This Creamy Pesto Penne with Chicken is a comforting, indulgent pasta that feels special with minimal effort. The vibrant basil pesto swirls into a luxuriously creamy sauce that clings to penne, with tender golden chicken throughout. It’s a crowd-pleasing weeknight celebration.
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Why You’ll Love This Creamy Pesto Penne with Chicken
- Perfect texture party: Ridged penne traps the creamy sauce, while juicy chicken adds a wonderful bite.
- Deceptively simple: The straightforward method yields a result that looks and tastes like you spent far more time.
- Beautifully balanced flavor: Cream tames sharp garlic and salty Parmesan, letting fresh basil sing through.
- Incredibly versatile: Easily swap chicken for shrimp, add sun-dried tomatoes, or throw in spinach.
Ingredients & Tools
- 450 g penne pasta
- 2 large chicken breasts, about 500g, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 180 ml heavy cream (double cream)
- 120 g basil pesto (store-bought or homemade)
- 50 g grated Parmesan cheese, plus extra for serving
- 1 lemon, zest only
- Salt and freshly ground black pepper, to taste
- Fresh basil leaves, for garnish
Tools: A large pot for boiling pasta, a large skillet or sauté pan, tongs, a microplane or zester, and a measuring jug.
Notes: Don’t be shy with the salt in your pasta water—it’s your one big chance to season the pasta from the inside out. And that lemon zest? It might seem like a small thing, but it really lifts the entire dish, cutting through the richness with a bright, sunny note.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 35 g |
| Fat: | 28 g |
| Carbs: | 55 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pesto Power. The quality of your pesto makes a huge difference here. A good, vibrant green pesto with a visible sheen of oil will give you the best flavor. If you’re using a jarred one, give it a good stir before measuring to reincorporate the oil.
- Chicken Prep is Key. Cutting your chicken into evenly-sized cubes is more important than you might think. It ensures everything cooks at the same rate, so you don’t end up with some dry, overcooked pieces and others that are still raw in the middle.
- Cream Confidence. Use a heavy cream or double cream with a fat content of around 36%. Lighter creams or half-and-half might be tempted to split or curdle when heated, and they won’t give you that luxuriously thick, coating sauce we’re after.
- Pasta Perfection. Please, please salt your pasta water generously. It should taste like the sea. This is the primary way to season the pasta itself, and it makes a world of difference in the final dish, creating a foundation of flavor that the sauce can build upon.
How to Make Creamy Pesto Penne with Chicken
Step 1: Bring a large pot of generously salted water to a rolling boil. Once it’s bubbling away, add your penne and cook according to the package directions until it’s al dente—that means it still has a slight bite to it. You’ll want to reserve about a cup of the starchy pasta water before you drain it; this liquid gold is our secret weapon for adjusting the sauce consistency later.
Step 2: While the pasta cooks, let’s tackle the chicken. Pat the cubed chicken breasts completely dry with a paper towel—this is the trick to getting a beautiful golden sear instead of a steam. Heat the olive oil in your large skillet over medium-high heat. Season the chicken all over with salt and pepper, then add it to the hot pan in a single layer, being careful not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until it’s cooked through and has a lovely golden-brown color on the outside. Transfer the chicken to a clean plate and set it aside for now.
Step 3: In the same skillet, reduce the heat to medium. You should have some delicious chicken fond (those little browned bits) at the bottom. Add the chopped onion and cook for about 4-5 minutes, until it’s softened and turned translucent. Then, add the minced garlic and cook for just one more minute until it becomes fragrant—you really don’t want to burn it, or it will turn bitter.
Step 4: Now for the magic. Pour the heavy cream into the skillet, scraping up all those flavorful browned bits from the bottom with your spoon. Let it come to a gentle simmer—you’ll notice it will start to thicken slightly. This should only take a minute or two. Stir in the pesto and the grated Parmesan cheese until everything is beautifully combined and the cheese has melted into the sauce.
Step 5: Return the cooked chicken (and any accumulated juices) back to the skillet, stirring to coat it in the creamy pesto sauce. Let it all heat through for a minute. By now, your pasta should be ready and drained. Add the hot penne directly into the skillet with the sauce.
Step 6: This is where the pasta water comes in. Add a splash—maybe a quarter cup to start—and toss everything together vigorously. The starch in the water will help the sauce emulsify and cling to every piece of pasta, making it glossy and perfectly saucy. If it still looks a bit tight, add another splash. Finally, stir in the lemon zest, which will brighten all the flavors wonderfully.
