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Chicken Pesto Pasta is the perfect weeknight meal and ready in under 20 minutes! Tender chicken and pasta is mixed in a creamy pesto sauce making it a filling and satisfying dish.

A skillet filled with creamy chicken pesto pasta, chunks of chicken, sun-dried tomatoes, and garnished with a fresh basil leaf. A patterned napkin, fork, and a small bowl of grated cheese are nearby.
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If you love One Pot Recipes then you are going to love Chicken Pesto Pasta Recipe. It is perfect for an easy weeknight meal but fancy enough to make when you have friends over. The creamy basil pesto sauce mixed with tender chicken and pasta makes it the ultimate comfort food.

One pot recipes makes dinner time a breeze. If you love this recipe, you must try One Pot Italian Chicken Pasta, Easy One Pot Spaghetti Recipe or Creamy Lemon Garlic Chicken.

Why We Love Chicken Pesto Pasta

  • Minimal Prep Time – This creamy chicken pesto pasta dish is quick to prep and ready in under 30 minutes.
  • Easy Cleanup – No need to cook the pasta separately. All the ingredients are cooks in one skillet makes for an easy cleanup.
  • Simple Ingredients – We love that the ingredients are simple and we already had the majority of them.
  • Meal Prep – If you are looking for a meal that taste great all week, make this pasta dish.

Ingredients

Flat lay of Chicken Pesto Pasta ingredients on a white tiled surface, featuring raw chicken breasts, dry penne pasta, cream, pesto, chicken broth, grated cheese, olive oil, sun-dried tomatoes, and seasonings.
  • Olive Oil – Feel free to use other types of oil such as vegetable oil or avocado oil
  • Boneless, Skinless Chicken Breasts – Cut chicken into about the same size pieces
  • Italian Seasoning – Learn How to Make Homemade Italian Seasoning Recipe
  • Salt – You can use kosher salt or regular salt
  • Black Pepper – For the best flavor use freshly ground pepper
  • Penne Pasta – Feel free to use other type of pasta such as any short pasta – rotini, rigatoni or farfalle
  • Chicken Broth – If you are out, see Chicken broth substitutes
  • Sun-Dried Tomatoes – Adds a tangy and a slight sweet flavor. This is an optional addition and make sure to drain juice
  • Heavy Cream – Milk can be used instead of heavy cream in this recipe. The sauce will likely be thinner if using milk. 
  • Basil Pesto  – We used store-bought pesto
  • Grated Parmesan Cheese – Adds umami flavor to the creamy sauce. Fresh mozzarella cheese is a great substitute
  • Red Pepper Flakes – Optional addition

Scroll down to the recipe card below this post for ingredient quantities and full instructions.

How to Make Chicken Pesto Pasta

A nonstick frying pan with a splash of oil is on a patterned cloth. Nearby are bowls containing raw diced chicken, uncooked penne pasta, and broth—perfect for preparing chicken pesto pasta. A spatula rests beside the pan.

Step 1 – Heat the oil in a large skillet over medium high heat.  

A frying pan with diced raw chicken for chicken pesto pasta, seasoned with herbs and spices, surrounded by bowls of uncooked penne pasta, sun-dried tomatoes, red pepper flakes, and broth on a white countertop.

Step 2 – Add in the bite-sized pieces chicken. Season it with Italian seasoning, salt and black pepper. 

A frying pan with cooked, diced chicken pieces sits on a patterned towel, surrounded by small bowls of penne pasta, sun-dried tomatoes, broth, and red pepper flakes—perfect ingredients for a delicious chicken pesto pasta.

Step 3 – Sauté over medium high heat, stirring occasionally, until the chicken is browned and cooked through (approximately 7-8 minutes). 

A skillet with uncooked penne pasta, chicken pieces, sun-dried tomatoes, and broth sits on a patterned surface. Nearby are bowls of pesto, grated cheese, red pepper flakes, and a measuring cup of cream—perfect for a creamy chicken pesto pasta.

Step 4 – Stir in the chicken broth, pasta and drained sun dried tomatoes with cooked chicken.

A skillet filled with cooked chicken pesto pasta, penne, and sun-dried tomatoes. Around the skillet are small bowls of pesto, grated cheese, red pepper flakes, and a measuring cup of cream on a patterned surface.

Step 5 – Bring the mixture to a boil. Cover, reduce the heat to medium heat and cook for 10-12 minutes until the pasta is al dente. 

A skillet filled with chicken pesto pasta—penne tossed in creamy sauce, grated cheese, pesto, and tender chicken. A bowl of red pepper flakes sits nearby on a patterned cloth, and a spatula rests on the skillet’s edge.

Step 6 – Remove the pan from the heat. Immediately stir in the heavy cream, pesto and grated parmesan cheese.  Stir until the cheese is melted and all ingredients are combined. 

  • Step 7 – Let the pasta mixture sit for a few minutes. The sauce will thicken as it sets. 
  • Step 8 – Serve topped with the red pepper flakes (if using) and enjoy! You can even add in chopped fresh basil leaves for even more flavor.

Recipe Tips

  • Red Pepper Flakes – The red pepper flakes do not add a ton of heat and add a ton of flavor. Even though they are optional in this recipe, I recommend adding them in! 
  • Pasta – There is no need to cook the pasta prior to adding to the skillet. The heated broth will cook the pasta in about 10 minutes or until it is al dente
  • Thicker Sauce – After pouring in the cream and cheeses allow the sauce mixture to rest for a few minutes uncovered in the skillet. This will help the sauce to thicken.

