Take the stress out of dinnertime with this easy Pesto Chicken Pasta! Loaded with red and green peppers, onions, chicken, pine nuts, and parmesan cheese, this pasta is quick, easy, and SO delicious.

I clearly remember, back in the day, when I finally had my own apartment in college. And I could finally start making my own meals, instead of eating the same old dorm food all the time. And although most of what I made was by no means gourmet, I did like to try my hand at the occasional new recipe.
So I attempted things like homemade gnocchi and bruschetta (made with day old bread from Jimmy Johns). I hosted my first dinner parties and liked to pretend I knew what I was doing. And I made a LOT of pasta.
But not just any pasta. I mean, there’s nothing fancy about buttered noodles or jarred spaghetti sauce. No, from the very start, I had ideas. And this Pesto Chicken Pasta was one of them.
There’s something about the peppers and onions and chicken that, to me, feels like a no-brainer. And when you add pine nuts and Parmesan cheese and PESTO… not only is it a no-brainer, but it’s a completely delicious no-brainer! Which is probably why I kept making this Pesto Chicken Pasta… and still do to this day!
what you’ll need for this recipe
Pasta – I used 8 ounces linguine, but feel free to use any pasta you have on hand.
Chicken – 1-2 pounds boneless, skinless chicken breast adds delicious flavor and protein to this dish. Substitute ground chicken or chicken sausage OR make it vegetarian.
Vegetables – I added red and green peppers and red onion. Additional vegetables would also be delicious, such as broccoli, cauliflower, mushrooms, spinach, or tomatoes.
Pesto – 16 ounces pesto adds amazing flavor to this dish. Use homemade pesto or your favorite store bought pesto (I love the Delallo Simply Pesto.) You can also use sun dried tomato pesto for a delicious twist.
Pine nuts & parmesan – Pine nuts (raw or toasted) and shaved parmesan cheese add delicious flavor and the perfect finishing touches.
how to make chicken pesto pasta
Make the noodles. Prepare 8 oz. linguine according to package instructions. Drain and set aside.
Sauté the chicken & vegetables. Heat 1 Tbsp. olive oil in a large skillet. Cook 1.5 lbs. sliced chicken breast over medium-high heat until no longer pink. Remove from pan. In the same pan, heat 1 Tbsp. olive oil and saute 1 sliced red pepper, 1 sliced green pepper, and 1/2 red onion, sliced, and until tender-crisp.
Combine the ingredients. Add cooked chicken, linguine, pesto, olive oil, pine nuts, and parmesan cheese. Heat through.
Recipe Variations
- Use any type of pasta (rigatoni, spaghetti, penne, macaroni)
- Substitute chicken sausage, Italian sausage, or ground chicken for chicken breast
- Use blackened chicken for extra flavor
- Use sun dried tomato pesto in place of basil pesto
- Substitute your favorite sauce, such as alfredo sauce or marinara sauce
- Use any type of cheese, including fresh mozzarella, fontina, or ricotta
- Add additional vegetables according to taste
More Pasta Recipes You’ll Love
If you’re always on the lookout for new pasta recipes, be sure to try these!
Pesto Chicken Pasta
Ingredients
- 8 ounces linguine 1/2 box
- 2 pounds chicken breast sliced
- 1 red pepper sliced
- 1 green pepper sliced
- 1/2 red onion sliced
- 16 ounces basil pesto
- 4 Tablespoons olive oil divided
- 1/4 cup pine nuts
- 1/2 cup parmesan cheese shaved
Instructions
- Prepare linguine according to package instructions. Drain.
- Heat 1 Tbsp. olive oil in a large skillet. Cook chicken over medium-high heat until no longer pink. Remove from pan.
- In the same pan, heat 1 Tablespoon olive oil and sauté peppers and onions until tender-crisp.
- Add cooked chicken, linguine, pesto, 2 Tablespoons olive oil, pine nuts, and 1/4 cup parmesan cheese. Heat through.
- Top with remaining parmesan cheese before serving.
Notes
Recipe Variations
- Use any type of pasta (rigatoni, spaghetti, penne, macaroni)
- Substitute chicken sausage, Italian sausage, or ground chicken for chicken breast
- Use blackened chicken for extra flavor
- Use sun dried tomato pesto in place of basil pesto
- Substitute your favorite sauce, such as alfredo sauce or marinara sauce
- Use any type of cheese, including fresh mozzarella, fontina, or ricotta
- Add additional vegetables according to taste
Jen says
I’m not embarrassed to say (I probably should be, lol) but this looks like a lick your plate clean kind of dinner!
Michele Holmes says
I made this last night for dinner … OH SO WONDERFUL!!!
Kristy says
Did you season the chicken for this recipe? It never really tells you in some of these recipes.
Des says
I love everything about this dish!
Jacque Hastert says
I can’t believe how much flavor is packed into this pasta. Wish I had a big bowl right now for lunch.
Karlynn says
I am in love with the dinner recipe!
Amy @ Little Dairy on the Prairie says
I love this! It looks so good!
Catalina says
This pasta has everything I love! Yummmmy!
Nancy | The Bitter Side of Sweet says
This is definitely my kind of pasta! So delicious!
Wilma says
Looks delicious!
Do you use basil pesto for this recipe?
hope says
So delicious! Thanks so much. I’ve made it twice thus far and we love it!