Chicken pesto pasta is one of my most-cooked weeknight meals. Made with seasoned chicken, penne pasta, jarred pesto, and fresh tomatoes, it’s super simple to make in just 30 minutes. I love how the chicken adds a little extra protein and flavor to one of my favorite pasta dishes, and the juicy tomatoes add the perfect pop of acidity. This one’s a keeper!
Chicken Pesto Pasta Recipe
I have this chicken pesto pasta recipe down to a science. I start boiling the pasta, then season and cook the chicken and make the sauce while the pasta is cooking. By the time the pasta is ready, I just toss it into the dish and serve. I’m like a well-oiled machine!
The combination of basil pesto, tomatoes, and juicy chicken is so yummy. This is a meal I turn to again and again since it’s so darn easy and my whole family loves it. I almost always have these ingredients on hand.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
How to Store and Reheat
This chicken pesto pasta tastes best served fresh, but store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
Notes and Tips
- I used penne, but any short pasta shape will work.
- I love using boneless, skinless chicken breasts for this recipe. Chicken thighs also work.
- Any kind of tomatoes will work in this recipe, including chopped beefsteak or even canned diced tomatoes (though I recommend draining the excess liquid first).
- If you time it just right, the pasta should be ready to go as you’re finishing up the sauce. If you have a spider strainer, you can scoop the pasta right from the pot to the pan.
Chicken Pesto Pasta Recipe
Ingredients
- 8 ounces dry penne pasta (½ box)
- 2 tablespoons olive oil divided
- 1 pound boneless, skinless chicken breasts sliced and cut into bite size pieces
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon Italian seasoning
- 1 cup cherry tomatoes
- 3 cloves garlic minced
- ½ cup low-sodium chicken broth
- ½ cup basil pesto
- ½ cup freshly grated Parmesan cheese
- Fresh basil for serving
Instructions
- In a deep skillet or shallow soup pot, cook the pasta until al dente according to the instructions on the package. Once cooked, drain the pasta and set it aside.8 ounces dry penne pasta
- While the pasta cooks, add 1 tablespoon of olive oil to the pan and turn the heat to medium. Add the chicken breast pieces, salt, pepper, and Italian seasoning. Stir to combine.2 tablespoons olive oil, 1 pound boneless, skinless chicken breasts, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon Italian seasoning
- Cook until the chicken is golden an no longer pink, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
- Add the remaining olive oil and the tomatoes. Reduce the heat to medium-low and simmer until the tomatoes pop and turn a darker color, about 5 minutes. Stir in the garlic and cook for another minute.1 cup cherry tomatoes, 3 cloves garlic
- Pour in the broth and pesto. Stir and simmer for 6-8 minutes or until the chicken broth has reduced by half.½ cup low-sodium chicken broth, ½ cup basil pesto
- Stir in the Parmesan cheese and let it melt.½ cup freshly grated Parmesan cheese
- Return the chicken to the pan and stir to combine. Add the pasta and stir to combine. Serve with fresh basil and toasted baguette.Fresh basil
Notes
How to Make Chicken Pesto Pasta Step by Step
Cook the Pasta and Season the Chicken: In a deep skillet or shallow soup pot, cook 8 ounces (½ box) of penne pasta until al dente according to the instructions on the package. Once cooked, drain the pasta and set it aside. Meanwhile, add 1 tablespoon of olive oil to a pan set over medium heat. Add 1 pound of boneless, skinless chicken breast pieces, 1 teaspoon of salt, 1 teaspoon of pepper, and 1 teaspoon of Italian seasoning. Stir to combine.
Cook the Chicken: Cook until the chicken is golden and no longer pink, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
Simmer the Tomatoes: Add the remaining 1 tablespoon of olive oil and 1 cup of cherry tomatoes. Reduce the heat to medium-low and simmer until the tomatoes pop and turn a darker color. Stir in 3 minced cloves of garlic and cook for another minute.
Add the Pesto: Pour in ½ cup of broth and ½ cup of pesto. Stir and simmer for 6-8 minutes or until the chicken broth has reduced by half.
Melt in the Cheese: Stir in ½ cup of freshly grated Parmesan cheese and let it melt.
Serve the Pasta: Return the chicken to the pan and stir to combine. Add the pasta and stir to combine. Serve with fresh basil and toasted baguette.
Leave a Review