotisserie chicken
Seasoning Swaps
- Lemon pepper, Cajun seasoning, Italian seasoning, or hot pepper flakes instead of steak seasoning
- Use whatever seasoning blend you already have in the cupboard
Pasta & Noodle Swaps
- Whole wheat, gluten-free, long pasta, short pasta, whatever you enjoy
- Spaghetti squash or spiralized veggie noodles like zucchini or butternut squash instead of pasta
Cheese & Toppings
- Parmesan, goat cheese, feta, Pecorino, burrata, or bocconcini
- Fresh basil leaves for garnish
- Add extra veggies like peppers, mushrooms, spinach, etc.
Frequently Asked Questions about Pesto Pasta
Can I make pesto pasta ahead of time?
Honestly, it’s best assembled just before serving. If you prefer to cook the pasta and chicken ahead of time, go for it. But keep them separate and then toss them all together in a hot pan to heat through. If you have no pasta water, mix pest with a little chicken stock or water to loosen it up and make it easier to stir in. This keeps the sauce glossy instead of dry.
If you want to make your own pesto, read this.
Can you freeze pesto pasta?
Freezing the finished dish isn’t ideal. The sauce can separate and the pasta softens when thawed. Instead, freeze the pesto on its own in an airtight container or ice cube tray, then toss it with freshly cooked pasta whenever you’re ready.
Can I serve pesto pasta cold, like a pasta salad?
Yes. Cook the pasta, toss it with pesto while it’s still warm so it soaks up the flavour, then chill it. Add the tomatoes and cheese just before serving so they stay fresh, and a squeeze of lemon juice brightens everything back up after chilling.
What if I don’t have pasta water?
No problem. Pasta water adds a sauciness and saltiness to the pesto pasta. The added starch (from the pasta cooking) gives the dish just a little bit of body, which is why it’s often recommended. If you don’t have any reserved pasta water, use the same amount of water (you may need to add a bit more seasoning) or chicken or veggie stock for added flavour. Add a small drizzle of oil to help that water/stock cling better to the pasta. Another option is to add cream which will give you a more creamy white finish.
How to Store and Reheat Leftover Pesto Pasta
Pesto pasta keeps surprisingly well, as long as you store and reheat it the right way.
Refrigerate Within Two Hours – Move leftovers to an airtight container as soon as the pasta stops steaming, and refrigerate within two hours of cooking. It will keep for 2 to 3 days.
Reheat Gently, Not Hot – Basil doesn’t like high heat. Warm leftovers slowly on the stovetop over medium-low heat with a splash of water, broth, or reserved pasta water to loosen the sauce back up. If you use the microwave, heat in short bursts and stir between each one. If your leftovers contain chicken, reheat to 74°C (165°F).
Pesto Pasta Recipe
Quick and Easy Pesto Pasta
Ingredients
- 1 lb pasta any shape
- 2 boneless chicken breasts
- 1 Tbsp canola oil
- 1/2 Tbsp steak seasoning
- 1 cup tomatoes, diced any type
- 3-4 Tbsp basil pesto
- 1/2-3/4 cup pasta water
- salt and pepper
- 1/4 cup Parmesan cheese
- 1 Tbsp fresh basil, chopped optional
Instructions
- Cook pasta according to package directions until al dente. Drain, but reserve 1 cup of cooking water.
- Slice chicken into bite size pieces and season with steak seasoning, your favourite seasoning blend or simply salt and pepper.
- In large saute pan, heat oil and saute chicken until cooked through, about 5 minutes.
- Add pasta to chicken in pan, stir in pesto and 1/2 cup of pasta water (to start). Mix well, adding more water as needed to create a glossy sauce and distribute pesto evenly.
- Add tomatoes and stir to heat through.
- Taste and adjust seasoning, adding more pasta water as needed.
- Serve immediately on warmed plates and top with extra Parmesan cheese and fresh basil if available.
Notes
- omit chicken or replace with walnuts
- choose whatever type of pesto you prefer
- use salt and pepper, hot pepper flakes, Italian seasoning instead of steak seasoning
- replace pasta with spiralized veggie noodles
- use whatever kind of cheese you prefer
- add greens like spinach or kale for extra goodness
Nutrition Facts (per serving)
I’d love to hear if you make pesto pasta and your favorite variation. Tag me with any photos so I can see it and like it! I’m on instagram @getgettys and Facebook @GettyStewart.HomeEconomist.
Want to make fresh basil pesto and enjoy it all winter? Watch my new video: How to Make Fresh Basil Pesto and Freeze It with a Dairy-Free Option – I’ll show you how to make, freeze, and store homemade pesto.
Cook with the seasons, effortlessly! I’m Getty, a food educator and Professional Home Economist, helping you select, store, and serve seasonal ingredients in delicious, simple, everyday meals. Sign up for seasonal tips and recipes delivered straight to your inbox, and dive deeper with my books, guides, or YouTube content.