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–+ servings
Chicken pesto penne pasta with tomatoes in a skillet.
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4.72 from 7 votes

One Pot Chicken Pesto Pasta Recipe

Pesto, penne pasta, Italian-seasoned chicken breasts, and cherry tomatoes come together in one pot for an easy 30-minute dinner!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6 bowls
Calories: 394kcal
Author: Becky Hardin

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
    chicken breast pieces, salt, and pepper in a skillet
  • Cook until the chicken is golden and no longer pink, about 5-7 minutes. Remove the cooked chicken from the pan and set aside.
    cooked chicken pieces in a skillet
  • 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
    tomatoes in a skillet
  • 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
    pesto, broth, and tomatoes in a skillet
  • Stir in the Parmesan cheese and let it melt.
    ½ cup freshly grated Parmesan cheese
    Parmesan cheese added to tomato and pesto sauce in a skillet
  • 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
    chicken pesto pasta in a skillet

Notes

*I used penne, but any short pasta shape will work. Rotini and rigatoni are good options.
**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).
****Use your favorite kind of pesto. A red pesto would be delicious too!
Tips:
  • 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. 
Storage: Store chicken pesto pasta in an airtight container in the refrigerator for up to 3 days, or in the freeze for 3 months.

Nutrition

Serving: 1bowl | Calories: 394kcal | Carbohydrates: 33g | Protein: 25g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 631mg | Potassium: 465mg | Fiber: 2g | Sugar: 2g | Vitamin A: 640IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 1mg