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–+ servings
Close-up of a bowl filled with Creamy Pesto Chicken Pasta, featuring penne, grilled chicken pieces, and sun-dried tomatoes.

Creamy Pesto Chicken Pasta

This recipe creates a satisfying and quick meal perfect for busy home cooks. The combination of tender chicken, creamy sauce, and bright basil pesto brings comforting flavors to your family dinner table.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian-American
Calories: 650
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 big pinch
  • 1 pinch Black pepper big pinch
For the Pasta and Sauce
  • 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 quality store-bought, plus more if you like
  • 1/2 teaspoon red pepper flakes or up to 1 teaspoon
  • 1 handful torn basil leaves for garnish

Equipment

  • medium pot
  • Large non-stick skillet
  • Bowl

Method
 

  1. Add the chicken to a bowl and season with the Italian seasoning and a pinch each of kosher salt and black pepper. Toss to coat the pieces.
  2. 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. While the pasta cooks, add the olive oil to a large non-stick skillet and heat over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
  4. When the pasta is ready, reserve about 1 cup of the cooking water, then drain the pasta.
  5. To the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan cheese, and sundried tomatoes. Stir until everything combines. If the mixture looks dry, add a splash of the reserved pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
  6. Turn off the heat and take the pan off the burner. Stir in the basil pesto. Finish the dish with a sprinkle of grated parmesan, red pepper flakes, and fresh basil leaves. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 40gProtein: 45gFat: 35gSodium: 550mgFiber: 3gSugar: 4g

Notes

This dish is a family favorite because it comes together quickly after a busy day. The reserved pasta water helps the sauce cling to the pasta, creating a rich, creamy texture without needing extra thickeners. Feel free to add more pesto or red pepper flakes based on your taste preference.

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