Are you ready to whip up a dinner that’s not only delicious but also incredibly easy? I’m talking about Chicken Pesto Pasta! This dish is a delightful blend of tender chicken, creamy sauce, and fresh basil pesto that will have your family asking for seconds. Perfect for those busy weeknights, this recipe is one of my go-to easy pasta recipes that can be made in just 30 minutes. Let’s dive in!
Why You’ll Love This Recipe
- Quick and easy to prepare, making it perfect for 30-minute meals.
- Rich and creamy flavor that satisfies even the pickiest eaters.
- Versatile enough to customize with your favorite veggies or proteins.
- Great for meal prep and leftovers, making it a fantastic choice for quick family dinners.
- Perfectly pairs with a side salad, like my Creamy Cucumber Salad or Cucumber Tomato Salad.
Ingredients
To make this scrumptious Pesto Chicken Pasta, you’ll need the following ingredients:
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt
- Black pepper
- 8 ounces penne pasta, preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving if you like
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if you like
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves, for garnish
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Now, let’s get cooking! Follow these simple steps to create your creamy garlic pasta masterpiece:
- Season the chicken. In a bowl, season the chicken with Italian seasoning, a generous pinch of kosher salt, and black pepper. Toss to coat.
- Cook the pasta. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Add the penne pasta and cook until al dente according to package instructions (about 8 to 9 minutes).
- Cook the chicken. While the pasta is cooking, heat olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until golden brown and cooked through, about 7 to 8 minutes.
- Drain the pasta. Once the pasta is ready, reserve about 1 cup of the cooking water and drain the rest.
- Combine. Lower the heat in the skillet with the chicken and stir in the cooked pasta, heavy cream, parmesan, and sun-dried tomatoes. Mix until everything is well combined. If it looks a bit dry, add a splash of the reserved pasta cooking water until the pasta is glossy and coated in the creamy sauce.
- Add the pesto. Turn off the heat and remove the pan from the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and torn basil leaves. Serve immediately!
Pro Tips for Making the Recipe
Here are some of my favorite tips to ensure your Chicken Pesto Pasta turns out perfectly every time:
- For a little extra flavor, marinate the chicken in the pesto for 30 minutes before cooking.
- Feel free to add in your favorite vegetables, like spinach or bell peppers, for added nutrition.
- If you prefer a lighter version, substitute the heavy cream with Greek yogurt or a plant-based alternative.
- Don’t skip the red pepper flakes if you enjoy a bit of heat!
How to Serve
This Pesto Pasta is best served warm, garnished with additional parmesan cheese and fresh basil leaves. Pair it with a refreshing side salad, like my Cucumber Vinegar Salad, for a complete meal that’s sure to impress!
Make Ahead and Storage
If you’re looking to save time, this dish can be made ahead of time! Simply prepare the pasta and chicken, then store them separately in airtight containers in the fridge for up to 3 days. When you’re ready to eat, just reheat and stir in the pesto and cream. This makes it a fantastic option for weeknight dinner ideas that are both quick and satisfying!
So there you have it! A delightful Chicken Pesto Pasta recipe that’s perfect for any occasion. I hope you enjoy making this dish as much as I do. Happy cooking!
Chicken Pesto Pasta
Ingredients
Protein
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt Kosher salt
- Black pepper Black pepper
Pasta
- 8 ounces penne pasta preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese plus more for serving
- 1/4 cup sun dried tomatoes drained if packed in oil
- 1/2 cup basil pesto homemade or store-bought
- 1/2 to 1 teaspoon red pepper flakes
Garnish
- Handful torn basil leaves for garnish
Instructions
- Season chicken with Italian seasoning, salt, and pepper.
- Cook pasta in salted boiling water until al dente, then drain and reserve 1 cup of water.
- Cook chicken in olive oil until golden and cooked through, about 7-8 minutes.
- Combine chicken, pasta, cream, parmesan, and sun-dried tomatoes in the pan. Add pasta water if needed for sauce.
- Turn off heat, stir in pesto, then garnish with parmesan, red pepper flakes, and basil leaves. Serve.