La Madeleine Chicken Pesto Pasta Recipe: Creamy Pesto Perfection in 20 Minutes

I’ve recreated the La Madeleine Chicken Pesto Pasta Recipe with a creamy pesto sauce that’s both rich and flavorful. This dish comes together in just 20 minutes, making it perfect for a quick weeknight dinner.

The combination of tender chicken, al dente pasta, and a perfectly balanced pesto sauce creates a truly satisfying meal. With simple ingredients and straightforward instructions, you’ll achieve restaurant-quality results at home.

Ingredients for La Madeleine Chicken Pesto Pasta

Simple ingredients come together to create this rich and satisfying pesto pasta dish.

For the best pesto, use fresh basil from the farmers market if possible. Pine nuts can be substituted with walnuts or almonds if needed. Look for Parmigiano-Reggiano for the cheese component—it’s worth the investment.

No pine nuts? Walnuts or almonds make great substitutes. For a lighter sauce, reduce the amount of heavy cream. Freshly grate the Parmesan for the best flavor. If you don’t have fresh basil, use dried basil at one-third the amount.

This dish stores well in the fridge for up to 3 days. Reheat gently to preserve the creamy sauce. Freeze individual portions for up to 2 months for a quick meal later.

Step-by-Step Instructions for Creamy Pesto Pasta with Chicken

Follow these straightforward steps to create a restaurant-quality dish in just 20 minutes.

Step 1: Cook the Penne Pasta to Al Dente Perfection

Bring a large pot of salted water to a rolling boil. I use 1 tsp Salt for every 4 cups of water. Add the 8 oz Penne Pasta and cook until it’s 1 minute shy of the package instructions for al dente. Reserve 1 cup of pasta water before draining—the starchy liquid helps create a silky sauce.

The pasta should still have a bit of bite; it will continue cooking slightly when you add it to the pesto sauce. Don’t overcook it, as this can make the pasta mushy and unappetizing.

Step 2: Prepare the Chicken and Toast the Pine Nuts

While the pasta cooks, season the 1.5 lb Boneless Chicken Breast with 0.5 tsp Black Pepper. Heat 2 tablespoons of the 0.75 cup Extra-Virgin Olive Oil in a large skillet over medium-high heat. Sear the chicken for 5-6 minutes per side until it reaches an internal temperature of 165°F. Transfer the cooked chicken to a plate and let it rest.

In the same skillet, add the remaining 2 tablespoons of Extra-Virgin Olive Oil and toast the 0.5 cup Pine Nuts over medium heat for 2-3 minutes, stirring frequently, until they’re golden brown and fragrant. Be careful not to burn them.

Step 3: Make the Creamy Pesto Sauce

In a food processor, combine the 2 cups Fresh Basil Leaves, 4 cloves Garlic Cloves, and toasted Pine Nuts. Process until the mixture is well combined and slightly smooth. With the processor running, slowly pour in the remaining 0.75 cup Extra-Virgin Olive Oil through the feed tube. Process until the pesto reaches your desired consistency.

Transfer the pesto to a large bowl and stir in the 1 cup Parmesan Cheese, 2 tbsp Lemon Juice, and 0.5 cup Heavy Cream. The sauce should be creamy and well balanced. If it’s too thick, add a bit of the reserved pasta water to loosen it.

Step 4: Combine the Pasta, Chicken, and Pesto Sauce

Slice the rested chicken into 1-inch thick strips. Add the cooked Penne Pasta to the bowl with the pesto sauce and toss until the pasta is well coated. If the sauce seems too thick, add a bit more of the reserved pasta water. Combine the sliced chicken with the pasta and sauce, ensuring everything is well mixed.

Serve immediately, garnished with additional Parmesan Cheese and Fresh Basil Leaves if desired. The dish should be creamy, flavorful, and perfectly balanced.

Make-Ahead Tips for This Recipe

Advance Preparation Tips

You can prepare several components of this dish ahead of time to streamline your cooking process. Make the pesto sauce up to 3 days in advance and store it in an airtight container with a thin layer of olive oil on top to prevent browning. 🔥

Chicken Prep Ahead

Season the chicken breast and store it in the refrigerator overnight. You can even cook the chicken entirely ahead of time and refrigerate or freeze it for later use. Simply reheat it gently before slicing. When reheating, add a splash of chicken broth to keep it moist.

Pasta Cooking Strategy

Cook the pasta just before assembling the dish, as it reheats less effectively than the other components. If you must prepare ahead, cook it until just shy of al dente, then toss with a bit of olive oil to prevent sticking. Store in an airtight container for up to 24 hours.

Assembly and Storage

You can assemble the entire dish ahead of time and refrigerate it for up to 24 hours before serving. When you’re ready to serve, gently reheat the pasta mixture over low heat, adding a splash of reserved pasta water or heavy cream if needed to loosen the sauce.

Freezing for Later

While best enjoyed fresh, you can freeze individual portions of this dish for up to 2 months. Freeze the cooked chicken and pasta mixture separately to preserve texture. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave. ❄️

Reheating Tips

When reheating, do so gently over low heat, stirring frequently to prevent the sauce from breaking. Add a bit of heavy cream or reserved pasta water if the sauce seems too thick. This helps maintain the creamy texture and ensures a delicious meal even when reheated.