Easy Pesto Chicken Penne Pasta (30-Minute Recipe)
This Pesto Chicken Penne Pasta is the answer to your weeknight dinner prayers. It’s fast, fresh, and loaded with flavour, but it’s so much more than just stirring a jar of sauce into some pasta. We take a few extra-but-easy steps to build a savoury foundation, starting with juicy chicken thigh and sweet confit garlic.
By browning the chicken properly and deglazing the pan, we capture every last bit of flavour—that’s the “fond” we’re building. The final flourish of starchy pasta water transforms the pesto into a luscious, creamy sauce that perfectly coats every piece. This is how you elevate a 30-minute meal from simple to special.
Tasting Notes
Appearance: A vibrant bowl of al dente penne coated in a bright green, creamy pesto sauce. Dotted with golden-brown, caramelized chicken thigh, deep red, jammy roasted cherry tomatoes, and streaks of dark green wilted spinach.
Aroma: A beautiful balance of herby basil and sweet confit garlic, with the rich, savoury scent of seared chicken and onion, finished with the sharp, salty note of Parmesan.
Texture: Tender, juicy chicken, perfectly al dente pasta, and soft, wilted spinach. The sauce is velvety and smooth, not oily, clinging perfectly to every piece.
Flavour: Bright, fresh basil and salty Parmesan hit first, followed by the deep, savoury notes of the chicken and onion base. The sweet pop of the roasted tomatoes cuts through the richness, creating a perfectly balanced bite.
Tips, Variations, and Troubleshooting
Tips for Success
Use Chicken Thigh: Chicken thigh stays much juicier and has more flavour than breast, making it perfect for this pasta. Don’t trim all the fat; a little bit adds flavour.
Don’t Fear the Fond: “Fond” is the name for the brown, caramelised bits that stick to the bottom of the pan as you cook the chicken. This is concentrated flavour! Deglazing with stock or wine is essential to lift it into your sauce.
Low Heat for Pesto: Heat is the enemy of fresh pesto. It will turn it a dull, dark colour and can make it taste bitter. Always turn the heat down to low before adding your pesto.
Pasta Water is Key: That starchy, salty water is liquid gold. It’s the emulsifier that turns your pesto and oil into a creamy, luscious sauce that clings to the pasta.
Variations
Protein: If you must, you can use chicken breast (just be careful not to overcook it). This also works wonderfully with prawns; add them after the onion and cook for 1-2 minutes per side.
Greens: Not a fan of spinach? You can use chopped kale (add it with the onions to soften) or rocket (arugula), which you can toss in right at the end with the spinach.
Add-ins: For extra texture, toss in some toasted pine nuts or walnuts right before serving.
Troubleshooting
Why is my pasta dry? You likely didn’t add enough pasta water. Add another splash and toss vigorously over low heat.
Why is my sauce oily? This can happen for two reasons: 1) You added the pesto over high heat, causing the oil to separate, or 2) You didn’t add the starchy pasta water, which is the key emulsifier.
Why did my pesto turn dark green/brown? You added it when the pan was too hot. Always turn the heat right down to low first.
Common Q&A
Q: What if I don’t have confit garlic?
A: You can use 2-3 cloves of fresh garlic, finely minced. Add them to the pan after the chicken is cooked, stirring for just 30-60 seconds until fragrant before deglazing.
Q: Can I use store-bought pesto?
A: Absolutely! This method will make any pesto taste better. A good quality, refrigerated pesto from the deli is the next best thing to homemade.
Q: Can I make this without wine or stock?
A: Yes. You can simply use a splash of your reserved pasta water to deglaze the pan. It will still lift the fond and work beautifully.
Q: How do you cut an onion into “petals”?
A: This is an “Asian cut.” Peel the onion and trim the top, but leave the root end intact. Cut the onion in half through the root, then place it cut-side down. Make 3-4 cuts radially (from the root to the top) to create wedges that are held together by the root. You can then slice off the root.
