Cant-Decide Pesto Chicken Pasta
When you can't decide, this gives you one clear answer in under 20 minutes.
If you’re tired and staring into the fridge, this is the kind of dinner that ends the debate fast. It uses a familiar pesto chicken pasta template, but keeps the cooking simple enough for a weeknight when you do not want to think. The chicken gets browned quickly, the pasta cooks in the same window, and the sauce comes together from pesto plus a little pasta water for a glossy finish. Expect something cozy, savory, and flexible rather than fancy. It’s best on nights when you want real dinner energy without a long recipe or a sink full of dishes.
Ingredients
- 8 oz penne pasta — or any short pasta
- 1 lb boneless skinless chicken breast — cut into bite-size pieces
- 1 tbsp olive oil
- 1 tsp kosher salt — plus more for the pasta water
- 0.5 tsp black pepper
- 2 tsp garlic — minced
- 0.5 cup pesto — store-bought or homemade
- 0.25 cup cream cheese — softened for a creamier sauce
- 0.5 cup reserved pasta water
- 0.5 cup grated parmesan cheese — plus more for serving
- 1 cup cherry tomatoes — halved
- 2 tbsp lemon juice — optional, for brightness
- 2 tbsp fresh basil — torn, optional
- 1 pinch red pepper flakes — optional
Method
- 1 Bring a pot of salted water to a boil and cook the pasta until al dente. Reserve 1/2 cup pasta water, then drain.
- 2 While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then cook until browned and cooked through, 5 to 6 minutes.
- 3 Add the garlic and cook for 30 seconds. Lower the heat to medium, then stir in pesto, cream cheese, and 1/4 cup pasta water until smooth.
- 4 Add the drained pasta, parmesan, tomatoes, and enough remaining pasta water to coat everything in a glossy sauce. Toss for 1 to 2 minutes.
- 5 Finish with lemon juice, basil, and red pepper flakes if using. Taste and add a little more salt or parmesan if needed.
Variations
- Vegetarian swap — Skip the chicken and use 8 oz sliced mushrooms or 1 can drained cannellini beans instead.
- Even faster swap — Use rotisserie chicken and stir it in with the pesto so the total time drops closer to 15 minutes.
- Substitutions — Swap penne for rotini or farfalle, cherry tomatoes for baby spinach, and cream cheese for 2 tbsp plain Greek yogurt added off the heat.
Notes
If your pesto is very thick, loosen it with a splash more pasta water. For the fastest version, use pre-cut chicken and a microwave-safe bowl to soften the cream cheese before cooking.
Equipment that helps
- Large skillet — Gives the chicken room to brown and makes it easy to finish the sauce in one pan.
- Large pot — Needed to cook the pasta while you prep the sauce without juggling extra steps.
- Tongs — Helps you toss the pasta into the sauce quickly so everything stays glossy and hot.
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