Easy Grilled Chicken Pesto Pasta Recipe

Last weekend, we had friends over for dinner and I was panicking because I forgot to plan anything. I threw this grilled chicken pesto pasta together with whatever I had in the fridge some chicken, a jar of pesto, pasta, and cherry tomatoes. Everyone went back for seconds. One friend literally asked if I was secretly a chef. Nope, just desperate and lucky!This easy chicken pesto pasta recipe has become our warm-weather go-to. It’s light enough for hot summer nights but filling enough that William doesn’t complain he’s still hungry an hour later. The grilled chicken adds that smoky flavor, the pesto brings all that fresh basil goodness, and everything comes together in about 25 minutes.

How a Backyard BBQ Changed Our Pasta Game

Two summers ago, we went to William’s cousin’s backyard BBQ, and they served this amazing Grilled Chicken Pesto Pasta with pesto. I couldn’t stop eating it. The chicken was so flavorful and juicy, and when they tossed it with pasta and fresh vegetables, it was like summer on a plate. I begged for the recipe, but they said they “just threw it together” – the most frustrating answer ever.So I went home determined to recreate it. My first attempt was a disaster. I used way too much pesto and the pasta was swimming in oil.

The second time, I didn’t marinate the chicken long enough and it was bland. The third time? I finally figured out the balance – just enough pesto to flavor everything without drowning it, Grilled Chicken Pesto Pasta that’s actually seasoned properly, and pasta water to bring it all together.Now this healthy Grilled Chicken Pesto Pasta is our summer staple. We make it at least twice a month when the weather’s nice and we can grill outside. William handles the grill (he takes his grilling very seriously), and I handle everything else. It’s become our teamwork meal, and honestly, cooking together makes it even better.

Grilled Chicken Pesto Pasta Ingredients (Fresh and Simple)

For the Grilled Chicken:

• 1.5 pounds boneless chicken breasts
• 3 tablespoons basil pesto
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and black pepper
• ½ teaspoon Italian seasoning

For the Pasta:

• 1 pound pasta
• 1 cup fresh basil pesto
• 2 cups cherry tomatoes
• ½ cup reserved pasta water
• 1 cup freshly grated parmesan cheese
• 2 cups baby spinach or arugula
• Salt and pepper to taste

Optional Add-Ins:

• Extra lemon zest
• ¼ cup pine nuts
• Fresh mozzarella balls
• Sun-dried tomatoes
• Red pepper flakes for heat
• Fresh basil leaves for garnish

How To Make Grilled Chicken Pesto Pasta Step By Step

Marinate the Chicken:

Start by pounding your chicken breasts to even thickness – about ¾ inch thick works perfectly. This helps them cook evenly on the grill without drying out. In a shallow dish, mix together 3 tablespoons of pesto, olive oil, lemon juice, salt, pepper, and Italian seasoning. Add the chicken and turn to coat everything. Let it marinate for at least 20 minutes, or up to 4 hours in the fridge if you’re planning ahead. The pesto marinade not only flavors the chicken but also keeps it incredibly juicy.

Get Your Grill Ready:

Preheat your grill to medium-high heat (around 400-425°F). Clean the grates well and oil them lightly to prevent sticking. This step is crucial – nobody wants chicken that tears apart when you try to flip it. William learned this the hard way and now he’s obsessive about cleaning and oiling the grates. Let the grill get properly hot before adding the chicken.

Grill the Chicken to Perfection:

Place your marinated chicken on the hot grill and close the lid. Don’t touch it for 6-7 minutes – let it develop those beautiful grill marks. Then flip it once and cook another 6-7 minutes until it reaches 165°F internal temperature. The timing depends on thickness, so use a meat thermometer to be sure. Remove the chicken and let it rest on a cutting board for 5 minutes before slicing. This resting time is non-negotiable – it keeps all those juices inside instead of running all over your cutting board.

Cook the Pasta:

While the chicken grills, bring a large pot of salted water to a boil. Add your pasta and cook until al dente according to package directions – usually about 8-10 minutes. Before draining, scoop out at least 1 cup of that starchy pasta water. This is liquid gold for making your pesto sauce creamy and helping it cling to the pasta. Drain the pasta but don’t rinse it – that starch helps everything stick together.