Variations and Substitutions Ideas

  • Dairy Free – For a dairy-free option, you can substitute the heavy cream with coconut milk and omit the parmesan cheese.
  • Add Veggies – Sneak in vegetables such as slice mushrooms, cloves garlic, baby spinach, bell peppers and cherry tomatoes.
  • Chopped Nuts – Add in pine nuts for a crunchy texture
  • Change Protein – For a delicious variation, make this dish with shrimp or slice sausage. You can even make with boneless chicken thighs.
  • Change Pasta – If you prefer a gluten-free option, you can make this recipe with chickpea or Cauliflower Rice.
A skillet filled with Chicken Pesto Pasta—penne, chicken pieces, sun-dried tomatoes, and fresh basil. Surrounding the skillet are tomatoes, Parmesan cheese, basil leaves, black plates, cutlery, and a patterned towel.

What to Serve with Chicken Pesto Pasta

Chicken Pesto Pasta is a rich and hearty dish that is delicious served with many Side Dishes. These are some of our favorites.

Frequently Asked Questions

Can I Use Jarred Pesto Sauce?

You can easily use store bought or homemade pesto in this recipe. 

Is this a Great Recipe to Meal Prep with?

Yes, this is the perfect recipe to meal prep for a weeks worth of lunches. We think it taste even better the next day as the ingredients marinate together.

How to Store Leftover Chicken Pesto Past

Store any leftovers in an airtight container for up to 5 days in the fridge.

How to Reheat Leftovers

Reheat the leftovers on the stovetop or the microwave. You may need to add a splash of milk to make the sauce creamy again. Reheat over medium to low heat.

Can I Freeze this Pasta Dish?

We do not recommend to freeze this pasta dish as when it thaws the pasta could get mushy and creamy sauce texture may separate. If you do place in a freezer storage container, I would serve within 2 months. Thaw in the refrigerator overnight before reheating.

A black plate with creamy chicken pesto pasta, sun-dried tomatoes, and basil garnish sits beside a fork. In the background are a pan of pasta, two black plates with forks, tomatoes, and fresh basil leaves.

More Easy Pesto Recipes

If you make this Chicken Pesto Pasta Recipe, please leave us a comment or a star review. We love to hear from you!

A skillet filled with creamy Chicken Pesto Pasta—penne, chunks of chicken, sun-dried tomatoes, and herbs—garnished with fresh basil. Surrounded by a bowl of grated cheese, tomatoes, plates, and utensils.

Chicken Pesto Pasta

5 from 1 vote
Chicken Pesto Pasta is the perfect weeknight meal and ready in under 20 minutes! Tender chicken and pasta is mixed in a creamy pesto sauce making it a filling and satisfying dish.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Cuisine Italian
Course Main Course
Calories 627

Ingredients

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Instructions

  • Heat the oil in a large pan over medium high heat.
  • Add in the diced chicken. Season it with Italian seasoning, salt and black pepper.
  • Sauté over medium high heat, stirring occasionally, until the chicken is browned and cooked through (approximately 7-8 minutes).
  • Stir in the chicken broth, pasta and drained sun dried tomatoes.
  • Bring the mixture to a boil. Cover, reduce the heat to low and cook for 10-12 minutes until the pasta is al dente.
  • Remove the pan from the heat. Immediately stir in the heavy cream, pesto and grated parmesan cheese.  Stir until the cheese is melted and all ingredients are combined.
  • Let the pasta mixture sit for a few minutes. The sauce will thicken as it sets.
  • Serve topped with the red pepper flakes (if using) and enjoy!

Recipe Video

Recipe Notes

Refrigerate any leftovers in an airtight container for up to 5 days. 
You can easily use store bought or homemade pesto in this recipe. 
The red pepper flakes do not add a ton of heat and add a ton of flavor. Even though they are optional in this recipe, I recommend adding them in! 
Milk can be used instead of heavy cream in this recipe. The sauce will likely be thinner if using milk.

Nutrition Facts

Calories 627kcal, Carbohydrates 27g, Protein 34g, Fat 42g, Saturated Fat 18g, Polyunsaturated Fat 2g, Monounsaturated Fat 9g, Trans Fat 0.01g, Cholesterol 151mg, Sodium 1395mg, Potassium 788mg, Fiber 3g, Sugar 6g, Vitamin A 1734IU, Vitamin C 4mg, Calcium 177mg, Iron 2mg

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About the Author

Hi, Iโ€™m Carrie Barnard โ€” a professional food blogger with over 14 years of experience helping busy families make dinner fast, easy, and affordable.

At Eating on a Dime, I share simple, budget-friendly recipes that are tested in my own kitchen and approved by my 8 kids. With millions of readers each month, I’m here to help you cook real food for real families โ€” without the stress.

5 from 1 vote

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Comments

  1. Casey says:

    5 stars
    Amazing Flavor! My kids loved it and cleaned their plates!

  2. Ellen says:

    Looks yummy. Too bad it has so many carbs. Perhaps offer a substitute with a lower carb like cauliflower. . Yikes!

    1. Carrie Barnard says:

      Ellen, yes, I think that you can easily use cauliflower or zucchini noodles in this recipe instead of the pasta to reduce the number of carbs in the recipe.