Chicken Pesto Pasta

“2022 was a stellar year for basil in my garden and I froze back lots of pesto. This is a really easy recipe that comes together fairly quickly and yet feels decadent. The original recipe featured shrimp, but I had chicken in the refrigerator and honestly, I think chicken is better choice. I also think zucchini would be good in this too.” – April Ferre

Chicken Pesto Pasta

Course: Main Courses – Pasta & RIce
Cuisine: Italian


  • 1 Pound Spaghetti
  • 1 Large Boneless, Skinless Chicken Breast, Diced
  • Italian Seasoning To Taste
  • Salt & Pepper To Taste
  • 2 Tablespoons Olive Oil
  • 1 Cup Zucchini Diced, Optional
  • 1 Cup Cherry Tomatoes Halved
  • 1 Cup Basil Pesto Or To Taste
  • 1/4 Cup Parmesan Cheese Grated
  • Chopped Fresh Parsley Optional


  • Bring a large pot of salted water to a boil and cook pasta as desired. Drain.
  • While spaghetti is cooking, in a medium bowl, season diced chicken with Italian seasoning, salt and pepper to taste.
  • In a large skillet, heat olive oil until shimmering. Brown chicken and cook through. Remove chicken to a bowl and set aside.
  • If adding zucchini, add to skillet and sauté until just barely fork tender. Remove to bowl with chicken.
  • In a large bowl, combine cooked pasta, chicken, zucchini, cherry tomatoes and pesto. Toss to combine.
  • Serve topped with a little grated Parmesan cheese and chopped fresh parsley if desired.

2023 Adapted Recipe – April Ferre – Adapted from Dinner at the Zoo

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