Bring It All Together:

In your large pasta pot (or a big serving bowl), toss the hot drained pasta with the basil pesto. Start with about ¾ cup and add more if needed. Add ¼ cup of pasta water and toss until everything is glossy and coated. The pasta water helps the pesto become silky and coat every piece instead of just sitting in clumps. Add your halved cherry tomatoes, half the parmesan cheese, and toss again. If you’re using spinach or arugula, add it now – the heat from the pasta will wilt it perfectly.

Slice and Serve:

Slice your rested Grilled Chicken Pesto Pasta against the grain into strips. Arrange the pesto pasta on plates or in a large serving bowl, top with the sliced chicken, sprinkle with remaining parmesan, and garnish with fresh basil leaves if you have them. Drizzle with a little extra olive oil if you want to be fancy. Season with extra salt and pepper to taste.

Smart Swaps for Grilled Chicken Pesto Pasta

Protein Options:

• Grilled chicken → Grilled shrimp (reduce cook time to 2-3 minutes per side)
• Chicken breast → Chicken thighs (more forgiving, juicier)
• Grilled chicken → Pan-seared chicken (when weather’s bad)
• Chicken → Grilled salmon (totally different but delicious)

Pasta Choices:

• Penne → Bowtie, fusilli, or fettuccine
• Regular pasta → Whole wheat pasta (nuttier flavor)
• Wheat pasta → Gluten-free pasta (use chickpea for protein boost)
• Long pasta → Short pasta (easier for kids)

Pesto Variations:

• Basil pesto → Arugula pesto (peppery kick)
• Fresh pesto → Store-bought (get refrigerated kind)
• Traditional pesto → Sun-dried tomato pesto (different flavor profile)
• Basil pesto → Spinach pesto (milder, more kid-friendly)

Dairy Adjustments:

• Heavy cream → Pasta water only (keeps it lighter)
• Parmesan → Pecorino romano (sharper, saltier)
• Regular cheese → Dairy-free parmesan (use nutritional yeast)

Grilled Chicken Pesto Pasta Variations

Creamy Pesto Pasta with Chicken:

• Add ¼ cup heavy cream to the pesto
• Toss with hot pasta and extra parmesan
• Creates silky, restaurant-style sauce
• William’s favorite version

Pesto Cavatappi with Grilled Chicken:

• Use cavatappi pasta (corkscrew shape)
• Add fresh mozzarella balls
• Toss with pesto and top with grilled chicken
• Perfect for potlucks

Summer Pesto Pasta with Grilled Chicken Vegetables:

• Grill zucchini, bell peppers, and asparagus
• Chop and toss with pasta
• Add grilled chicken on top
• Light and colorful

Pesto Pasta with Chicken and Veggies:

• Add broccoli florets and snap peas
• Blanch vegetables while pasta cooks
• Toss everything together
• Kid-approved version

Storing Your Grilled Chicken Pesto Pasta

Fridge (3-4 days):

• Cool completely first
• Store in airtight container
• Pesto may darken (totally normal)
• Add splash of water when reheating
• Tastes great cold too!

Freezer (Not recommended):

• Pesto and pasta don’t freeze well together
• Texture gets mushy
• Better to freeze grilled chicken separately
• Make fresh pasta when ready to serve

Make-Ahead:

• Assemble when ready to eat
• Grill chicken up to 2 days ahead
• Cook pasta day of serving
• Store pesto separately

Equipment For Grilled Chicken Pesto Pasta

• Outdoor grill or grill pan
• Large pot for pasta
• Meat thermometer
• Sharp knife and cutting board
• Large serving bowl
• Tongs for grilling and tossing

The Secret Sauce My Neighbor Knows (But Won’t Share)

So here’s a funny story about how this grilled chicken pesto pasta went from good to absolutely incredible. My neighbor Maria makes this dish for every single gathering, and people literally fight over leftovers. I’d been making my version for months, and it was fine, but hers was somehow… better. I couldn’t figure out what she was doing differently.One Saturday, I “casually” ran into her while she was grilling chicken in her backyard (okay, I may have been watching from my kitchen window).

