Some dinners come together almost by accident. I had chicken thawed, a jar of pesto in the fridge that needed using, and a box of penne that had been sitting in the pantry for who knows how long. Forty minutes later, we had a full dinner that didn’t feel thrown together at all.
Thank you for reading this post, don't forget to subscribe!That’s really the appeal of this one. The chicken gets a good sear, the pasta cooks right in the same pan with chicken stock so it soaks up flavor as it goes, and everything finishes with a quick stir of pesto, cream, and Parmesan. One pan, one pot of pasta water saved, and dinner that tastes like it took more planning than it did.
Why You’ll Love This Dinner
This is a good one for nights when you want something a little different from the usual tomato or Alfredo sauce. The pesto brings a bright, herby flavor, and the cream mellows it out just enough that it still feels cozy instead of sharp.
It’s also genuinely low-effort. The pasta cooks by absorption, right in the chicken stock, so there’s no separate pot to boil and drain. If your family already likes garlicky, herby chicken dinners, this pairs nicely with the flavors in our creamy garlic pesto chicken, just in pasta form instead.
Ingredients
You’ll find exact amounts in the recipe card below, but a few notes are worth mentioning first.
Store-bought pesto works fine here, though it’s worth reaching for a refrigerated tub rather than the shelf-stable jarred kind, which tends to taste a little muddy in comparison. Grated Parmesan blends into the sauce more evenly than the pre-shredded bags. And if chicken thighs are what you have on hand instead of breasts, they’ll work too, just give them a few extra minutes in the pan.
Step-by-Step Instructions
Start by cutting the chicken into roughly ¾-inch cubes. Toss them in a bowl with half the salt, the pepper, and a tablespoon of olive oil.
Heat the remaining olive oil in a large, high-sided skillet or Dutch oven over medium heat. Once it’s hot, add the chicken in a single layer and let it sit without stirring for a couple of minutes, until the bottom looks deeply golden. Continue cooking, stirring occasionally, until it’s cooked through and no longer pink in the center, about 5 to 6 minutes total, and reaches an internal temperature of 165°F. Transfer it to a bowl and cover loosely to keep it warm.
In the same pan, add the pasta, chicken stock, and the remaining salt. Bring it to a boil over high heat, then cook, stirring fairly often, until the pasta is tender and most of the liquid has been absorbed, about 14 to 16 minutes. If it looks dry before the pasta is fully tender, splash in a little more water, half a cup at a time. You want just a small amount of liquid left in the pan to help the sauce come together.
Lower the heat to low, since too much heat here can dull the flavor of the basil. Stir in the pesto, heavy cream, and Parmesan until everything looks glossy and well combined. Add the sun-dried tomatoes and the chicken back in, stirring gently until warmed through, about 2 minutes.
Serve right away, topped with halved cherry tomatoes and a scattering of sliced basil if you’d like a little extra freshness on top.
What to Serve With It
A simple green salad is really all this needs alongside it, since the pesto sauce already carries a lot of flavor on its own. Garlic bread is always welcome too. If you’re already a fan of our chicken Alfredo garlic bread, you’ll find it pairs just as nicely here. Roasted vegetables like broccoli or zucchini round things out if you want a lighter side.
Variations
Short pasta shapes like farfalle, rotini, or cavatappi all work in place of penne, since the goal is just something with enough surface area to hold onto the sauce. Swapping in half-and-half for the heavy cream lightens things up a bit if that’s what you prefer. Stirring in baby spinach during the last couple of minutes adds some color and a little extra nutrition without changing the dish much. Roasted red peppers make a nice stand-in for the sun-dried tomatoes if that’s what’s in your fridge instead.
Storage
Leftovers keep well in the refrigerator for up to 5 days in an airtight container. To reheat, cover and microwave in 30-second increments, stirring in between, until warmed through. The sauce may look a little thicker the next day since the pasta continues to soak up moisture as it sits, but a splash of cream or broth brings it right back.
Frequently Asked Questions
Can I use store-bought pesto?
Yes. Just look for a refrigerated tub rather than a shelf-stable jarred version for the best flavor.
What pasta works best if I don’t have penne?
Any short, tubular pasta like farfalle, rotini, or cavatappi will work the same way.
Can I make this gluten free?
Yes, use the same amount of gluten-free penne. It may reach al dente a few minutes sooner, so check it early.
Can I skip the cream?
Yes, though the sauce will taste more like a classic pesto. Adding a little extra water helps it stay loose enough to coat the pasta.
How do I know the chicken is fully cooked?
It should no longer be pink in the center and should reach an internal temperature of 165°F.
Can I use chicken thighs instead of breasts?
Yes, though they may need a few extra minutes to cook through.
Can I freeze the leftovers?
Cream-based pesto sauces don’t always freeze and reheat well, since they can separate. This one’s best enjoyed within the week from the fridge.
A Warm Closing
This has turned into one of those dinners I make when I want something that feels a little different without adding extra work to the evening. I hope it fits into one of your busy weeknights just as easily.
Chicken Pesto Pasta
Equipment
- Large high-sided skillet or Dutch oven
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4-inch cubes
- 1 tsp kosher salt divided
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 8 oz dried penne 2 1/4 cups
- 4 cup unsalted chicken stock broth or water
- 0.5 cup basil pesto homemade or refrigerated store-bought
- 0.5 cup heavy whipping cream
- 0.25 cup grated parmesan cheese
- 0.25 cup sliced sun-dried tomatoes
- 0.5 cup halved cherry tomatoes optional, for serving
- 1 tbsp sliced basil leaves optional, for serving
Instructions
- Cut the chicken breast into about 3/4-inch cubes. In a medium bowl, combine with 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil.
- Heat a large, high-sided skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil. Add the chicken in a single layer and cook without moving until golden brown, about 2-3 minutes. Saute until fully cooked, about 3 minutes. Transfer to a clean bowl and cover to keep warm.
- Add the pasta, chicken stock, and remaining 1/2 teaspoon salt to the pan. Bring to a boil over high heat. Cook and stir frequently until tender and the stock has mostly evaporated, about 14-16 minutes. Add more water if needed, 1/2 cup at a time. Keep a small amount of liquid in the pan.
- Reduce heat to low. Stir in the pesto sauce, heavy cream, and parmesan cheese. Stir in the sun-dried tomatoes and chicken, cooking until warm, about 2 minutes.
- Serve garnished with halved cherry tomatoes and sliced basil.
