Busy evenings are exactly when I reach for this Chicken Pesto Penne. It comes together in about 30 minutes, uses simple pantry ingredients, and always delivers fresh basil flavor with tender chicken and perfectly cooked pasta. After making this recipe many times, I’ve learned that saving a little pasta water is the easiest way to create a silky sauce that coats every bite instead of sitting at the bottom of the pan.
📝 Recipe Snapshot
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 2 minutes
Total Time: 32 minutes
Yield: 4 servings
Calories: Approximately 690 kcal per serving
Table of Contents
Common Chicken Pesto Penne Problems
Why is my chicken dry?
Chicken breast cooks quickly and continues cooking after leaving the skillet. I remove it as soon as it reaches 165°F (74°C) and let it rest for a few minutes. That short rest keeps the juices inside instead of running onto the cutting board.
Why does my pesto sauce look oily?
Pesto separates when it’s heated too aggressively. I always reduce the heat before stirring it into the cream and pasta. A splash of reserved pasta water helps the sauce become smooth and cling to every piece of penne. If you enjoy silky pasta sauces, my Creamy Garlic Parmesan Pasta uses the same simple technique for a rich, creamy finish.
Why is the pasta sticking together?
Overcrowding or skipping a stir during the first couple of minutes usually causes sticking. I cook the penne in plenty of well-salted boiling water and stir early. The pasta should be tender with just a slight bite before draining.
How to Make Chicken Pesto Penne
Ingredients
- 2 boneless skinless chicken breasts, diced (1 lb / 450g)
- 12 oz penne pasta (340g)
- 2 tbsp olive oil (30ml)
- 1 tsp kosher salt (5g)
- ½ tsp black pepper (1g)
- 1 tsp Italian seasoning (2g)
- 3 garlic cloves, minced (9g)
- ½ cup basil pesto (120g)
- ½ cup heavy cream (120ml)
- ½ cup grated Parmesan cheese (50g)
- ¼ cup reserved pasta water (60ml)
- Fresh basil leaves for garnish
Step-by-Step Instructions
- Step 1 – Cook the Pasta and Chicken: Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve ¼ cup (60ml) of pasta water before draining. Meanwhile, season the chicken and cook it in olive oil over medium-high heat for 5 to 7 minutes, until golden and cooked through.
- Step 2 – Build the Creamy Pesto Sauce: Reduce the heat to medium and cook the garlic for about 30 seconds. Stir in the heavy cream, basil pesto, Parmesan, and reserved pasta water until the sauce is smooth and lightly coats the back of a spoon.
- Step 3 – Toss Everything Together: Add the cooked penne and chicken to the skillet. Toss gently for 1 to 2 minutes until the Chicken Pesto Penne is evenly coated. Garnish with fresh basil and extra Parmesan, then serve immediately.
Grandpa’s Secret Tip
I’ve found that Chicken Pesto Penne tastes even better when the refrigerated pesto sits at room temperature for about 15 minutes before cooking. I also grate my Parmesan fresh because pre-shredded cheese doesn’t melt quite as smoothly into the sauce. For another easy way to cook tender, juicy chicken, my Juicy Baked Chicken Bites are worth adding to your weekly dinner rotation.
🛠️ Grandpa’s Essential Tools
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- Lodge 12-Inch Cast Iron Skillet – Browns chicken evenly and holds steady heat.
- OXO Good Grips 5-Quart Stainless Steel Colander – Drains pasta quickly while making it easy to reserve pasta water.
- Microplane Premium Classic Zester Grater – Perfect for freshly grating Parmesan that melts smoothly into the sauce.
Easy Chicken Pesto Penne Variations
Sun-Dried Tomato Pesto Pasta
Stir in chopped sun-dried tomatoes before serving. They add a sweet, tangy flavor that pairs beautifully with basil pesto and gives every bite extra texture.
Creamy Spinach Pesto Pasta
Add fresh baby spinach during the last minute of cooking. It wilts quickly into the sauce, adding color, nutrition, and a fresh flavor without changing the creamy texture. If you love quick Italian-inspired dinners with creamy flavors, my Skillet Caprese Gnocchi is another easy weeknight favorite.
Chicken Broccoli Pesto Pasta
Cook small broccoli florets with the pasta during the last 3 minutes. They stay tender-crisp and make the dish heartier while blending perfectly with the pesto sauce.
Grandpa Chef’s Quick FAQs
Can I Make It Ahead of Time?
Yes. I usually store it in an airtight container for up to 3 days. When reheating, I add a splash of milk or chicken broth to loosen the sauce and keep it creamy.
Can I use rotisserie chicken instead?
Absolutely. Rotisserie chicken makes this recipe even faster. Simply shred it and stir it into the finished sauce for a couple of minutes until warmed through without overcooking.
Can I Freeze It?
You can, although the cream sauce may separate slightly after thawing. I recommend freezing individual portions and reheating gently over low heat while stirring in a little cream or milk to restore the texture.
The Grandpa Chef Final Touch
I always let my Chicken Pesto Penne rest for about one minute before serving. The sauce thickens just enough to cling beautifully to the penne instead of pooling on the plate. A squeeze of fresh lemon right before serving also brightens the pesto without making it taste lemony.
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Chicken Pesto Penne
Ingredients
Equipment
Method
- Step 1 – Cook the Pasta and Chicken: Bring a large pot of salted water to a boil and cook the penne until al dente. Reserve ¼ cup (60ml) of pasta water before draining. Meanwhile, season the chicken and cook it in olive oil over medium-high heat for 5 to 7 minutes, until golden and cooked through.
- Step 2 – Build the Creamy Pesto Sauce: Reduce the heat to medium and cook the garlic for about 30 seconds. Stir in the heavy cream, basil pesto, Parmesan, and reserved pasta water until the sauce is smooth and lightly coats the back of a spoon.
- Step 3 – Toss Everything Together: Add the cooked penne and chicken to the skillet. Toss gently for 1 to 2 minutes until the Chicken Pesto Penne is evenly coated. Garnish with fresh basil and extra Parmesan, then serve immediately.