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chicken pesto pasta in a skillet
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4.80 from 5 votes

Chicken Pesto Pasta Recipe

One pot Chicken Pesto Pasta is simple enough for busy weeknights and elegant enough for date night! With bright, fresh, and flavorful ingredients, this is a chicken dinner recipe to hold onto.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Italian
Servings: 6
Calories: 392kcal
Author: Becky Hardin

Ingredients

  • 8 ounces penne pasta
  • 2 tablespoons olive oil divided
  • 1 pound chicken breasts sliced and cut into bite size pieces
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried Italian seasoning
  • 1 cup cherry tomatoes
  • 3 cloves garlic minced
  • ½ cup low-sodium chicken broth
  • ½ cup basil pesto
  • ½ cup Parmesan cheese freshly grated
  • Fresh basil and toasted baguette 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 penne pasta
  • 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 chicken breasts, 1 teaspoon salt, 1 teaspoon ground black pepper, 1 teaspoon dried Italian seasoning
    chicken breast pieces, salt, and pepper in a skillet
  • Cook until the chicken is golden an 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. 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 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 and toasted baguette
    chicken pesto pasta in a skillet

Notes

Storage: Store pasta in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 392kcal | Carbohydrates: 32g | Protein: 26g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 56mg | Sodium: 813mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 633IU | Vitamin C: 7mg | Calcium: 157mg | Iron: 1mg