Lu-Ann Simon May 11, 2026

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Chicken Pesto Pasta with Peas

Name: Chicken Pesto Pasta with Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 large chicken breast (or two small); ¼ teaspoon garlic powder; Salt and black pepper to taste; 1 tablespoon oil (for cooking); 1 Spanish onion (sliced); 2 cups dried pasta (250g) (like tortiglioni, rigatoni, fusilli or penne); 1 jar pesto (7 ounces / 218ml); Juice of 1 lemon (optional); 1½ cups frozen peas (200g); Grated parmesan to serve (optional)

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As the sun begins to set and the aroma of rich basil and garlic fills your kitchen, there’s nothing quite like Chicken Pesto Pasta with Peas to bring warmth and joy to your dinner table. This dish is perfect for cozy weeknights or casual gatherings with friends, offering a delightful blend of flavors and textures that promise to nourish both body and soul. The vibrant green pesto contrasts beautifully with the tender chicken and the burst of sweetness from the peas, creating a dish that is as pleasing to the eye as it is to the palate.

What Makes This Special

Chicken Pesto Pasta with Peas is an all-time favorite for many reasons. It’s not only quick to prepare but also incredibly versatile, making it a delightful option for both hearty family meals and elegant entertaining. Here are a few reasons you will love it:

Bursting with fresh flavors from the pesto and peas
Hearty and satisfying, yet light enough for weeknight dinners
Simple ingredients come together for maximum impact
Ideal for meal prep or quick weeknight dinners

Gather These Ingredients

This recipe calls for a few key ingredients that work harmoniously to create a satisfying dish. The substitution of turkey bacon for any traditional bacon and the inclusion of lean chicken breast keeps it deliciously healthy without sacrificing flavor. Here’s what you’ll need:

1 large chicken breast (or two small)
¼ teaspoon garlic powder
Salt and black pepper to taste
1 tablespoon oil (for cooking)
1 Spanish onion (sliced)
2 cups dried pasta (250g) (like tortiglioni, rigatoni, fusilli or penne)
1 jar pesto (7 ounces / 218ml)
Juice of 1 lemon (optional)
1½ cups frozen peas (200g)
Grated parmesan to serve (optional)

These ingredients come together brilliantly, creating a dish that’s rich in flavor and pleasing in texture.

Step by Step

Preheat your oven to 360F / 180C. While the oven warms up, slice the onion and set it aside, noticing its sharp sweetness as you cut.
Pat the chicken breast dry with a paper towel, then season both sides with garlic powder, salt, and black pepper, allowing the flavors to penetrate the meat.
Heat the oil in a skillet over medium high heat. When the oil shimmers, carefully add the seasoned chicken and cook for 3 to 5 minutes on each side, until golden brown and fragrant.
Add the sliced onion into the skillet, stirring quickly to coat them in the remaining oil. Then, transfer the skillet to the preheated oven. Let it cook for 20 minutes, stirring the onions halfway through until they’re soft and caramelized.
Once the chicken is fully cooked and the juices run clear, remove it from the oven and let it rest for about five minutes, allowing the juices to redistribute.
Meanwhile, cook the pasta al dente in a large pot of salted boiling water according to the package directions. For the last couple of minutes, toss in the frozen peas, then drain, remembering to reserve a cup of the starchy pasta water.
Slice the rested chicken into bite-sized pieces, making sure to catch any juices that may run out.
In the pot with the pasta and peas, add some of the reserved cooking water, pesto, lemon juice (if using), and the cooked chicken and onion.
Gently stir everything together, allowing the heat to meld the flavors while the pasta absorbs the pesto’s brightest notes.
Serve warm, topped with freshly grated parmesan for that perfect finishing touch.

Prep ~15 minutes, Cook ~30 minutes, Total ~45 minutes, Servings ~4, Kcal ~500 (estimate).

Plan Ahead

For those busy nights or if you’re hosting a gathering, a bit of prep in advance can make your life much easier. You can slice the onions and chicken breast the night before and store them in the fridge. Alternatively, you can prepare the entire dish up to the baking step and keep it covered until you’re ready to cook everything in the oven. Just be sure to add a few extra minutes to the cooking time if cooking from cold.

