Tender chicken, glossy pesto sauce clinging to every ridge of penne, and little bursts of sun-dried tomato in each bite — this chicken pesto pasta is the kind of dinner that makes you close your eyes for a second after the first forkful. I started making it on a whim one Tuesday when I had leftover pesto in the fridge and zero plans, and now it's honestly on repeat. The whole thing comes together in about 20 minutes, which means it works just as well for a lazy weeknight as it does for a cozy Friday date night.
If you love quick, satisfying dinners like my Easy Orange Chicken Recipe or my Easy Garlic Butter Steak Bites and Potatoes, this one is going to fit right into your rotation. And for those nights when you want something a little more slow-cooked and rich, check out my Easy Beef Bourguignon Recipe too.
Why You'll Love This Chicken Pesto Pasta
This Chicken Pesto Pasta earns its place as a weeknight regular for a handful of good reasons. The whole thing is done in 20 minutes flat, and you only need one pot and one skillet to pull it off. The creamy pesto sauce is rich but not heavy, with the sun-dried tomatoes adding a little chew and sweetness that balances everything out. The red pepper flakes give it just enough heat to keep things interesting, and the fresh basil on top makes it look like you put in way more effort than you actually did. It's the kind of penne pasta with chicken and pesto that genuinely satisfies.
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Chicken Pesto Pasta Ingredients
Here's everything that goes into this creamy pesto chicken pasta, plus a quick note on what each one does.
See Recipe Card Below This Post For Ingredient Quantities
- Boneless skinless chicken breasts : Cut small so they cook fast and stay juicy. Bite-sized pieces also mix beautifully into the pasta.
- Italian seasoning : A quick, easy way to season the chicken with herby depth before it hits the pan.
- Kosher salt, to taste: Seasons the chicken and the pasta water. Don't skip salting the water — it makes a real difference.
- Black pepper, to taste: Adds a little warmth and brings out the other flavors.
- Penne pasta with ridges : The ridges hold onto the creamy pesto sauce like a dream. Penne rigate is ideal here.
- Extra virgin olive oil : Used to cook the chicken and gives the finished dish a lovely richness.
- Heavy cream : This is what makes the sauce creamy and glossy without being too thick. It wraps around every piece of pasta.
- Parmesan cheese : Melts into the sauce and adds a salty, nutty flavor. Always worth a little extra on top.
- Sun-dried tomatoes : Chewy and slightly sweet with an intense tomato flavor that plays off the basil pesto really well.
- Basil pesto : The star of the dish. Use a good store-bought brand or homemade if you have it. Adding it off the heat keeps it bright and fragrant.
- Red pepper flakes : Sprinkled in at the end for a little heat. Adjust to your crowd.
- Torn basil leaves (handful, for garnish): Fresh, bright, and beautiful. They make the whole bowl look restaurant-worthy.
how to make Chicken Pesto Pasta
Here's the step-by-step for this quick Chicken Pesto Pasta recipe. It moves fast, so it helps to have everything prepped before you start.
- Season the chicken: In a bowl, toss the chicken pieces with 1 teaspoon Italian seasoning, a generous pinch of kosher salt, and black pepper until everything is coated.
- Cook the pasta: Bring a medium pot of water to a boil, add about 1 tablespoon of kosher salt, and cook the penne according to the package directions — usually about 8 to 9 minutes for al dente. Before draining, scoop out about 1 cup of the starchy pasta water and set it aside.
- Cook the chicken: While the pasta cooks, heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook, tossing occasionally, for about 7 to 8 minutes until golden on the outside and cooked all the way through. The edges should look a little golden and smell like an Italian kitchen.
- Drain the pasta: Once the pasta is done, drain it through a strainer or colander. Keep that reserved cooking water nearby.
- Combine everything: Lower the heat under the skillet to medium-low. Add the drained pasta to the pan with the chicken. Pour in the heavy cream, sprinkle in the parmesan, and add the sun-dried tomatoes. Stir everything together until the sauce is smooth and the pasta is well coated. If it looks at all dry or thick, splash in a couple tablespoons of the reserved pasta water at a time and stir until glossy.
- Add the pesto: Turn off the heat completely and pull the pan off the burner. Stir in the basil pesto — adding it off the heat keeps the color bright and the flavor fresh. Finish with grated parmesan, red pepper flakes, and a handful of torn basil leaves. Serve right away.
Substitutions and Swaps
This Chicken Pesto Pasta is flexible enough to work with what you have on hand.
