Chicken Pesto Pasta Recipe
Chicken Pesto Pasta is the perfect answer when craving a quick, comforting bowl of Italian-inspired goodness. This dish brings together tender chicken, vibrant basil pesto, and pasta in just 20 minutes.
A luscious cream sauce, sundried tomatoes, and a sprinkle of parmesan elevate this Chicken Pesto Pasta to restaurant quality. It’s a flavorful crowd-pleaser, ideal for busy weeknights or a cozy date night at home.
Key Ingredients for Chicken Pesto Pasta
- Boneless Skinless Chicken Breasts – The protein hero, cooked until golden and juicy for hearty bites.
- Penne Pasta – Ridged pasta holds onto the pesto sauce, delivering flavor in every forkful.
- Basil Pesto – The star ingredient, infusing the dish with fresh, herby richness and a pop of green.
- Heavy Cream – Adds a silky texture, making the sauce irresistibly creamy without overpowering the pesto.
- Parmesan Cheese – Brings salty, nutty depth that melts beautifully into the sauce.
- Sundried Tomatoes – A punch of sweet-tart flavor that balances the creamy and herby elements.
- Extra Virgin Olive Oil – Infuses the chicken with rich Mediterranean taste while cooking.
Quick Steps to Make Chicken Pesto Pasta
Start by seasoning the chicken well with Italian seasoning, kosher salt, and black pepper. Sear it in hot olive oil until golden and cooked through, locking in juicy flavor.
Meanwhile, cook the penne pasta in generously salted water until al dente. Drain it but keep a bit of the pasta water handy to help marry the sauce later.
Lower the heat and stir heavy cream, parmesan, and sundried tomatoes into the chicken. Toss in the cooked pasta, stirring vigorously until coated and glossy. Add reserved pasta water if needed to achieve a silky sauce.
Finally, remove the pan from the heat and fold in the basil pesto for that fresh burst of herbiness. Top with more parmesan, a sprinkle of red pepper flakes for a gentle kick, and fresh basil leaves for a beautiful finish.
Recipe Tips & Easy Variations
For extra depth, try swapping penne with fusilli or farfalle—they’re great at holding creamy sauces, too. If you love heat, increase the red pepper flakes or add a dash of Calabrian chili paste.
Homemade pesto makes a noticeable difference, but a good store-bought version works wonderfully in a pinch. If you prefer a lighter dish, swap heavy cream for half-and-half or even a splash of pasta water with extra parmesan for creaminess.
Add sautéed mushrooms or baby spinach for more veggies and flavor complexity. Grilled shrimp can replace the chicken for a fresh seafood twist, transforming the pasta into a summer dinner highlight.
Storing and Reheating Chicken Pesto Pasta
Chicken Pesto Pasta keeps well for quick lunches or next-day dinners. Let leftovers cool fully before storing in an airtight container in the fridge for up to three days.
Reheat gently on the stovetop over medium-low heat, adding a splash of milk or pasta water to loosen the sauce. Avoid microwaving too long to prevent the chicken from drying out.
Freezing isn’t recommended, as the creamy sauce and pesto can separate when thawed. Fresh is always best with this vibrant pasta dish!
Chicken Pesto Pasta Recipe
Ingredients
- 1/2 cup heavy cream
- Handful of torn basil leaves for garnish
- 1/4 cup sun dried tomatoes drained if packed in oil
- Kosher salt
- 8 ounces penne pasta preferably with ridges
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup basil pesto homemade or quality store-bought, plus more if desired
- 1 teaspoon Italian seasoning
- Black pepper
- 2 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1/4 cup parmesan cheese plus more for serving if you wish
Instructions
- Place the chicken pieces in a mixing bowl and season thoroughly with Italian seasoning along with a generous pinch each of kosher salt and freshly cracked black pepper, then toss until evenly coated. Fill a medium pot with water, bring it to a rolling boil, and add about a tablespoon of salt. Cook the penne until al dente according to the package directions, generally 8 to 9 minutes. As the pasta cooks, warm the olive oil in a spacious non-stick skillet set over medium-high heat. Add the seasoned chicken and sauté, turning occasionally, until the pieces turn golden on the outside and are fully cooked through, approximately 7 to 8 minutes. Reserve a cup of the starchy pasta water before draining the pasta. Reduce the skillet’s heat and fold the cooked pasta into the pan with the chicken, then stir in the heavy cream, parmesan, and sun dried tomatoes until everything melds together. Should the mixture appear too dry, gradually add a splash of the reserved pasta water until the sauce reaches a smooth, glossy consistency. Remove the pan from the heat and gently stir in the basil pesto, finishing with an extra sprinkling of grated parmesan, a pinch of red pepper flakes, and a scattering of fresh basil leaves. Serve promptly.