How to Store Leftovers

If you find yourself with any leftovers, storing Chicken Pesto Pasta with Peas is simple. Keep any remaining portions in an airtight container in the fridge for up to 3 days. If you’d like to save it for later, consider freezing it for up to 2 months in a freezer-safe container. When you’re ready to enjoy it again, reheat on the stovetop over low heat, adding a splash of water or olive oil to help restore moisture. Watch for textures to return to their delightful consistency before serving.

Serving Ideas

Chicken Pesto Pasta with Peas pairs wonderfully with various sides to create a complete meal. Consider serving it with:

A crisp side salad dressed with lemon vinaigrette for a refreshing bite
Garlic bread for a delicious, cheesy sidekick
Roasted vegetables that complement the rich flavors of the pasta
Steamed asparagus or broccoli for a pop of color and crunch
A light fruit salad for a sweet finish after the savory dish

Make It Your Own

Embrace creativity in the kitchen by tweaking this dish to fit your preferences or dietary needs. Here are a few ideas:

Swap the chicken breast for lean ground turkey or ground chicken for a different texture.
Add additional veggies, such as spinach or sun-dried tomatoes, for extra nutrients and flavor.
Use homemade pesto if you have the time; it elevates the dish with fresh flavors.
Consider using different types of pasta, like whole wheat or gluten-free options, to suit your dietary preferences.
Spice it up with a pinch of red pepper flakes to add warmth to the dish.

Cook’s Notes and Secrets

To ensure your Chicken Pesto Pasta with Peas turns out perfectly every time, keep these expert tips in mind:

Always preheat your oven to ensure even cooking and browning.
Let your chicken rest post-cooking for incredibly juicy results.
Taste your pasta before draining to ensure it’s al dente.
Don’t skip reserving pasta water — it’s key to achieving the right consistency for your sauce.
If using fresh peas instead of frozen, add them to the pasta during the last minute of cooking for a tender bite.

Your Questions Answered

Can I use store-bought pesto?
Absolutely! Store-bought pesto is convenient and can save time without sacrificing taste.
Is there a gluten-free option for the pasta?
Yes! You can easily substitute regular pasta with gluten-free pasta for a fit option.
How should I adjust the recipe for a larger group?
Simply double or triple the ingredients, being mindful of cooking times, especially for the chicken.
Can I make this dish vegetarian?
Certainly! Omit the chicken and add extra vegetables or chickpeas for a hearty vegetarian alternative.
Are leftovers good for lunch the next day?
Yes! Leftover Chicken Pesto Pasta with Peas tastes delicious the next day and makes for a quick and satisfying lunch.

Final Thoughts

Chicken Pesto Pasta with Peas is truly a comforting dish that brings together delightful flavors and easy preparation, making it an invaluable recipe for any home cook. It’s perfect for busy weeknights, special gatherings, or simply when you want something delicious without a lot of fuss. Don’t hesitate to make this dish soon; it’s bound to become a cherished favorite in your home!

Chicken Pesto Pasta with Peas

Author: anastasia-rice
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

A comforting dish featuring tender chicken, flavorful pesto, and sweet peas, perfect for weeknight dinners or gatherings.

Instructions

Preheat your oven to 360F / 180C. While the oven warms up, slice the onion and set it aside.
Pat the chicken breast dry with a paper towel, then season both sides with garlic powder, salt, and black pepper.
Heat the oil in a skillet over medium high heat. When the oil shimmers, carefully add the seasoned chicken and cook for 3 to 5 minutes on each side, until golden brown.
Add the sliced onion into the skillet, stirring quickly to coat. Then, transfer the skillet to the preheated oven and let it cook for 20 minutes.
Once the chicken is fully cooked, remove it from the oven and let it rest for about five minutes.
Meanwhile, cook the pasta al dente in a large pot of salted boiling water. In the last couple of minutes, toss in the frozen peas, then drain.
Slice the rested chicken into bite-sized pieces.
In the pot with the pasta and peas, add some reserved cooking water, pesto, lemon juice (if using), and the cooked chicken and onion.
Gently stir everything together, allowing the heat to meld the flavors.
Serve warm, topped with freshly grated parmesan.

Notes

For meal prep, slice onions and chicken breast the night before. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian