Pin It A comforting Italian-inspired pasta dish featuring tender chicken, al dente penne, and a luscious creamy pesto sauce. Perfect for weeknight dinners or casual gatherings.
The first time I made this creamy pesto penne & chicken for my family, their plates were cleaned within minutes. The combination of pesto and Parmesan creates just the right balance of flavor and comfort, making it a frequent request in our house.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 400 g), cut into bite-sized pieces
- Pasta: 350 g penne pasta
- Dairy: 200 ml heavy cream
- Dairy: 40 g grated Parmesan cheese
- Pesto: 80 g basil pesto (store-bought or homemade)
- Vegetables: 1 small onion, finely chopped
- Vegetables: 2 cloves garlic, minced
- Pantry: 2 tbsp olive oil
- Pantry: Salt and freshly ground black pepper, to taste
- Garnish (optional): Fresh basil leaves
- Garnish (optional): Extra grated Parmesan
Instructions
- Cook Pasta:
- Cook the penne pasta in a large pot of salted boiling water until al dente, according to package instructions. Drain, reserving 100 ml of pasta water.
- Cook Chicken:
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté for 5–6 minutes until golden brown and cooked through. Remove and set aside.
- Sauté Aromatics:
- In the same skillet, add the chopped onion and cook for 2–3 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant.
- Make Sauce:
- Reduce heat to medium. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese, mixing until smooth.
- Add Chicken:
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Combine:
- Add the drained penne to the skillet, tossing to combine. Add reserved pasta water as needed to achieve desired sauce consistency.
- Season & Serve:
- Season with additional salt and pepper to taste. Serve immediately, garnished with fresh basil and extra Parmesan if desired.
Pin It Sharing this meal at the dinner table brings everyone together—even the pickiest eaters can't resist seconds. It has become our go-to comfort food on chilly evenings.
Required Tools
Large pot, large skillet, chef's knife, cutting board, wooden spoon or spatula, and colander make prep and cooking a breeze.
Allergen Information
Contains dairy (cream, Parmesan), wheat (pasta), and may contain nuts if pesto uses pine nuts. Always check labels, especially when cooking for those with allergies.
Nutritional Information (per serving)
Calories: 620. Total Fat: 27 g. Carbohydrates: 58 g. Protein: 36 g.
Pin It Finish with a sprinkle of basil and Parmesan, then enjoy every creamy bite. This dish pairs wonderfully with sparkling water or your favorite crisp white wine.
Recipe FAQs
- → How do I cook the penne to achieve al dente texture?
Boil penne pasta in salted water following package instructions, then drain promptly to keep it firm yet tender.
- → Can I use homemade pesto instead of store-bought?
Absolutely, homemade pesto adds fresh, vibrant flavors and allows customization of ingredients like nuts and cheese.
- → What’s the best way to ensure chicken stays tender?
Sauté bite-sized chicken pieces over medium-high heat until golden and cooked through, avoiding overcooking to keep them juicy.
- → How to adjust the sauce consistency if it’s too thick?
Reserve some pasta water and add gradually into the sauce while tossing the penne to achieve desired creaminess.
- → Are there lighter alternatives to heavy cream for the sauce?
You can substitute half-and-half or whole milk for a thinner sauce with a milder richness.