Description

A deliciously creamy chicken pasta with vibrant pesto sauce, tender seared chicken breasts, and a touch of lemon for brightness. This easy-to-make meal combines perfectly cooked penne pasta with a rich, flavorful sauce made from garlic, chicken stock, light cream, pesto, and Parmesan cheese. Garnished with fresh cherry tomatoes and extra Parmesan, it’s a comforting and satisfying dish ideal for weeknight dinners or meal prepping.

Ingredients

Units Scale

Pasta:

10 oz dry penne pasta (300 grams)

Chicken:

1 tablespoon olive oil
1 lb chicken breast (2 smaller breasts), cut horizontally (450-500 grams)
1 teaspoon salt
1/2 teaspoon pepper

Sauce:

1 teaspoon olive oil
2 cloves garlic, finely diced
1/2 teaspoon lemon zest
1/2 cup chicken stock
1/3 cup pesto, divided
1/2 cup light cream (about 3 oz / 100 grams)
1 tablespoon lemon juice
1/3 cup grated Parmesan cheese
Pinch of salt to taste

To Serve:

Cherry tomatoes, halved
Extra Parmesan cheese

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Instructions

Cook Pasta: Cook the penne pasta according to the package directions until al dente. Drain well and set aside to keep warm.
Prepare Chicken: Slice the chicken breasts horizontally to ensure even and quick cooking. Season both sides evenly with salt and pepper.
Sear Chicken: Heat 1 tablespoon of olive oil in a large sauté pan over high heat. Add the chicken pieces, reduce heat to medium-high, and cook about 5 minutes per side until golden brown and cooked through. Remove thinner pieces early if they finish sooner. Transfer the cooked chicken to a plate and let it rest.
Make Sauce: Lower the heat to medium in the same pan. Add 1 teaspoon of olive oil, finely diced garlic, and lemon zest. Sauté until fragrant, about 1 minute.
Build Sauce: Pour in chicken stock, half of the pesto, light cream, lemon juice, and grated Parmesan cheese. Stir well and let the sauce simmer gently for 4–5 minutes until it slightly reduces and thickens.
Finish Chicken: Slice the rested chicken. You may return the slices to the pan along with any juices to warm them through, or keep them separate for a more presentable plating.
Combine Pasta: Add the cooked pasta and the remaining pesto to the sauce. Toss everything together to ensure the pasta is fully coated in the creamy pesto sauce.
Serve: Plate the creamy chicken pasta and garnish with extra Parmesan cheese, halved cherry tomatoes, and an additional drizzle of pesto if desired.

Notes

You can use jarred pesto; just opt for one with good quality olive oil and real Parmesan for best flavor.
Penne or rigatoni work best as they hold the sauce well.
This dish reheats nicely; warm leftovers gently on the stove with a splash of stock or cream.
For an extra creamy version, swap light cream for heavy cream.
Try swapping chicken for shrimp (pan-fry 2 minutes per side) or rotisserie chicken to save time.
Add vegetables like baby spinach, peas, or sun-dried tomatoes to boost nutrition and flavor.
If the sauce gets too thick, loosen with reserved pasta cooking water.
Freeze leftover pesto in ice cube trays for convenient future use.
Leftovers stay good in the fridge for up to 3 days but are not recommended for freezing due to cream sauce separation.
For make-ahead meals, cook chicken and sauce a day ahead and reheat gently before combining with pasta. Pasta can also be cooked early and tossed with a little oil to prevent sticking.

Nutrition

Serving Size: 1 serving (approximately 1 cup)
Calories: 450 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 3 g
Protein: 32 g
Cholesterol: 80 mg