Grilled Chicken Pesto Pasta – A Quick and Easy Recipe

Name: Grilled Chicken Pesto Pasta - A Quick and Easy Recipe
Prep time: 15 min
Cook time: 16 min
Total time: 31 min
Yield: 4
Cuisine: Italian
Ingredients: 2 boneless skinless chicken breasts, about 1lb; 1/2 tsp garlic powder; 1 tsp dried Italian seasoning; 1/2 tsp salt; 1/2 tsp fresh cracked pepper; 1 box short cut pasta, cooked according to package instructions; 1 cup prepared basil pesto; 1/3 to 1/2 cup grated parmesan cheese; 1/4 cup toasted pine nuts for ganish, if desired

Chicken | Dinners | Grilled Dishes | Main Dishes | Pasta

ByLisa June 4, 2024October 22, 2025

182 Comments

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Grilled Chicken Pesto Pasta is an incredibly easy dish to prepare, yet full of rich delicious flavor. It’s perfect for family dinners or entertaining.

Overhead shot of Chicken pesto pasta plated with caesar salad and a ciabatta roll with a block of parmesan on a grater on the side

This Grilled Chicken Pesto Pasta recipe is so easy it’s almost silly! You can create a wonderfully flavorful dish in little time, using simple ingredients found in your local grocery store. My whole family gets excited when they hear this one is on the menu!

ingredients needed to make grilled chicken pesto pasta displayed

This is a Highly Versatile Chicken Recipe

When I first started making this recipe, I definitely had in mind that it was a simple quick dinner perfect for busy weeknights. These simple pasta recipes are some of my favorite to develop and serve (like this Quick Chicken Cacciatore or my Easy Stove Top Macaroni and Cheese).

What I didn’t know is that this particular recipe is so tasty right away or the next day at room temperature. Some pasta dishes need to be reheated, but this easy chicken pesto pasta works really well just coming up to room temperature (some of my family actually prefer it right from the fridge!).

Basically, you can easily switch this between a delicious weeknight meal and a simple summer pasta salad. Two recipes in one! And, either way, you end up with tender pasta, fresh flavor from the basil pesto and tender, grilled chicken.

Make Large Batches and Freeze for Later

I also found out that this is a great way to serve large numbers of people. I cooked this for well over 100 people as part of my Graduation Party Menu and Tips and Tricks.

In that case, I made it the day before and refrigerated. Then, before the party, I took it out of the fridge and brought it to room temperature. It was so good that people started asking about who catered!

It also freezes very well. Simply make the recipe, place in an airtight container and put in the freezer. When you are ready to serve, take out of the freezer and allow to come to room temperature. Serve either at room temperature or reheat.

Finished Pesto Pasta in a serving bowl along side a caesar salad in a wooden bowl

Grill Outdoors or Indoors (Using an Indoor Searing Grill)

I love to make this dish with grilled chicken. I feel like it adds an extra layer of flavor that you don’t get with plain cooked chicken.

But, sometimes the weather doesn’t cooperate or you just don’t feel like firing up that gas or charcoal grill. When that happens to me, I fire up my Hamilton Beach Indoor Searing Grill.

You still get that great grilled flavor no matter what the weather is. And, the great thing is, all you have to do is set the grill on your kitchen counter and you’re ready to go!

I have to say, this indoor grill works like a charm. From the first time I used the grill, I was able to make juicy, tender chicken.

The indoor grill has a high searing temperature that gives you that great outdoor grill taste every time. I also love that the cooking plate and the drip pan are both dishwasher safe, which makes clean-up a snap.

If you want one of these for your own kitchen, pick one up at your local Walmart or order it online. Then, you can make grilled chicken pesto pasta anytime you like, no matter what the weather!

Close up overhead photo of Chicken Pesto Pasta plated with caesar salad and a ciabatta roll

Tips and Tricks

Grilled chicken pesto pasta tastes great warm, room temperature or chilled.
I usually make this recipe with penne pasta, but bow-tie pasta, rotini pasta, as well as rigatoni and gemelli pastas are all excellent choices.
I do use store-bought pesto, but if you have a homemade pesto recipe you love, you can substitute your own pesto.
In my opinion, refrigerated pesto works best for this dish rather than jarred. Refrigerated tends to be looser than jarred and therefore mixes in better with the pasta. My brand of choice is Kirkland from Costco and is found in the refrigerated section. It has just the right consistency and tastes great.

Ingredients Needed to Make Grilled Chicken Pesto Pasta

Full instructions can be found below in the printable recipe card

Boneless skinless chicken breasts – If you prefer, you can substitute boneless chicken thighs.
Garlic powder – To season the chicken.
Dried Italian seasoning – Also to season the chicken for extra flavor.
Salt – This further enhances the flavor of the chicken.
Fresh cracked pepper – Use this on the finished dish.
Short cut pasta – My preferred cut is penne, but any short cut pasta will work.
Prepared basil pesto – I prefer refrigerated over jarred because the consistency is looser and mixes with the pasta better.
Reserved pasta water – If the pesto pasta seems a little dry, stir in a small amount of pasta water.
Grated parmesan cheese – This is stirred into the pasta and is also great served with pasta for sprinkling over the top.
Toasted pine nuts – These add flavor as well as a little crunch.

How to Make Grilled Chicken Pesto Pasta

Heat grill to 350 degrees.
Season chicken with garlic powder, Italian seasoning, salt and pepper.
Grill chicken until cooked through, about 8 minutes per side.
Cover with foil and let the chicken rest for 10 minutes
After resting, cut chicken into thin slices.
In a large bowl, combine cooked pasta, chicken, pesto and cheese.
Mix well, until chicken and pasta are well coated with the pesto. Add a small amount of the pasta water if it seems dry.
Finish by adding lots of fresh cracked pepper.
Serve hot or at room temperature.

Overhead of two plates with grilled chicken pesto pasta, caesar salad and a ciabatta roll

Yield: 4-6