I’m from the Mediterranean, so simple pasta dishes have always been part of everyday cooking.
That’s how we do it back home, just a few ingredients and no unnecessary steps.
This chicken pesto pasta follows that same approach. You’ve got pasta, chicken, and pesto, and that’s enough for a good dinner.
It’s quick, easy, and works well on any day when you want to make a meal in 30 minutes or less.
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Why You’ll Love This Recipe
What makes this version worth using is how simple it is without tasting basic. A lot of chicken pesto pasta recipes either feel too plain or go overboard with ingredients. This one stays in the middle, just enough going on to keep it interesting.
The chicken is one thing that stands out. Cooking it in the air fryer keeps it juicy and gives it a bit of color without needing much effort. You don’t have to stand over a pan or worry about it drying out.
The sauce is also a bit different. Instead of just mixing pesto with pasta, you add a little cream and sun-dried tomatoes. That gives it a richer taste and a bit more depth, but it’s still quick to make.
Another thing is the timing. You can make this recipe in about 25 minutes, which makes it easy to fit into a regular day.
In the end, it’s a straightforward recipe that gives you more flavor than the basic versions, without adding extra work.
Ingredients You’ll Need
Pasta:
- 300g penne
- Salt (for pasta water)
Chicken:
- 500g chicken breast
- 1 teaspoon granulated garlic
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- Salt to taste
Sauce:
- 150g basil pesto
- 100ml double cream
- 80g sun-dried tomatoes
- 50g Parmesan, grated
- Salt to taste
How to Make Pesto Chicken Pasta
Cut the chicken into bite-sized pieces. Season with granulated garlic, oregano, salt, and olive oil. Toss to coat.
Cook the chicken in an air fryer at 200°C for 12–14 minutes, shaking halfway through, until cooked through and lightly golden. If you don’t have an air fryer, cook it in a pan over medium-high heat for about 8–10 minutes.
While the chicken cooks, bring a pot of salted water to a boil and cook the penne until al dente. Before draining, save about a cup of pasta water.
Add the cooked chicken to a large pan over medium heat. Stir in the sun-dried tomatoes and cream, and let it cook for 2–3 minutes.
Add the drained pasta to the pan and toss everything together. Pour in a bit of the reserved pasta water if the sauce needs loosening.
Stir in the pesto, mix well, and taste for salt.
Serve right away with grated Parmesan on top.
FAQ
Can I use a different type of pasta?
Yes. Penne works well, but you can use fusilli, farfalle, or anything you have on hand.
Do I have to use an air fryer for the chicken?
No. You can cook it in a pan over medium-high heat. The air fryer just makes it a bit quicker and easier.
Can I skip the cream?
You can, but the sauce will be lighter and less rich. The cream helps balance the pesto.
What if the sauce is too thick?
Add a splash of the reserved pasta water and stir until it loosens up.
What if it’s too thin?
Let it cook for another minute or two so the sauce thickens.
Can I use store-bought pesto?
Yes. It works well here. If you have fresh pesto, even better.
How long do leftovers last?
Keep them in the fridge for up to 2–3 days. Reheat gently and add a little water or cream if needed.
Can I add vegetables?
Yes. Spinach, cherry tomatoes, or broccoli all work well with this dish.