Easy Creamy Pesto Chicken Penne

The aroma of garlic sizzling in hot olive oil is the best way to wake up. There is something about that sound, mixed with the fresh, peppery scent of basil, that makes a kitchen feel like a true home.

I first whipped this up on a rainy Tuesday, working with a half empty jar of pesto and some frozen chicken from a sparse fridge.

It is a recipe that feels sophisticated but requires very little effort. You get the indulgent, comforting vibe of a bistro pasta while staying in your pajamas. It is the kind of dinner that satisfies kids and partners without leaving you with a sink full of dishes.

Expect a meal featuring seared, juicy chicken and pasta enveloped in a vibrant green sauce. Pesto Chicken Penne is all about harmony, pairing the richness of heavy cream with the sharp, salty kick of Parmesan and basil.

Pesto Chicken Penne

Starchy Pasta Water: The cloudy water you boil the penne in contains starch that acts as a bridge. It helps the oil in the pesto and the fat in the cream blend together so the sauce doesn't pool at the bottom of the plate.

Over High heat Searing: Cooking the chicken in a single layer over medium high heat creates a brown crust. This adds a depth of flavor that you just don't get from simmering the meat in the sauce.

Off Heat Integration: Adding the pesto toward the end prevents the basil from overcooking. According to Serious Eats, excessive heat can turn fresh basil brown and mute its flavor.

Essential Kitchen Gear

You don't need much for this. A large pot for the pasta is the first requirement. Make sure it is big enough that the penne has room to move, otherwise, they might stick together in clumps.

A 12 inch skillet is the best choice for the chicken. If you use a pan that is too small, the chicken will crowd, and instead of searing, it will steam in its own juices. You want those golden brown edges.

Finally, grab a whisk or a sturdy fork. You'll use this to stir the cream and pesto together, ensuring the sauce is a uniform green color before you toss in the pasta.

What Each Ingredient Does

The Shopping List

• 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1 inch cubes Why this? Lean protein that cooks quickly
• 2 tbsp (30ml) olive oil Why this? Ideal smoke point for searing
• 1/2 tsp (3g) salt
• 1/2 tsp (3g) cracked black pepper
• 1 tsp (5g) garlic powder Why this? Adds depth to the meat
• 1 lb (450g) penne pasta Why this? Tubes hold onto the creamy sauce
• 1 tbsp (15ml) salt (for the pasta water)
• 3/4 cup (180ml) prepared basil pesto Why this? Efficient, consistent base
• 1 cup (240ml) heavy cream Why this? For a smooth, velvety texture
• 1/2 cup (50g) Parmesan cheese, freshly grated Why this? Melts better than the pre-shredded kind
• 3 cloves (15g) garlic, minced
• 1/4 cup (60ml) reserved pasta cooking water

Chef's Note: To save a few dollars, feel free to use store brand pesto. Once combined with the cream and Parmesan, the taste difference is negligible.

Step-by-step Cooking

1. Bring a large pot of water and 1 tbsp salt to a rolling boil. Cook the penne following the package directions, but remove the pasta 1-2 minutes before it is fully al dente. Note: It will finish cooking in the sauce.
2. Using a measuring cup, reserve 1/4 cup of the cloudy pasta water and drain the remainder.
3. Pat the chicken cubes dry with paper towels, then season with salt, pepper, and garlic powder. Note: Dry meat sears better.
4. Heat olive oil in a 12 inch skillet over medium high heat. Arrange the chicken in a single layer and cook for 5-7 mins until the edges are golden brown.
5. Move the chicken to a plate and set it aside.
6. Lower the heat to medium. Add the minced garlic and sauté for 30 seconds until you can smell it clearly.
7. Pour in the heavy cream and simmer gently for 2 mins until it starts to thicken slightly.
8. Whisk in the Parmesan cheese and basil pesto, stirring until the sauce is smooth and vibrant green.
9. Return the seared chicken and drained penne to the skillet. Toss together over low heat.
10. Stir in the reserved pasta water one tablespoon at a time until the sauce looks glossy and coats the pasta.

Fixing Common Sauce Issues

When you are making Pesto Chicken Penne, things can sometimes look off right before they come together. Most of these are easy fixes if you have your pasta water handy.

Sauce Is Too Thick

If the sauce looks like a paste, it usually means the cream reduced too much or the pesto was very thick. Stir in another splash of pasta water or a tablespoon of milk. This loosens the emulsion without diluting the flavor.

Chicken Is Rubbery

This happens if the chicken is overcooked or if you leave it in the pan while the sauce simmers. Always remove the meat once it hits that golden color. If it's already overdone, adding a bit more cream to the sauce can help mask the dryness.

Sauce Has Separated

If you see oil pooling on top, the sauce likely got too hot, causing the pesto to break. Turn the heat to low and whisk in a teaspoon of cold butter or a splash of pasta water. The starch helps pull the oil and cream back together.

Storage and Scraps

Keep any leftover Pesto Chicken Penne in a sealed glass dish. It will remain fresh in the refrigerator for 3 days. Because the pasta absorbs the sauce over time, add a bit of milk or water before microwaving to restore the creamy consistency.

Freezing this meal is slightly tricky as the cream can separate. If you decide to freeze it, undercook the pasta by 3 minutes. Store in portions for up to 2 months, defrosting in the fridge overnight before reheating on the stove.

Don't discard the stems from your fresh basil if you prepared your own pesto. Put them in a freezer bag with your other vegetable scraps to create a quick vegetable stock later in the week.

Different Flavor Twists

You can easily change the vibe of Pesto Chicken Penne depending on what you have in the pantry. If you want something without the pasta, my Tuscan Pesto Chicken is a great alternative for a lower carb night.

Adding Fresh Greens

Stir in two handfuls of baby spinach or chopped kale during the last 2 minutes of simmering the sauce. The heat will wilt the greens perfectly without making them mushy.

Sun Dried Tomato Punch

Fold in 1/4 cup of chopped sun dried tomatoes (the kind packed in oil). The tartness cuts through the heavy cream and adds a nice pop of red color to the green pasta.

For a Nutty Profile

Toast a tablespoon of pine nuts or slivered almonds in a dry pan for 2 minutes. Sprinkle them over the finished dish. It adds a crunch that contrasts with the soft pasta. For a simpler version, you can try One Pan Creamy Pesto Chicken recipe to save on cleanup.

Best Sides for Pasta

To balance the richness of this meal, pair it with sides that offer a bright, acidic contrast. A simple arugula salad with lemon vinaigrette is an excellent choice, as the peppery greens and citrus notes cut through the creamy Pesto Chicken Penne.

Roasted asparagus or broccoli also pair beautifully. Toss the vegetables in salt and olive oil, then roast at 200°C for 12-15 mins. Their charred edges provide a great foil to the seared chicken.

If you're hosting a group and want something more filling, add a side of toasted sourdough with garlic butter. It's the perfect way to mop up every bit of the delicious sauce.

Quick Adjustment Guide:

• Extra tang? → fold in 1 tsp lemon zest
• More heat? → add 1/2 tsp red pepper flakes
• Lighter sauce? → replace 1/4 cup cream with pasta water

This recipe is truly a dependable favorite. You don't need professional gear or hours of prep just a few simple techniques with the heat and pasta water. Regardless of whether you use premium ingredients or affordable alternatives, the result is a comforting, hearty bowl of Pesto Chicken Penne that tastes like a gourmet meal.

Enjoy!