This vibrant Chicken Pesto Penne combines tender chicken breast, al dente pasta, and fresh homemade pesto for a burst of Mediterranean flavor in every bite. Perfect for busy weeknights, this crowd-pleasing dish transforms simple ingredients into a restaurant-worthy meal that’s ready in just 30 minutes.
What’s So Special About This Dish?
- Quick and Easy – Ready in just 30 minutes from start to finish
- Versatile Recipe – Works great with store-bought or homemade pesto
- Meal-Prep Friendly – Makes excellent leftovers for lunch
- Customizable – Easy to adapt with different proteins or vegetables
Recipe Variations
- Swap chicken for shrimp or Italian sausage for a different protein twist
- Add sun-dried tomatoes and pine nuts for extra Mediterranean flair
- Make it vegetarian by replacing chicken with sautéed mushrooms
- Try different pasta shapes like bowties or rotini
- Stir in baby spinach or roasted cherry tomatoes for added vegetables
Serving and Storage
Serve hot with a sprinkle of freshly grated Parmesan cheese and torn basil leaves. For a complete meal, pair with a simple side salad and garlic bread.
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, add a splash of chicken broth or water and warm gently in the microwave or on the stovetop until heated through. The pasta may absorb some of the sauce, so feel free to add an extra dollop of pesto when reheating.
Equipment Needed
- Large pot (5-quart)
- Colander
- Large skillet (12-inch)
- Food processor
- Measuring cups and spoons
- Sharp knife
Ingredients
- For the Pasta:
- 16 oz (450g) penne pasta
- 1 lb (450g) chicken breast, cut into 1-inch cubes
- 3 tbsp (45ml) olive oil, divided
- For the Pesto:
- 2 cups (80g) fresh basil leaves, packed
- 3 cloves garlic
- 1/2 cup (50g) grated Parmesan cheese
- 1/3 cup (40g) pine nuts
- 1/2 cup (120ml) olive oil
- 1/2 tsp (3g) salt
- 1/4 tsp (1g) black pepper
- For Serving:
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (10g) fresh basil leaves
- Red pepper flakes to taste
Instructions
- Bring large pot of salted water to boil (3-4 minutes)
- While water heats, make pesto: combine basil, garlic, Parmesan, pine nuts in food processor (2 minutes)
- Pulse while slowly adding olive oil until smooth (1 minute)
- Season chicken with salt and pepper
- Heat 2 tbsp olive oil in skillet over medium-high heat
- Cook chicken until golden brown and cooked through (6-8 minutes)
- Cook pasta according to package directions until al dente (10-12 minutes)
- Reserve 1 cup pasta water before draining
- Return pasta to pot, add chicken and pesto
- Toss together, adding pasta water as needed for desired consistency
- Serve topped with extra Parmesan, fresh basil, and red pepper flakes
Recipe Notes
Pesto can be made up to 3 days ahead and stored in airtight container
Toast pine nuts before adding to pesto for deeper flavor
Leftovers keep in refrigerator for up to 3 days
Nutrition Information
520
65g
32g
28g
3g
45mg
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