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Thai Basil Pesto Chicken Pasta

Silky pasta tossed with seared chicken and a bright Thai basil pesto made from fresh herbs, peanuts, and lime.
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Total Time: 20 minutes
Servings: 2 servings

Equipment

Ingredients

Protein

  • 1/2 lb Boneless skinless chicken thighs thinly sliced
  • Salt kosher salt, for seasoning chicken
  • 1 tbsp Neutral Oil for searing chicken

Noodles

Thai Pesto Sauce

  • 1 cup Thai basil leaves packed
  • 1/2 cup Scallions green parts only, roughly chopped
  • 1/4 cup Cilantro leaves
  • 1 small clove Garlic
  • 1/4 cup Roasted unsalted peanuts
  • 2 tsp Fish Sauce
  • Lime juice juice of 1/2 lime
  • 1 tbsp Lemongrass very finely minced, optional (tender inner core only)

For Cooking

  • 1 1/2–2 cups Water plus more as needed

Instructions

Make the Pesto

  • Add Thai basil, scallions, cilantro, garlic, peanuts, fish sauce, lime juice, and optional lemongrass to a food processor.
  • Process until a thick, spoonable pesto forms, scraping down the sides as needed.

Sear the Chicken and Build the Sauce

  • Place a large skillet over medium-high heat and add the neutral oil.
  • Season the chicken lightly with salt and sear until cooked through and lightly browned.
  • Reduce heat to medium and add the pesto directly to the chicken, stirring to coat evenly.

Cook and Reduce the Pasta

  • Add the dry pasta and 1 1/2 cups of water to the pan.
  • Bring to a steady simmer and cook, turning the pasta frequently as it softens.
  • Allow the liquid to reduce into a thick sauce, adding more water as needed until the pasta is fully cooked.

Finish and Serve

  • Remove the pan from heat once the sauce clings tightly to the noodles.
  • Toss briefly to ensure even coating and serve immediately.

Notes

  • Cooking the pasta directly in the pesto creates a naturally emulsified sauce without extra oil. Add water gradually to control texture.
  • Lemongrass adds aromatic lift but remains optional for balance.