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    Home » Recipes » Main Dishes » Chicken Pesto Pasta

    Chicken Pesto Pasta

    Published: April 29, 2019 · Modified: Mar 25, 2023 by John Kanell

    This post may contain affiliate links. Please read our disclosure policy.

    Made in one skillet, this Chicken Pesto Pasta recipe is a quick and easy meal that comes together in around 30 minutes. Full of flavorful bite-sized pieces of chicken and tender pasta all coated in a delicious pesto sauce, this will be a family favorite.

    A plate of chicken pesto pasta with basil and sun-dried tomatoes with some bread, shredded parmesan and another plate of pasta in the background.
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    Pinterest graphic of a bowl of chicken pesto pasta with a skillet in the background with some torn bread.
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    This easy creamy chicken pesto pasta is the perfect one-pot meal the whole family will love. You only need some simple ingredients, and you’ll have this dish ready in no time. It’s bursting with flavors fitting for both special occasions or simple weeknight meals.

    One of the reasons I love this pesto pasta is how creamy and luscious the sauce is, thanks to the heavy cream and parmesan combined with the pesto. It truly is the ultimate comfort food I can make every single week.

    Even better, this dish keeps well and reheats beautifully, so leftovers for lunch the next day are just as delicious as if fresh off the stove. If you want another easy pasta recipe, then try my cacio e pepe recipe, stuffed shells recipe, or baked ziti recipe.

    What You Need to Make This Recipe

    Ingredients needed to make chicken pesto pasta.

    Chicken — I use chicken breast but feel free to swap it for boneless, skinless chicken thighs!

    Pasta — I use penne pasta, but farfalle or rotini pasta are great alternatives. Short kinds of pasta with ridges are ideal for the sauce to cling onto.

    Chicken broth — use chicken broth instead of water to cook the pasta for the best flavor. You can use regular or low-sodium chicken broth.

    Pesto — try and use the best high-quality jarred basil pesto you can find. You can also use homemade pesto but jarred pesto works great in a time crunch.

    Cream — this chicken pesto pasta has a wonderfully creamy sauce, and that’s thanks to the heavy cream! I don’t recommend skipping it.

    Sun-dried tomatoes — you can find sun-dried tomatoes in a bag or in oil. I like to use sun-dried tomatoes from a jar as they don’t require any rehydrating.

    How to Make Chicken Pesto Pasta

    Set of two photos showing seasoning and chicken added to a skillet.

    1. In a large skillet over medium-high heat, combine the oil, Italian seasoning, black pepper, salt, and red pepper. Cook until the oil is fragrant.

    2. Add the chicken. Cook, occasionally stirring, until the outside of the chicken pieces is golden browned. Stir in the garlic and cook for another minute more, stirring frequently.

    Set of two photos showing broth added to a skillet of pasta and simmered.

    3. Add the pasta and broth, stirring to combine.

    4. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Uncover the skillet and increase the heat to medium. Cook, stirring frequently, until the pasta is tender and the broth is almost completely absorbed.

    Set of two photos showing sun-dried tomatoes and parmesan added to a skillet.

    5. Add the pesto, cream, and sundried tomatoes, stirring to combine.

    6. Remove from the heat and add the parmesan, stirring until fully incorporated. Stir in fresh basil just before serving. Serve this pesto pasta with chicken immediately.

    A plate of chicken pesto pasta with fresh basil on top with a skillet with a spoon scooping more pasta in the back.

    Pro Tips for Making This Recipe

    • Make sure you keep the broth simmering and stir frequently to keep the pasta from turning mushy. It’ll also help the pasta cook evenly and prevent it from sticking to the pan.
    • If you have a leftover rotisserie chicken in your fridge, you can add that to the pasta instead of cooking the chicken at the beginning.
    • Make sure to use a large enough skillet to allow the diced chicken breast to cook evenly in one batch. Avoid overcrowding the pan, or the chicken will steam instead of browning nicely.
    • Grate your own parmesan cheese! Freshly grated parmesan melts more smoothly into the pasta than pre-shredded cheese.
    • Do not add the pesto and cream too early to the pasta. You want to avoid bringing the two to a boil, as the sauce can separate.
    • Avoid waiting too long to serve the pasta. If the pesto chicken pasta sits out too long, it will dry up.
    • This recipe doesn’t need much salt since the broth, pesto, and parmesan contain salt. You may need to adjust the seasoning to your taste if using a homemade pesto with less salt.
    A forkful of chicken pesto pasta lifted up from the plate.

    Frequently Asked Questions

    What else can I add to the pasta?

    Baby spinach and cherry tomatoes make for a delicious addition to the pasta. You can also add additional cheese, such as mozzarella, to the pasta to make it more cheesy.

    What goes well with pesto pasta?

