Chicken Pesto Spaghetti

Comforting, bright, and impossibly simple—this Chicken Pesto Spaghetti is the kind of weeknight dinner that feels fancy but comes together in a flash. Juicy grilled pesto chicken meets al dente spaghetti, sweet burst cherry tomatoes, and a silky basil pesto sauce that clings to every strand. It’s the recipe I reach for when I want something satisfying, colorful, and easy to scale up for guests. The pantry-friendly ingredient list and straightforward technique make it approachable for cooks of any level.

Before we dive in, a quick note about the flavor balance: the pesto brings herbaceous, nutty richness; the chicken provides savory protein and a touch of char; and the cherry tomatoes add acidity and pop. A little reserved pasta water helps the sauce emulsify and coat the noodles, while a final shower of freshly grated Parmesan brings everything together. Serve it with a leafy salad and warm bread for a complete meal.

Ingredients

• 14 ounces spaghetti, dry weight, or pasta of choice
• 1/2 cup reserved pasta water
• 4 grilled pesto chicken breasts (use this recipe)
• 17 ounces cherry tomatoes
• 1 cup homemade basil pesto or store bought pesto
• 1 pinch Parmesan cheese, freshly grated, to serve

Notes on ingredients

Pick a sturdy spaghetti or another long pasta that will hold up under the pesto—linguine or bucatini are good alternatives. If your pesto is very thick, you can loosen it with a tablespoon or two of the reserved pasta water. For the chicken, grill it ahead of time following your preferred grilled pesto chicken method; the instructions here assume the breasts are already cooked, sliced, and ready to add to the pasta. Use ripe cherry tomatoes for the best sweetness and texture, and grate the Parmesan fresh for the cleanest flavor.

Equipment

• Large pot for boiling pasta
• Colander
• Large skillet or sauté pan
• Tongs or pasta fork
• Cutting board and knife

How to make Chicken Pesto Spaghetti

The following steps are written to be easy to follow and keep the flow of the original recipe. They preserve the ingredient amounts and the order of operations while clarifying technique so you get consistently delicious results.

1. Bring salted water to a rolling boil. Fill a large pot with enough water to give the spaghetti plenty of room to cook. Add a generous pinch of salt and bring it to a full boil over high heat.
2. Cook the spaghetti. Add 14 ounces of dry spaghetti to the boiling water and cook according to package directions until just shy of al dente, typically 8–10 minutes depending on the brand. You want the pasta slightly underdone because it will finish cooking when tossed with the sauce.
3. Reserve pasta water, then drain. Before you drain the spaghetti, use a heatproof measuring cup to scoop out 1/2 cup of the cooking water and set it aside. Drain the pasta in a colander and give it a quick shake to remove excess water.
4. Heat a large skillet over medium heat. While the pasta is draining, place a large skillet or sauté pan over medium heat. Let the pan warm up so it can revive the tomatoes and gently warm the pasta when added.
5. Sauté the cherry tomatoes. Add the 17 ounces of cherry tomatoes to the warm skillet. Let them cook, tossing occasionally, until they begin to blister and soften and release some of their juices, about 4–6 minutes. If your tomatoes are especially small, they may take less time. You’re aiming for a mix of intact, blistered skins and some that have started to burst.
6. Add the cooked spaghetti to the skillet. Transfer the drained spaghetti into the skillet with the blistered cherry tomatoes. Toss or use tongs to combine so the pasta warms through and picks up the tomato flavor.
7. Stir in the pesto and reserved pasta water. Add 1 cup of pesto to the pan with the pasta, then pour in the reserved 1/2 cup pasta water. Toss vigorously to combine; the starchy cooking water helps the pesto loosen and emulsify into a silky sauce that evenly coats the spaghetti. If the sauce feels too thick, add an extra tablespoon or two of the reserved water until the texture is glossy and cohesive.
8. Add the sliced grilled pesto chicken. Slice the 4 grilled pesto chicken breasts into thin strips or bite-size pieces and add them to the pasta and tomato mixture. Toss everything together so the chicken is warmed through and mingles with the pasta and sauce.
9. Adjust seasoning and consistency. Taste and adjust: if you’d like brighter acidity, squeeze a small wedge of lemon and toss it in; if the pesto needs a lift, add a pinch of salt. Keep tossing until the sauce clings to the spaghetti and the chicken is heated through.
10. Plate and garnish. Divide the Chicken Pesto Spaghetti among plates or a large serving bowl. Finish each portion with a light dusting of freshly grated Parmesan cheese—just a pinch on top gives a nutty, savory finish that complements the pesto beautifully.
11. Serve immediately. This dish is best enjoyed right away while the sauce is lively and the tomatoes are warm and juicy. Offer extra pesto and Parmesan at the table for anyone who wants more.

Quick tips for success

• Keep that 1/2 cup pasta water—starchy cooking water is the secret to a cohesive, silky sauce.
• If your pesto is store-bought and very oily, whisk it with a little of the reserved pasta water before adding to the pasta to prevent the sauce from separating.
• Don’t overcook the pasta. Finishing it in the skillet with the sauce results in better texture and flavor integration.
• Use a mix of blistered and intact cherry tomatoes for texture contrast: the blisters add sweetness, while the whole tomatoes add freshness.
• Warm the chicken gently in the pan so it doesn’t dry out—low and steady heat keeps it juicy.

Serving suggestions

Pair this Chicken Pesto Spaghetti with a crisp green salad tossed in a lemony vinaigrette to cut through the richness. A crusty baguette or garlic bread is perfect for sopping up any leftover pesto sauce. For a fuss-free side, roast some asparagus or green beans while the pasta cooks—both finish in the oven in about 12–15 minutes and offer a lovely textural contrast.

Make-ahead and storage

You can prepare the grilled pesto chicken a day ahead and refrigerate it in an airtight container. Cook the spaghetti and store it separately from the pesto sauce if you plan to reheat later. To reheat, combine pasta, pesto, tomatoes, and chicken in a skillet with a splash of water or broth, warming gently until everything is heated through. Leftovers keep for 3–4 days in the refrigerator.

Variations and swaps

• Nut-free pesto: If you need to avoid nuts, use a seed-based pesto (pumpkin or sunflower seeds work well) or make a simple basil-caper blend for similar green-herb flavor.
• Vegetarian option: Omit the chicken and add sautéed mushrooms, roasted eggplant, or crispy chickpeas for protein and texture.
• Cheesy bake: Transfer the assembled pasta to a baking dish, top with extra grated cheese, and broil briefly until bubbly and golden for a gratin-style finish.

Why this works

This recipe is all about balance and texture. The pesto provides an intense flavor base that’s brightened by the tomatoes’ acidity. Grilled chicken contributes heartiness and a smoky note that plays nicely against fresh basil. Finishing with a touch of starchy pasta water transforms the pesto into a sauce that truly clings to the strands of spaghetti, giving you a cohesive forkful every time.

Final thoughts

When I want a meal that feels both homey and a little special, this Chicken Pesto Spaghetti is my go-to. It’s approachable, adaptable, and full of vivid flavors that come together quickly. Whether you’re feeding a family or cooking for friends, it’s a dependable dinner that looks and tastes like you spent a lot more time on it than you actually did.

Enjoy this as written, or make it your own—add a squeeze of lemon, sprinkle crushed red pepper for heat, or stir in a handful of baby arugula at the end for a peppery note. Most importantly, serve it hot and savor the bright basil notes and juicy bursts of tomato alongside tender slices of grilled chicken.