There is something truly magical about the vibrant flavors and comforting texture of the Creamy Lemon-Pesto Chicken Pasta Recipe. It strikes the perfect balance between a zesty lemony brightness, the fresh herbal notes of pesto, and a luscious creamy sauce that hugs every strand of pasta. Tender grilled chicken breasts marinated in lemon pepper and basil add a savory, juicy element that transforms this dish into an irresistible, wholesome meal. Whether you’re looking for an impressive dinner to share with loved ones or just craving a deliciously satisfying pasta night, this recipe will quickly climb to the top of your favorites list.
Ingredients You’ll Need
This recipe shines through its simplicity, with every ingredient bringing its own unique flair to the party. From the tangy marinade that infuses the chicken with flavor, to the creamy, zesty sauce that wraps around tender linguine, each element is essential to achieving the perfect harmony of taste and texture.
- 3 to 4 boneless skinless chicken breasts: The star protein, ensuring juicy, flavorful bites.
- 1 cup bottled lemon pepper marinade: Adds citrusy tang and peppery brightness to the chicken.
- 2 tsp dried basil: An aromatic herb that enhances the marinade’s flavor profile.
- 2 Tbsp unsalted butter: Creates a rich, silky base for the creamy sauce.
- 1 tsp minced garlic: Infuses the sauce with a warm, fragrant depth.
- 2 Tbsp all-purpose flour: Helps thicken the sauce to the perfect consistency.
- 1 cup milk: Provides creaminess without overpowering the delicate flavors.
- 1 tsp lemon zest: Adds fresh citrus notes that brighten the sauce beautifully.
- â…“ cup pesto: Bursts of herbal, nutty flavor that make this dish unforgettable.
- 12 oz linguine pasta: The ideal pasta shape to soak up the creamy, pesto sauce.
- 1 tomato (chopped and seeded): A fresh, juicy garnish that adds color and subtle sweetness.
How to Make Creamy Lemon-Pesto Chicken Pasta Recipe
Step 1: Marinate the Chicken
Start by combining the bottled lemon pepper marinade with the dried basil in a bowl. Pour this vibrant mixture over your chicken breasts, making sure each piece gets fully coated. Pop the marinating chicken into the refrigerator for at least 30 minutes to soak up all those flavors – though if you can, leaving it overnight will boost the taste even more. This step is the secret to juicy, flavorful chicken that perfectly complements the creamy pasta.
Step 2: Grill the Chicken
Once marinated, fire up your grill and cook the chicken for around 12 to 15 minutes. You want to make sure the internal temperature hits 165 degrees for safety, but the outside should have beautiful grill marks and a slightly charred aroma. The grilling adds a smoky dimension that contrasts deliciously with the creamy sauce to come.
Step 3: Cook the Pasta
While the chicken is grilling, get your pasta boiling! Cook the linguine according to the package instructions, until al dente – tender but with a pleasant bite. Drain it well and keep it warm because this pasta is about to get a flavorful makeover.
Step 4: Prepare the Creamy Lemon-Pesto Sauce
In a medium saucepan over medium heat, melt the unsalted butter gently. Add the minced garlic and sauté just until fragrant, about 30 seconds – trust me, this fragrant base is what starts the sauce off right. Next, whisk in the flour and cook it until the mixture thickens slightly and bubbles, which only takes a minute or two. Gradually pour in the milk and sprinkle in the lemon zest, whisking constantly to keep the sauce smooth. After about 3 to 5 minutes, your sauce will thicken to the perfect creamy consistency. Now stir in the pesto – this vibrant, herbaceous addition transforms your sauce from simple to spectacular.
Step 5: Combine and Serve
Slice the grilled chicken into strips, and then toss the warm linguine pasta in your fragrant, creamy lemon-pesto sauce. Place the chicken strips on top and sprinkle with chopped, seeded tomato for a fresh burst of color and texture. This final step pulls everything together into a mouthwatering plate that’s both elegant and nourishing.
How to Serve Creamy Lemon-Pesto Chicken Pasta Recipe
Garnishes
A sprinkle of freshly grated Parmesan or a few torn basil leaves can elevate the presentation and add extra layers of flavor. The chopped tomato you add gives not only vibrant color but also a refreshing balance to the richness.
Side Dishes
Serve this pasta alongside a crisp green salad with a lemon vinaigrette or some roasted vegetables like asparagus or zucchini. A crusty garlic bread also pairs like a dream, perfect for sopping up every bit of the luscious sauce.
