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Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

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Pesto Chicken Pasta is a simple and delicious penne pasta recipe perfect for weeknights.

This chicken penne is packed with flavour from basil pesto.

This basil penne pasta recipe takes about forty-five minutes from start to finish and serves four people.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pasta dish, I started by placing some pine nuts on a parchment lined baking sheet.

I placed the baking sheet in the oven and toasted the pine nuts until they were lightly browned.

I cooked some penne pasta according to the packaging directions.

Then I drained the pasta and set it aside.

While the pasta was cooking, I seasoned two boneless, skinless chicken breasts with dried basil, dried oregano, red pepper flakes, salt, and black pepper.

I heated some olive oil in a skillet over medium-high heat.

I placed the seasoned chicken breasts in the skillet.

I cooked the chicken breasts for 6-7 minutes per side making sure they were cooked through.

I transferred the cooked chicken breasts to a cutting board to rest for a few minutes and then sliced them.

I added some more olive oil to the skillet.

I also added some minced garlic to the skillet.

I cooked the garlic for 1-2 minutes until fragrant.

I added some heavy cream to the skillet and stirred well.

I simmered the cream until it started to thicken.

I added the cooked penne, sliced chicken, basil pesto and grated parmesan to the skillet.

I stirred all of the ingredients together until all of the pasta and chicken was coated in sauce.

 

Then I added some more parmesan cheese to the skillet.

 

I stirred until the cheese was melted.

Then the chicken pesto penne was ready to serve.

I sprinkled the roasted pine nuts on top when serving.

I used store bought basil pesto for this recipe but you could make your own from scratch if you prefer.

This is a simple and delicious pasta recipe the whole family will love.

If you are looking for a tasty, creamy chicken pasta recipe, then you need to try this Pesto Chicken Pasta!

More Easy Chicken Pasta Recipes You’ll Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Pesto Chicken Pasta:

• 1/4 cup pine nuts (optional)
• 12 ounces pasta of your choice (I used penne)
• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 cups heavy cream
• 1/2 cup prepared basil pesto
• 1/2 cup grated or shaved parmesan cheese, divided

How to Make Pesto Chicken Pasta:

1. Preheat oven to 350°F. Place the pine nuts on a parchment paper lined baking sheet and roast for 5-7 minutes, or until lightly browned. Set aside.
2. Cook the pasta according to package instructions. Drain and set aside.
3. While the pasta is cooking, prepare the chicken. If needed, pound the chicken to be an even thickness in order to cook properly. Season both sides of the chicken breasts with dried basil, dried oregano, red pepper flakes, salt, and black pepper (press in the seasonings with your fingers to ensure they stick).
4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the chicken to the skillet. Cook for 6-7 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
5. Remove skillet from heat to let it cool down a bit while the chicken is resting.
6. In the same skillet on medium-low heat (the pan will already be hot), add the remaining tablespoon of olive oil and garlic. Cook for 1-2 minutes or until fragrant. Add the heavy cream and bring to a simmer for a few minutes or until it slightly thickens.
7. Once the cream has slightly thickened, add the cooked pasta, sliced chicken, pesto, and half of the parmesan cheese (if you want the sauce to be more creamy, simmer the basil pesto and parmesan with the heavy cream before adding the noodles and chicken). Toss everything together until the pasta and chicken are coated with the sauce.
8. Add the remaining parmesan cheese and stir until melted and the sauce is creamy.
9. Serve hot, topped with the roasted pine nuts.
10. Enjoy!

FAQS:

How should I store the leftover pasta?

Store the pasta in the refrigerator for 2-3 days. Keep in mind that the sauce can dry out quickly with this recipe, so it’s best to be eaten fresh.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used in place of chicken breasts in this recipe.

Can I make this recipe dairy-free?

Yes, you can make a dairy-free version of this recipe by omitting the parmesan cheese and heavy cream. Instead, you can add a little bit of nutritional yeast and almond milk to the pesto sauce for a cheesy and creamy flavor. 

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