Chicken Pesto Pasta

Chicken Pesto Pasta combines tender chicken breast, penne pasta, and creamy Parmesan sauce with basil pesto and sun-dried tomatoes. This quick and easy dinner recipe delivers rich, flavorful pasta in under 30 minutes, perfect for weeknight meals or casual gatherings.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• Kosher salt and black pepper, to taste
• 8 ounces penne pasta
• 2 tablespoons extra virgin olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese, plus more for serving
• ¼ cup sun-dried tomatoes, drained if packed in oil
• ½ cup basil pesto, homemade or store-bought, plus more if desired
• ½ to 1 teaspoon red pepper flakes
• Handful of fresh basil leaves, torn, for garnish

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Instructions

1. Season the Chicken – In a medium bowl, toss chicken pieces with Italian seasoning, a pinch of kosher salt, and black pepper until evenly coated.
2. Cook the Pasta – Bring a pot of water to a boil and add about 1 tablespoon salt. Cook the penne pasta according to package instructions until al dente, about 8–9 minutes. Reserve 1 cup of the pasta cooking water, then drain.
3. Cook the Chicken – Heat olive oil in a large non-stick skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 7–8 minutes.
4. Combine Pasta and Sauce – Lower the heat and add the cooked pasta, heavy cream, Parmesan, and sun-dried tomatoes to the skillet. Stir to combine, adding reserved pasta water a little at a time if the mixture looks dry, until the pasta is coated in a glossy, creamy sauce.
5. Add Pesto and Finish – Remove the pan from heat and stir in the basil pesto. Sprinkle with additional Parmesan, red pepper flakes, and torn basil leaves. Serve immediately.

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Why You’ll Love This Recipe

• Creamy, flavorful pasta with tender chicken and fresh basil pesto.
• Quick and easy dinner ready in under 30 minutes.
• Perfect balance of savory, cheesy, and slightly tangy flavors.
• Ideal for weeknight meals or casual gatherings.

Tips

• Reserve pasta cooking water to adjust sauce consistency.
• Cut chicken into uniform pieces for even cooking.
• Use high-quality pesto for the best flavor.
• Avoid overcooking pasta to maintain al dente texture.

Variations and Substitutions

• Protein Options: Swap chicken for shrimp or Italian sausage.
• Pasta Alternatives: Use fusilli, rigatoni, or gluten-free pasta.
• Creamy Options: Substitute heavy cream with half-and-half or Greek yogurt for a lighter sauce.
• Add Veggies: Include spinach, cherry tomatoes, or roasted zucchini for extra nutrition.

FAQs

Q: Can I make this ahead of time?
A: Prepare the chicken and pasta separately, then combine and reheat gently with pesto before serving.

Q: Can I use store-bought pesto?
A: Yes, store-bought pesto works well and saves time, though homemade adds fresher flavor.

Q: How can I make this dish spicier?
A: Increase red pepper flakes or add a pinch of cayenne pepper to the sauce.

Serving Suggestions

• Serve with a side of garlic bread or a fresh green salad.
• Pair with a light white wine such as Sauvignon Blanc or Pinot Grigio.
• Sprinkle extra Parmesan and fresh basil for a colorful presentation.
• Add roasted vegetables on the side for a complete meal.