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Chicken Pesto Pasta Recipe

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3.8 from 14 reviews

This Chicken Pesto Pasta is a quick and flavorful weeknight dinner featuring tender, seasoned chicken cooked to golden perfection, combined with al dente penne pasta and a creamy sauce made from heavy cream, parmesan cheese, sun-dried tomatoes, and vibrant basil pesto. Finished with a touch of red pepper flakes and fresh basil leaves, this dish brings an Italian-inspired flair that’s both comforting and easy to prepare in just 20 minutes.

  • Author: Chef
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Ingredients

Chicken

  • 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • Kosher salt, to taste
  • Black pepper, to taste

Pasta

  • 8 ounces penne pasta, preferably with ridges
  • 1 tablespoon kosher salt (for pasta water)

Sauce & Flavorings

  • 2 tablespoons extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese, plus more for serving if desired
  • 1/4 cup sun-dried tomatoes, drained if packed in oil
  • 1/2 cup basil pesto, homemade or quality store-bought, plus more if desired
  • 1/2 to 1 teaspoon red pepper flakes
  • Handful of torn basil leaves, for garnish

Instructions

  1. Season the chicken: Place the chicken pieces in a bowl and season with Italian seasoning, a big pinch of kosher salt, and black pepper. Toss well to evenly coat all the chicken pieces.
  2. Cook the pasta: Bring a medium pot of water to a rolling boil and salt it generously with about 1 tablespoon of kosher salt. Add the penne pasta and cook according to package instructions until al dente, about 8 to 9 minutes.
  3. Cook the chicken: While the pasta cooks, heat olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, stirring occasionally, until the chicken is golden brown on the outside and cooked through, roughly 7 to 8 minutes.
  4. Drain the pasta: When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
  5. Combine pasta and chicken: Lower the heat to medium-low under the skillet with chicken. Add the drained pasta, heavy cream, parmesan cheese, and sun-dried tomatoes to the pan. Stir everything together gently until combined. If the mixture seems dry, add reserved pasta cooking water a couple tablespoons at a time until the sauce is glossy and coats the pasta evenly.
  6. Add the pesto and finish: Turn off the heat and remove the skillet from the burner. Stir in the basil pesto thoroughly. Finish by sprinkling red pepper flakes, extra parmesan cheese if desired, and torn basil leaves on top. Serve immediately for best flavor.

Notes

  • For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but the sauce will be less rich.
  • Sun-dried tomatoes add a tangy sweetness; use oil-packed ones for more flavor or dry-packed if preferred.
  • Adjust red pepper flakes to your preferred heat level or omit completely for no spice.
  • Reserve pasta water is key to achieving a silky sauce texture; add gradually to avoid over-thinning.
  • This dish pairs well with a green salad or steamed vegetables for a complete meal.
  • Use fresh basil pesto or a high-quality store-bought pesto for the best taste.

Find it online: https://cheftinaskitchen.com/chicken-pesto-pasta-recipe/