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Close-up of a white bowl filled with Creamy Pesto Chicken Pasta, garnished with fresh basil leaves.

Creamy Pesto Chicken Pasta

This recipe came from a chaotic weeknight when my children were picky and my dinner plans failed. I made this creamy pesto chicken pasta quickly with pantry ingredients. The bright green sauce made the meal enjoyable, and my children ate it completely. This dish is now a family staple because it is easy to make and satisfying.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1 pinch Kosher salt big pinch
  • 1 pinch Black pepper big pinch
For the Pasta and Sauce
  • 8 ounces penne pasta preferably with ridges
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese plus more for serving
  • 1/4 cup sun dried tomatoes drained if packed in oil
  • 1/2 cup basil pesto homemade or quality store-bought, plus more if you like
  • 1/2 teaspoon red pepper flakes or up to 1 teaspoon
  • 1 handful torn basil leaves for garnish

Equipment

  • Medium pot
  • Large non-stick skillet
  • Bowl

Method
 

  1. Add the chicken to a bowl. Season with the Italian seasoning and a pinch each of kosher salt and black pepper. Toss to coat the chicken.
  2. Bring a medium pot of water to a boil. Add about 1 tablespoon of salt to the water. Add the pasta and cook until al dente according to package instructions, about 8 to 9 minutes.
  3. While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing sometimes, until it is golden brown and cooked through, about 7 to 8 minutes.
  4. When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
  5. Lower the heat on the skillet with the chicken. Stir in the cooked pasta, heavy cream, parmesan cheese, and sundried tomatoes. Stir until everything mixes well. If the sauce seems dry, add the reserved pasta cooking water a couple of tablespoons at a time until the pasta looks glossy and coated.
  6. Turn off the heat and remove the pan from the burner. Stir in the basil pesto. Finish the dish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 50gProtein: 45gFat: 30gSaturated Fat: 12gCholesterol: 140mgSodium: 750mgFiber: 4gSugar: 5g

Notes

This recipe is a quick fix for busy parents. The creamy sauce and familiar flavors make it a good option for children. You can adjust the amount of red pepper flakes based on your family's preference for spice.

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