Chicken Pesto Pasta Recipe

If you’re on the hunt for a dish that’s quick, satisfying, and bursting with fresh flavors, you’re going to love this Chicken Pesto Pasta Recipe. I absolutely love how this creamy, savory pasta comes together in just about 20 minutes, making it perfect for those busy weeknights or impromptu dinner parties. When I first tried this, I was hooked by how the bold pesto and sun-dried tomatoes dance with tender chicken and al dente penne—trust me, your taste buds are in for a treat!

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Ingredients You’ll Need

Each ingredient here plays a role in delivering the rich, creamy, and bright flavor profile that makes this Chicken Pesto Pasta Recipe a winner. I always recommend picking good-quality pesto and sun-dried tomatoes for the best taste—they make all the difference!

• Boneless skinless chicken breasts: Using chicken breasts cut into bite-sized pieces helps them cook quickly and evenly.
• Italian seasoning: Adds that classic herb punch that jazzes up the chicken beautifully.
• Kosher salt: Essential for seasoning both the chicken and pasta water properly to enhance every flavor.
• Black pepper: Freshly cracked is best—it adds a subtle heat and depth.
• Penne pasta: I love penne with ridges because it catches the creamy pesto sauce perfectly.
• Extra virgin olive oil: Use this to get a nice sear on the chicken and add richness to the sauce.
• Heavy cream: This is the secret to that lusciously creamy sauce that holds everything together.
• Parmesan cheese: Adds nutty, savory goodness—don’t skimp on this! Also great for sprinkling on top at the end.
• Sun-dried tomatoes: Their tangy sweetness cuts through the creaminess and adds bursts of flavor.
• Basil pesto: The star of the show! Homemade or a high-quality store-bought version works wonderfully.
• Red pepper flakes: Just a pinch gives a gentle kick; you can always adjust upwards if you like it spicy.
• Torn basil leaves: Fresh basil at the end brightens everything up—that’s my favorite finishing touch.

Variations

I love how adaptable this Chicken Pesto Pasta Recipe is—feel free to get creative and make it your own. Over time, I’ve tweaked it to suit different tastes, from family-friendly milder versions to those with a little more heat and zest.

• Vegetarian Variation: Swap the chicken for sautéed mushrooms or roasted chickpeas for a meaty texture without the meat.
• Spicy Kick: Increase the red pepper flakes or add a dash of hot sauce if you enjoy a bit of heat—in my experience, it really wakes up the flavors.
• Lighter Option: Use half-and-half instead of heavy cream to cut calories but keep the sauce creamy.
• Herb Boost: Fresh thyme or oregano stirred in with the pesto adds a lovely twist when basil is limited.

How to Make Chicken Pesto Pasta Recipe

Step 1: Season the Chicken to Perfection

Start by cutting your chicken breasts into 1-inch pieces—that size helps them cook quickly without drying out. Toss them in a bowl with Italian seasoning, a good pinch of kosher salt, and freshly cracked black pepper. I like to really get my hands in there to make sure every piece is coated with those herbs and spices. This is where your chicken develops so much flavor, so don’t rush it!

Step 2: Boil Pasta Just Right

While the chicken’s marinating, bring a pot of water to a rolling boil and salt it generously—about a tablespoon for a big pot. This step seasons the pasta itself, which is so important. Cook the penne until it’s al dente, usually 8 to 9 minutes, according to the package. I like to set a timer and test a piece a minute before because you want it just tender with a bit of bite to hold up in the sauce.

Step 3: Sear the Chicken Until Golden

While your pasta cooks, heat up the olive oil in a large non-stick skillet over medium-high heat. Add your seasoned chicken in a single layer and let it get that beautiful golden crust—don’t crowd the pan or stir too much. Toss it occasionally so it cooks evenly, about 7-8 minutes. You’ll know it’s ready when the outside is nicely browned and the inside is cooked through but still juicy.

Step 4: Combine Everything for Creamy Goodness

Drain your pasta, but save about a cup of the starchy cooking water—that’s a game-changer. Lower the heat under the skillet with your chicken and toss in the pasta, heavy cream, parmesan, and sun-dried tomatoes. Stir to combine, adding a few tablespoons of that reserved pasta water as needed. I like my sauce creamy and glossy; that starchy water helps it cling perfectly without getting watery. This combo really makes the dish sing.

Step 5: Stir in Pesto and Finish with Flair

Turn off the heat and remove the pan from the stove, then gently fold in your basil pesto. The residual heat keeps the vibrant green color and fresh flavor intact. Finally, sprinkle extra parmesan, red pepper flakes, and torn basil leaves on top. This finishing step is what turns simple chicken pasta into a beautifully balanced, restaurant-worthy meal.

How to Serve Chicken Pesto Pasta Recipe

Garnishes

I always top this dish with fresh torn basil leaves because they add a fresh, aromatic note that cuts through the creaminess. A sprinkle of extra parmesan cheese is a must if you’re a cheese lover like me, and a few red pepper flakes add just the right zing. If you want to get fancy, some toasted pine nuts on top add a wonderful crunchy contrast.

Side Dishes

This chicken pesto pasta loves company! I often serve it alongside a crisp green salad with lemon vinaigrette or roasted asparagus. Garlic bread is also a classic match and makes the meal feel extra indulgent. For something light, steamed green beans or a simple arugula salad with shaved parmesan bring balance to the plate.

Creative Ways to Present

For dinner parties, I like plating this pasta in shallow bowls and garnishing with whole basil leaves and a drizzle of high-quality olive oil. You can even add a parmesan crisp on top to impress guests. If you’re making it for a picnic or packed lunch, it holds up well at room temperature and tastes delicious cold, so pack it with some sliced cucumbers or cherry tomatoes on the side.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. If the sauce thickens overnight, just add a splash of cream or water when reheating to bring back that silky texture. It reheats beautifully and actually tastes better the next day!

Freezing

While you can freeze this pasta, I recommend freezing the chicken and pesto separately from the creamy pasta to avoid texture changes. When ready, thaw in the fridge and gently reheat, then combine for best results. If you’re in a pinch, freezing the complete dish works, but expect a slight change in sauce consistency.

Reheating

I reheat leftovers on the stove over low heat with a splash of water or cream, stirring frequently to prevent the sauce from sticking or breaking. The microwave works too if you’re careful to cover the dish and stir halfway through so it heats evenly.

FAQs

Final Thoughts

This Chicken Pesto Pasta Recipe is one of those dishes I turn to whenever I want something that feels homemade, flavorsome, and looks beautiful with minimal fuss. I’ve found that keeping pesto on hand really speeds up weeknight cooking and makes me feel like a kitchen rockstar. If you’re craving a creamy, comforting pasta that’s bursting with fresh basil and just the right amount of tang from sun-dried tomatoes, give this recipe a try—you’ll be amazed how simple that magic is. Trust me, once you make it, it’ll become a regular in your rotation, just like it is in mine!

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