Chicken Pesto Pasta is a quick, creamy dinner that’s packed with fresh basil flavor and juicy bites of chicken. Tender penne pasta is tossed with a light cream sauce, homemade or store-bought pesto, Parmesan cheese, and tangy sun-dried tomatoes for an easy meal that tastes like something you’d order at your favorite Italian restaurant.

The best part is that it comes together in about 20 minutes, making it perfect for busy weeknights while still feeling special enough for guests or date night.

Why You’ll Love This Recipe

This pasta is rich and creamy without feeling too heavy.

Everything comes together in one skillet after the pasta is cooked, making cleanup simple.

It’s easy to customize with your favorite vegetables, pasta shapes, or extra pesto.

What You Will Need

You’ll need a large pot to cook the pasta and a large skillet for cooking the chicken and finishing the sauce.

A colander is helpful for draining the pasta, and don’t forget to reserve some pasta water before draining.

Ingredients

• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 teaspoon Italian seasoning
• Kosher salt
• Black pepper
• 8 ounces penne pasta
• 2 tablespoons olive oil
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese, plus extra for serving
• ¼ cup sun-dried tomatoes, chopped and drained if packed in oil
• ½ cup basil pesto
• ½ to 1 teaspoon red pepper flakes
• Fresh basil leaves, torn, for garnish

How to Make Chicken Pesto Pasta

Step 1: Season the Chicken

Place the chicken pieces in a bowl. Sprinkle with Italian seasoning, salt, and black pepper, then toss until evenly coated.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Cook the penne until al dente according to the package directions.

Reserve about 1 cup of the pasta water before draining.

Step 3: Cook the Chicken

Heat the olive oil in a large skillet over medium-high heat.

Add the chicken and cook for 7 to 8 minutes, stirring occasionally, until golden and cooked through.

Step 4: Make the Sauce

Reduce the heat to low.

Add the cooked pasta, heavy cream, Parmesan cheese, and sun-dried tomatoes to the skillet.

Stir until everything is coated in the creamy sauce. If the sauce seems too thick, add a little reserved pasta water until it reaches your desired consistency.

Step 5: Finish with Pesto

Remove the skillet from the heat.

Stir in the basil pesto until evenly combined.

Sprinkle with extra Parmesan cheese, red pepper flakes, and fresh basil before serving.

Tips

Use freshly grated Parmesan for the smoothest, richest sauce.

Don’t boil the pesto after adding it. Stir it in off the heat to keep its fresh flavor and bright green color.

Reserve the pasta water before draining. It helps loosen the sauce while making it silky and glossy.

Cut the chicken into evenly sized pieces so it cooks at the same rate.

Storage

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat gently on the stovetop or in the microwave with a splash of milk or cream to bring the sauce back to a creamy consistency.

More Dinner Recipes

• Baked Pork Chops
• Taco Pasta
• Stuffed Bell Peppers
• Miso Grilled Chicken
• Oven Baked Ribs