Chicken Pesto Pasta

Quick and easy Chicken Pesto Pasta combines golden brown chicken pieces with fresh sauteed mushrooms and spinach, tomatoes, and penne pasta, all tossed in creamy pesto sauce. With so much flavor and ease, it is one of our favorite pasta recipes.

Creamy Chicken Pesto Pasta

Impress your family and friends with this delicious chicken pesto pasta recipe. Follow our step-by-step instructions to make a perfect meal every time. This recipe comes together in less than 30 minutes, thanks to the already-prepared pesto sauce. If you like this easy dinner recipe, try bruschetta chicken, taco stuffed shells, chicken parmesan casserole, and Italian chicken.

Ingredients for Chicken Pesto Pasta

How to make Chicken Pesto Pasta

First, heat a little olive oil and butter in a large skillet or pan over medium-high heat. Then add the chicken and brown on both sides until cooked through. Remove the chicken to a plate and cover it to keep it warm. Meanwhile, bring a large pot of salted water to boil. Add the penne and cook al dente according to package instructions. Reserve 3/4 cup of the pasta water and then drain well in a colander.

Heat a little more olive oil and butter in the same skillet over medium heat. Add the mushrooms and cook until the mushrooms start to brown. Then add the spinach and cook until it is wilted, stirring frequently. Reduce the heat to medium-low and add the heavy cream, stirring to combine. Let it reduce for 1-2 minutes, then add the pesto sauce and stir to combine.

Add the cooked chicken and pasta to the skillet and stir to combine. Add a little reserved pasta water to enhance flavor and help the sauce and pasta stick together. Top with chopped tomatoes and fresh basil ribbons. For best results, serve promptly.

Recipe Tips

• Cut the boneless skinless chicken breasts into uniform bite-sized pieces. If necessary, pound the thick part of the chicken with a meat mallet.
• Any sun-ripened tomatoes, including grape tomatoes and cherry tomatoes, will work. Use what is in season and what tastes great.
• You can substitute different short pasta shapes in this recipe, such as small shell, penne, rigatoni, elbow, fusilli, or cavatelli. 
• Other veggies to add are sweet yellow onions, zucchini, asparagus, or bell peppers. 
• This recipe calls for already prepared pesto sauce, but if time permits, fresh pesto sauce made with fresh basil, toasted pine nuts, sautéed garlic, and fresh Parmesan Cheese is even better.
• Other protein choices include beef steak, pork, shrimp, and smoked sausage.
• The pasta water is full of starchy goodness. Reserve 3/4 cup of the pasta water to add flavor and thicken the sauce. It helps the pasta and sauce bind together.

How to Cut Basil Ribbons

To start, gently wash and thoroughly dry the basil. Basil does not have to be dry to cut into ribbons, but it is much easier to sprinkle on the top of a dish when it is. Then, simply stack the leaves on top of each other and gently roll them into a cylinder cigar shape. Now, using a sharp knife, slice them extra thin. Try to cut and add basil ribbons right before serving when they are at their peak.

Storage and Reheat

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.

Freeze this pasta in a sturdy freezer container or zipper freezer bag for up to 2 months. Thaw in the fridge overnight before reheating in the microwave at reduced power or on the stovetop on low.

More Chicken Recipes

Chicken Pesto Pasta Recipe

A deliciously easy and flavor-packed Chicken Pesto Pasta made with chicken breasts, mushrooms, spinach, and penne pasta all drenched in creamy pesto sauce.  In less than 30 minutes you too can make this tasty pasta dish.  

5 from 8 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 4 servings

Calories: 876kcal

Author: Beth Pierce

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• 1 ¼ lbs boneless skinless chicken breast cut into bite-size pieces
• 12 ounces penne pasta
• 8 ounces white button mushrooms
• 8 ounces chopped baby spinach
• ⅔ cup heavy cream
• ½ cup basil pesto
• 1 cup sliced tomatoes
• Kosher salt and fresh ground black pepper
• Fresh basil chopped

Instructions

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and brown on both sides until cooked through. Remove the chicken to a plate and cover it to keep it warm. 
• Meanwhile, bring a large pot of salted water to boil. Add the penne pasta and cook al dente according to package instructions. Reserve 3/4 cup of pasta water and then drain well in a colander.  
• Heat the remaining olive oil and butter in the same skillet over medium-high heat. Add the mushrooms and cook until the mushrooms start to brown. Add the spinach and cook until it is wilted while stirring frequently. Reduce the heat to medium-low and add the heavy cream stirring to combine. Reduce for just 1-2 minutes then add the pesto sauce and stir to combine.  
• Add the cooked chicken and pasta to the skillet and stir to combine. Add 2-3 tablespoons of the reserved pasta water to enhance flavor and help the sauce and pasta stick together. Top with chopped tomatoes and fresh basil ribbons. For best results serve promptly. More pasta water can be added if reheating. 

Nutrition

Calories: 876kcal | Carbohydrates: 72g | Protein: 48g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 153mg | Sodium: 565mg | Potassium: 1339mg | Fiber: 5g | Sugar: 7g | Vitamin A: 7052IU | Vitamin C: 24mg | Calcium: 164mg | Iron: 4mg

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