Super Easy Chicken Pesto Pasta

When dinner needs to be quick, comforting, and full of bright flavor, this Super Easy Chicken Pesto Pasta is my go-to. It’s the perfect weeknight meal: tender chicken, al dente pasta, a silky cream-pesto sauce, and a shower of freshly grated cheese if you like. The whole family will ask for seconds, and cleanup is a breeze.

This recipe is built from pantry-friendly basics and a jar of good pesto (or your own batch if you have time). With just a few ingredients and a handful of simple steps, you’ll have a dish that looks and tastes like you spent more time in the kitchen than you actually did. Let’s get cooking!

Why you’ll love this recipe

• Quick: Ready in about 20–30 minutes from start to finish.
• Simple: Minimal ingredients and easy-to-follow steps.
• Flexible: Swap the pasta shape or use your favorite pesto.
• Satisfying: Creamy sauce and tender chicken make this a hearty meal.

Ingredients

• ▢8ouncesuncooked pasta I used penne
• ▢1/2tablespoonolive oil
• ▢2chicken breastscut into bite-size strips
• ▢1cuppestoclick for my recipe or use your favorite store bought
• ▢1cupheavy/whipping cream
• ▢Salt & pepper to taste
• ▢Freshly grated parmesan cheese optional, to taste.

Notes on ingredients and swaps

Penne is what I used, but any short pasta like fusilli, rigatoni, or farfalle works beautifully. If you prefer a lighter version, use a lower-fat cream alternative that responds well to heat; keep in mind it will be less rich. When it comes to pesto, a good-quality store-bought jar will save time, and homemade pesto will give you a fresher, brighter finish. For the cheese, use freshly grated parmesan or a similar hard, aged cheese for the best melt and flavor.

Equipment

• Large pot for boiling pasta
• Large skillet or sauté pan
• Tongs or slotted spoon
• Colander
• Knife and cutting board
• Measuring cups and spoons

Super Easy Chicken Pesto Pasta

Follow these clear steps for a reliable, flavorful dinner. I’ve rewritten the directions into concise, sequential steps while keeping the ingredient amounts exactly as listed above.

Instructions

1. Bring a large pot of salted water to a boil. Add 8ouncesuncooked pasta (I used penne) and cook according to package directions until al dente. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta in a colander and set aside.
2. While the pasta cooks, heat 1/2tablespoonolive oil in a large skillet over medium-high heat.
3. Add the 2chicken breasts cut into bite-size strips to the hot oil in a single layer. Cook without moving for 2–3 minutes to get a light sear, then stir or flip the strips and continue cooking until the chicken is cooked through and no longer pink in the center, about 4–6 minutes total depending on the thickness. Season with Salt & pepper to taste as it cooks.
4. Reduce the heat to medium-low and pour in 1cupheavy/whipping cream. Stir to combine with the pan juices and any browned bits from the chicken.
5. Stir in 1cuppestoclick for my recipe or use your favorite store bought until the sauce becomes smooth and evenly green. If the sauce is too thick, add a splash of the reserved pasta cooking water a little at a time until you reach a silky, saucy consistency that will coat the pasta.
6. Add the drained pasta to the skillet and toss thoroughly to coat each piece with the pesto cream sauce. If needed, add more reserved pasta water to loosen the sauce and help it cling to the pasta.
7. Taste and adjust seasoning with additional Salt & pepper to taste.
8. Serve immediately, topped with Freshly grated parmesan cheese optional, to taste. If using cheese, sprinkle it over each plate so it melts into the warm pasta.

Troubleshooting and tips

• If the sauce looks separated, lower the heat and whisk gently; adding a little reserved pasta water will often bring it back together.
• Do not overcook the chicken strips—cut them into similar-size pieces for even cooking and a tender bite.
• If you prefer more pesto flavor, stir in an extra tablespoon or two of pesto after you add the pasta.
• To make this ahead, keep the sauce and pasta separate and combine gently when reheating to avoid overcooked pasta.

Make it your own

This Super Easy Chicken Pesto Pasta is a wonderful base for creativity. Stir in a handful of spinach at the end and let it wilt for added color and nutrition. Roasted cherry tomatoes or sautéed mushrooms make excellent mix-ins. For a nuttier finish, sprinkle toasted pine nuts or chopped walnuts on top just before serving.

Serving suggestions

Pair this pasta with a crisp green salad, garlic bread, or a platter of roasted vegetables for a complete meal. A light, citrusy vinaigrette on the side cuts through the richness of the cream, and a chilled glass of white wine complements the herbaceous pesto.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or cream to return the sauce to the right consistency. Pasta will continue to absorb sauce as it sits, so you may need to refresh the texture when reheating.

Final thoughts

Simple ingredients, straightforward steps, and a bowl of comforting goodness—that’s the promise of this Super Easy Chicken Pesto Pasta. It’s approachable enough for a busy weeknight and tasty enough for company. Keep quality pesto on hand, and this will become one of your most relied-on dinners.

Happy cooking! If you try this recipe, I’d love to hear how you adapted it—did you add greens, swap the pasta, or double the pesto? Small changes can make this recipe truly yours.