Picture this: it's a busy weeknight, the fridge is half-empty, and you need something fast, filling, and delicious. That's where this Quick Pesto Chicken Penne comes in. It's the kind of meal that feels like a restaurant-quality indulgence but comes together in a single skillet, with minimal fuss and maximum flavor.
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I stumbled upon this combination during a trip to the Italian Riviera, where pesto is practically a religion. The locals would toss it with whatever pasta was on hand, add a handful of grilled chicken, and call it dinner. I've taken that simple idea and added a splash of cream to make it extra luscious, plus a few pantry staples that make it weeknight-friendly.
Whether you're a seasoned cook or a kitchen newbie, this recipe is forgiving and adaptable. You can use store-bought pesto or make your own, swap in leftover chicken, or even go vegetarian. The result is a creamy, herby, satisfying bowl of pasta that will have everyone asking for seconds.
Why You'll Love This Recipe
About the Ingredients
12 oz (340g) penne pasta
Any short pasta works; try whole wheat for extra fiber. Use gluten-free if needed.
1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
Chicken thighs also work; they're juicier. Cut into even pieces for quick cooking.
2 tbsp olive oil
Use a good quality extra-virgin for better flavor. Can substitute with avocado oil.
3 cloves garlic, minced
Fresh garlic is best; use 1/2 tsp garlic powder in a pinch.
1/2 cup (120ml) heavy cream
For a lighter version, use half-and-half or evaporated milk.
1/2 cup (120g) basil pesto
Store-bought is fine; for homemade, blend basil, pine nuts, garlic, parmesan, and olive oil.
1/2 cup (50g) grated Parmesan cheese
Freshly grated melts better; Pecorino Romano adds a sharper bite.
1/4 cup (60ml) chicken broth
Adds flavor and helps thin the sauce; use vegetable broth for vegetarian.
Salt and black pepper, to taste
Adjust to your preference; red pepper flakes add heat.
Fresh basil leaves, for garnish
Optional but adds a pop of color and freshness.
Tips & Tricks
Don't overcook the chicken
Cook until just done, about 5-6 minutes, to keep it juicy. Use a meat thermometer to check for 165°F (74°C).
Reserve pasta water
Before draining, save a cup of the starchy water. If the sauce is too thick, add a splash to loosen it.
Taste as you go
Pesto and Parmesan are salty, so season carefully with salt. Taste before adding more.
Use a large skillet
Give the chicken room to brown, not steam. If crowded, cook in batches.
Pro Tips
Step-by-Step Instructions
1. Cook the Penne
Bring a large pot of salted water to a boil (212°F/100°C). Add the penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.
2. Sear the Chicken
While the pasta cooks, heat olive oil in a large skillet over medium-high heat (350°F/177°C). Season chicken cubes with salt and pepper, then add to the skillet in a single layer. Cook, without stirring too much, until golden brown on all sides and cooked through, about 5-7 minutes. The chicken is done when it reaches 165°F (74°C) internally and is golden brown on the outside. Remove to a plate.
3. Sauté Garlic
Reduce heat to medium (300°F/149°C). Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
4. Make the Sauce
Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2-3 minutes, until slightly thickened.
5. Add Pesto and Cheese
Stir in the basil pesto and grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
6. Combine Everything
Add the cooked penne and chicken back to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through and well coated.
7. Garnish and Serve
Remove from heat and garnish with fresh basil leaves. Serve immediately, with extra Parmesan on the side if desired.
Delicious Variations
- Add sun-dried tomatoes or cherry tomatoes for a burst of sweetness and color.
- Swap the chicken for sautéed shrimp or salmon for a seafood twist.
- Make it vegetarian by adding sautéed mushrooms, zucchini, and bell peppers instead of chicken.
How to Store Quick Pesto Chicken Penne Recipe
Refrigerator
Store in an airtight container for up to 3 days.
Freezer
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat in a skillet over medium heat with a splash of milk or broth to bring back the creamy texture. Or microwave in 30-second intervals, stirring in between.
Frequently Asked Questions
Q: Can I use a different type of pasta?
Yes, any short pasta like fusilli, rigatoni, or farfalle works well. Adjust cooking time according to the package.
Q: Can I make this dish dairy-free?
Absolutely! Use a dairy-free pesto, replace the heavy cream with full-fat coconut milk, and use a dairy-free Parmesan substitute or nutritional yeast.
Q: How can I make this recipe healthier?
Use whole wheat pasta, reduce the cream by half and use chicken broth, and add extra vegetables like spinach or broccoli.
Q: Can I use leftover cooked chicken?
Yes, shred or cube leftover rotisserie chicken and add it in step 6, just until heated through.
Q: What can I serve with this dish?
A simple green salad with lemon vinaigrette and some crusty bread are perfect to round out the meal.
I hope this Quick Pesto Chicken Penne becomes your new weeknight favorite! Give it a try and let me know how it turns out in the comments below. Don't forget to share your photos on Instagram and tag me—I love seeing your creations. Hasta la próxima!
Quick Pesto Chicken Penne Recipe
Quick Pesto Chicken Penne: juicy chicken, vibrant pesto, and penne tossed in a creamy sauce—a 30-minute dinner that's bursting with flavor.
🧂 Ingredients
- 12 oz (340g) penne pasta
- 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 cup (120ml) heavy cream
- 1/2 cup (120g) basil pesto
- 1/2 cup (50g) grated Parmesan cheese
- 1/4 cup (60ml) chicken broth
- Salt and black pepper, to taste
- Fresh basil leaves, for garnish
📋 Instructions
- 1Cook the Penne — Bring a large pot of salted water to a boil (212°F/100°C). Add the penne and cook according to package directions until al dente, about 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.
- 2Sear the Chicken — While the pasta cooks, heat olive oil in a large skillet over medium-high heat (350°F/177°C). Season chicken cubes with salt and pepper, then add to the skillet in a single layer. Cook, without stirring too much, until golden brown on all sides and cooked through, about 5-7 minutes. The chicken is done when it reaches 165°F (74°C) internally and is golden brown on the outside. Remove to a plate.
- 3Sauté Garlic — Reduce heat to medium (300°F/149°C). Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
- 4Make the Sauce — Pour in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and let cook for 2-3 minutes, until slightly thickened.
- 5Add Pesto and Cheese — Stir in the basil pesto and grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
- 6Combine Everything — Add the cooked penne and chicken back to the skillet. Toss everything together, adding a splash of reserved pasta water if the sauce is too thick. Cook for 1-2 minutes until everything is heated through and well coated.
- 7Garnish and Serve — Remove from heat and garnish with fresh basil leaves. Serve immediately, with extra Parmesan on the side if desired.
Diego writes about travel and cultural immersion, focusing on off-the-beaten-path destinations. He shares stories from his backpacking trips and tips for authentic experiences.
