Chicken Pesto Pasta Recipe
Introduction
This Chicken Pesto Pasta is a creamy, flavorful dish perfect for a quick weeknight dinner. Tender chicken pieces are combined with al dente penne and a vibrant pesto sauce for a simple yet satisfying meal.
Ingredients
- 2 tbsp. extra-virgin olive oil
- 2 (8-oz.) boneless, skinless chicken breasts, cut into 1″ pieces
- Kosher salt
- 4 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 3/4 cups water
- 3/4 cup heavy cream
- 8 oz. penne
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 2/3 cup store-bought or homemade pesto
- Fresh basil, for serving (optional)
Instructions
- Step 1: In a medium skillet over medium heat, heat the olive oil. Add the chicken pieces and season with 3/4 teaspoon kosher salt. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 160°F, about 4 to 5 minutes. Transfer the chicken to a plate and set aside.
- Step 2: In the same skillet over medium heat, add the chopped garlic and crushed red pepper flakes. Stir constantly until fragrant, about 30 seconds. Pour in the water, heavy cream, and 1/2 teaspoon kosher salt, then bring the mixture to a simmer.
- Step 3: Add the penne pasta to the skillet. Cook, stirring occasionally, until the pasta is al dente and the liquid has reduced to a sauce that coats the pasta, about 8 to 10 minutes.
- Step 4: Stir in the grated Parmesan and the cooked chicken. Toss until the cheese melts and the chicken is warmed through, about 2 minutes. Remove the skillet from heat and fold in the pesto. If the sauce is too dry, add water 1 tablespoon at a time until it reaches a creamy consistency. Taste and season with additional salt if needed.
- Step 5: Serve the pasta topped with fresh basil leaves if desired.
Tips & Variations
- Use homemade pesto for a fresher flavor, or swap basil pesto with sun-dried tomato pesto for a twist.
- For a lighter option, substitute heavy cream with half-and-half or coconut milk.
- If you prefer a spicier dish, increase the crushed red pepper flakes or add a pinch of cayenne pepper.
- Cook extra chicken and toss it in to add more protein or switch chicken breasts for thighs for juicier meat.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or cream to loosen the sauce if needed. Avoid microwaving at high heat to keep the chicken tender and the sauce creamy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, you can substitute penne with other short pasta shapes like rigatoni, fusilli, or farfalle. Just adjust cooking time as needed to ensure pasta is al dente.
Is it possible to make this recipe dairy-free?
Absolutely. Use a dairy-free cream substitute like coconut cream and replace Parmesan with nutritional yeast or a dairy-free cheese alternative. The pesto should also be checked or made without cheese to keep it dairy-free.
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Chicken Pesto Pasta Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This creamy Chicken Pesto Pasta is a quick and flavorful one-pan meal featuring tender chicken breast pieces cooked to perfection, combined with al dente penne pasta in a luscious sauce of heavy cream, Parmesan cheese, and vibrant pesto. Enhanced with garlic, a hint of crushed red pepper flakes, and fresh basil, this dish brings together rich and fresh flavors ideal for a comforting weeknight dinner.
Ingredients
Protein and Pasta
- 2 (8-oz.) boneless, skinless chicken breasts, cut into 1” pieces
- 8 oz. penne pasta
For Cooking and Sauce
- 2 tbsp. extra-virgin olive oil
- Kosher salt, divided (3/4 tsp. + 1/2 tsp. + additional to taste)
- 4 garlic cloves, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 3/4 cups water
- 3/4 cup heavy cream
- 1 oz. Parmesan cheese, finely grated (about 1/2 cup)
- 2/3 cup store-bought or homemade pesto
- Fresh basil, for serving (optional)
Instructions
- Cook the chicken: Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add the chicken pieces and season with 3/4 teaspoon kosher salt. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 160°F, about 4 to 5 minutes. Remove the chicken from the skillet and transfer to a plate.
- Prepare the sauce and pasta: In the same skillet over medium heat, add the finely chopped garlic and crushed red pepper flakes. Cook while stirring for about 30 seconds until fragrant. Pour in 1 3/4 cups water, 3/4 cup heavy cream, and add 1/2 teaspoon kosher salt. Bring the mixture to a gentle simmer. Add the penne pasta and cook, stirring occasionally, until the pasta is al dente and the liquid reduces to a creamy sauce that coats the pasta, approximately 8 to 10 minutes.
- Combine and finish: Stir in the grated Parmesan cheese and the cooked chicken pieces. Toss continuously until the cheese melts and the chicken is warmed through, about 2 minutes. Remove the skillet from the heat, then fold in the pesto. If the sauce feels too dry, add water 1 tablespoon at a time until the sauce reaches a creamy consistency. Adjust seasoning with additional salt if desired. Serve topped with fresh basil leaves if using.
Notes
- Use a digital instant-read thermometer to ensure chicken is fully cooked to a safe 160°F, maintaining juiciness.
- If using homemade pesto, adjust salt in the dish accordingly to avoid over-seasoning.
- Adding water gradually after folding in pesto helps achieve the ideal creamy sauce consistency.
- Fresh basil adds a bright, herbal note but can be omitted if unavailable.
- This recipe is best served immediately for optimal pasta texture and sauce creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Chicken Pesto Pasta, creamy pasta, one-pan meal, easy dinner, Italian pasta recipe, penne with pesto, quick chicken dinner
