Pesto penne with chicken and cherry tomatoes is one of those dinners that looks and tastes like you spent way more time on it than you actually did. It comes together in just 30 minutes, uses simple pantry staples, and delivers bold, creamy flavor in every single bite. I first made this on a chaotic Tuesday night, and it has been a weeknight staple ever since.
There is something about a creamy pesto sauce tossed with tender chicken, al dente pasta, and sweet cherry tomatoes that just feels comforting and satisfying. This recipe is my go-to when I need something fast but still want dinner to feel homemade and delicious. The sauce comes together in minutes, the pasta cooks alongside the green beans, and the whole thing is on the table before anyone starts complaining they are hungry. Get ready for something delicious!
Table of Contents
Ingredients for Pesto Penne with Chicken
I have made this recipe more times than I can count, and I always keep these ingredients stocked because they are simple and easy to find. I recommend using a good quality store-bought pesto here since it does most of the heavy lifting in the sauce.
1 tablespoon salt (for boiling water)
16 oz penne pasta
16 oz French cut frozen green beans, unthawed — I always add these straight from the freezer, no thawing needed
2 chicken breasts, sliced thin
3/4 teaspoon Lawry’s seasoned salt — my go-to for seasoning chicken quickly
1/2 teaspoon steak seasoning
1 to 2 teaspoons olive oil (for cooking chicken, plus extra for pasta)
3/4 cup mayonnaise — I recommend full-fat for the creamiest sauce
1/4 cup pesto — in my experience, a bright green basil pesto works best here
1 1/2 tablespoons white vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
1 pint cherry tomatoes, sliced in half
1/4 cup shredded Parmesan cheese, plus more for garnish
I recommend reading through all the steps before you start so you can multitask efficiently. This recipe moves fast, and having everything prepped ahead makes a big difference.
Step 1: Bring a large pot of well-salted water to a boil. It should taste like the ocean. Once boiling, add the penne and set a timer for 5 minutes.
Step 2: While the pasta cooks, slice each chicken breast into thin strips and pat them dry with paper towels. Season evenly with Lawry’s seasoned salt and steak seasoning. Do not skip patting them dry since moisture prevents browning.
Step 3: Heat a skillet over medium-high heat and add 1 to 2 teaspoons of olive oil. Once the oil shimmers, add a few chicken strips at a time without crowding the pan. Cook for 2 minutes, flip, and cook 1 more minute until golden brown. Work in batches so the chicken browns instead of steams. Transfer to a cutting board to rest, then chop into bite-size pieces.
Step 4: After the pasta has cooked for 5 minutes, add the frozen green beans directly to the pot. Set another timer for 4 minutes. When it goes off, taste a piece of pasta and a green bean. The pasta should be al dente with a slight chew, and the green beans just barely tender. Drain everything well and return to the pot. Stir in a teaspoon of olive oil if you are not adding the sauce right away.
Step 5: In a small bowl, whisk together the mayonnaise, pesto, white vinegar, salt, and black pepper until smooth.
Step 6: Add the pesto sauce, cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Toss everything together until well coated. Serve hot and top with extra Parmesan.
Perfect Pairings for Pesto Penne with Chicken
The best sides for pesto penne with chicken balance the richness of the creamy sauce with something fresh, light, or crunchy. Here are a few ideas that work beautifully:
Garlic Bread: Nothing beats warm, crusty garlic bread alongside a pasta dish. It soaks up any extra pesto sauce left on the plate and adds a satisfying crunch.
Simple Green Salad: A light salad with arugula, lemon dressing, and shaved Parmesan cuts through the richness of the pesto sauce and adds freshness to the plate.
Chicken Caesar Wraps: If you are feeding a crowd or want a fun hand-held side, these wraps pair well for a casual dinner spread with shared Italian-inspired flavors.
Creamy Cajun Chicken Pasta: Serve both pasta dishes side by side at a dinner party for guests who want to try something different with a little heat.
Tuscan Chicken Pasta: Another Italian-inspired option worth bookmarking if you love pasta nights. The sun-dried tomato base pairs beautifully with the flavors in this pesto dish.
Cold Pasta Salad: This is a great make-ahead side that works especially well in warmer months when you want something refreshing alongside a heartier main dish.
Store any leftover pesto penne with chicken in an airtight container in the refrigerator for up to 3 to 4 days. I recommend keeping it sealed tightly since the pesto can dry out when exposed to air for too long.
To reheat, warm it gently in the microwave with a splash of water or a small spoonful of extra pesto to loosen the sauce. You can also reheat it in a skillet over low heat, stirring frequently. Pro tip: this dish is also surprisingly good eaten cold straight from the fridge, almost like a pasta salad.
If you want to freeze it, go for it, but note that the pasta and green beans will soften slightly after thawing. Store in a freezer-safe bag for up to 2 months and thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking chicken breasts?
Yes, absolutely. Rotisserie chicken is a great shortcut here. Just shred or chop it and toss it in with the sauce at the end. Canned chicken works too if you are really short on time.
Can I make this pesto penne dish ahead of time?
You can cook and store everything separately up to a day ahead. Keep the sauce, pasta, and chicken in separate containers in the fridge, then combine and toss right before serving for the freshest results.
What vegetables can I substitute for the green beans?
Asparagus, broccoli florets, zucchini, or peas all work great in this recipe. Add them to the boiling pasta water at the same stage and adjust cook time based on how tender you like them.
Conclusion
This pesto penne with chicken is the kind of recipe you will find yourself coming back to again and again. It is fast, satisfying, and packed with flavor without requiring any complicated techniques or hard-to-find ingredients. Whether you are feeding a busy family on a weeknight or just need dinner on the table in 30 minutes, this one delivers every time. Give it a try tonight and see for yourself!
30 Minute Pesto Penne with Chicken and Cherry Tomatoes
Creamy pesto penne with chicken, cherry tomatoes, and green beans tossed in a quick pesto mayo sauce. Ready in 30 minutes and perfect for busy weeknights.
2tspolive oilfor cooking chicken, plus extra for pasta
3/4cupmayonnaisefull-fat recommended
1/4cuppestostore-bought or homemade
1.5tbspwhite vinegar
1/2tspsaltfor sauce
1/4tspblack pepper
1cupcherry tomatoessliced in half
1/4cupParmesan cheeseshredded, plus more for garnish
Equipment
Large pot
Large skillet
Cutting board
Small mixing bowl
Colander
Method
Bring a large pot of well-salted water to a boil. Once boiling, add the penne and set a timer for 5 minutes.
While the pasta cooks, slice chicken breasts into thin strips and pat dry. Season with Lawry’s seasoned salt and steak seasoning.
Heat a skillet over medium-high heat with 1 to 2 teaspoons of olive oil. Cook chicken strips in batches for 2 minutes per side until golden brown. Transfer to a cutting board, rest, then chop into bite-size pieces.
After 5 minutes, add the frozen green beans directly to the pasta pot. Cook for 4 more minutes until pasta is al dente and green beans are just tender. Drain well and return to pot. Stir in a teaspoon of olive oil if not saucing immediately.
In a small bowl, whisk together mayonnaise, pesto, white vinegar, salt, and black pepper until smooth.
Add the pesto sauce, cherry tomatoes, Parmesan, and chopped chicken to the drained pasta. Toss well to combine. Serve hot and garnish with extra shredded Parmesan.
Notes
Rotisserie or canned chicken works great as a time-saving substitute. Swap green beans for asparagus, broccoli, or zucchini. Leftovers keep in the fridge for 3 to 4 days and taste great cold as a pasta salad.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
