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Ground Chicken Pesto Pasta - A Weeknight Favorite With Big Flavor

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: Short shapes like penne, fusilli, or orecchiette work best for catching the sauce.
  • Ground chicken: Lean or regular—use what you prefer. Aim for about 1 pound (450 g).
  • Pesto: Store-bought or homemade. About 1/2 to 3/4 cup, depending on how saucy you like it.
  • Olive oil: For sautéing the chicken and boosting the pesto’s richness.
  • Garlic: 2–3 cloves, minced, for extra aroma and depth.
  • Shallot or onion: Finely chopped, to build a flavorful base.
  • Cherry tomatoes: A cup or so, halved, for sweetness and color.
  • Baby spinach or arugula: A couple of handfuls to add greens.
  • Lemon: Zest and juice to brighten the sauce.
  • Parmesan cheese: Freshly grated, plus more for serving.
  • Red pepper flakes: Optional, for gentle heat.
  • Salt and black pepper: To season each layer.
  • Pasta water: Reserved from boiling to loosen and emulsify the sauce.

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup of pasta water before draining.
  2. Sauté aromatics: In a large skillet, warm 1–2 tablespoons olive oil over medium heat. Add the chopped shallot and a pinch of salt. Cook until softened, 2–3 minutes. Stir in the garlic and cook 30 seconds, just until fragrant.
  3. Cook the chicken: Add ground chicken, season with salt and black pepper, and break it into small crumbles with a spatula. Cook until no longer pink and lightly browned in spots, about 5–7 minutes. If using red pepper flakes, add a pinch now.
  4. Deglaze lightly (optional): Splash in a few tablespoons of pasta water to lift any browned bits from the pan. This adds flavor to the sauce.
  5. Add tomatoes and greens: Stir in cherry tomatoes and cook 1–2 minutes until they start to soften. Add spinach or arugula and toss until just wilted.
  6. Combine with pasta: Add drained pasta to the skillet. Reduce heat to low.
  7. Stir in pesto: Add 1/2 cup pesto and a splash of pasta water. Toss until the pasta is coated and glossy. Add more pesto and water as needed to reach a silky consistency.
  8. Finish the sauce: Add lemon zest and a squeeze of lemon juice. Sprinkle in a generous handful of Parmesan and a drizzle of olive oil. Toss again. Taste and adjust salt, pepper, or lemon.
  9. Serve: Plate with extra Parmesan and a twist of black pepper. If you like heat, finish with more red pepper flakes.