    This chicken pasta is a complete meal on its own. However, a simple salad, soup, or garlic bread will pair nicely with the pasta if you’d like something on the side.

    How do I store leftovers?

    Allow the pesto pasta to cool to room temperature, then transfer it to an airtight container. Store it in the fridge for up to 3 to 4 days. When reheating the pasta, add a splash of water or chicken broth to help loosen it.

    Can I freeze this?

    These leftovers are freezer-friendly! Once the pasta has cooled to room temperature, transfer it to a freezer-safe container and freeze it for up to 3 months.

    If you love this recipe try these out!

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      Pasta Dough Recipe

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      Cajun Chicken Pasta

    • A plate with chicken Milanese alongside an arugula salad.

      Chicken Milanese

    • A casserole dish with chicken spaghetti and a spoon inside.

      Chicken Spaghetti

    • A side shot of chicken tetrazzini on a china plate with more plats and wine in the back ground

      Chicken Tetrazzini

    If you’ve tried this Chicken Pesto Pasta recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!

    Overhead view of a plate of chicken pesto pasta with fresh basil on top with a block of parmesan shredded on the side.
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    5 from 2 votes

    Chicken Pesto Pasta

    All you need are some simple ingredients to make this restaurant-quality Chicken Pesto Pasta at home. Perfect for entertaining or for a weeknight meal.
    Course Main Course
    Cuisine Italian
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    Total Time 35 minutes minutes
    Servings 4 servings
    Calories 756kcal
    Author John Kanell

    Equipment

    • Large skillet

    Ingredients

    • 3 tablespoons olive oil
    • 1 teaspoon Italian seasoning
    • ½ teaspoon ground black pepper
    • ¼ teaspoon kosher salt
    • ¼ teaspoon crushed red pepper
    • ¾ pound boneless skinless chicken breasts (about 1 breast), diced into ½-inch pieces
    • 2 cloves garlic minced
    • 8 ounces dry Penne pasta noodles (225g)
    • 2 cups chicken broth (480ml)
    • ½ cup basil pesto (120ml)
    • ½ cup heavy whipping cream (120ml)
    • ¼ cup sun-dried tomatoes
    • 1 cup grated parmesan (80g)
    • ¼ cup fresh basil leaves torn

    Instructions

    • In a large skillet over medium-high heat, combine the oil, Italian seasoning, black pepper, salt, and red pepper. Cook until oil is fragrant, about 2 minutes. Add the chicken. Cook occasionally stirring, until the outside of the pieces is golden browned, about 4 minutes. Stir in the garlic and cook for 1 minute more, stirring frequently.
    • Add the pasta and broth, stirring to combine. Bring the mixture to a boil.
    • Reduce the heat to low, cover, and simmer for 5 minutes. Uncover the skillet and increase the heat to medium. Cook, stirring frequently until the pasta is tender and the broth is almost completely absorbed, about 10 minutes more.
    • Add the pesto, cream, and sundried tomatoes, stirring to combine.
    • Remove from the heat and add the parmesan, stirring until fully incorporated. Stir in fresh basil just before serving. Serve immediately.

    Notes

    • Make sure you keep the broth simmering and stir frequently to keep the pasta from turning mushy. It’ll also help the pasta cook evenly and prevent it from sticking to the pan.
    • If you have a leftover rotisserie chicken in your fridge, you can add that to the pasta instead of cooking the chicken at the beginning.
    • Make sure to use a large enough skillet to allow the diced chicken breast to cook evenly in one batch. Avoid overcrowding the pan, or the chicken will steam instead of browning nicely.
    • Grate your own parmesan cheese! Freshly grated parmesan melts more smoothly into the pasta than pre-shredded cheese.
    • Do not add the pesto and cream too early to the pasta. You want to avoid bringing the two to a boil, as the sauce can separate.
    • Avoid waiting too long to serve the pasta. If the pesto chicken pasta sits out too long, it will dry up.
    • This recipe doesn’t need much salt since the broth, pesto, and parmesan contain salt. You may need to adjust the seasoning to your taste if using a homemade pesto with less salt.

    Nutrition

    Calories: 756kcal | Carbohydrates: 54g | Protein: 37g | Fat: 43g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 1429mg | Potassium: 795mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1493IU | Vitamin C: 5mg | Calcium: 334mg | Iron: 2mg
    *Nutrition Disclaimer
    Have you Tried this Recipe? Tag me Today!Mention @preppykitchen and tag #preppykitchen!
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    Welcome to Preppy Kitchen!

    Thanks for stopping by! I’m John Kanell, a husband, dad to twins Lachlan and George, Los Angeles native, and an avid baker and cooker of all things delicious thanks to a life long education from my mother. This blog is where I share all of my kitchen creations!

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