Pesto penne with chicken is the kind of weeknight dinner that feels special without asking much from you. It comes together in 30 minutes, uses simple pantry ingredients, and delivers a creamy, herb-packed pasta that the whole table will enjoy.
I remember the first time I made this on a chaotic Tuesday night with almost nothing left in the fridge. A jar of pesto, some frozen green beans, and two chicken breasts later, everyone cleaned their plates. This pesto penne with chicken hits that sweet spot between effortless and satisfying. The sauce comes together in one bowl, the pasta and veggies cook in the same pot, and dinner is on the table before anyone loses patience.
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Ingredients for Pesto Penne with Chicken
After making this recipe more times than I can count, I’ve learned which ingredients make the biggest difference. I always reach for a good-quality basil pesto — it’s the heart of the sauce and worth spending a little extra on. Here’s everything you’ll need:
- 1 tbsp salt (for boiling water)
- 16 oz penne pasta
- 16 oz French cut frozen green beans, unthawed — I usually toss in the whole bag
- 2 boneless, skinless chicken breasts, sliced thin
- 3/4 tsp Lawry’s seasoned salt — my go-to for quick, balanced chicken flavor
- 1/2 tsp steak seasoning
- 1-2 tsp olive oil (for cooking chicken)
- 3/4 cup mayonnaise — I recommend full-fat for the creamiest sauce
- 1/4 cup basil pesto — pro tip: refrigerated pesto gives a brighter, fresher flavor
- 1 1/2 tbsp white vinegar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 pint cherry tomatoes, halved — in my experience, sweet grape tomatoes work just as well
- 1/4 cup shredded Parmesan cheese, plus more for garnish
Step-by-Step Instructions
In my experience, the key to nailing this pesto penne with chicken is timing. Start the pasta water first, then prep and cook the chicken while the pasta does its thing. Everything lands on the table at the same time with zero stress.
Step 1: Bring a large pot of water to a boil. Add 1 tablespoon of salt — it should taste like the sea. Once boiling, add the penne and set a timer for 5 minutes.
Step 2: After 5 minutes, add the frozen green beans directly to the boiling water. Set another timer for 4 minutes. Taste test: the pasta should be al dente and the green beans just barely tender. Drain completely and return everything to the pot. Stir in a teaspoon of olive oil if you’re not adding the sauce right away to keep things from sticking.
Step 3: While the pasta cooks, pat the chicken strips dry with paper towels and season with Lawry’s seasoned salt and steak seasoning. Patting the chicken dry is key — it’s what gives you that golden-brown sear instead of steamed, pale chicken.
Step 4: Heat a skillet over medium-high heat and add 1 to 2 teaspoons of olive oil. When the oil shimmers, add a few chicken strips at a time. Never crowd the pan or the chicken will steam instead of brown. Cook about 2 minutes per side until golden. Transfer to a cutting board, let rest 2 to 3 minutes, then chop into bite-size pieces.
Step 5: In a small bowl, whisk together the mayonnaise, pesto, white vinegar, salt, and black pepper until smooth and creamy.
Step 6: Halve the cherry tomatoes and shred your Parmesan if you haven’t already.
Step 7: Add the sauce, cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Stir well until everything is evenly coated. Serve hot with extra Parmesan on top.
What to Serve with Pesto Penne with Chicken
This dish is already a complete meal — protein, veggies, and pasta all in one bowl. But if you want to round things out or feed a bigger crowd, these pairings work beautifully with the creamy pesto flavors.
Garlic Butter Bread: The creamy pesto sauce practically begs for something to soak it up. A warm slice of crusty garlic bread makes this dinner feel extra satisfying and complete — one of the best sides for pesto penne with chicken.
Simple Green Salad: A crisp, lightly dressed green salad with lemon vinaigrette cuts through the richness of the mayo-based sauce and adds a refreshing contrast in both flavor and texture.
Crispy Gnocchi with Spinach and Feta: If you want a heartier spread for guests, this dish makes a showstopping Italian-style side that complements the herby pesto profile perfectly.
Broccoli Cheddar Soup: A warm bowl of soup alongside the pasta makes this a full restaurant-worthy dinner at home, especially on cooler nights when comfort food is calling.
BLT Pasta Salad: Serve this as a lighter side option for summer gatherings or meal prep spreads — it balances the richness of the pesto pasta with bright, fresh flavors.
Green Bean Casserole: If you love the green beans in this recipe, a classic green bean casserole on the side doubles down on that veggie comfort and works great for family dinners.
Storage and Serving Tips
Store leftover pesto penne with chicken in an airtight container in the refrigerator for up to 4 days. It also tastes great served cold straight from the fridge, almost like a pasta salad, which makes it a smart next-day lunch.
To reheat, warm it gently on the stovetop over low heat or in the microwave in 60-second intervals, adding a small splash of water or a spoonful of extra pesto to loosen the sauce back up. I recommend low heat to keep the chicken tender and prevent the sauce from separating.
Pro tip: This recipe is great for meal prep. Cook the pasta, chicken, and sauce separately and store them in individual containers. Combine everything right before serving for the freshest texture and best results.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works great here and saves you a step. Just shred or chop it into bite-size pieces and stir it in with the sauce at the end. Canned chicken also works if you’re really short on time.
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, rotisserie chicken works great here and saves you a step. Just shred or chop it into bite-size pieces and stir it in with the sauce at the end. Canned chicken also works if you’re really short on time.
Can I substitute the mayonnaise in the pesto sauce?
You can swap full-fat sour cream or plain Greek yogurt for the mayo. The flavor will be slightly tangier and less rich, but still delicious. Start with the same amount and adjust to taste.
30-Minute Pesto Penne with Chicken and Cherry Tomatoes
Ingredients
Equipment
Method
- Bring a large pot of water to a boil. Add 1 tablespoon of salt until it tastes like the sea. Add penne and set a timer for 5 minutes.
- After 5 minutes, add frozen green beans directly to the boiling water. Set a timer for 4 more minutes. Check for doneness: pasta should be al dente and green beans just barely tender. Drain and return to the pot. Stir in a teaspoon of olive oil if not saucing right away.
- While pasta cooks, pat chicken strips dry with paper towels and season with Lawrys seasoned salt and steak seasoning.
- Heat olive oil in a skillet over medium-high heat until shimmering. Cook chicken strips in batches without overcrowding the pan. Cook about 2 minutes per side until golden brown. Transfer to a cutting board, let rest 2 to 3 minutes, then chop into bite-size pieces.
- In a small bowl, whisk together the mayonnaise, pesto, white vinegar, salt, and black pepper until smooth.
- Halve the cherry tomatoes and shred the Parmesan if not already done.
- Add the sauce, halved cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Stir well to combine.
- Serve hot and garnish with additional shredded Parmesan.