The Recipe
Equipment List:
- Large Pot (for pasta)
- Large Skillet or Sauté Pan
- Baking Tray (for tomatoes)
- Colander
- Knife & Cutting Board
- Measuring Cups & Spoons
Pesto Chicken Penne Pasta with Roasted Tomatoes
This quick, flavour-packed recipe uses juicy chicken thigh and a simple deglazing technique to create a creamy, restaurant-quality pasta dinner.
Prep time: 10 minutes
Cook time: 20 minutes
Yields: 4 servings
Ingredients:
- 375 g Dried penne (or other short pasta)
- 50 g Cherry tomatoes, halved
- 15 ml (1 Tbsp) Confit garlic oil (or regular olive oil)
- 10 g Confit garlic cloves (approx. 2-3)
- 1 Brown onion, cut into petals
- 300 g Chicken thigh, cut into 2 cm (1-inch) chunks
- Salt and black pepper, to taste
- 60 ml (1/4 cup) Chicken stock or dry white wine
- 120-150 g Homemade Basil Pesto (or high-quality store-bought)
- 50 g Baby spinach
- Freshly grated Parmesan cheese, for serving
Instructions:
Roast Tomatoes & Cook Pasta
Preheat your oven to 200°C (400°F). Toss the halved cherry tomatoes with a drizzle of oil and a pinch of salt on a baking tray. Roast for 10-15 minutes until softened and slightly caramelised.
Cook Pasta
While the tomatoes roast, bring a large pot of water to a rolling boil. Salt it generously. Cook the pasta according to packet directions until al dente. Before draining, reserve 125 ml (1/2 cup) of the starchy pasta water.
Build Flavour
While the pasta cooks, heat the confit garlic oil in a large skillet over medium-high heat. Add the confit garlic, onion, and chicken thigh chunks.
Brown the Chicken
Cook for 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through, and the onion is translucent. Season generously with salt and pepper. You should see “fond” (golden-brown bits) forming on the bottom of the pan.
Deglaze
Pour in the chicken stock or white wine. It will sizzle immediately. Use a wooden spoon or spatula to scrape all the flavourful fond from the bottom of the pan. Let the liquid reduce by about half.
Add Pesto
Reduce the heat to low. Add a large spoonful of Basil Pesto and stir to coat the chicken and onions.
Combine
Add the drained pasta and the handful of baby spinach to the skillet. Toss to combine and allow the spinach to wilt.
Create Sauce
Add a splash of the reserved pasta water and toss vigorously. The starchy water will emulsify with the pesto to create a creamy sauce. Add more water as needed until the pasta is perfectly coated.
Finish
Gently fold in the roasted cherry tomatoes. Taste the pasta. I like mine strong, so I often add another spoonful of pesto here. Check and adjust the seasoning with salt and pepper.
Serve
Serve immediately in warm bowls, topped with a generous amount of freshly grated Parmesan cheese.
Pesto Chicken Penne Pasta with Roasted Tomatoes
Ingredients
Equipment
Method
- Preheat oven to 200°C (400°F). Roast cherry tomatoes on a tray for 10-15 minutes.
- Cook pasta in a large pot of salted water until al dente. Reserve 125 ml (1/2 cup) pasta water before draining.
- Heat garlic oil in a large skillet over medium-high heat. Add confit garlic, onion, and chicken thigh.
- Cook for 5-7 minutes until chicken is golden brown and cooked. Season with salt and pepper.
- Deglaze the pan with chicken stock, scraping the bottom to lift any browned bits. Reduce liquid by half.
- Reduce heat to low. Stir in the pesto.
- Add the drained pasta and baby spinach. Toss until spinach wilts.
- Add reserved pasta water, a splash at a time, tossing to create a creamy sauce.
- Gently stir in the roasted cherry tomatoes. Add more pesto if desired. Check seasoning.
- Serve immediately, topped with grated Parmesan.
Nutrition
Video
Notes
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Hi, I’m Dael!
I create easy-to-follow recipes for busy home cooks. My goal is to demystify the kitchen and help you eat well every day.
