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Overhead view of creamy chicken pesto pasta garnished with fresh basil and a lemon wedge in a white bowl.
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Creamy Chicken Pesto Pasta

Chicken, pasta, and sun-dried tomatoes are tossed in a rich and creamy pesto sauce in this quick and easy chicken pesto pasta.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

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
  • ⅔ 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.