Chicken pesto pasta is a hit by itself, but let's make it a star-studded meal (pasta tossed with basil pesto - made from basil (Ocimum basilicum), garlic, Parmesan, pine nuts, and olive oil - and shredded chicken). We've all been there, right?
Staring at the pasta, thinking, what sides make this epic?
Picture this: a cozy night in with a plate of that creamy, basil-loaded pasta. It deserves a sidekick, no?
Let's talk garlic bread, a crispy Caesar salad, or even some roasted veggies.
These sides are not just extras; they're essentials. So, get ready to take notes, because your chicken pesto pasta is getting new best friends.
Let's make your next dinner memorable.
Top 12 Side Dishes for Chicken Pesto Pasta
Here are some delicious and easy options for side dishes to serve with your chicken pesto pasta:
1 - Garlic Bread
Who doesn't love garlic bread? Crispy edges and buttery centers are irresistible, with a golden, savory butter-garlic aroma.
We slather ours with a mix of butter, minced garlic, parsley, and a dash of sea salt.
Toast it until golden brown. The flavors are rich with a hint of tang from the garlic.
The aroma? Oh, that's heavenly.
It's simple, quick, and goes well with anything, including focaccia sides that pair well.
2 - Caprese Salad
We adore Caprese salad. It's a bright mix of ripe tomatoes, fresh mozzarella, and aromatic basil (Ocimum basilicum).
Drizzle with olive oil, sprinkle sea salt. You'll notice the tangy tomatoes, creamy cheese, and fresh herbs creating a perfect balance.
Personal tip: add a splash of balsamic glaze. It improves the flavors without overpowering the dish.
3 - Roasted Broccoli
We've got crunchy, roasted broccoli for you. It's got that crisp texture with a bit of char.
We toss it in olive oil, sprinkle on some garlic powder, sea salt, and a touch of pepper.
Roasting brings out a nutty, slightly caramelized flavor that just works. Add a squeeze of lemon for brightness.
It's simple and tasty, and pairs well with roasted vegetables side ideas.
Broccoli at its best!
4 - Parmesan Roasted Potatoes
Potatoes, parmesan, olive oil, sprinkle rosemary (use about 2 tablespoons olive oil per pound of potatoes). We love them crispy outside, soft inside.
Garlic-y taste blends with cheesy goodness. We roast until golden perfection.
Best with a touch of sea salt. Add black pepper for a slight kick.
Parmesan melts and crisps up; if you prefer alternatives try cheese substitutes for similar texture.
Utterly addictive. Simple, savory side dish.
5 - Mediterranean Couscous Salad
Couscous, a tiny pasta made from semolina (durum wheat), mixes with fresh veggies. We like cucumbers, cherry tomatoes, and red onions.
We toss it with a lemony olive oil dressing. This salad is light, zesty, and fresh.
It's a great balance of citrus and crunch.
Pro tip: Feta cheese and Kalamata olives give it a salty kick and pair well with Mediterranean sides to brighten meals.
6 - Balsamic Glazed Brussels Sprouts
Brussels sprouts have never tasted so good. We roast them until they're crispy on the outside and tender inside.
Toss them in balsamic glaze for that sweet and tangy finish (about 1-2 tablespoons glaze per pound).
The caramelized edges? Oh, they're incredible.
We add a touch of sea salt to balance the flavors. Roast until golden brown.
Our secret ingredient? A sprinkle of Parmesan for extra oomph.
Trust us, these Brussels sprouts aren't your usual greens.
7 - Lemon Garlic Asparagus
Lemon garlic asparagus is one rockin' side dish. It's fresh, zesty, crisp, and oh-so-tender.
We toss asparagus in olive oil, a lot of minced garlic, sea salt, and pepper (about 2-3 minced garlic cloves per pound). Then roast until lightly charred.
There's a fresh lemon juice squeeze at the end. It's bright.
Taste bright citrus. Love the crunch?
Us too. This dish balances flavors perfectly.
8 - Caesar Salad
We're big fans of Caesar salad. Crisp romaine, crunchy croutons, and shaved Parmesan.
The secret is in the dressing: tangy, creamy, with a kick of garlic (anchovy paste adds savory umami). It's just the best.
Personal tip: For the dressing, we mix together garlic, anchovy paste, lemon juice, Dijon mustard, and Worcestershire sauce. Toss with fresh grated Parmesan and black pepper.
This combo brings a rich, savory flavor that's hard to resist.
We sometimes add a sprinkle of capers for a briny punch. The crisp lettuce contrasts perfectly with the creamy dressing.
Every bite is a melody of textures and flavors. Caesar salad as it should be.
9 - Garlic Parmesan Roasted Cauliflower
We love garlic parmesan roasted cauliflower. It's crunchy, cheesy, and just the right amount of garlicky (with a nutty, savory finish).
We slather cauliflower with olive oil, minced garlic, and lots of grated parmesan. Roast it until it's crispy and golden.
The cheese melts perfectly, adding a savory touch. Personal tip: add a sprinkle of fresh parsley for that extra pop of flavor.
10 - Pesto Stuffed Mushrooms
Our pesto stuffed mushrooms are a useful. They are juicy, earthy mushrooms filled with creamy, herby pesto (basil-based).
It's great flavor with every bite.
Mushrooms are our vessels for a nice mix of pesto, Parmesan, and breadcrumbs. They're roasted until tender and golden.
Add a squeeze of lemon for zest.
Personal tip? We love a bit of crushed red pepper for a spicy kick.
11 - Balsamic Glazed Carrots
We have a love affair with these balsamic glazed carrots. They're sweet, tangy, and full of flavor.
Carrots roasting in olive oil, balsamic vinegar, and a touch of honey (about 1 tablespoon honey per pound). Perfect caramelization.
The glaze adds a rich depth. Every bite is a sweet-tart explosion.
Pro tip: Add a sprinkle of fresh thyme for aroma.
12 - Parmesan Crusted Zucchini Fries
Ready for a twist on fries? Our parmesan crusted zucchini fries are crispy, cheesy, and full of flavor.
We coat zucchini spears in breadcrumbs and grated parmesan (about ½ cup grated Parmesan per 2 zucchinis). Then bake until golden brown.
These fries have a crunchy exterior and tender inside.
Taste the cheesy goodness and savoury herbs. We like them with a side of marinara for dipping.
Perfect for snacking anytime.
Andrew Gray is a seasoned food writer and blogger with a wealth of experience in the restaurant and catering industries. With a passion for all things delicious, Andrew has honed his culinary expertise through his work as a personal chef and caterer.
His love for food led him to venture into food writing, where he has contributed to various online publications, sharing his knowledge and insights on the culinary world. As the proud owner of CooksCrafter.com, Andrew covers a wide range of topics, including recipes, restaurant reviews, product recommendations, and culinary tips.
Through his website, he aims to inspire and educate fellow food enthusiasts, offering a comprehensive resource for all things food-related.