I walked over with a glass of wine as a peace offering and flat-out asked her what made her Grilled Chicken Pesto Pasta so special. She laughed and said, “You’re not going to believe how simple it is.” Turns out, she saves some of the pesto marinade before it touches the raw chicken and drizzles it over the finished dish. That fresh pesto on top adds this bright, herbaceous punch that changes everything.But wait, there’s more. Maria also grills lemon halves alongside the chicken – just cuts a lemon in half, places it cut-side down on the grill, and lets it get all charred and caramelized.

FAQ

Perfect Summer Dinner Made Easy!

Now you’ve got everything you need to make this incredible grilled chicken pesto pasta – from Maria’s secret fresh pesto drizzle to the grilled lemon trick that changes everything. This recipe proves that the best dinners are often the simplest ones. Fresh ingredients, proper technique, and a hot grill are all you need for a meal that tastes like you spent hours in the kitchen when you really spent 25 minutes.

Looking for more weeknight winners? Our Best Creamy Garlic Pasta Recipe is another quick miracle that’s ready in 15 minutes flat. If you’re in the mood for something heartier and cozy, try our The Best Hungarian Goulash Recipe – it’s pure comfort in a bowl. And for the perfect side dish to go with this pesto pasta, our Easy Crispy Sweet Potato Fries Baked Recipe add that ideal sweet-savory crunch to your plate!

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Pairing

These are my favorite dishes to serve with Grilled Chicken Pesto Pasta

Grilled Chicken Pesto Pasta

An easy, flavorful summer pasta that combines smoky Grilled Chicken Pesto Pasta, fresh basil pesto, juicy cherry tomatoes, and parmesan. Quick to make, perfect for warm-weather dinners, and bursting with bright, herby flavor.

Ingredients  

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For the Grilled Chicken

• 1.5 pounds Boneless skinless chicken breasts – Pounded to ¾-inch thickness
• 3 tablespoons Basil pesto – For marinade
• 2 tablespoons Olive oil
• 1 tablespoon Lemon juice – Freshly squeezed
• ½ teaspoon Italian seasoning – Optional
• – – Salt and black pepper – To taste

For the Pasta

• 1 pound Pasta – Penne bowtie, or fusilli work great
• 1 cup Fresh basil pesto – Store-bought or homemade
• 2 cups Cherry tomatoes – Halved
• ½ cup Pasta water – Reserved from cooking
• 1 cup Parmesan cheese – Freshly grated
• 2 cups Baby spinach or arugula – Stirred in at the end
• – – Salt and pepper – To taste

Optional Add-Ins

• 1 tablespoon Lemon zest – Adds brightness
• ¼ cup Pine nuts – Toasted
• ½ cup Fresh mozzarella balls – Optional
• ¼ cup Sun-dried tomatoes – Chopped
• ¼ teaspoon Red pepper flakes – For mild heat
• few leaves Fresh basil – For garnish

Equipment

• 1 Outdoor grill or grill pan (Medium-high heat (400-425°F))

• 1 Large pot (For boiling pasta)

• 1 Meat thermometer (Check chicken doneness (165°F))

• 1 Sharp knife & cutting board (For slicing grilled chicken)

• 1 Large serving bowl (For tossing pasta)

• 1 Tongs (For grilling and mixing pasta)

Method 

1. Combine pesto, olive oil, lemon juice, salt, pepper, and Italian seasoning in a bowl. Coat chicken evenly and marinate for 20 minutes to 4 hours.

2. Preheat grill to medium-high (400-425°F). Grill chicken for 6-7 minutes per side until internal temperature reaches 165°F. Let rest for 5 minutes, then slice.

3. Boil salted water in a large pot. Cook pasta until al dente and reserve 1 cup of pasta water before draining.

4. In a large bowl, combine hot pasta with pesto, a splash of pasta water, cherry tomatoes, greens, and half the parmesan. Toss until well coated.

5. Top pasta with sliced grilled chicken, sprinkle with remaining parmesan, drizzle with fresh pesto, squeeze grilled lemon, and garnish with basil. Serve immediately.

Nutrition

Serving: 350gCalories: 630kcalCarbohydrates: 48gProtein: 43gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 95mgSodium: 540mgPotassium: 780mgFiber: 3gSugar: 4gVitamin A: 1800IUVitamin C: 18mgCalcium: 270mgIron: 2.5mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.