Creative Ways to Present
For a dinner party, consider serving the pasta in individual shallow bowls garnished with microgreens and a lemon wedge on the side. Or, layer the pasta and sliced chicken on a large serving platter for a family-style meal that invites everyone to dig in.
Make Ahead and Storage
Storing Leftovers
Store any leftover Creamy Lemon-Pesto Chicken Pasta Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, making it a wonderful option for next-day lunches or easy dinners.
Freezing
While you can freeze leftovers, the texture of the pasta and sauce might change slightly upon thawing. If freezing, place the dish in a freezer-safe container and consume within 1 month for the best quality. Thaw overnight in the fridge before reheating.
Reheating
When reheating, gently warm the pasta in a skillet over low heat or in the microwave. You may want to add a splash of milk or water to loosen the sauce and keep it creamy. Stir often until heated through to prevent sticking or drying out.
FAQs
Can I use fresh chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs will bring a richer flavor and stay extra juicy, which can be a delightful twist on the Creamy Lemon-Pesto Chicken Pasta Recipe.
Is it okay to make the pesto sauce from scratch?
Yes! Homemade pesto elevates the dish even more with fresher flavor. Just be sure to use good quality basil, pine nuts, Parmesan, garlic, and olive oil for the best results.
Can I substitute another type of pasta?
Definitely. While linguine is traditional here, penne, fettuccine, or even farfalle would work beautifully with the creamy pesto sauce.
What if I don’t have lemon pepper marinade?
No worries. You can easily make a quick substitute by mixing lemon juice, black pepper, garlic powder, and a pinch of salt. Marinate your chicken in this for a fresh lemony kick.
Is this dish suitable for meal prep?
For sure! This Creamy Lemon-Pesto Chicken Pasta Recipe reheats very well, making it a perfect dish to prepare in advance for busy weekdays or lunch on the go.
Final Thoughts
There is something truly special about this Creamy Lemon-Pesto Chicken Pasta Recipe that keeps me coming back for more. Its vibrant flavors, creamy texture, and juicy grilled chicken come together in a way that feels both indulgent and comforting. Give this recipe a try at your next meal, and I promise it will quickly become a beloved favorite in your cooking rotation!
Print
Creamy Lemon-Pesto Chicken Pasta Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Italian-American
Description
This creamy lemon-pesto chicken pasta combines juicy marinated grilled chicken breasts with a rich, flavorful lemon-infused pesto sauce tossed with tender linguine. A perfect balance of zesty, herby, and creamy notes makes this a delightful and comforting meal for any occasion.
Ingredients
Chicken Marinade
- 3 to 4 boneless skinless chicken breasts
- 1 cup bottled lemon pepper marinade
- 2 tsp dried basil
Sauce
- 2 Tbsp unsalted butter
- 1 tsp minced garlic
- 2 Tbsp all-purpose flour
- 1 cup milk
- 1 tsp lemon zest
- â…“ cup pesto
Pasta and Garnish
- 12 oz linguine pasta
- 1 tomato, chopped and seeded
Instructions
- Marinate the Chicken: Combine the lemon pepper marinade and dried basil in a bowl. Place the chicken breasts in the marinade, ensuring they are fully coated. Refrigerate for at least 30 minutes, or preferably overnight for maximum flavor infusion.
- Grill the Chicken: Preheat the grill to medium-high heat. Grill the marinated chicken breasts for 12-15 minutes, turning occasionally, until they reach an internal temperature of 165°F (74°C) and are fully cooked through.
- Cook the Pasta: While the chicken grills, cook the linguine pasta according to package instructions until al dente. Drain well and set aside, keeping it warm until ready to toss with sauce.
- Prepare the Pesto Sauce: In a medium saucepan over medium heat, melt the unsalted butter. Add the minced garlic and cook for about 30 seconds until fragrant but not browned.
- Make the Roux and Sauce: Whisk in the all-purpose flour, stirring continuously until the mixture thickens and starts to bubble. Gradually whisk in the milk and lemon zest, continuing to stir as the sauce thickens over the next 3-5 minutes. Remove from heat and stir in the pesto thoroughly to combine flavors.
- Assemble the Dish: Slice the grilled chicken into strips. Toss the cooked linguine pasta with the creamy lemon-pesto sauce until evenly coated. Plate the pasta, top with sliced chicken, and garnish with the chopped and seeded tomato for a fresh burst of color and flavor.
Notes
- For best flavor, marinate the chicken overnight.
- Ensure the chicken is cooked to an internal temperature of 165°F to guarantee safety.
- Use fresh lemon zest for the best brightness in the sauce.
- You can substitute linguine with fettuccine or spaghetti if desired.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
