
This chicken and shrimp pesto pasta is a hearty, flavor-packed dinner with juicy marinated chicken, tender shrimp, and pasta tossed in rich basil pesto. It is an easy restaurant-style meal for busy weeknights, but special enough to serve for guests.
Make the marinade by whisking together the olive oil, lemon juice, smashed garlic, salt, black pepper, onion powder, garlic powder, and a pinch of red pepper flakes. Pound the chicken breasts to an even thickness, then lightly score each breast with a few shallow cuts. Add the chicken and peeled, deveined shrimp to a zip-top bag, pour in the marinade, and turn to coat. Refrigerate for 1 hour, flipping the bag halfway through.

Bring a large pot of salted water to a boil. While the water heats, cook the chicken in a hot skillet over medium-high heat until golden and cooked through, about 5 to 7 minutes per side depending on thickness. Transfer to a cutting board and let it rest for 5 minutes.


Cook the shrimp in the same skillet for 1 to 2 minutes per side, just until pink and opaque. At the same time, boil the pasta according to package directions until al dente, then drain, reserving a small splash of pasta water if needed. Cut the rested chicken into bite-size pieces.


Add the hot drained pasta to a large bowl and toss with the pesto until evenly coated, loosening with a little reserved pasta water if needed. Add the chicken and shrimp, toss gently to combine, and serve warm. Finish with grated Parmesan, if desired.



Do not overcook the shrimp or they will turn rubbery. If the pesto feels too thick, loosen it with a little reserved pasta water before mixing. Store leftovers in an airtight container in the refrigerator for up to 2 days.




