Easy • Pasta
Speedy Lemon Pesto Chicken Pasta
This bright and vibrant pasta combines tender chicken, fresh pesto, and a zesty lemon kick for a truly speedy dinner.
- Prep
- 10 min
- Cook
- 20 min
- Servings
- 4
- Level
- Easy
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When you need a meal that's both deeply satisfying and incredibly fast, this Speedy Lemon Pesto Chicken Pasta delivers! It’s brimming with fresh flavors, tender chicken, and your favorite pasta, all coated in a vibrant, zesty sauce. You'll be amazed at how quickly this comes together, making it perfect for even the busiest evenings.
Ingredients
Yield: 4 servings
Main
- 8 oz short pasta (such as penne or farfalle)
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breast, cut into 1-inch cubes
- Salt and black pepper to taste
- 2 cloves garlic, minced
- 1/2 cup prepared pesto
- Juice of 1 lemon (about 3 tbsp)
- 1/4 cup reserved pasta water
- 1/4 cup grated Parmesan cheese, plus more for serving
- Fresh basil leaves, for garnish (optional)
Preparation
Step 1
Cook pasta according to package directions. Before draining, reserve 1/2 cup of pasta water. Drain pasta and set aside.
Step 2
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken cubes with salt and pepper. Add chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Remove chicken from the skillet and set aside.
Step 3
Reduce heat to medium. Add minced garlic to the skillet and cook for 1 minute until fragrant. Remove from heat.
Step 4
Stir in the pesto, lemon juice, and 1/4 cup of the reserved pasta water to the skillet. Whisk until a smooth sauce forms. If too thick, add a bit more pasta water.
Step 5
Add the cooked pasta, chicken, and Parmesan cheese to the skillet. Toss to coat everything evenly. Heat gently for 1-2 minutes to warm through.
Step 6
Serve immediately, garnished with extra Parmesan cheese and fresh basil, if desired.
Tips
- Add cherry tomatoes at the end for an extra burst of freshness and color.
- For a vegetarian version, omit the chicken and add roasted vegetables or cannellini beans instead.
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