Step 7: Give the whole dish a final taste and adjust the seasoning with more salt or pepper if it needs it. Serve immediately, topped with a few fresh basil leaves and an extra sprinkle of Parmesan cheese. The warmth of the pasta will wilt the basil just slightly, releasing its incredible aroma.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; thaw overnight in fridge before reheating.
- Reviving: Reheat gently with a splash of water or milk, stirring to restore creaminess.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon and a drizzle of olive oil provides a crisp, refreshing counterpoint to the rich and creamy pasta.
- Garlic bread or focaccia — It’s a classic for a reason. You’ll want something to mop up every last bit of that delicious sauce left on your plate, and a crunchy, garlicky bread is the perfect tool for the job.
- Roasted cherry tomatoes — Toss a pint of cherry tomatoes with olive oil, salt, and pepper and roast until they burst. Their sweet, concentrated acidity is a fantastic flavor boost scattered over the top.
Drinks
- A crisp Pinot Grigio or Sauvignon Blanc — A chilled, acidic white wine cuts through the creaminess of the sauce beautifully and complements the herbal notes of the pesto without overpowering them.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are wonderfully palate-cleansing between bites, keeping each mouthful tasting fresh and vibrant.
- A light Italian lager — The crisp, clean finish of a cold beer is another great way to balance the richness of the dish, making it feel a little less heavy.
Something Sweet
- Lemon sorbet — After a rich meal, a scoop of sharp, refreshing lemon sorbet is the perfect palate cleanser. It’s light, zingy, and feels like a proper, elegant finish.
- Dark chocolate affogato — Place a square or two of high-quality dark chocolate in a cup and pour a shot of hot espresso over it. The bitterness of both is a sophisticated and simple way to end the meal.
- Almond biscotti — A crunchy, not-too-sweet biscotti for dipping into a cup of coffee provides a lovely textural contrast and a hint of nuttiness that echoes the pesto.
Top Mistakes to Avoid
- Overcooking the chicken. Chicken breasts can go from juicy to dry and stringy in a matter of minutes. Cook them just until they’re no longer pink in the center and remember they’ll continue to cook a little when you return them to the hot sauce.
- Skipping the pasta water. I’ve messed this up before too, thinking I didn’t need it. That starchy water is not just liquid; it’s a magical emulsifier that binds the sauce to the pasta, creating a cohesive dish instead of a pool of sauce with pasta sitting in it.
- Using pre-grated Parmesan. The stuff in the tub often contains anti-caking agents like cellulose (wood pulp) which can prevent it from melting smoothly into your sauce. A little extra effort grating your own pays off in a much silkier texture.
- Boiling the cream sauce. Once you add the cream, you want to bring it to a gentle simmer, not a rolling boil. High heat can cause the cream to separate or become greasy, ruining that lovely, velvety consistency we’re aiming for.
Expert Tips
- Tip: Let your ingredients come to room temperature. Taking your cream and pesto out of the fridge about 15-20 minutes before you start cooking can help prevent the sauce from seizing up or cooling down the pan too much when you add them, leading to a smoother integration.
- Tip: Brown your chicken in batches. If your pan isn’t large enough to hold all the chicken in a single layer without touching, cook it in two batches. Overcrowding the pan steams the chicken instead of searing it, and you’ll miss out on all that beautiful color and flavor.
- Tip: Add a pinch of red pepper flakes. If you like a little warmth, adding a pinch of red pepper flakes when you cook the garlic will infuse the oil with a subtle, background heat that really elevates the entire dish.
- Tip: Finish with a drizzle. Right before serving, drizzle a little extra virgin olive oil over each portion. It adds a final layer of fruity flavor and a gorgeous sheen that makes the dish look restaurant-quality.
FAQs
Can I make this dish ahead of time?
You can prep the components ahead, but I’d recommend assembling it just before serving. Cook the chicken and make the sauce, storing them separately in the fridge. The pasta is best cooked fresh, as it can become mushy or absorb all the sauce upon sitting. When ready to eat, gently reheat the sauce and chicken, cook your pasta, and combine everything with a splash of fresh pasta water to bring it all back to life.
What can I use instead of heavy cream?