Chicken: Boneless chicken thighs work great here and stay a little juicier. Rotisserie chicken is a fantastic shortcut — just skip the cooking step and stir it in with the pasta.
Pasta: Any short pasta shape works. Rigatoni, farfalle, or fusilli all hold the sauce well. For a lighter option, try whole wheat penne.
Heavy cream: Half-and-half will work in a pinch, though the sauce will be a bit thinner. Full-fat coconut cream is a dairy-free option that still gives a rich texture.
Parmesan: Pecorino Romano has a sharper, saltier flavor and works beautifully here. Grana Padano is another great swap.
Sun-dried tomatoes: Cherry tomatoes sautéed briefly in the pan are a fresh alternative. Roasted red peppers from a jar also add a nice sweetness.
Pesto: A store-bought pesto works totally fine. If you want to go homemade, even a quick blender version using fresh basil, olive oil, garlic, parmesan, and pine nuts will be amazing.
EQUIPMENT for Chicken Pesto Pasta
Medium pot (for cooking the Chicken Pesto Pasta)
Large non-stick skillet (for the chicken and sauce)
Strainer or colander (for draining the Chicken Pesto Pasta)
Storage Tips
Leftovers store well in the fridge for up to 3 days in an airtight container. The Chicken Pesto Pasta will absorb some of the sauce as it sits, so when you reheat it, add a small splash of water or cream and warm it gently over low heat, stirring until it's glossy again. It reheats beautifully.
Freezing isn't ideal here since cream-based sauces can separate after thawing, but if you need to, freeze it in a tightly sealed container for up to 1 month and thaw overnight in the fridge before reheating.
Expert Tips
Salt your pasta water generously. About 1 tablespoon of kosher salt per pot makes the Chicken Pesto Pasta flavorful from the inside out. It's the single biggest difference in how the final dish tastes.
Save more pasta water than you think you'll need. That starchy liquid is your best friend for adjusting sauce consistency. Start with a couple tablespoons and add more as needed until the Chicken Pesto Pasta looks glossy and saucy.
Always add pesto off the heat. High heat dulls the color and kills the fresh herby flavor. Stir it in after the pan comes off the burner for the brightest, most vibrant result.
Don't overcook the chicken. Cut it into even 1-inch pieces so everything cooks at the same rate. You want it golden outside and just cooked through — not dry. Seven to eight minutes over medium-high heat usually does it.
Use pesto generously. The Chicken Pesto Pasta recipe calls for ½ cup, but if you love pesto, taste the finished dish and add more. It's your bowl.
FAQ
How long does it take to cook chicken pesto pasta?
Start to finish, this comes together in about 20 minutes total — 10 minutes of prep and 10 minutes of cooking. It's one of the fastest satisfying dinners you can make. Great for any night you need something quick and real.
How to jazz up chicken pesto pasta?
A few easy ways: add a handful of baby spinach or arugula stirred in at the end, toss in some toasted pine nuts for crunch, use spicy Italian sausage instead of chicken, or squeeze a little fresh lemon juice over the top right before serving. The pesto recipe is a great base to play with.
How long can you keep chicken pesto pasta in the fridge?
It keeps well for up to 3 days in an airtight container. Reheat gently with a splash of water or cream to bring the sauce back to life. It's honestly a great meal prep option for easy weekday lunches too.
Do you eat chicken pesto pasta hot or cold?
Hot is the classic way, and it's the best way to enjoy that creamy pesto sauce at its glossiest. That said, leftovers eaten cold straight from the fridge at midnight are not bad at all — it becomes almost like a cold chicken pasta salad. If you're planning to eat it cold, a little drizzle of olive oil and extra basil freshens it right up.
Related
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Pairing
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Chicken Pesto Pasta
Ingredients
Method
- Season the chicken by placing it in a bowl, then toss with Italian seasoning, kosher salt, and black pepper.
- Bring a medium pot of water to a boil. Salt the water with about 1 tablespoon of kosher salt, then cook the pasta until al dente, about 8-9 minutes.
- Heat olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, for 7-8 minutes, until golden and cooked through.
- Once the pasta is ready, reserve about 1 cup of pasta cooking water and drain the rest.
- Reduce the heat on the skillet and stir in the cooked pasta, heavy cream, parmesan cheese, and sun-dried tomatoes. If needed, add a few tablespoons of pasta water to make the sauce glossy and smooth.
- Turn off the heat and stir in the basil pesto. Garnish with red pepper flakes, more parmesan, and torn basil leaves before serving.
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