Easy 20-Minute Pesto Chicken Penne
Dinner that actually tastes good and comes together faster than takeout arrives.
Why You’ll Love It
- Ready to eat in 20 minutes flat, no shortcuts that taste like shortcuts.
- Cutting chicken into cubes means everything finishes cooking at the same time — no babysitting or waiting.
- Store-bought pesto does the heavy lifting without apology; it’s consistent, fast, and tastes great.
- Pesto cream sauce doesn’t dry out like tomato sauces do, so leftovers actually improve by the next day.
- Works as a quick weeknight dinner or a meal prep staple for your week.
Ingredients
- 1.5 lbs chicken breast, cut into 1-inch cubes
- 1 lb penne pasta
- 1/2 cup basil pesto (store-bought)
- 1/3 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1/2 cup cherry tomatoes, halved (optional)
- Salt and black pepper to taste
- Splash of pasta water (reserved)
Steps
Prep and Pasta
Cut chicken breasts into 1-inch cubes and season with salt and pepper.
Bring a large pot of salted water to a boil and add penne; cook according to package directions.
Reserve about 1/2 cup of pasta water before draining.
Cook the Chicken
While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat.
Add chicken cubes and cook for 5-6 minutes, stirring occasionally, until golden and cooked through.
Make the Sauce
Pour pesto and heavy cream directly into the skillet with the chicken.
Stir for about 1 minute to combine and warm through.
Bring It Together
Add the cooked penne to the skillet, then toss in the grated Parmesan.
Stir well, adding a splash of reserved pasta water to loosen the sauce to your preferred consistency.
Top with halved cherry tomatoes if using.
Helpful Tips and Substitutions
Chicken Prep
Cutting chicken into 1-inch cubes instead of cooking whole breasts is what makes this recipe actually finish in 20 minutes; smaller pieces cook faster and more evenly.
Pesto Choice
Use whatever store-bought pesto you trust — refrigerated, jarred from the pasta aisle, or from the prepared section all work.
If you prefer homemade pesto, go ahead, but the store-bought version keeps the total time down and delivers consistent flavor.
Swaps and Add-Ins
Swap penne for any pasta shape you have on hand; cook time remains the same.
Add a handful of fresh spinach or arugula directly to the hot pasta for extra greens.
Pine nuts, toasted if you have them, add a nice textural contrast.
If cherry tomatoes aren’t available, skip them — the dish is complete without them.
Serving Ideas
Serve straight from the skillet with a simple green salad dressed in lemon vinaigrette.
Pair with garlic bread or toasted ciabatta to soak up the pesto cream.
A chilled white wine like Pinot Grigio or Sauvignon Blanc complements the pesto without competing.
If feeding a crowd, double the batch in two skillets instead of crowding one pan.
Make-Ahead and Storage
Meal Prep
Cook the entire recipe and let it cool, then store in an airtight container in the refrigerator for up to 3 days.
Pesto cream sauces stay moist and don’t dry out like tomato-based pastas, making this ideal for meal prep.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth if needed to loosen the sauce.
You can also microwave in a covered bowl, stirring halfway through.
Freezing
This dish freezes well for up to 2 months; thaw overnight in the refrigerator and reheat as above.
This is the kind of dinner that tastes a lot more involved than it is — 20 minutes, one skillet, and you’re done.
If you liked this recipe, check out our Mediterranean Ground Beef Orzo with Feta and Sun-Dried Tomatoes for another quick pasta dinner that hits differently.
