Pesto Pasta with Chicken is a creamy, herbaceous pasta dish that captures the essence of bold Mediterranean flavors in every forkful. With tender grilled chicken, rich basil pesto, sun-dried tomatoes, and a velvety cream sauce, this recipe is both satisfying and fresh—a delightful fusion of comfort and brightness.
Ingredients Breakdown
The key to this recipe’s success lies in selecting the right cut of chicken. Boneless, skinless chicken breasts are lean and cook quickly on the grill, developing a lightly charred exterior that pairs beautifully with creamy sauces. For added richness, you could opt for thighs, but breasts keep things light and clean.
Gluten-free penne provides a satisfying, toothsome base. Its ridged surface catches the sauce in every crevice, ensuring each bite is coated in flavor. If gluten isn’t a concern, traditional wheat-based pasta can be used—but this recipe proves that gluten-free can be just as delicious.
At the heart of the dish is a luxurious sauce made from basil pesto and heavy whipping cream. The pesto brings the brightness of fresh herbs, garlic, and pine nuts, while the cream adds depth and smoothness. This combination creates a luscious texture that clings to the pasta without overwhelming it.
Sun-dried tomatoes add a sweet-tart contrast that cuts through the richness of the sauce. Their chewy texture and concentrated flavor punctuate the dish with bursts of brightness and color.
A touch of all-purpose seasoning, salt, pepper, and a final sprinkle of Parmigiano-Reggiano bring everything into harmony, rounding out the dish with savory depth and a hint of sharpness.
Step-by-Step Preparation Guide
Start by boiling the pasta until al dente, following the package instructions carefully. Gluten-free pasta can go from perfect to overdone quickly, so drain it as soon as it’s ready. Toss it with a bit of olive oil to prevent sticking while you prepare the rest.
While the pasta is boiling, preheat your grill to medium-high. Brush each chicken breast with olive oil and season generously with salt, pepper, and your favorite all-purpose chicken seasoning. Grill for 4 to 5 minutes per side, or until the meat is cooked through and the outside has a golden-brown char. Let the chicken rest for at least five minutes before slicing it into thin strips to retain its juices.
Meanwhile, drain the sun-dried tomatoes from their oil. You can chop them into smaller pieces if you prefer a finer distribution in the sauce. Return the pasta pot to medium heat and add the sun-dried tomatoes, sautéing until aromatic and slightly softened.
Pour in the cream and stir in the pesto, allowing them to warm and meld together into a cohesive sauce. Once the mixture is heated through, return the cooked pasta to the pot along with the sliced grilled chicken. Gently toss everything until the sauce coats each piece evenly.
Serve the pasta hot, garnished with freshly grated Parmigiano-Reggiano for a nutty, savory finish.
Recipe Tips & Frequently Asked Questions
How to keep chicken juicy on the grill:
Avoid overcooking by using medium-high heat and flipping only once. Resting the meat after grilling keeps it moist and tender.
Balancing cream and pesto for the ideal sauce consistency:
Start with the recommended amounts, then adjust to taste. Add a splash of reserved pasta water if the sauce feels too thick.
Preventing gluten-free pasta from turning mushy:
Cook until just al dente, then immediately rinse or toss with olive oil to stop the cooking process.
Tips for enhancing store-bought pesto:
Mix in a squeeze of lemon, a pinch of chili flakes, or a touch of extra garlic to boost freshness and flavor.
Can I make this pasta ahead of time?
Yes. Cook the pasta and grill the chicken ahead, then combine with the sauce just before serving to maintain texture.
What can I use instead of heavy cream?
Half-and-half, whole milk with a bit of butter, or a plant-based cream alternative can work in a pinch.
How long does leftover pesto pasta keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of milk or broth to loosen the sauce.
Is this dish freezer-friendly?
It’s best enjoyed fresh, but you can freeze it if needed. The texture of gluten-free pasta may soften slightly upon reheating.
Can I substitute the chicken with another protein or make it vegetarian?
Absolutely. Try grilled tofu, shrimp, or sautéed mushrooms for equally delicious results.
What to Serve With This Recipe
Pair this creamy pesto pasta with a crisp green salad dressed in a light vinaigrette. The acidity will contrast the richness of the dish and keep the meal feeling balanced.
Garlic bread, warm focaccia, or even toasted sourdough make excellent companions. Their crunchy exterior and soft interior are perfect for scooping up leftover sauce.
Lightly sautéed or grilled vegetables—like zucchini, asparagus, or cherry tomatoes—add extra color and flavor without overpowering the dish.
