This chicken tender pasta recipe is the weeknight dinner I make when everyone's running in different directions and I need something fast, filling, and guaranteed to disappear from the plate. My kids are absolutely obsessed with it - and honestly, so am I. Tender chicken coated in Italian seasoning, seared until golden, finished with a bright squeeze of lemon, and served over pasta tossed in homemade basil walnut pesto. It's simple, it's packed with protein, and it's ready in 30 minutes or less.
This is the third recipe in my basil walnut pesto series, and it might be the most family-friendly of the bunch. I made my basil walnut pesto as a pantry staple, then built a blackened shrimp pasta for the adults, and this one is the kid-approved version that the whole family fights over. I've been sneaking in protein pasta lately to pack even more fuel into their meals before sports - and honestly, they can't even tell the difference. If you love easy chicken dinners, my chicken bolognese is another one that's always on rotation in our house.
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Ingredients for Chicken Tender Pasta
Short ingredient list, big flavor payoff. This is the definition of a "less is more" recipe.
For the Lemon Herb Chicken
- Chicken tenders
- Italian seasoning
- Olive oil
- Lemon
For the Pesto Pasta
- Pasta (regular or protein pasta)
- Basil walnut pesto (homemade or store-bought)
- Reserved pasta water
See recipe card for exact quantities.
Why You'll Love This Chicken Tender Pasta
- Kid-approved and parent-loved. My kids absolutely devour this - the mild Italian seasoning and bright lemon hit the sweet spot for little palates and grown-up ones alike.
- 30 minutes, start to finish. This is a true weeknight hero. The chicken cooks while the pasta boils, so everything hits the table fast.
- Packed with protein. Between the chicken tenders and the option to use protein pasta, this meal fuels busy kids and active adults. Perfect before sports, after practice, or on those nights when everyone needs real sustenance.
- Dead simple ingredients. Chicken tenders, Italian seasoning, olive oil, lemon, pasta, pesto. That's it. No specialty grocery runs required.
- Part of the pesto series. This is recipe three in my basil walnut pesto series, so if you already have a batch in the fridge, you're halfway done before you even start.
How to Make Chicken Tender Pasta with Pesto
This comes together so fast you'll barely have time to set the table. The chicken and pasta cook at the same time, so everything's ready in one shot.
Step 1: Season the Chicken
Place the chicken tenders in a bowl with the Italian seasoning and olive oil. Toss until every piece is evenly coated. The oil helps the seasoning stick and gives you a gorgeous golden sear in the pan.
Step 2: Boil the Pasta & Cook the Chicken
Bring a large pot of salted water to a rolling boil and add your pasta. Cook according to the package directions until al dente - I've been using protein pasta lately for the extra fuel and my kids can't even tell the difference. While the pasta boils, heat a large skillet over medium-high heat. Lay the seasoned chicken tenders in a single layer and cook for 3 to 4 minutes per side until beautifully golden brown and cooked through, with no pink remaining. Before draining the pasta, scoop out a quarter cup of starchy cooking water and set it aside.
Step 3: Squeeze Lemon Over the Chicken
Once the chicken is golden and cooked through, squeeze the juice of one whole lemon right over the hot tenders in the pan. The lemon hits the sizzling chicken and creates this incredible bright, herby aroma that fills your whole kitchen. Remove the pan from heat and let the chicken rest for a minute while you finish the pasta.
Step 4: Toss the Pesto Pasta and Serve
Add the drained pasta to a large bowl or back into the pot. Spoon in the basil walnut pesto and toss until every piece is coated in that gorgeous green sauce - splash in some reserved pasta water if you need to loosen it up. Divide between plates and lay the lemon herb chicken tenders right on top. My kids prefer them whole so they can pick them up like little drumsticks. Serve immediately while everything's hot.
Substitutions for Chicken Tender Pasta
Flexibility is the name of the game with this recipe. Here are some easy swaps.
- Chicken tenders: Boneless, skinless chicken breast works perfectly - just slice it into strips so it cooks in the same amount of time. Chicken thighs add more richness if you prefer dark meat.
- Italian seasoning: If you don't have a blend, mix dried basil, oregano, thyme, rosemary, and garlic powder. A pinch of red pepper flakes adds a nice kick for the adults.
- Pasta: Any shape works. We've used penne, rotini, and rigatoni with great results. Protein pasta is my current go-to for the extra fuel, but regular pasta is just as delicious.
- Pesto: Store-bought basil pesto works in a pinch, but the homemade basil walnut version brings this all together. Make a double batch - you'll use it all week.
- Lemon: Don't skip it! The brightness from the lemon juice is what makes the chicken pop against the rich pesto. In a pinch, white wine vinegar adds a similar tang.
Chicken Tender Pasta Variations
Once the kids are on board with the base recipe, here are some fun ways to mix it up.
- Grilled chicken version: Fire up the grill and cook the seasoned tenders over medium-high heat for 3 to 4 minutes per side. The char adds an incredible smoky layer.
