Easy Pesto Chicken Pasta Recipe for Dinner Tonight

My chicken pesto pasta is the dinner I reach for when I need something fast and full of flavor. It comes together in 30 minutes with one skillet and pantry staples. Fresh pesto and sun-dried tomatoes give this easy pesto pasta a creamy, bright depth that keeps me making it week after week.

Why This Chicken Pesto Pasta Works

The pesto does double duty here — it seasons the chicken and coats every strand of pasta. Cooking the sauce in the same skillet as the chicken pulls up all those caramelized bits from the bottom.

Sun-dried tomatoes add a chewy, concentrated sweetness that balances the richness of the cream and parmesan. The heavy cream keeps the pesto chicken pasta sauce from breaking under heat, so you get a glossy, cohesive sauce every time.

I use penne because the ridges grip the pesto chicken pasta sauce. The wide tubes hold pools of cream and herb oil in every bite.

Ingredients

• 12 oz penne pasta
• 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
• 3 tablespoons basil pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes in oil, drained and roughly chopped
• 1/2 cup heavy cream
• 1/4 cup freshly grated parmesan, plus more for serving
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes

What You Need for Chicken Pesto Pasta

Penne pasta — the ridged surface grabs the pesto cream sauce on every strand. Rigatoni or farfalle work too if that is what you have.

Boneless skinless chicken breasts — cut into bite-size pieces so they cook in about 6 minutes. Boneless thighs add more fat and work just as well.

Basil pesto — the backbone of the sauce. I use store-bought Buitoni or Raos most nights. Homemade basil pesto takes this to another level when you have the time.

Sun-dried tomatoes in oil — these concentrate all the tomato flavor that fresh tomatoes lack. The oil they are packed in adds extra richness to the sauce.

Heavy cream — stabilizes the pesto so it stays creamy and glossy at high heat. Half-and-half works in a pinch but the sauce will be thinner.

Freshly grated parmesan — pre-shredded bags use anti-caking agents that prevent melting. Grate from the block for the smoothest, most cohesive sauce.

Garlic — three fresh cloves, minced fine. Garlic powder at 1/2 teaspoon works if that is what you have on hand.

Red pepper flakes — a small amount cuts the richness of the cream and pesto without making the dish spicy. Leave them out for a milder pasta.

How to Make Chicken Pesto Pasta

1. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
2. Pat chicken pieces dry with paper towels. Season with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken in a single layer. Cook for 3 minutes undisturbed until golden brown. Flip and cook 3 more minutes until cooked through. Transfer to a plate.
5. Reduce heat to medium. Add garlic to the same skillet. Cook for 30 seconds until fragrant.
6. Add sun-dried tomatoes. Stir for 1 minute to warm through.
7. Pour in heavy cream. Scrape up any browned bits from the bottom of the pan. Simmer for 2 minutes until slightly thickened.
8. Stir in pesto. Reduce heat to low.
9. Add parmesan and red pepper flakes. Stir until cheese melts and sauce is smooth.
10. Return chicken to the skillet. Add drained pasta and toss to coat. Add a splash of reserved pasta water if the sauce feels tight.
11. Taste and adjust salt. Serve immediately with extra parmesan on top.

Chicken Pesto Pasta Variations

Creamy Sun-Dried Tomato Pesto Pasta

Double the sun-dried tomatoes and blend 2 tablespoons of them into the pesto before adding to the skillet. This gives the sauce a deeper red color and more concentrated tomato sweetness. Top with torn fresh basil to brighten the whole dish.

Spinach Pesto Chicken Pasta

Add two large handfuls of fresh baby spinach to the skillet right after the pesto. Stir until wilted, about 1 minute. The spinach soaks up the cream and adds a subtle earthiness that pairs well with the herby pesto.

Easy Lemon Pesto Pasta

Skip the heavy cream and add the zest and juice of one lemon after tossing in the pesto. This lighter version works great in summer and takes the total time under 25 minutes. A drizzle of good olive oil at the end keeps the pasta from drying out.

Pesto Chicken Pasta Bake

After tossing everything together, pour it into a greased 9×13 baking dish. Top with 1/2 cup shredded mozzarella and bake at 375F (190C) for 15 minutes until bubbly and golden. This version reheats especially well for weeknight leftovers.

Tips for the Best Chicken Pesto Pasta

• Always reserve pasta water before draining — the starch helps loosen a thick sauce without diluting the flavor.
• I cut the chicken into even pieces so every piece finishes at the same time. Uneven cuts lead to some pieces overcooked before others are done.
• Let the chicken rest on the plate for 2 minutes before returning it to the sauce. This keeps it juicy when you toss it all together.
• Add the pesto off direct high heat. High heat breaks pesto and turns it bitter. Keep the skillet on low before stirring it in.
• Taste the sauce before salting — parmesan and pesto both carry salt. You may not need any extra.
• Use the oil from the sun-dried tomato jar in place of one tablespoon of olive oil. It adds a concentrated herb and tomato flavor to the base.

Make Ahead & Storage

Leftover chicken pesto pasta keeps in the fridge for up to 4 days in an airtight container. The pesto sauce can thicken as it chills — a splash of water or cream loosens it back up when reheating.

To reheat, add the pasta to a skillet over medium-low heat with 2 tablespoons of water. Stir gently until warmed through, about 3 minutes. Microwave works in a pinch — cover and heat in 30-second bursts, stirring between each. I do not recommend freezing this dish since the cream sauce can separate when thawed.

Common Questions

Can I use jarred pesto for chicken pesto pasta?

Yes. Jarred pesto works great in this recipe. Raos and Buitoni are my top picks for a rich, herby flavor. Refrigerated fresh pesto from the deli case tastes brighter than shelf-stable jarred versions if you can find it.

What pasta shape is best for pesto chicken pasta?

Penne and rigatoni are ideal because their ridges and hollow centers trap the creamy pesto sauce. Short shapes like fusilli and farfalle also work well. Long pasta like spaghetti is fine but the sauce slides off more easily.

Can I make chicken pesto pasta without heavy cream?

Yes. Swap heavy cream for half-and-half or full-fat coconut milk. The sauce will be lighter but still coats the pasta well. You can also skip the cream entirely and use extra pasta water and a bit more parmesan to bind the sauce.

How do I keep pesto from turning brown in the pasta?

Add pesto off the heat or on very low heat. High temperatures oxidize the basil and turn it brown. Stir in the pesto quickly and get the pasta in immediately so the sauce stays bright green and vibrant.

Can I use chicken thighs instead of chicken breast?

Absolutely. Boneless skinless chicken thighs stay juicier than breasts and have more fat, which adds richness to the sauce. Cook time is about the same — 6 to 7 minutes total over medium-high heat.

This chicken pesto pasta is the one-pan dinner I keep coming back to — fast, creamy, and packed with easy pesto flavor. Save this recipe for your next weeknight dinner.