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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.

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.
What's in this post: One Pot Chicken Pesto Pasta
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

- 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

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

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

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

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

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.

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.

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
You can easily use store bought or homemade pesto in this recipe.
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.
Store any leftovers in an airtight container for up to 5 days in the fridge.
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.
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.

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

Chicken Pesto Pasta
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Boneless Skinless Chicken Breasts (diced into bite size pieces)
- 1 teaspoon Italian Seasoning
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 8 ounces Penne Pasta
- 2 ½ cups Chicken Broth
- ¼ cup Sun Dried Tomatoes drained
- 1 cup Heavy Cream
- ½ cup Basil Pesto
- ¼ cup Grated Parmesan Cheese
- ½ teaspoon Red Pepper Flakes optional
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!
Amazing Flavor! My kids loved it and cleaned their plates!
Looks yummy. Too bad it has so many carbs. Perhaps offer a substitute with a lower carb like cauliflower. . Yikes!
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.