Chicken Pesto Pasta

5 from 2 votes

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 Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $9.77, $2.44 per Servings

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 1 tablespoon olive oil in a large skillet over medium-high heat.
Add 1 pound diced boneless skinless chicken breasts, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook until the chicken is browned.
Stir in 8 ounces penne pasta, 2 ½ cups chicken broth, and ¼ cup drained sun dried tomatoes.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the pasta is tender and the chicken is cooked through.
Immediately stir in 1 cup heavy cream, ½ cup basil pesto, ¼ cup grated Parmesan cheese, and ½ teaspoon red pepper flakes.
Cook for 2-3 minutes, stirring frequently, until the sauce is creamy and heated through.
Serve topped with the red pepper flakes (if using) and enjoy!

Video

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