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Chicken pesto pasta in a skillet and garnished with shredded parmesan cheese.

Chicken Pesto Pasta

This Chicken Pesto Pasta recipe features perfectly cooked al dente penne tossed in a vibrant basil pesto sauce, topped with tangy cherry tomatoes, and cheesy mozzarella pearls. It is ready in 30-minutes, making it the perfect easy dinner for busy nights!
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Chicken, Dinner, Main Course
Cuisine Italian
Servings 6
Calories 531 kcal


  • 8 oz. penne rigate pasta (half a 1 pound box)
  • 1 tbsp olive oil
  • 1 lb boneless skinless chicken breast (cut into bite-size chunks)
  • ½ tsp Italian seasoning
  • ½ tsp black pepper
  • ¼ tsp kosher salt
  • ½ tsp garlic powder
  • cups cherry tomatoes (cut in half)
  • ¾ cup basil pesto sauce (6.5-ounce jar)
  • 1 cup mozzarella pearls
  • ¼ cup Parmesan cheese (finely grated)


  • Bring a large pot of water to a boil and add a pinch of salt. Cook according to package instructions.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the diced chicken breasts and season with garlic powder, Italian seasoning, salt, and black pepper. Cook until they are cooked through, about 5 to 7 minutes.
  • Add in the tomatoes and cook for about 2-3 minutes, stirring occasionally.
  • Drain the pasta and pour it into the pan with the chicken and tomatoes. Remove from heat and add in the pesto sauce and toss to coat pasta evenly.
  • Add mozzarella pearls and stir in. Then top with grated Parmesan.
  • Serve while hot and enjoy!


Calories: 531kcalCarbohydrates: 35.6gProtein: 38.6gFat: 25.1gSaturated Fat: 8.4gCholesterol: 101mgSodium: 563mgPotassium: 650mgFiber: 3.4gSugar: 6.4gCalcium: 312mgIron: 3mg
Keyword Chicken Pesto Pasta
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