Easy 20-Minute Pesto Chicken Penne

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Dinner that actually tastes good and comes together faster than takeout arrives.

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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.

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