Save 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.
I first discovered how much my family loves creamy pesto pasta during a busy week when I needed something fast that still tasted homemade. Watching everyone gather around the table and reach for seconds was the best reward.
Ingredients
- Boneless Skinless Chicken Breasts: 2 (about 400 g), cut into bite-sized pieces
- Penne Pasta: 350 g
- Heavy Cream: 200 ml
- Grated Parmesan Cheese: 40 g
- Basil Pesto: 80 g (store-bought or homemade)
- Onion: 1 small, finely chopped
- Garlic: 2 cloves, minced
- Olive Oil: 2 tbsp
- Salt and Freshly Ground Black Pepper: to taste
- Fresh Basil Leaves (optional): to garnish
- Extra Grated Parmesan (optional): to garnish
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 saute for 5–6 minutes until golden brown and cooked through. Remove and set aside.
- Saute Onion & Garlic:
- In the same skillet, add the chopped onion and cook for 2–3 minutes until softened. Add minced garlic and saute 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.
- Combine Chicken & Sauce:
- Return the cooked chicken to the skillet and toss to coat in the sauce.
- Toss Pasta:
- 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.
Save Making this meal became an instant family tradition for us. Every time I serve it, my kids claim the leftovers for their lunchboxes before we even finish dinner.
Serving Suggestions
Pair with a crisp green salad and garlic bread for a complete meal. For drinks, try sparkling water with lemon or a chilled glass of Pinot Grigio.
How to Store
Leftovers keep in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of cream or milk to loosen the sauce.
Ingredient Swaps
Swap chicken for shrimp, or use sun-dried tomato pesto for a flavorful twist. Whole wheat pasta or gluten-free options can also be used if needed.
Save This creamy pesto penne with chicken is sure to become a regular in your meal rotation. Enjoy every comforting, flavorful bite!
Recipe FAQ
- → How can I ensure the penne is cooked al dente?
Cook the penne in boiling salted water according to package instructions, typically 10-12 minutes, then test for a slight firmness to the bite before draining.
- → Can I use homemade pesto instead of store-bought?
Absolutely. Homemade basil pesto adds a fresh and vibrant flavor that pairs wonderfully with the creamy sauce.
- → What is the best way to prevent the cream sauce from curdling?
Simmer the cream gently over medium heat without boiling, and stir constantly when adding pesto and Parmesan to maintain a smooth sauce.
- → How do I keep the chicken tender during cooking?
Sauté chicken pieces over medium-high heat until golden and cooked through, about 5–6 minutes, avoiding overcooking which can dry them out.
- → Can I substitute heavy cream with a lighter option?
Yes, half-and-half or whole milk can be used for a lighter sauce, though it will be less rich and slightly thinner in texture.