This one-pot, 30-minute chicken pesto pasta recipe is a weeknight hero! Made with seasoned chicken breasts, penne pasta, jarred pesto, and fresh cherry tomatoes, this dish is super quick and easy to throw together on the stovetop. Dinner is ready!
Pesto Chicken Pasta with Cherry Tomatoes
One of my family’s favorite weeknight meals is crack chicken pasta. I figured if my kids loved the combo of juicy chicken and penne pasta so much, maybe I could sneak in some pesto and get them to try something new. I’m happy to report that it worked!
I use a jarred pesto because I find jarred versions are just as good as homemade versions, but they’re way more convenient. Combined with cherry tomatoes, chicken breasts, Italian seasoning, and cheesy Parmesan, this chicken pesto pasta comes together so easily in one skillet.
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Make it Creamy!
Want to make this pesto chicken pasta nice and creamy? Add about 1/2-1 cup of heavy cream (depending on your desired consistency) right after adding the Parmesan. Take the skillet off the heat when you stir it in, then add the chicken and pasta back to the pan and finish.
One Pot Chicken Pesto Pasta Recipe
Equipment
- Cast Iron Skillet (or another non-stick skillet)
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, cook the pasta until al dente (according to package instructions). Once cooked, drain the pasta and set it aside.8 ounces dry penne pasta
- Add 1 tablespoon of olive oil to the pan and turn the heat to medium. Add the chicken breast, 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 and 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
- I prefer to use my cast iron skillet for this recipe; but any large, deep-set, non-stick skillet will work. A dutch oven works well too.
- If your skillet isn’t large enough to boil pasta, you can boil it in a separate pot then combine everything in the skillet.
- I prefer to cook my penne al dente (just until softened), which should only take about 8 minutes. This may be less than the package instructions. Cook it as you prefer.
- Add 1/2-1 cup of heavy cream at the end to make it creamy.
- Additions: Mushrooms and onions make a great addition to this dish. Cook them along with the tomatoes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Using Leftover Chicken
Use any leftover or cooked chicken to speed up this already-quick pesto pasta recipe. Cooked chicken breasts, shredded chicken, canned chicken, or a rotisserie chicken can all be thrown into the skillet and warmed up before mixing with the penne and pesto.
How to Make Chicken Pesto Penne Pasta Step by Step
Prep: Gather the list of ingredients for this quick and easy pesto pasta recipe. Cut the chicken breasts into bite-sized pieces, mince the garlic, and grate the cheese.
Cook the Pasta: In a deep-set skillet, cook 8 ounces (½ box) of penne pasta until al dente, about 8 minutes. Once cooked, drain the pasta and set it aside.
Season the Chicken: Next, add 1 tablespoon of olive oil to a the pan, set over medium heat. Add 1 pound of cubed boneless, skinless chicken breast, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of Italian seasoning. Stir to combine.
Cook the Chicken: Cook until the chicken is browned and no longer pink, about 5-7 minutes. Remove the cooked chicken from the pan and set it 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. Then stir in 3 minced cloves of garlic and cook for 1 more 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 the Cheese: Stir in ½ cup of freshly grated Parmesan cheese, and let it melt.
Add the Chicken: Return the cooked chicken pieces to the pan, and stir to combine with the pesto sauce.
Finish: Finally, add the cooked penne to the pan, and stir to fully combine everything. Keep it on the heat for a couple of minutes if the pasta or chicken needs warming.
Serve: I love to serve this chicken and pesto pasta garnished with fresh basil and Parmesan, plus some garlic bread.
How to Store and Reheat
This chicken pesto tomato penne tastes best served fresh. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for 3 months. Reheat on the stovetop over medium heat, or in the microwave in 30-second increments, until warmed through.
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