For a slightly lighter version, full-fat coconut milk can work, though it will impart a subtle coconut flavor. You could also try a lower-fat cream cheese thinned out with a bit of milk, but the texture won’t be quite as luxuriously silky. Honestly, a little goes a long way with the heavy cream, and it really is the best option for that classic, rich result.
How can I prevent my pesto from turning brown?
Pesto can oxidize and darken when exposed to air. The key is to limit that exposure. Stir it into the hot sauce just before serving rather than letting it cook for a long time. Also, storing any leftover pesto in a jar with a thin layer of olive oil on top will create a barrier that keeps it vibrantly green for longer.
Is it okay to use a different pasta shape?
Absolutely! The principles of a short pasta with good sauce-catching abilities are what matter most. Fusilli, rigatoni, or farfalle (bow-ties) would all be excellent substitutes. Just avoid long, smooth pasta like spaghetti or linguine, as the creamy sauce won’t cling to it as effectively.
My sauce seems too thick. How can I thin it out?
No worries, this is an easy fix! The answer is always more of that reserved pasta water. Add it a tablespoon at a time, tossing the pasta continuously, until the sauce loosens up to your desired consistency. The starch will help it stay creamy and emulsified, whereas adding plain water would just make it taste diluted.
Creamy Pesto Penne With Chicken
Make this easy Creamy Pesto Penne with Chicken for a rich, flavorful dinner in 35 minutes. Get the recipe for the perfect weeknight comfort food now!
Ingredients
For the Ingredients
-
450 g penne pasta
-
2 large chicken breasts (about 500g, cut into 1-inch cubes)
-
1 tbsp olive oil
-
1 small onion (finely chopped)
-
3 cloves garlic (minced)
-
180 ml heavy cream (double cream)
-
120 g basil pesto (store-bought or homemade)
-
50 g grated Parmesan cheese (plus extra for serving)
-
1 lemon (zest only)
-
Salt and freshly ground black pepper (to taste)
-
Fresh basil leaves (for garnish)
Instructions
-
Bring a large pot of generously salted water to a rolling boil. Once it’s bubbling away, add your penne and cook according to the package directions until it’s al dente—that means it still has a slight bite to it. You’ll want to reserve about a cup of the starchy pasta water before you drain it; this liquid gold is our secret weapon for adjusting the sauce consistency later.01
-
While the pasta cooks, let’s tackle the chicken. Pat the cubed chicken breasts completely dry with a paper towel—this is the trick to getting a beautiful golden sear instead of a steam. Heat the olive oil in your large skillet over medium-high heat. Season the chicken all over with salt and pepper, then add it to the hot pan in a single layer, being careful not to overcrowd it. Cook for 5-7 minutes, turning occasionally, until it’s cooked through and has a lovely golden-brown color on the outside. Transfer the chicken to a clean plate and set it aside for now.02
-
In the same skillet, reduce the heat to medium. You should have some delicious chicken fond (those little browned bits) at the bottom. Add the chopped onion and cook for about 4-5 minutes, until it’s softened and turned translucent. Then, add the minced garlic and cook for just one more minute until it becomes fragrant—you really don’t want to burn it, or it will turn bitter.03
-
Now for the magic. Pour the heavy cream into the skillet, scraping up all those flavorful browned bits from the bottom with your spoon. Let it come to a gentle simmer—you’ll notice it will start to thicken slightly. This should only take a minute or two. Stir in the pesto and the grated Parmesan cheese until everything is beautifully combined and the cheese has melted into the sauce.04
-
Return the cooked chicken (and any accumulated juices) back to the skillet, stirring to coat it in the creamy pesto sauce. Let it all heat through for a minute. By now, your pasta should be ready and drained. Add the hot penne directly into the skillet with the sauce.05
-
This is where the pasta water comes in. Add a splash—maybe a quarter cup to start—and toss everything together vigorously. The starch in the water will help the sauce emulsify and cling to every piece of pasta, making it glossy and perfectly saucy. If it still looks a bit tight, add another splash. Finally, stir in the lemon zest, which will brighten all the flavors wonderfully.06
-
Give the whole dish a final taste and adjust the seasoning with more salt or pepper if it needs it. Serve immediately, topped with a few fresh basil leaves and an extra sprinkle of Parmesan cheese. The warmth of the pasta will wilt the basil just slightly, releasing its incredible aroma.07
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