- Add veggies: Toss in steamed broccoli, roasted cherry tomatoes, or sautéed spinach to sneak in extra greens. My kids will eat broccoli if it's covered in pesto - true story.
- Creamy pesto: Stir a couple tablespoons of cream cheese or ricotta into the pesto for a creamier, richer sauce that coats every noodle.
- Meal prep friendly: Cook a double batch of chicken and store it separately in the fridge. Reheat throughout the week and toss with freshly cooked pasta and pesto for instant dinners.
Equipment
Nothing complicated here - just a few kitchen essentials that make weeknight cooking feel effortless. Here's what I use.
- Large Nonstick Skillet (Premium) / Cast Iron Skillet (Budget) - A good nonstick skillet is my weeknight weapon. It gives you that beautiful golden sear on the chicken without anything sticking, and cleanup is a breeze.
- Large Stainless Steel Pot (Premium) / Enamel Stock Pot (Budget) - A big pot for boiling pasta is an absolute must. I like one that's wide enough to let the noodles move around freely for even cooking.
- Stainless Steel Tongs (Premium) / Silicone-Tipped Tongs (Budget) - The best way to flip chicken tenders without piercing them and letting all those juices escape.
- Citrus Juicer (Premium) / Manual Lemon Squeezer (Budget) - That final lemon squeeze is non-negotiable, and a good juicer gets every last drop out without any seeds.
- Large Mixing Bowl (Premium) / Any Spacious Bowl (Budget) - You need a big bowl for tossing the chicken in seasoning and again for coating the pasta in pesto.
How to Store Chicken Tender Pasta
- Refrigerate: Store leftover chicken and pasta separately in airtight containers in the refrigerator for up to 4 days. Keeping them separate prevents the chicken from getting soggy.
- Reheat: Warm the chicken in a skillet over medium heat for 2 to 3 minutes per side until heated through. Reheat the pasta with a splash of olive oil or pasta water to loosen the pesto.
- Freeze: The cooked chicken tenders freeze well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. I don't recommend freezing the pesto pasta - make a fresh batch when you're ready to serve.
Top Tip
Don't skip the lemon. I know it seems like a small detail, but that squeeze of fresh lemon juice over the hot chicken is what brings the whole dish together. It cuts through the richness of the pesto and makes every bite taste bright and alive.
Absolutely. Just slice the breast into thin strips so they cook in the same amount of time. Tenders are great because they're already the perfect size and cook super quickly.
Anything with ridges or curves works great for catching the pesto - penne, rotini, and rigatoni are all winners. My kids prefer rotini because it's fun to twirl. If you're using protein pasta, any shape is fine.
If you're looking to sneak in extra protein for active kids or post-workout fuel, it's a game-changer. Most protein pastas taste almost identical to regular pasta now, and the extra protein keeps everyone full longer.
Yes! The basil walnut pesto is already dairy-free if you skip Parmesan or use a nutritional yeast substitute. Just double-check your pasta brand - most are naturally dairy-free.
📖 Recipe
Chicken Tender Pasta Recipe with Basil Walnut Pesto
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Golden, Italian-seasoned chicken tenders brightened with fresh lemon, served over pasta tossed in homemade basil walnut pesto. A family favorite chicken tender pasta recipe that's ready in 30 minutes.
Ingredients
For the Lemon Herb Chicken
1 package (about 1.5 pounds) chicken tenders
2 tablespoons Italian seasoning
2 tablespoons olive oil
1 lemon, juiced
For the Pesto Pasta
1 pound pasta (regular or protein pasta)
¾ cup basil walnut pesto, plus more to taste
¼ cup reserved pasta water
Get Recipe Ingredients
Instructions
- Add chicken tenders, 2 tablespoons Italian seasoning, and 2 tablespoons olive oil to a large bowl. Toss until evenly coated. Set aside.
- Bring a large pot of salted water to a boil over high heat. Add 1 pound of pasta and cook according to package directions until al dente.
- While the pasta boils, heat a large skillet over medium-high heat for 2 minutes. Lay the seasoned chicken tenders in a single layer. Cook 3 to 4 minutes per side until golden brown and no pink remains inside (internal temp 165°F).
- Squeeze the juice of 1 lemon over the hot chicken in the skillet. Remove from heat.
- Before draining the pasta, scoop out ¼ cup of pasta water and set aside. Drain the pasta.
- Add drained pasta and ¾ cup basil walnut pesto to a large bowl. Toss to coat. If too thick, add a splash of reserved pasta water and toss again.
- Divide pesto pasta between 4 plates. Place chicken tenders on top. Serve immediately.
Notes
Protein pasta works great here for extra fuel - kids can't tell the difference.
Don't skip the lemon - it's what makes the chicken pop against the rich pesto.
Cooked chicken tenders freeze well for up to 3 months. Thaw overnight and reheat in a skillet.
Make a double batch of pesto on Sunday and use it all week for quick dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta, Chicken, Weeknight Meals
- Method: Stovetop
- Cuisine: Italian American
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