Chicken Pesto Pasta

4 servings
35 min

This yummy Chicken Pesto Pasta has become a favorite on our weekly dinner menu rotation there is good reason(s) for that!

#1 It’s SUPER quick and easy to make!

#2 It’s SUPER versatile (definitely one of those ‘throw whatever you have in your fridge/freezer/pantry’ kind of meals)

#3 It’s as healthy or decadent as you want it to be!

This Chicken Pesto Pasta is SO darn good and as I mentioned versatile too.

Since this meal is one I usually make when I’m short on time I’ve created a few ‘shortcuts’ over the years. The first one starts with the chicken which, besides the AMAZING sauce created for this dish is the main character.

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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  • 1/2 lb Penne Pasta
  • 2 Tablespoons Olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 10 oz Cherry Tomatoes or Grape tomatoes
  • 1 1/2 cups Broccoli florets
  • 2 medium chicken breast cooked and cut into 1- inch chunks or slices
  • 1 1/2-2 cups chicken broth
  • 1/2 cup pesto
  • 1/2 cup heavy cream
  • 1/4 cup Italian cheese blend
  • 1 teaspoon salt
  • 3/4 teaspoon pepper
  • Fresh Basil and Parmesan to serve


Prepare pasta according to package instructions. **I like to cook my pasta al dente for this dish. TIP: Save a cup of the pasta water to add moisture or thickness to the sauce. Add the olive oil to a large skillet. When hot, add in the onion. Saute for 2-3 minutes. Add in the tomatoes and saute for 1 minute. Add in garlic and saute for 1 minute more. Pour in the chicken broth and add pesto. Allow the sauce and veggies to simmer for 5 minutes. Then add in the heavy cream. cheese, salt, and pepper. Simmer until sauce begins to thicken. Then add in pasta, chicken, and broccoli. Simmer for 10 minutes or until chicken and pasta are warmed through. Top with fresh basil and Parmesan and serve.
Pallet and Pantry
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