Description

This creamy chicken pesto pasta recipe combines tender chicken pieces with a luscious pesto-infused cream sauce, sun-dried tomatoes, and Parmesan cheese, tossed together with perfectly cooked penne pasta. Ready in just 40 minutes, this dish is a flavorful, comforting meal perfect for weeknight dinners or casual gatherings.

Ingredients

Scale

For the Pasta

8 ounces penne pasta (cooked to al dente according to package directions and drained)

For the Chicken

1 pound boneless skinless chicken breasts (cut into 1-inch pieces)
½ teaspoon salt
½ teaspoon black pepper
1 ½ tablespoons olive oil

For the Sauce

1 tablespoon minced fresh garlic
1 cup chicken broth (low sodium)
1 cup heavy cream
¾ cup sun-dried tomatoes in oil (well drained and thinly sliced)
1 cup grated Parmesan cheese (3 ounces)
1 teaspoon Italian seasoning
⅔ cup basil pesto

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Instructions

Cook the Pasta: Begin cooking the penne pasta according to the package directions until al dente. Once cooked, drain the pasta and set it aside.
Season the Chicken: In a bowl, season the cut chicken breast pieces with salt and black pepper evenly on all sides.
Cook the Chicken: Heat olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring frequently, until the chicken is golden brown and fully cooked through, about 7 minutes. Once done, transfer the cooked chicken to a plate, leaving the juices in the skillet, and set aside.
Sauté the Garlic: Add minced fresh garlic to the same skillet with the chicken juices. Cook, stirring constantly, until fragrant, about 30 seconds, being careful not to burn the garlic.
Make the Sauce: Pour in the low sodium chicken broth and heavy cream into the skillet. Add the well-drained and thinly sliced sun-dried tomatoes, grated Parmesan cheese, and Italian seasoning. Stir everything to combine well.
Simmer the Sauce: Bring the sauce mixture to a boil, then reduce the heat and let it simmer for 3 to 4 minutes. Stir frequently until the sauce thickens slightly and becomes creamy.
Add the Pesto: Stir in the basil pesto into the sauce until fully incorporated, creating a rich and aromatic flavor base.
Combine All Components: Remove the skillet from heat. Add the cooked chicken pieces and the drained penne pasta to the skillet. Stir thoroughly to coat the pasta and chicken evenly with the creamy pesto sauce.

Notes

Be sure not to overcook the pasta; al dente texture offers the best bite and holds the sauce well.
If sun-dried tomatoes are packed in oil, drain them thoroughly to prevent excess oiliness in the sauce.
For a lighter option, substitute heavy cream with half-and-half or whole milk but note the sauce won’t be as rich.
Use good quality basil pesto for the most vibrant flavor.
This dish pairs wonderfully with a fresh green salad or steamed vegetables for a balanced meal.
Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.