This creamy, zesty Trader Joes Lemon Pesto Chicken Pasta is made with tender chicken breast, farfalle, and the cult-favorite seasonal lemon pesto, ready in just 25 minutes. The hero moment happens when you splash hot starchy water into the thick jarred paste, instantly transforming it into a silky, coating sauce that clings to every noodle. I rely on this recipe for a bright, restaurant-quality dinner when I don’t have time to chop a mountain of herbs.
What I Learned Making This
My first attempt at using Trader Joe’s Lemon Pesto resulted in a dry, clumpy mess because I drained the pasta completely. I learned that this specific pesto is much denser than traditional basil versions, almost like a concentrate, so reserving at least half a cup of starchy pasta water is non-negotiable to loosen it into a proper sauce.
I also discovered that the bright lemon flavor evaporates quickly if you cook the sauce on high heat. Instead of simmering the pesto, I now toss it with the hot pasta and chicken off the burner, which preserves that punchy, fresh citrus acidity that makes the dish special.
Jump to RecipeTrader Joes Lemon Pesto Chicken Pasta Ingredients
- 1 lb Boneless skinless chicken breasts, cut into 1-inch pieces
- 12 oz Farfalle (bow tie) or Fusilli pasta
- 1 jar (6.7 oz) Trader Joe’s Lemon Pesto Sauce
- 2 tbsp Olive oil, divided
- 1/2 tsp Salt, plus more for pasta water
- 1/2 tsp Black pepper
- 1/2 cup Parmesan cheese, grated
- 1 cup Cherry tomatoes, halved (optional)
- 1/2 cup Reserved pasta water
How To Make Trader Joes Lemon Pesto Chicken Pasta
- Boil the Pasta: Bring a large pot of salted water to a rolling boil and cook the farfalle according to package directions until al dente.
- Save the Water: Before draining the colander, carefully scoop out about 1/2 cup of the cloudy, starchy cooking water and set it aside.
- Sear the Chicken: While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Cook Through: Season the chicken pieces with salt and pepper, then sauté for 6-8 minutes until golden brown and cooked to an internal temperature of 165°F.
- Emulsify the Sauce: Remove the skillet from the heat, add the drained pasta, the entire jar of lemon pesto, and a splash of the reserved pasta water.
- Toss to Coat: Stir vigorously until the pesto and water combine to form a creamy, glossy sauce that coats the noodles, adding more water if it looks too thick.
- Finish and Serve: Fold in the halved cherry tomatoes and parmesan cheese, then serve immediately while warm.
Recipe Tips
- Stock up early: This pesto is a seasonal summer item at Trader Joe’s, so if you love it, buy 3-4 jars to keep in your pantry for the rest of the year.
- DIY substitute: If the lemon pesto is out of stock, mix a standard jar of basil pesto with the zest of one lemon and 2 tablespoons of lemon juice.
- Add greens: For a nutritional boost, toss in two handfuls of fresh spinach or arugula during the final mixing step; the residual heat will wilt them perfectly.
What To Serve With Lemon Pesto Chicken Pasta
I like to serve this rich pasta with a crisp green salad tossed in a simple balsamic vinaigrette to cut through the oily sauce. A slice of crusty sourdough garlic bread is also excellent for mopping up any extra lemon oil left at the bottom of the bowl.
How To Store
Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add a tablespoon of water before microwaving to help the sauce come back together, as the oil tends to separate when cold.
FAQs
Is Trader Joe’s Lemon Pesto gluten-free?
The ingredients listed on the jar are generally gluten-free, but always check the label for cross-contamination warnings. If you use gluten-free pasta, the entire dish will be safe.
Can I use chicken thighs instead?
Yes, boneless skinless chicken thighs work beautifully and stay juicier than breast meat. Just cook them for an extra minute or two to ensure they are tender.
What if my sauce separates?
If the sauce looks oily, it likely got too hot or didn’t have enough water. Add a splash of warm water and stir vigorously off the heat to re-emulsify it.
Nutrition
- Calories: 580 kcal
- Total Fat: 28g
- Saturated Fat: 6g
- Cholesterol: 85mg
- Sodium: 650mg
- Total Carbohydrate: 52g
- Protein: 34g
Trader Joes Lemon Pesto Chicken Pasta
4
servings10
minutes15
minutes25
minutesTrader Joes Lemon Pesto Chicken Pasta combines zesty, creamy lemon sauce with tender chicken breast and bow tie noodles in just 25 minutes. This easy weeknight dinner delivers bright citrus flavors and requires minimal prep for a restaurant-quality meal at home.
Ingredients
1 lb Boneless skinless chicken breasts, cut into 1-inch pieces
12 oz Farfalle (bow tie) or Fusilli pasta
1 jar (6.7 oz) Trader Joe’s Lemon Pesto Sauce
2 tbsp Olive oil, divided
1/2 tsp Salt, plus more for pasta water
1/2 tsp Black pepper
1/2 cup Parmesan cheese, grated
1 cup Cherry tomatoes, halved (optional)
1/2 cup Reserved pasta water
Directions
- Bring a large pot of salted water to a rolling boil and cook the farfalle according to package directions until al dente.
- Before draining the colander, carefully scoop out about 1/2 cup of the cloudy, starchy cooking water and set it aside.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Season the chicken pieces with salt and pepper, then sauté for 6-8 minutes until golden brown and cooked to an internal temperature of 165°F.
- Remove the skillet from the heat, add the drained pasta, the entire jar of lemon pesto, and a splash of the reserved pasta water.
- Stir vigorously until the pesto and water combine to form a creamy, glossy sauce that coats the noodles, adding more water if it looks too thick.
- Fold in the halved cherry tomatoes and parmesan cheese, then serve immediately while warm.
