20-Minute Pesto Chicken Pasta
Tender chicken, al dente pasta, and a creamy basil pesto sauce come together in this quick, flavorful dish. Ready in just 20 minutes, it’s high in protein, fiber-rich, and packed with healthy fats, making it perfect for weeknight dinners, date nights, or meal prep.
Equipment
- Medium pot (1)
- Large non-stick skillet (1)
- Measuring cups and spoons
- Wooden spoon or spatula
- Colander (for draining pasta)
- Knife and cutting board
Ingredients
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- 1 teaspoon kosher salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 8 ounces penne pasta preferably ridged
- 2 tablespoons extra virgin olive oil
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese plus extra for serving
- ¼ cup sun-dried tomatoes drained if packed in oil
- ½ cup basil pesto homemade or store-bought, plus extra for serving
- ½ –1 teaspoon red pepper flakes optional
- Handful of fresh basil leaves torn, for garnish
Instructions
- Season the Chicken: Start by placing your bite-sized chicken pieces in a medium mixing bowl. Sprinkle the chicken evenly with Italian seasoning, kosher salt, and black pepper. Use your hands or a spoon to gently toss the chicken so every piece is coated with the herbs and spices. This ensures maximum flavor in every bite.
- Boil the Pasta: Fill a medium-sized pot with water, leaving enough space for the pasta to move freely. Add a generous pinch of salt—about 1 tablespoon—for flavor. Bring the water to a rolling boil over high heat. Once boiling, add the penne pasta, stirring occasionally to prevent sticking. Cook according to the package instructions until al dente, usually about 8–9 minutes. Taste a piece to ensure it’s firm but cooked through.
- Heat the Olive Oil: While the pasta cooks, place a large non-stick skillet over medium-high heat. Pour in the olive oil and allow it to warm for 30–60 seconds. You want it hot enough to sear the chicken, but not smoking. This step creates a golden crust on the chicken while keeping it juicy inside.
- Cook the Chicken: Carefully add the seasoned chicken pieces to the hot skillet. Spread them in a single layer for even cooking. Let the chicken cook undisturbed for 2–3 minutes, then stir occasionally so all sides turn golden brown. Continue cooking until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C), about 7–8 minutes total. Remove from heat and set aside temporarily.
- Reserve Pasta Water and Drain Pasta: Before draining the pasta, scoop out about 1 cup of the starchy cooking water and set it aside. This liquid will help adjust the creaminess of your sauce later. Then, carefully drain the pasta in a colander and give it a gentle shake to remove excess water. Do not rinse, as you want to retain the starch that helps the sauce cling to the pasta.
- Combine Pasta with Chicken: Return the skillet with cooked chicken to medium-low heat. the drained pasta directly into the skillet. Pour in the heavy cream and sprinkle the Parmesan cheese over the pasta and chicken. Add the sun-dried tomatoes for a burst of tangy sweetness. Gently stir everything together until the ingredients are evenly coated.If the mixture seems dry, add a few tablespoons of the reserved pasta water at a time, stirring until the sauce becomes glossy and silky.
- Add Basil Pesto: Turn off the heat completely and remove the skillet from the burner. Spoon in the basil pesto and fold it carefully into the pasta, making sure every piece is coated in the bright, herbaceous sauce. Taste and adjust seasoning with more salt, pepper, or red pepper flakes if desired.
- Garnish and Serve: Transfer the creamy chicken pesto pasta to a serving dish or serve straight from the skillet for a rustic presentation. Sprinkle extra Parmesan cheese on top, add torn fresh basil leaves, and a pinch of red pepper flakes for a little heat. Serve immediately while warm, pairing it with a simple side salad or garlic bread for a complete meal.
Notes
- Stir the pasta vigorously when combining with the creamy sauce to help the starch release and thicken it naturally.
- Reserve some pasta cooking water—it helps loosen the sauce if it becomes too thick.
- Use fresh basil pesto for the brightest flavor, but quality store-bought pesto works well in a pinch.
- Cook the chicken just until done; overcooking can make it dry.
- For extra richness, add a splash of pasta water when reheating leftovers.
- Adjust red pepper flakes according to your preferred spice level.
- Sun-dried tomatoes packed in oil add depth, but dry-packed ones can be rehydrated in warm water.
