Chicken Pesto Penne Recipe: Fresh Basil and Garlic Pasta Delight

There’s a reason this pasta dish has become my go-to for impressive yet effortless dinners. The combination of tender chicken, al dente penne, and vibrant pesto creates a meal that feels special without demanding hours in the kitchen.

I perfected this recipe by focusing on balance—searing the chicken until golden, cooking the penne just past al dente, and using fresh basil pesto for that bright, herbaceous punch. Every bite delivers layers of flavor without overwhelming any single element.

The result is a restaurant-quality dish that’s as satisfying as it is straightforward. The pesto clings to the pasta and chicken, while a sprinkle of parmesan and fresh basil ties it all together.

Serve with a side salad or garlic bread to complete the experience.

Ingredients for Chicken Pesto Penne

Simple, fresh ingredients for a dish that tastes like a restaurant favorite.

The basil and Parmesan are non-negotiable here. Farmers market basil has the best flavor, but grocery store works if it’s bright green and fresh. For the Parmesan, grab a wedge from the deli counter and grate it yourself—pre-shredded has anti-caking agents that make it clump. Pine nuts are pricey, so check Trader Joe’s or Costco for better deals. Look for boneless skinless chicken breasts with even thickness for consistent cooking.

No pine nuts? Walnuts or cashews work great (toast them first). Fresh out of basil? Use half parsley, half basil—still delicious. The heavy cream is optional but adds richness if you’re feeling fancy. If you’re short on garlic, garlic powder at half the amount works in a pinch. For extra flavor, add a pinch of nutmeg to the pesto—trust me on this one.

Pesto browns quickly, so press plastic wrap directly on the surface before refrigerating. Keeps for 5 days in the fridge, or freeze in ice cube trays for 3 months. Cooked chicken and pasta reheat best with a splash of water or broth in the microwave.

Step-by-Step Instructions for Chicken Pesto Penne

Here’s how to pull this together with minimal fuss and maximum flavor.

Step 1: Toast Pine Nuts and Cook Pasta

Heat a dry skillet over medium-low heat and add the 0.5 cup Pine Nuts. Stir frequently for 3-5 minutes until they’re golden brown and fragrant. Watch them closely—they burn fast. Immediately transfer to a plate to cool.

Bring a large pot of salted water to a boil. Add the 12 oz Penne Pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining. This starchy water will help bind everything together later.

Step 2: Prepare the Chicken

While the pasta cooks, cut the 1.5 lb Boneless Skinless Chicken Breasts into bite-sized pieces. Season with ½ tsp Salt and ½ tsp Black Pepper. Heat 2 tablespoons Extra-Virgin Olive Oil in a large skillet over medium-high heat.

Add the chicken and cook for 5-7 minutes, stirring occasionally, until no longer pink inside. Add half of the 4 cloves Garlic Cloves (minced) during the last minute of cooking for extra flavor. Transfer to a plate and set aside.

Step 3: Make the Pesto

In a food processor, combine the 2 cups Fresh Basil Leaves, toasted 0.5 cup Pine Nuts, remaining minced garlic, 0.75 cup Parmesan Cheese, 1 tbsp Lemon Juice, ½ tsp Salt, and 0.25 tsp Red Pepper Flakes.

Pulse until finely chopped. With the processor running, slowly drizzle in ½ cup Extra-Virgin Olive Oil until smooth. For a creamier pesto, add the 0.25 cup Heavy Cream and pulse to combine. Taste and adjust seasoning if needed.

Step 4: Combine Everything

In the same skillet you used for the chicken, add the drained pasta, cooked chicken, and prepared pesto. Toss everything together over medium heat for 2-3 minutes to warm through.

If the mixture seems dry, add some of the reserved pasta water 1 tablespoon at a time until it reaches your desired consistency. The pesto should cling beautifully to the pasta and chicken.

Step 5: Serve and Garnish

Divide the Chicken Pesto Penne among serving plates. Drizzle with the remaining 2 tablespoons Extra-Virgin Olive Oil and sprinkle with any leftover Parmesan Cheese.

Serve immediately while hot. Each bite should deliver tender chicken, perfectly al dente pasta, and that vibrant basil-garlic flavor that makes this dish so special. The pine nuts add a delightful crunch that ties it all together.

Serving Suggestions for This Dish

Plating Perfection

I like to twirl the penne onto plates using tongs, creating a nest for the chicken pieces. This presentation highlights the pasta’s texture and makes each plate look intentional. A light drizzle of extra-virgin olive oil adds a glossy finish that catches the light beautifully. 💛

Fresh Garnishes

Always finish with fresh elements. I sprinkle chopped basil leaves over the top for a pop of color and that just-picked aroma. A few toasted pine nuts add crunch, while a final grating of Parmesan ties all the flavors together.

Bread Pairings

Serve with warm garlic bread or a crusty Italian loaf to soak up any extra pesto. I brush slices with olive oil and garlic, then toast until golden. The contrast of crisp bread with creamy pesto is irresistible.

Light Salad Complement

A simple arugula salad balances the richness. I toss 4 cups with 1 tbsp lemon juice and 2 tbsp olive oil. The peppery greens cut through the dish’s richness, refreshing your palate between bites.

Wine Recommendation

An Italian white wine like Pinot Grigio complements the basil and garlic beautifully. Its crisp acidity refreshes your palate. For red lovers, a light Chianti works without overpowering the dish.

Family-Style Service

For casual gatherings, serve everything in a large bowl and let guests help themselves. This approach keeps the pasta warm longer and encourages sharing. I always set out extra Parmesan and red pepper flakes for customization. 🔥

Frequently Asked Questions