Dive into a bowl of pure comfort with this chicken pesto pasta! The combination of tender chicken, al dente penne, and a luscious pesto cream sauce is simply irresistible.
Perfect for busy weeknights or relaxed weekends, this pasta is destined to become a family favorite.
Topped with fresh basil and a generous dusting of Parmesan, it’s a restaurant-quality meal you can easily create at home.
So grab a fork, and prepare for a taste sensation!
Why You’ll Love This Chicken Pesto Pasta
Quick Preparation: This recipe only takes 20 minutes of prep time and 20 minutes of cooking time.
Taste Sensation: The combination of creamy pesto sauce, sun-dried tomatoes, and Parmesan cheese creates a rich and satisfying taste.
Versatile Dish: It’s easily customizable with different pasta shapes, proteins, or additional vegetables to suit your preferences.
Share-Worthy Experience: Designed to be shared with loved ones, this recipe emphasizes the joy of cooking and eating together.
Ingredients
- Penne Pasta: The perfect vessel for soaking up the creamy pesto sauce, offering a delightful bite with every forkful.
- Boneless, Skinless Chicken Breasts: Tender and juicy, they provide a hearty protein boost to the dish.
- Italian Seasoning, Salt, and Pepper: The classic blend enhances the chicken’s flavor, adding a savory touch.
- Garlic: It infuses the sauce with aromatic depth and a hint of warmth.
- Pesto Sauce: A vibrant, herbaceous base brings a burst of fresh basil and nutty Parmesan to the pasta. The star of the show!
- Heavy Cream: It adds richness and a silky texture, making the sauce luxuriously creamy.
- Parmesan Cheese: It melts into the sauce, delivering a savory, umami punch.
- Sun-Dried Tomatoes: They bring a sweet-tart contrast that complements the creamy pesto beautifully.
- Red Pepper Flakes: Optional heat adds a subtle kick to the dish.
- Fresh Basil Leaves (for garnish): A fragrant finishing touch brightens and elevates the presentation.
How to Make Chicken Pesto Pasta
This pasta couldn’t be easier to put together!
1. Cook the pasta. Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
2. Season the chicken. Season the chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
3. Cook the chicken. Add the chicken breasts and cook for 6-7 minutes per side or until fully cooked and no longer pink in the center. Transfer to a cutting board and let rest for a few minutes before cutting into bite-sized pieces.
4. Prepare the sauce. In the same skillet used for the chicken, lower the heat to medium. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the pesto sauce and heavy cream, stirring to combine. Cook for 2-3 minutes until heated through and slightly thickened.
5. Add the tomatoes and pasta. Stir in the drained, chopped sun-dried tomatoes and red pepper flakes (if using). Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
6. Add the chicken. Gently fold in the bite-sized chicken pieces. Cook for an additional 1-2 minutes until everything is heated through.
7. Finish and serve. Stir in the grated Parmesan cheese until melted and combined. Garnish with fresh basil leaves. Serve hot and enjoy!
Tips for the Best Chicken Pesto Pasta
These easy tips make this pasta truly shine!
- Pick the best pasta. While penne is a great choice, you can also use other pasta shapes like fusilli, rotini, or farfalle.
- Be generous! Season your chicken breasts with salt, pepper, and Italian seasoning for maximum flavor.
- Don’t overcook! Be careful not to overcook the chicken, as it can become dry and tough. Cook until it’s no longer pink in the center.
- Choose your consistency. Adjust the consistency of the sauce by adding heavy cream and reserved pasta water until you reach your desired thickness.
- Ditch the grease. Drain the sun-dried tomatoes if they’re oil-packed to avoid making the dish too greasy.
- Spice it up or down. Add red pepper flakes for a bit of heat, but feel free to omit them if you prefer a milder dish.
- Vary the flavor. Add vegetables like spinach, mushrooms, or bell peppers for extra nutrition and flavor.
How to Store
Enjoy your pasta throughout the week with these leftover storage steps.
To Store: Allow the pasta to cool to room temperature, then transfer it to an air-tight container and refrigerate for up to 3-4 days. Ensure the pasta is well-sealed to maintain freshness and prevent it from absorbing other odors in the fridge.
To Reheat: Place the pasta in a skillet over medium heat, adding a splash of water or broth to prevent it from drying out, and stir occasionally until heated through. You can also microwave, covered, in 30-second intervals, stirring in between until warm.
Chicken Pesto Pasta
4
servings20
minutes20
minutes733
kcalThis creamy chicken pesto pasta is the perfect weeknight dinner. It combines juicy chicken, rich pesto sauce, and a hint of sun-dried tomatoes for a wonderful burst of flavor!
Ingredients
8 oz (about 2 cups) penne pasta
2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 teaspoon Italian seasoning
2 tablespoons olive oil
2-3 garlic cloves, minced
1 cup pesto sauce (homemade or store-bought)
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, chopped (drained if oil-packed)
1/4 teaspoon red pepper flakes (optional, for a bit of heat)
1/4 cup fresh basil leaves (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and set aside.
- Season chicken breasts with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet over medium-high heat.
- Add chicken breasts and cook for 6-7 minutes per side, or until fully cooked and no longer pink in the center. Transfer to a cutting board and let rest for a few minutes before cutting into bite-sized pieces.
- In the same skillet used for the chicken, lower the heat to medium. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the pesto sauce and heavy cream, stirring to combine. Cook for 2-3 minutes until heated through and slightly thickened.
- Stir in the drained, chopped sun-dried tomatoes and red pepper flakes (if using). Add the cooked penne pasta to the skillet and toss to coat evenly with the sauce. If the sauce is too thick, gradually add some of the reserved pasta water until you reach your desired consistency.
- Gently fold in the bite-sized chicken pieces. Cook for an additional 1-2 minutes until everything is heated through.
- Stir in the grated Parmesan cheese until melted and combined. Garnish with fresh basil leaves. Serve hot and enjoy!
