Balsamic & Pesto Chicken Pasta

Balsamic Pesto Chicken PastaLast week I was totally craving pasta and cheese.  Not sure if it was the weather or hormones!

I thought about making this yummy Baked Ziti with Spinach and Sausage but I didn’t have any sausage and I had some chicken that needed to be used.

I also wanted something a little different, not a tomato based dish so I decided to use pesto and balsamic vinegar in a chicken pasta dish instead!  With some store bought pesto this dish is easy to put together.

I marinaded my chicken in the pesto.  I also pounded the chicken breast to about 1/2 inch thin before marinading it.  It allows the chicken to cook faster and more evenly.  You can marinade it  over night or just for a couple of hours.  I then browned the chicken in a pan on the stove top for about 5 minutes and then put it into a 300 degree oven to finish cooking.  Cook until cooked through, approx. 10-15 minutes depending on how thick your chicken is.

Balsamic Pesto Chicken Pasta

The sauce for this dish includes fresh diced tomatoes, olive oil, balsamic vinegar, fresh basil and some salt & pepper – yum!

Balsamic Pesto Chicken Pasta

This recipe makes a nice 9 x 13 full of yummy pasta!

Balsamic Pesto Chicken Pasta

Cook your pasta, slice up your chicken and add everything together.  Pour it into a 9 x 13 and then cover with mozzarella cheese and bake!

Balsamic Pesto Chicken Pasta

As empty nesters a 9 x 13 is a lot of food!  But this was so good my husband didn’t mind having it for dinner twice and taking it for lunch a couple of times!

Balsamic Pesto Chicken Pasta

For some other yummy pasta dishes try these:

pasta collage

Roasted Cherry Tomato, Garlic & Chicken Pasta – Penne with Spinach and Chicken Sausage – Spaghetti with Meat Sauce – Slow Cooker Bolognese Sauce


Leigh Anne


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Balsamic & Pesto Chicken Pasta


  • 3/4 C pesto
  • 4 skinless, boneless chicken breasts, pounded to 1/2 inch thick
  • 1 lb. penne pasta, cooked
  • 2 C tomatoes, diced
  • 1/4 C olive oil
  • 1/4 C balsamic vinegar
  • 4 Tbsp fresh basil, chopped
  • salt and pepper to taste
  • 2 C mozzarella cheese, shredded


  • Placed pounded chicken breasts and pesto in a plastic bag in the refrigerator, overnight or at least 2 hours.
  • Brown on both sides in frying pan for 5 minutes.
  • Place in baking dish and finish baking in 300 degree oven until cooked through. Approximately 10-15 minutes depending on how thick chicken is.
  • Cut up chicken into bite size pieces
  • Cook pasta in boiling water
  • Mix together tomatoes, olive oil, balsamic vinegar and basil in bowl.
  • Dice chicken
  • Mix together, tomato mixture, chicken, salt and pepper to taste and pasta and place in a 9 x 13 pan.
  • Cover with cheese.
  • Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.
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recipe adapted from allrecipes

Leigh Anne
Hi - I'm Leigh Anne! I have been a homebased mom for 28 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion. I hope you'll take the time to make a comment on a subject that inspires or interests you and that you will share some of your tips and ideas, recipes etc. too!
Leigh Anne

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