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–+ servings
Close-up of a bowl filled with Creamy Pesto Chicken Pasta, featuring penne, chicken chunks, and fresh basil garnish.

Creamy Pesto Chicken Pasta

This recipe creates a quick and satisfying creamy pesto chicken pasta. It is designed for busy home cooks looking for flavorful meals that fit into a low-carb lifestyle.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • 1 teaspoon Italian seasoning
  • 1 pinch Kosher salt big pinch
  • 1 pinch Black pepper big pinch
For the Pasta and Sauce
  • 8 ounces penne pasta preferably with ridges
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese plus more for serving if you like
  • 1/4 cup sun dried tomatoes drained if packed in oil
  • 1/2 cup basil pesto homemade or quality store-bought, plus more if you like
  • 1/2 teaspoon red pepper flakes or up to 1 teaspoon
  • 1 handful torn basil leaves for garnish

Equipment

  • Medium pot
  • Large non-stick skillet
  • Bowl

Method
 

  1. Add the chicken to a bowl. Season with the Italian seasoning and a pinch each of kosher salt and black pepper. Toss to coat the chicken.
  2. Bring a medium pot of water to a boil and add about 1 tablespoon of salt. Add the pasta and cook until al dente, following package instructions (about 8 to 9 minutes).
  3. While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, until it is golden brown and cooked through, about 7 to 8 minutes.
  4. When the pasta is done, reserve about 1 cup of the cooking water, then drain the pasta.
  5. Lower the heat on the skillet with the chicken. Stir in the cooked pasta, heavy cream, parmesan cheese, and sundried tomatoes. Stir until everything combines. If the mixture seems dry, add the reserved pasta cooking water a couple of tablespoons at a time until the pasta is glossy and coated in the sauce.
  6. Turn off the heat and remove the pan from the burner. Stir in the basil pesto. Finish the dish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 35gProtein: 45gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 700mgPotassium: 500mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 10mgCalcium: 200mgIron: 3mg

Notes

This meal reminds me of Italian restaurant favorites but fits well into a low-carb diet. Creating meals that bring happiness without guilt inspires my cooking.

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