For a beverage pairing, choose a crisp white wine like Sauvignon Blanc or a light red such as Pinot Noir. Both offer herbal or fruity notes that complement the basil and cream.
Creative Variations
Change things up by using grilled shrimp, flaked salmon, or marinated tofu in place of the chicken. Each option adds a unique twist while staying true to the dish’s essence.
For more color and nutrients, stir in a handful of baby spinach, green peas, or steamed asparagus. They blend seamlessly into the creamy sauce and add vibrant contrast.
Swap penne with spaghetti, farfalle, or gnocchi to switch up the texture. Each pasta shape catches the sauce differently, offering a fresh experience every time.
Bake it as a casserole with a sprinkle of mozzarella and breadcrumbs on top for a golden, bubbly finish straight from the oven.
Pesto Pasta with Chicken is the perfect harmony of rich, savory flavors and vibrant, herbaceous notes. The grilled chicken adds substance, the creamy pesto coats every bite, and the sun-dried tomatoes offer just the right touch of sweetness.
Whether you’re serving a quick weeknight dinner or hosting friends for a relaxed evening, this dish brings comfort and elegance together on one plate.
Ingredients
3–4 boneless, skinless chicken breasts
1 tablespoon all-purpose chicken seasoning (see Note #2)
Salt and freshly ground black pepper, to taste
Olive oil, for brushing and tossing
10 oz. gluten-free penne pasta (see Note #1)
½ cup prepared or homemade basil pesto
¼ cup heavy whipping cream
⅓ cup sun-dried tomatoes in olive oil, julienned
Freshly grated Parmigiano-Reggiano, for garnish (optional)
Instructions
Begin by cooking the gluten-free penne pasta according to the package instructions. Once al dente, drain thoroughly and toss with a drizzle of olive oil to prevent sticking. Set aside while you prepare the rest of the dish.
While the pasta is cooking, preheat your grill to medium-high. Lightly brush both sides of the chicken breasts with olive oil, then season generously with salt, black pepper, and the all-purpose chicken seasoning blend.
Grill the seasoned chicken for 4 to 5 minutes on each side, or until fully cooked with no pink in the center and juices running clear. Remove from the grill and allow the chicken to rest for about 5 minutes before slicing it into thin strips.
Drain the excess oil from the sun-dried tomatoes. If desired, chop them into smaller, bite-sized pieces for easier distribution throughout the dish.
Return the empty pasta pot to the stove over medium heat. Add the sun-dried tomatoes and sauté for a couple of minutes until their aroma is released and they begin to soften.
Pour in the heavy whipping cream and stir in the basil pesto. Mix until the sauce is well combined and warmed through.
Add the cooked pasta and sliced grilled chicken to the sauce. Gently toss everything together until well coated.
Plate the pasta and serve warm. Finish with a generous sprinkling of grated Parmigiano-Reggiano, if desired, for a nutty, savory finish.
Pesto Pasta with Chicken Recipe
Ingredients
- 3 –4 boneless skinless chicken breasts
- 1 tablespoon all-purpose chicken seasoning see Note #2
- Salt and freshly ground black pepper to taste
- Olive oil for brushing and tossing
- 10 oz. gluten-free penne pasta see Note #1
- ½ cup prepared or homemade basil pesto
- ¼ cup heavy whipping cream
- ⅓ cup sun-dried tomatoes in olive oil julienned
- Freshly grated Parmigiano-Reggiano for garnish (optional)
Instructions
- Begin by cooking the gluten-free penne pasta according to the package instructions. Once al dente, drain thoroughly and toss with a drizzle of olive oil to prevent sticking. Set aside while you prepare the rest of the dish.
- While the pasta is cooking, preheat your grill to medium-high. Lightly brush both sides of the chicken breasts with olive oil, then season generously with salt, black pepper, and the all-purpose chicken seasoning blend.
- Grill the seasoned chicken for 4 to 5 minutes on each side, or until fully cooked with no pink in the center and juices running clear. Remove from the grill and allow the chicken to rest for about 5 minutes before slicing it into thin strips.
- Drain the excess oil from the sun-dried tomatoes. If desired, chop them into smaller, bite-sized pieces for easier distribution throughout the dish.
- Return the empty pasta pot to the stove over medium heat. Add the sun-dried tomatoes and sauté for a couple of minutes until their aroma is released and they begin to soften.
- Pour in the heavy whipping cream and stir in the basil pesto. Mix until the sauce is well combined and warmed through.
- Add the cooked pasta and sliced grilled chicken to the sauce. Gently toss everything together until well coated.
- Plate the pasta and serve warm. Finish with a generous sprinkling of grated Parmigiano-Reggiano, if desired, for a nutty, savory finish.
