Chicken Pesto Pasta is a fantastic dish that’s both creamy and savory, with a little zing from sun-dried tomatoes. It’s one of those recipes that makes you feel like a culinary rock star, even if you’re just a regular home cook!
This recipe addresses dry pasta, lack of flavor, and time constraints with quick preparation and strategic use of pasta water for texture.
Sometimes, I struggle to find meals that don’t take forever to prepare but still taste amazing. This recipe solves that by coming together in just 20 minutes, making it a lifesaver on busy weeknights or when friends drop by unexpectedly.
What I love about this Chicken Pesto Pasta is how it relies on fresh ingredients for big flavors. You’ll be charmed by how a bit of high-quality pesto and the brightness of sun-dried tomatoes can really bring it all to life. Plus, it’s all ready in no time!
If you crave something different, why not try it with a twist? If you want to switch things up, check out this Sicilian Rigatoni Pasta Alla Norma recipe for another delightful option!
Why You Will Love This Recipe
- Quick Preparation , You can whip up this delicious chicken pesto pasta in just 20 minutes, making it an ideal choice for busy weeknights or last-minute dinners.
- Fresh and Flavorful , The combination of creamy pesto, sun-dried tomatoes, and spices creates a bright and savory dish that’s sure to satisfy your taste buds.
- Texture That Delivers , With the right amount of pasta water, you can adjust the sauce to achieve the creamy texture you want, ensuring every bite is enjoyable.
- Storage Friendly , Leftovers are easy to store in the fridge for up to three days, allowing you to enjoy this tasty meal even after the initial dinner.
Ingredient Notes
- Boneless skinless chicken breasts: This protein is the star of the show, soaking up all that flavor from the pesto. Look for fresh, plump breasts for the best taste!
- Penne pasta: The shape holds onto the sauce beautifully, making each bite satisfying. If you’re out of penne, rigatoni or fusilli works well, too!
- Heavy cream: It brings that nice creaminess to meld everything together. Go for full-fat for a richer texture. Light cream can be a substitute, but it won’t be as rich.
- Sundried tomatoes: These add a touch of tang and sweetness to balance out the dish. I like the jarred kind packed in oil for extra flavor, drain ‘em before using!
- Basil pesto: This is where all that herb goodness comes in! Store-bought is fine, but homemade is a treat. You can use any favorite green pesto if basil’s not your thing!
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- If pasta sauce seems too thick, reserving a cup of pasta water makes it easy to adjust the consistency for a creamier texture.
- When cooking chicken, aiming for a golden brown finish will help keep it juicy; around 5-7 minutes on medium heat usually does the trick.
- If pasta sticks together, salting the boiling water and stirring frequently while cooking can help keep each piece separate.
- For flavor, using high-quality extra virgin olive oil and fresh garlic will elevate your chicken pesto pasta significantly, making it tastier.
- When you’re short on time, getting everything prepped beforehand will make the dish ready in under 20 minutes without sacrificing quality.
Serving Suggestions
- Serve chicken pesto pasta with crusty bread to soak up the sauce. Pair with a light salad for added freshness.
- This dish works well as a side for grilled vegetables or roasted chicken. You can also use it in casseroles or pasta salads.
- Add a drizzle of olive oil or a sprinkle of parmesan cheese for extra flavor. Fresh herbs can also brighten the final dish.
Storage Guidelines
- To keep your chicken pesto pasta fresh, follow these storage tips:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Freezing: For longer storage, place pasta in a freezer bag or airtight container. Freeze for up to 2 months. Thaw in the refrigerator before reheating.
- Reheating: Heat pasta in a microwave-safe dish covered with a damp paper towel for even heating. Enjoy warm.
Recipe Variations
- You can use shrimp instead of chicken for a seafood twist that adds a different texture and flavor.
- Add 1 teaspoon of garlic powder or 1 teaspoon of lemon juice for an extra zing in the sauce.
- Either spinach or arugula can be used to add a fresh, peppery taste and extra nutrients to the dish.
- If you prefer smaller servings, use 1/2 pound of chicken and 4 ounces of pasta for a lighter meal.
Did you make this recipe? Scroll down to leave a star rating and review!
Chicken Pesto Pasta
A quick and delicious chicken pesto pasta made in a skillet.
Equipment
- Large mixing bowl
- Medium pot
- Large non-stick skillet
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 8 ounces penne pasta preferably with ridges
- 2 tablespoons extra virgin olive oil
- ½ cup heavy cream
- ¼ cup parmesan cheese plus more for serving
- ¼ cup sun-dried tomatoes drained if packed in oil
- ½ cup basil pesto homemade or quality store-bought, plus more for serving
- ½ to 1 teaspoon red pepper flakes to taste
- torn basil leaves for garnish
Instructions
- Start by heating the extra virgin olive oil in a large non-stick skillet over medium-high heat. The oil should shimmer after a minute or so, signaling it is ready. Add the chicken pieces, seasoned with Italian seasoning, Kosher salt, and black pepper. Sauté until golden brown and fully cooked, which usually takes about 5-7 minutes. Be careful to avoid overcooking, as this can cause the chicken to dry out.
- While the chicken cooks, bring a medium pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, which should take around 8-10 minutes. The pasta should have a slight firmness when bitten. Keep a close eye to prevent it from becoming mushy and sticking together.
- Once the chicken is thoroughly cooked, reduce the heat to medium and pour in the heavy cream. Sprinkle in the parmesan cheese and stir until it melts and combines with the cream, creating a silky sauce. Be careful not to bring the mixture to a vigorous boil.
- Stir in the basil pesto and sun-dried tomatoes until they are evenly distributed throughout the sauce. Take a moment to enjoy the fragrant aroma as the flavors come together.
- Drain the cooked pasta and add it directly to the skillet with the chicken and sauce. Gently toss everything together to ensure the sauce coats the pasta thoroughly. If the sauce appears too thick, add a splash of reserved pasta water to reach the desired consistency.
- Sprinkle in the red pepper flakes and toss the mixture again for a hint of heat. Garnish with torn basil leaves for freshness and a vibrant finish. Observe how bright and inviting the dish looks; keep tasting along the way to ensure flavors are balanced.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use high-quality extra virgin olive oil and fresh garlic for better flavor. Reserve a cup of pasta water so you can easily adjust the sauce’s consistency for a creamier texture. When cooking chicken, look for a golden brown finish achieved in about 5-7 minutes to help retain moisture. To prevent pasta from sticking, make sure to salt the boiling water and stir occasionally. Get everything prepped beforehand if you are pressed for time; this dish can be ready in under 20 minutes without sacrificing quality.
To reheat, gently warm in a skillet over low heat, adding a splash of water or cream to loosen the sauce as needed.
Serve the chicken pesto pasta with crusty bread to soak up the sauce. A light salad pairs nicely for balance and freshness, and a glass of white wine complements this meal beautifully.
You can add spinach or arugula for extra greens, substitute chicken with shrimp for a seafood twist, or use different nuts in the pesto for varied flavors.
Look for high-quality boneless, skinless chicken breasts for the best results. If you do not have sun-dried tomatoes, you may substitute with halved cherry tomatoes as needed.
Leave a Reply