Can I use chicken breast instead of tenders?

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.

What pasta shape works best?

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.

Is protein pasta worth it?

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.

Can I make this dairy-free?

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.

Chicken Tender Pasta Recipe with Basil Walnut Pesto

Name: Chicken Tender Pasta Recipe with Basil Walnut Pesto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian American
Ingredients: 1 package (about 1.5 pounds) chicken tenders; 2 tablespoons Italian seasoning; 2 tablespoons olive oil; 1 lemon, juiced; 1 pound pasta (regular or protein pasta); 3/4 cup basil walnut pesto, plus more to taste; 1/4 cup reserved pasta water

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

Scale

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)

3/4 cup basil walnut pesto, plus more to taste

1/4 cup reserved pasta water

Cook Mode Prevent your screen from going dark

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 1/4 cup of pasta water and set aside. Drain the pasta.
Add drained pasta and 3/4 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: Chicken, Pasta, Weeknight Meals
Method: Stovetop
Cuisine: Italian American