Chicken pesto pasta is a simple dinner that still feels fresh and flavorful. Tender chicken and penne pasta get coated in a rich basil pesto sauce with garlic and parmesan, creating a warm meal that comes together quickly.
It’s the kind of dinner that feels a little special but still works on a busy weeknight.
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1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb boneless skinless chicken breasts, diced, in a single layer. Cook 4-5 minutes until internal temperature reaches 165°F and chicken is firm. Remove and set aside.
3. In the same skillet, add 2 cloves minced garlic and cook 30 seconds over medium heat.
4. Add 1 cup prepared basil pesto and 0.25 cup chicken broth. Stir and simmer 2-3 minutes until sauce thickens slightly and coats the back of a spoon.
5. Add 12 oz cooked penne pasta and chicken to skillet. Toss gently to combine and heat through 1-2 minutes.
6. Remove from heat and stir in 2 tbsp grated Parmesan cheese.
7. Finish with 1 tbsp chopped fresh basil off heat.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
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