This Creamy Chicken Pesto Pasta is bursting with fresh, vibrant flavors of basil pesto. Chicken, pasta, and sun-dried tomatoes are tossed in a rich and creamy pesto and Parmesan cream sauce for the ultimate comfort food chicken dinner!
This recipe is a quick and easy dinner option for busy weeknights, but it’s also elegant enough to serve on a special occasion. Pair this indulgent pasta dish with a salad and crusty French bread for a wholesome meal the whole family will love.
Why You’ll Love This Chicken Pesto Pasta
- Quick and easy: This hearty meal is prepared in just 40 minutes from start to finish.
- Simple ingredients: This recipe uses simple ingredients that are easy to find.
- Easy to customize: This recipe can be customized to suit your personal taste.
Ingredients Needed
- Pasta – I like to use penne pasta but any small pasta will work.
- Olive oil – For searing the chicken.
- Chicken – Boneless skinless chicken breasts cut into bite-size pieces.
- Sun-dried tomatoes – Drained well and thinly sliced.
- Fresh garlic
- Heavy cream – The base of the cream sauce.
- Parmesan cheese – Melts into the sauce, giving it a velvety texture and a rich, nutty flavor.
- Chicken broth – I use low sodium broth to have more control of the saltiness of the dish.
- Pesto – I used homemade basil pesto that I had stored in my freezer, but free free to use your favorite store-bought prepared pesto.
- Seasonings – Salt, black pepper, and Italian seasoning.
How to Prepare
For the detailed instructions, please see the recipe card.
- Season the chicken with salt and pepper while your pasta is cooking.
- Sear the chicken in a large skillet until golden brown and fully cooked. Transfer to a plate.
- Add the garlic to the same skillet and cook until fragrant.
- Make the sauce by adding broth, cream, sun-dried tomatoes, Parmesan, and Italian seasoning. Simmer until slightly thickened.
- Stir in pesto until combined.
- Combine everything by stirring in the cooked and drained pasta and chicken.
Tips for the Best Chicken Pesto Pasta
- Have all of your ingredients prepped and ready to go. This recipe moves fast!
- Grate your own Parmesan cheese from a block. Pre-grated Parmesan cheese often contains additives that prevent it from melting as well as freshly grated cheese.
- Al dente pasta: Be sure to keep an eye on your pasta while preparing the chicken and the sauce and cook to al dente according to the package directions. Overcooked pasta can become mushy.
Flavor Variations
- Add more veggies. Incorporate extra vegetables for added flavor and nutrition. Ideas are spinach, roasted red peppers, cherry tomatoes, or mushrooms.
- Use a different protein such as shrimp or ground Italian sausage.
- Give it a kick of heat. Add some crushed red pepper flakes to the cream sauce.
Common Questions
I do not recommend freezing this pasta because it has a cream-based sauce that will most likely separate and become grainy after defrosting.
Yes, any small shaped pasta will work in this recipe.
Half-and-half or whole milk can be used, but please keep in mind it may affect the consistency of the sauce.
Storage and Reheating
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
More Pesto Deliciousness
Creamy Chicken Pesto Pasta
Ingredients
- 8 ounces penne pasta cooked to al dente according to package directions and drained
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ tablespoons olive oil
- 1 tablespoon minced fresh garlic
- 1 cup chicken broth low sodium
- 1 cup heavy cream
- ¾ cup sun-dried tomatoes in oil well drained and thinly sliced
- 1 cup grated Parmesan cheese 3 ounces
- 1 teaspoon Italian seasoning
- â…” cup basil pesto
Instructions
- Begin cooking pasta according to package directions.
- Season chicken with salt and pepper.
- Heat olive oil in a large non-stick skillet over medium high heat. Add chicken and cook until chicken is golden brown and fully cooked, stirring frequently (about 7 minutes). Transfer cooked chicken to a plate, leaving juices in the skillet. Set aside.
- Add garlic to the skillet and cook until fragrant, stirring constantly (about 30 seconds).
- Add broth, cream, sun-dried tomatoes, Parmesan cheese, and Italian seasoning. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 3 to 4 minutes or until sauce is slightly thickened, stirring frequently.
- Stir in pesto until combined.
- Remove from heat and add cooked chicken and drained pasta. Stir to coat as evenly as possible.
Notes
- Storage: Once cooled, store in an airtight container in the fridge for up to 3 to 4 days.
- Reheating: Reheat gently on the stovetop or in the microwave.
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Mary Ann Fisher
This was easy and delicious! Definitely staying in our recipe box!
Amy Brinkley
Thanks so much, Mary Ann – I’m so glad you enjoyed it!