Description

A rich and flavorful creamy chicken pesto pasta featuring tender chicken pieces, al dente penne pasta, and a luscious sauce made with heavy cream, basil pesto, and Parmesan cheese. Enhanced with cherry tomatoes, fresh baby spinach, and optional toasted pine nuts for added texture, this one-pan skillet recipe is perfect for a comforting weeknight dinner.

Ingredients

Scale

Pasta

2 cups penne pasta

Chicken & Seasoning

1 pound boneless skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons olive oil

Sauce

1 cup heavy cream
1/2 cup basil pesto
1/4 cup grated Parmesan cheese

Vegetables & Garnish

1 cup cherry tomatoes, halved
2 cups baby spinach
1/4 cup pine nuts, toasted (optional)
Fresh basil leaves, for garnish

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Instructions

Cook the Pasta: Cook the penne pasta according to package instructions in a large pot of salted boiling water. Drain and set aside to keep warm.
Cook the Chicken: In a large skillet, heat the olive oil over medium-high heat. Add the chicken pieces, season generously with salt and pepper, and cook until they are golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Simmer the Cream: Reduce the heat to medium and add the heavy cream to the same skillet. Bring it to a gentle simmer, stirring occasionally, and allow it to reduce slightly for 2-3 minutes to thicken the sauce.
Make the Pesto Sauce: Stir in the basil pesto and grated Parmesan cheese into the cream. Continue stirring until the sauce is smooth, combined, and creamy.
Combine Ingredients: Add the cooked pasta, chicken, cherry tomatoes, and baby spinach to the skillet. Toss everything together thoroughly to coat all ingredients evenly with the creamy pesto sauce.
Heat Through: Cook for an additional 2-3 minutes until the spinach wilts and all ingredients are heated through, stirring occasionally.
Serve: Plate the pasta and top with toasted pine nuts if desired. Garnish with fresh basil leaves for extra aroma and color. Serve immediately.

Notes

To toast pine nuts, heat them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-4 minutes.
You can substitute heavy cream with half-and-half for a lighter sauce, but it will be less creamy.
For a gluten-free version, use gluten-free penne pasta.
Fresh basil pesto adds the best flavor; store-bought pesto can be used for convenience.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of cream or milk to loosen the sauce if needed.