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chicken pesto pasta

Chicken Pesto Pasta

This chicken pesto pasta combines golden chicken, tender penne, Parmesan and basil pesto in a rich, creamy sauce made in one skillet. The pasta cooks directly in a mixture of water and heavy cream, helping the sauce thicken naturally, while garlic and red pepper flakes add extra flavour. Finished with pesto and optional fresh basil, it’s an easy, satisfying pasta dinner ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 790
Ingredients Method Notes

Ingredients
  

For the Chicken

  • 2 Tbsp. extra-virgin olive oil
  • 2 8-oz. boneless, skinless chicken breasts, cut into 1” pieces
  • Kosher salt

For the Creamy Pesto Pasta

  • 4 garlic cloves finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 3/4 cups water
  • 3/4 cup heavy cream
  • 8 oz. penne
  • 1 oz. Parmesan finely grated (about 1/2 cup)
  • 2/3 cup store-bought or homemade pesto
  • Fresh basil for serving (optional)

Method
 

  1. Heat the oil. Place a medium skillet over medium heat and add 2 Tbsp. extra-virgin olive oil.
  2. Brown the chicken. Add the 2 (8-oz.) boneless, skinless chicken breasts cut into 1” pieces and season them with 3/4 tsp. salt. Cook for 4 to 5 minutes total, stirring occasionally, until the chicken is browned and an instant-read thermometer registers 160°. Transfer the chicken to a plate.
  3. Cook the aromatics. Keep the same skillet over medium heat. Add the 4 finely chopped garlic cloves and 1/4 tsp. crushed red pepper flakes. Stir for about 30 seconds, until fragrant.
  4. Create the pasta cooking liquid. Pour in 1 3/4 cups water and 3/4 cup heavy cream, then add 1/2 tsp. salt. Bring the mixture to a simmer.
  5. Cook the penne in the skillet. Add 8 oz. penne to the simmering liquid. Cook for 8 to 10 minutes, stirring occasionally, until the pasta is al dente and the liquid has reduced into a sauce that coats the penne.
  6. Return the chicken and add Parmesan. Stir in 1 oz. finely grated Parmesan, about 1/2 cup, along with the cooked chicken. Toss everything together for about 2 minutes, until the Parmesan has melted and the chicken is warmed through. Before serving, confirm that the chicken has reached a safe internal temperature of 165°F/74°C.
  7. Fold in the pesto. Remove the skillet from the heat and fold in 2/3 cup store-bought or homemade pesto until evenly distributed throughout the creamy pasta.
  8. Adjust the sauce. If the sauce feels dry, add water 1 Tbsp. at a time, tossing after each addition, until a creamy consistency forms. Taste and season with more salt if needed.
  9. Finish with basil. Top the chicken pesto pasta with fresh basil if using, then serve.

Notes

How This One-Skillet Pasta Comes Together

The recipe follows a compact sequence, with each stage preparing the skillet for the next. First, the chicken is browned in extra-virgin olive oil and transferred to a plate.
Garlic and red pepper flakes then go straight into the same skillet. Water and cream are added, followed by the dry penne, which cooks until al dente while the liquid reduces around it.
Parmesan and the cooked chicken are returned once the pasta is ready. After about 2 minutes, the skillet comes off the heat and the pesto is folded through.
If the finished sauce needs loosening, water is added only 1 Tbsp. at a time. The dish can then be tasted for salt and topped with fresh basil if you’re using it.
That progression means the pasta water, cream, starch, Parmesan and pesto all contribute to the final texture without requiring a separate sauce pot.