If you’re craving a vibrant, satisfying meal that effortlessly combines tender chicken, al dente penne, and the fresh, herby burst of pesto, this Penne with Chicken and Pesto Recipe is absolutely a must-try. It brings together simple, quality ingredients into a harmonious dish that’s both comforting and packed with flavor. Whether you’re cooking for family or friends, this recipe delivers color, texture, and an irresistible aroma that fills your kitchen with Italian charm.
Ingredients You’ll Need
Each ingredient in this dish plays a crucial role, creating layers of taste and texture that make this recipe shine. From the nutty pine nuts to the bright basil pesto, these essentials turn a humble pasta dinner into something truly special.
- 12 ounces penne pasta: The perfect shape to hold onto that luscious pesto sauce.
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces: Provides tender protein that balances the dish.
- 2 tablespoons olive oil: Adds richness and helps to cook the chicken to a golden finish.
- 1/2 teaspoon salt: Enhances all the flavors in this dish.
- 1/4 teaspoon black pepper: Gives a subtle kick and depth.
- 1 cup cherry tomatoes, halved: Adds a juicy pop of sweetness and acidity.
- 1/4 cup grated Parmesan cheese: Brings a savory, umami punch that enriches the pesto.
- 1/2 cup prepared basil pesto: The heart of the recipe, packed with fresh herbs, garlic, and pine nuts.
- 2 tablespoons pine nuts, toasted: Adds crunch and a toasty, buttery flavor.
- 2 tablespoons chopped fresh basil for garnish: A fresh herbal finish that lifts the dish visually and in flavor.
How to Make Penne with Chicken and Pesto Recipe
Step 1: Cook the Penne Pasta
Begin by boiling your penne pasta according to the package directions until it’s perfectly al dente. This gives it just the right amount of bite to carry the pesto sauce without becoming mushy. Once cooked, drain the pasta but remember to save half a cup of that starchy pasta water—it’s gold for loosening the sauce later.
Step 2: Sauté the Chicken
While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and pepper before tossing them into the skillet. Cook the chicken, stirring now and then, until each piece is beautifully browned and cooked through. This usually takes about 5 to 7 minutes and is key to a juicy, flavorful chicken addition.
Step 3: Add Cherry Tomatoes
Reduce the heat to medium and toss in the cherry tomatoes. Allow them to soften over a couple of minutes, releasing their juices and imparting a fresh brightness that complements the creamy pesto sauce perfectly.
Step 4: Combine Pasta, Pesto, and Chicken
Now the magic happens—lower the heat and add your cooked penne and pesto into the skillet. Toss everything together gently but thoroughly, letting the pesto coat every piece of pasta and chicken. Gradually mix in some of the reserved pasta water to adjust the sauce consistency to your liking—it should be silky and cling to the pasta beautifully.
Step 5: Finish with Cheese, Pine Nuts, and Basil
Sprinkle grated Parmesan cheese and toasted pine nuts over the pasta, folding them in to add layers of flavor and texture. A last flourish of fresh chopped basil makes this dish an aroma-filled, colorful delight.
How to Serve Penne with Chicken and Pesto Recipe
Garnishes
Fresh basil and a sprinkle of Parmesan not only enhance the dish’s flavor but also make it visually irresistible. Toasted pine nuts add a lovely crunch that contrasts beautifully with the creamy pesto sauce. Feel free to add a little lemon zest or a drizzle of good quality extra virgin olive oil for an extra burst of freshness.
Side Dishes
Serve this pasta alongside a crisp green salad with a lemon vinaigrette or some roasted vegetables to add a refreshing crunch and balance to the meal. Garlic bread or a rustic Italian loaf also works wonders to mop up any leftover pesto sauce on your plate.
Creative Ways to Present
For a dinner party, serve this Penne with Chicken and Pesto Recipe in shallow bowls with extra Parmesan on the side for guests to sprinkle as they please. You can scatter a few edible flowers or microgreens for an elegant, restaurant-quality touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
This dish keeps beautifully in an airtight container in the refrigerator for up to three days. The flavors actually meld and develop, making your leftovers taste even better the next day.
