Penne Pesto Recipe
Chicken, sun-dried tomato, pesto cream.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta & Protein
Pesto Cream Sauce
To Finish & Garnish
Method
Pasta & Protein
- 1
Cook pasta
Bring a large pot of water to a rolling boil, add 1 tbs salt. Add 12 oz penne and cook until al dente (about 10–11 minutes or per package instructions). Reserve 1/2 cup pasta cooking water, then drain and set aside.
- 2
Prepare chicken
While pasta cooks, pat 1 lb chicken breasts dry, season both sides with 1/2 tsp salt and 1/2 tsp black pepper. Heat 1 tbs olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C) and exterior is golden. Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips or cubes.
Pesto Cream Sauce
- 3
Sauté aromatics & tomatoes
In the same skillet used for the chicken, reduce heat to medium and add remaining 1 tbs olive oil and 1 tbs butter. Add 3 minced garlic cloves and sauté 30–45 seconds until fragrant but not browned. Add 1 cup sliced oil-packed sun-dried tomatoes and cook 1–2 minutes to soften and release flavor, stirring to deglaze browned bits from the pan.
- 4
Build the cream sauce
Pour in 1 cup heavy cream and bring to a gentle simmer. Whisk in 1 cup basil pesto until fully incorporated and the sauce is smooth. Add 1 cup grated Parmesan and stir until melted. If sauce seems too thick, whisk in up to the reserved 1/2 cup pasta water, a few tablespoons at a time, until you reach a silky consistency.
- 5
Season sauce
Stir in 1 tbs lemon juice and 1/2 tsp red pepper flakes (optional). Taste and adjust seasoning with salt and black pepper as needed. Keep sauce over low heat — do not boil aggressively once cheese has been added to avoid graininess.
Combine & Finish
- 6
Combine pasta, chicken and sauce
Add the drained penne and sliced chicken into the skillet with the pesto cream sauce. Toss gently to coat, using reserved pasta water if necessary to loosen and help the sauce cling to the pasta. Warm everything together 1–2 minutes so flavors meld.
- 7
Serve
Turn off heat and stir in 1/4 cup torn fresh basil and 1/4 cup extra grated Parmesan. Divide among plates, garnish with additional basil leaves and more Parmesan if desired, and serve immediately.