Pesto Chicken Pasta: A Creamy, Flavor-Packed One-Pan Dish

Pesto Chicken Pasta blends bright basil pesto, tender chicken, and al dente pasta in a rich, tangy sauce. This dish delivers a bold taste with minimal effort, using just one pan for a fuss-free meal.

Why This Recipe Works

It’s simple to make and requires just one pan, making cleanup a breeze. The combination of pesto and heavy cream creates a silky sauce that coats the pasta perfectly while the sun-dried tomatoes and Italian seasoning add depth.

Ingredients

Step-by-Step Instructions

1. Season the Chicken

   In a mixing bowl, add chicken pieces, Italian seasoning, kosher salt, and black pepper. Toss until evenly coated.

2. Cook the Pasta

   Boil salted water in a medium pot. Add ridged penne pasta and cook until al dente per package instructions (8-9 minutes). Reserve 1 cup of cooking water.

3. Sear the Chicken

   Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook 7-8 minutes, tossing occasionally until golden brown and cooked through.

4. Combine Components

   Add cooked pasta, heavy cream, parmesan, and sun-dried tomatoes to the skillet with chicken. Stir until blended, adding reserved pasta water as needed for a glossy, cohesive sauce.

5. Finish and Serve

   Remove from heat, stir in basil pesto, and top with parmesan, red pepper flakes, and fresh basil leaves. Serve immediately.

Chef Tips for Perfect Results

• Use a non-stick skillet to sear the chicken without burning for even browning.
• Don’t overcook the pasta if you’re adding it directly to the sauce—reserving some undercooked by 30 seconds works better.
• Whisk in reserved pasta water gradually to achieve the ideal sauce consistency.
• Choose high-quality pesto with chunky basil for maximum flavor impact.
• Let chicken rest 5 minutes before tossing to avoid dryness.

Common Mistakes to Avoid

• Overcooking the Chicken

  Fix: Cook 7-8 minutes and check internal temperature reaches 165°F before combining with pasta.

• Skipping the Skillet Rest Period

  Fix: Allow juices to redistribute when chicken finishes cooking before adding pasta.

• Using Low-Quality Pesto

  Fix: Opt for homemade pesto or store-bought with natural ingredients for authentic taste.

• Overloading with Pesto

  Fix: Start with 1/2 cup and adjust, as pesto’s intensity can overpower other flavors quickly.

• Neglecting Salted Pasta Water

  Fix: Use 1 tablespoon of salt per pot as instructed to season pasta directly in the cooking liquid.

Recipe Variations and Substitutions

Serving Suggestions and Pairings

Pair this robust main dish with crusty garlic bread for dipping. For salads, try a crisp arugula or caprese variation. The dish thrives on summer barbecues or cozy weeknight dinners but avoids overpowering delicate options like fruit desserts.

Storage and Reheating

Nutritional Information

Frequently Asked Questions

Can I use pre-made pesto?

Yes. Store-bought pesto saves time but check sodium content when adjusting seasoning.

How do I check chicken doneness?

Use an instant-read thermometer for 165°F internal temperature. Avoid cutting to test to keep juices intact.

What if the sauce is too thick?

Add reserved pasta water one tablespoon at a time until sauce achieves desired gloss and fluid consistency.

Can I prepare components ahead?

Seasoned chicken up to 30 minutes before cooking or complete dish 15 minutes before reheating gently

Should I toast the pasta first?

Toasting dry pasta in the pan adds nuttiness but isn’t necessary—pasta absorbs sauce equally well raw.

Conclusion

Pesto Chicken Pasta balances vibrant herbs with creamy richness, delivering 35 minutes of effortless luxury. This adaptable dish shines as a main course, caters to dietary needs, and promises a satisfying meal any day. Finish your plate with a sprinkle of fresh basil for maximum freshness.

Pesto Chicken Pasta: A Creamy, Flavor-Packed One-Pan Dish

---

• Author: ALICE
• Total Time: 35
• Yield: 4 servings 1x

Print Recipe

Pin Recipe

Description

This creamy pesto chicken pasta dish combines tender chicken, al dente pasta, and a tangy basil pesto sauce in one pan. Ideal for easy meals with bold Italian-American flavor, it delivers convenience and taste in perfect balance.

---

Ingredients

Scale 1x2x3x

1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Italian seasoning
Kosher salt to taste
Black pepper to taste
8 ounces penne pasta
2 tablespoons extra virgin olive oil
1/2 cup heavy cream
1/4 cup parmesan cheese
1/4 cup sun-dried tomatoes (drained if packed in oil)
1/2 cup basil pesto
Red pepper flakes to taste
Torn basil leaves to serve

---

Instructions

Season the chicken pieces with Italian seasoning, kosher salt, and black pepper, tossing to coat evenly.
Boil salted water in a pot. Add the penne pasta and cook until al dente (8-9 minutes). Reserve 1 cup of cooking water and drain.
Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 7-8 minutes, tossing occasionally, until golden brown and cooked through.
Add cooked pasta, heavy cream, parmesan cheese, and sun-dried tomatoes to the pan with chicken. Stir well, adding reserved pasta water as needed to achieve a glossy sauce.
Remove from heat, stir in basil pesto, and serve topped with red pepper flakes, torn basil, and additional parmesan.

Notes

Use a non-stick skillet for even browning without burning the chicken.
Ridged pasta varieties help the sauce cling better to the dish.
You can substitute regular tomatoes with a similar tangy alternative if sun-dried tomatoes aren’t available.

• Prep Time: 10
• Cook Time: 25
• Category: Dinner
• Method: Stovetop
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 serving (1/4 of recipe)
• Calories: 560
• Sugar: 3g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 15g
• Carbohydrates: 55g
• Fiber: 3g
• Protein: 35g
• Cholesterol: 90mg