Go Back
–+ servings
A close-up of a pan filled with creamy Chicken Pesto Pasta, garnished with basil leaves and red pepper flakes.

Chicken Pesto Pasta

This chicken pesto pasta recipe offers a quick and flavorful weeknight dinner that feels gourmet but is easy to prepare. It's ideal for those seeking authentic Italian flavors without compromising dietary needs.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 444.6
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1 pinch Kosher salt
  • 1 pinch Black pepper
For the Pasta
  • 8 ounces penne pasta preferably with ridges
  • 1 tablespoon salt for boiling water
For the Sauce
  • 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 quality store-bought, plus more if you like
  • 1/2 to 1 red pepper flakes
  • 1 handful basil leaves torn, for garnish

Equipment

  • Large non-stick skillet
  • medium pot

Method
 

  1. Season the chicken. Add the chicken to a bowl and season with the Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.
  2. Cook the pasta. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).
  3. Cook the chicken. While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
  4. Drain the pasta. When the pasta is ready, reserve about 1 cup of the cooking water and drain.
  5. Combine. To the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
  6. Add the pesto. Turn off the heat and take the pan off the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve.

Nutrition

Calories: 444.6kcalCarbohydrates: 33.4gProtein: 24.7gFat: 23.3gSaturated Fat: 7.8gCholesterol: 75.3mgSodium: 363.1mgPotassium: 551.4mgFiber: 2.3gSugar: 4gVitamin A: 858.6IUVitamin C: 2.8mgCalcium: 118.4mgIron: 1.5mg

Notes

Stir rather vigorously when you combine the pasta with the creamy sauce. With a good stir, pasta’s starch will release and thicken the sauce.

Tried this recipe?

Let us know how it was!