Balsamic & Pesto Chicken Pasta

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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
  • ¾ C pesto
  • 4 skinless, boneless chicken breasts, pounded to ½ inch thick
  • 1 lb. penne pasta, cooked
  • 2 C tomatoes, diced
  • ¼ C olive oil
  • ¼ C balsamic vinegar
  • 4 Tbsp fresh basil, chopped
  • salt and pepper to taste
  • 2 C mozzarella cheese, shredded
  1. Placed pounded chicken breasts and pesto in a plastic bag in the refrigerator, overnight or at least 2 hours.
  2. Brown on both sides in frying pan for 5 minutes.
  3. Place in baking dish and finish baking in 300 degree oven until cooked through. Approximately 10-15 minutes depending on how thick chicken is.
  4. Cut up chicken into bite size pieces
  5. Cook pasta in boiling water
  6. Mix together tomatoes, olive oil, balsamic vinegar and basil in bowl.
  7. Dice chicken
  8. Mix together, tomato mixture, chicken, salt and pepper to taste and pasta and place in a 9 x 13 pan.
  9. Cover with cheese.
  10. Bake at 300 until cheese is melted and bubbly and mixture is heated through. Approx. 20 minutes.

recipe adapted from allrecipes