Freezing
If you want to freeze leftovers, it’s best to omit the basil garnish and pine nuts beforehand. Store the pasta in a freezer-safe container, and it will keep well for up to two months. Thaw overnight in the fridge for best results.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or broth to revive the sauce’s creamy texture. Microwaving works too; just stir every minute or so to heat evenly without drying out the pasta.
FAQs
Can I use homemade pesto instead of store-bought?
Absolutely! Homemade pesto can elevate this recipe even more, bringing a fresher, more vibrant flavor. Plus, you can customize it by adjusting garlic, cheese, or nuts to your liking.
Is there a way to make this dish vegetarian?
Yes! Simply leave out the chicken and add extra vegetables like sautéed mushrooms or zucchini for a filling vegetarian version. The pesto is already vegetarian-friendly, so you’re all set for a tasty meat-free meal.
What kind of pasta can I substitute for penne?
While penne is ideal because its tube shape holds the sauce well, rigatoni, farfalle, or even fusilli all make excellent alternatives if you want to switch things up or use what you have on hand.
How do I make this gluten-free?
Swap out regular penne for your favorite gluten-free pasta. Most gluten-free pastas cook similarly, so just follow the package instructions to get that perfect al dente texture.
Can I prepare this dish for meal prep?
Definitely! It’s perfect for meal prep because you can make a big batch and store portions for multiple meals. Just keep the fresh basil and pine nuts separate until serving for the best taste and texture.
Final Thoughts
This Penne with Chicken and Pesto Recipe is truly a gem for weeknight dinners or casual gatherings. It’s simple enough to whip up quickly but special enough to become a favorite on your recipe rotation. Give it a try—you’ll be rewarded with a dish that’s as delightful to eat as it is to share.
Print
Penne with Chicken and Pesto Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten Free
Description
A delightful Italian-inspired recipe featuring perfectly cooked penne pasta tossed with tender, golden-brown chicken pieces and vibrant basil pesto. Cherry tomatoes add a burst of freshness, while toasted pine nuts and grated Parmesan cheese provide a satisfying crunch and rich flavor. This quick and easy stovetop dish is perfect for a nutritious weeknight dinner and can be easily customized with gluten-free pasta or made vegetarian by omitting the chicken.
Ingredients
Pasta
- 12 ounces penne pasta
Chicken and Seasoning
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Vegetables and Extras
- 1 cup cherry tomatoes, halved
- 1/4 cup grated Parmesan cheese
- 1/2 cup prepared basil pesto
- 2 tablespoons pine nuts, toasted
- 2 tablespoons chopped fresh basil for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta, reserving 1/2 cup of the pasta cooking water, and set both aside.
- Cook the Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with salt and black pepper. Add the chicken to the skillet and cook for 5–7 minutes, stirring occasionally, until the pieces are golden brown and fully cooked through.
- Sauté the Tomatoes: Reduce the heat to medium and add the halved cherry tomatoes to the skillet. Cook for about 2 minutes until the tomatoes soften slightly but still retain some shape.
- Combine Pasta and Sauce: Lower the heat and add the cooked pasta to the skillet along with the prepared basil pesto. Toss everything together gently to coat the pasta evenly in the pesto sauce. Gradually add the reserved pasta water as needed to loosen the sauce and achieve your desired consistency.
- Garnish and Serve: Remove the skillet from heat, then sprinkle the dish with grated Parmesan cheese, toasted pine nuts, and chopped fresh basil. Serve warm and enjoy your flavorful penne with chicken and pesto.
Notes
- For extra flavor, add a splash of lemon juice or a sprinkle of lemon zest before serving.
- Substitute rotisserie chicken for a quicker and easier version of this dish.
- Use gluten-free pasta to accommodate gluten intolerance or dietary preferences.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
