Spring is the time when herbs taste their best, and this pasta brings that flavor to the forefront. Tender chicken, a silky pesto made with a mix of fresh spring herbs, and perfectly cooked pasta come together in a dish that feels light yet satisfying. It’s quick enough for a weeknight but special enough for a weekend dinner with friends.
The pesto is vibrant, the chicken is juicy, and the whole bowl tastes like sunshine after a long winter.
Why This Recipe Works
This recipe leans on fresh herbs for bold flavor without heavy sauces. The pesto blends basil, parsley, and a touch of mint for a bright, balanced taste that isn’t overwhelming. Cooking the chicken separately keeps it juicy and lets you season it just right.
Finishing the pasta in the pan with a bit of pasta water helps the sauce cling to every strand and creates that silky, restaurant-style finish.
It’s also flexible. Swap nuts, switch greens, or use leftover rotisserie chicken if you’re short on time. The basics stay the same, and the result is consistently delicious.
Ingredients
- 12 ounces pasta (linguine, spaghetti, or short shapes like fusilli)
- 1 pound boneless, skinless chicken breasts (or thighs), patted dry
- 2 tablespoons olive oil (for cooking the chicken)
- Kosher salt and black pepper, to taste
- 1 cup basil leaves, loosely packed
- 1 cup flat-leaf parsley, loosely packed
- 1/2 cup mint leaves (optional but lovely for spring)
- 1/3 cup toasted pine nuts (or walnuts/almonds)
- 2 small garlic cloves
- 1/2 cup freshly grated Parmesan (plus more for serving)
- 1/2 cup extra-virgin olive oil (for the pesto)
- 1 teaspoon lemon zest and 1–2 tablespoons lemon juice
- 1/2 teaspoon red pepper flakes (optional, for a gentle kick)
- 1/2–3/4 cup reserved pasta water
- Handful of peas or asparagus tips (optional seasonal add-in)
- Fresh herbs, extra for garnish
How to Make It
- Season and sear the chicken. Slice the chicken into thin cutlets or bite-size pieces.
Pat very dry. Season with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high.
Cook chicken in a single layer until golden and just cooked through, 3–5 minutes per side. Transfer to a plate and rest.
- Boil the pasta. In a large pot, bring well-salted water to a rolling boil. Cook the pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
- Make the spring herb pesto. In a food processor, pulse basil, parsley, mint, pine nuts, garlic, Parmesan, lemon zest, and red pepper flakes.
With the machine running, drizzle in the extra-virgin olive oil until creamy but still textured. Stir in lemon juice and season with salt and pepper. Adjust lemon and oil to taste.
- Blanch your spring veg (optional). If using peas or asparagus tips, toss them into the boiling pasta for the last 1–2 minutes.
Drain with the pasta.
- Bring it together. Return the drained pasta to the pot or a large skillet over low heat. Add the pesto and a splash of reserved pasta water. Toss until glossy and well coated, adding more water a little at a time.
You want a silky sauce that clings, not a soupy one.
- Add the chicken. Slice or cube the rested chicken and fold it into the pasta. Warm gently for 1–2 minutes. Taste and adjust salt, pepper, and lemon.
- Finish and serve. Plate with extra Parmesan, a drizzle of olive oil, and a sprinkle of fresh herbs.
Serve immediately.
Keeping It Fresh
Herb pesto tastes best the day it’s made, but you can prep ahead. To store pesto, press plastic wrap directly onto its surface or top with a thin film of olive oil to reduce browning. Keep in the fridge for up to 3 days. For longer storage, freeze portions in an ice cube tray, then transfer to a freezer bag for up to 2 months.
Cooked pasta with pesto is best right after it’s made.
If you have leftovers, refrigerate in a sealed container for 1–2 days. To reheat, loosen with a splash of hot water or broth in a skillet over low heat, then stir until creamy again. Avoid microwaving on high, which can separate the sauce.
Health Benefits
- Lean protein: Chicken adds satisfying protein without excess saturated fat.
- Healthy fats: Extra-virgin olive oil and nuts provide heart-friendly monounsaturated fats.
- Herbs and greens: Basil, parsley, and mint are rich in antioxidants and vitamin K, supporting overall wellness.
- Fiber and energy: Pasta provides complex carbs for steady energy.
Choose whole-wheat or legume pasta for extra fiber if you like.
- Balanced plate: Add peas or asparagus for more vitamins and texture without weighing down the dish.
What Not to Do
- Don’t overcook the chicken. Dry chicken makes the whole dish feel off. Pull it as soon as it’s cooked through.
- Don’t skip salting the pasta water. This is your chance to season the pasta from the inside out.
- Don’t boil the pesto. High heat dulls herb flavor and can turn it bitter. Toss off the heat or on very low.
- Don’t add all the pasta water at once. Add gradually to control the sauce texture.
- Don’t use only basil if it’s not fresh. Tired basil can taste flat.
Mixing herbs keeps the flavor bright.
Variations You Can Try
- Creamy spring pesto: Stir in a spoonful of ricotta or a splash of cream for a softer, richer sauce.
- Greens boost: Swap in baby spinach or arugula for part of the herbs. Arugula adds peppery bite.
- Nuts, your way: Try walnuts, almonds, pistachios, or sunflower seeds. Toast them lightly for deeper flavor.
- Citrus twist: Add orange zest with the lemon for a fragrant, sunny lift.
- Grilled chicken: Grill the chicken for smoky notes that pair beautifully with the fresh herbs.
- No-chicken option: Use white beans or chickpeas for protein, or keep it simple as a meatless pasta.
- Veg-forward: Add blanched asparagus, snap peas, or sautéed zucchini for more crunch and color.
- Gluten-free: Use your favorite gluten-free pasta and watch the cook time closely.
FAQ
Can I use store-bought pesto?
Yes.
Choose a high-quality pesto made with extra-virgin olive oil and real Parmesan. Brighten it with fresh lemon juice and extra herbs to make it taste more homemade.
How do I keep the pesto green?
Use very fresh herbs, avoid overheating, and add a touch of lemon juice. Press plastic wrap directly on the surface if storing to limit browning.
What pasta shape works best?
Long strands like linguine or spaghetti give a silky feel, while short twists like fusilli or rotini hold onto sauce well.
Use what you like; just cook to al dente.
Can I use rotisserie chicken?
Absolutely. Shred or cube it and warm it gently with the pasta and pesto. Add a splash of pasta water to keep everything moist and glossy.
Is there a dairy-free option?
Yes.
Replace Parmesan with a dairy-free hard cheese alternative or use nutritional yeast for a savory boost. Check that your pasta is egg-free if needed.
What if I don’t have a food processor?
Use a blender, or chop everything very finely by hand and mix in the olive oil gradually. Hand-chopped pesto has great texture and old-world charm.
How much salt should I use in the pasta water?
A good rule is 1–1.5 tablespoons kosher salt per 4 quarts of water.
It should taste like the sea but not unpleasantly salty.
Can I make the pesto ahead?
Yes. Make it up to 3 days in advance and store chilled with a thin layer of olive oil on top. Freeze in small portions for quick weeknight meals.
Wrapping Up
Spring Herb Pesto Pasta with Chicken is bright, fast, and full of fresh flavor.
It’s simple enough for a Tuesday night and flexible enough to fit what you have on hand. Keep the heat gentle, season thoughtfully, and let the herbs do the heavy lifting. With a little lemon and a handful of good Parmesan, you get a meal that tastes like spring in every bite.