Sharing a favorite chicken penne pasta today! This Pesto Parmesan Crispy Chicken Penne makes the perfect weeknight dinner any night of the week! It’s my very favorite chicken pasta dish.
Chicken Penne Pasta
You are in for quite the treat with my favorite chicken penne pasta recipe! This Pesto Parmesan Crispy Chicken Penne iss the perfect weeknight dinner. It’s very simple to make with so much flavor. Wait until you enjoy this crispy chicken. So good!
Try my Chicken Caprese Pasta Bake too! Follow Picky Palate on Instagram for daily recipe inspiration!
Ingredients For Chicken Pasta
- penne pasta
- extra virgin olive oil
- boneless skinless chicken thighs
- kosher salt
- freshly cracked black pepper
- prepared pesto
- Parmesan cheese
How To Make Chicken Penne Pasta
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Season chicken with salt and pepper then place into hot skillet to brown/crisp both sides. Cook until centers are no longer pink and outer edges are crisp. Add cooked pasta to skillet and stir in prepared pesto until warmed. Reduce heat to low and top with Parmesan cheese before serving.
Can I Use Other Chicken Parts?
You can use other chicken parts if desired. I’ve used chicken breast and tenders for this recipe. You’ll need to adjust the time accordingly, especially for the breasts.
Stir in a small jar of prepared pesto….and seriously that’s about it!
Top with fresh parmesan cheese and dinner is done!
Tips For Making Chicken Pesto Pasta
- Make sure your pan is nice and hot before adding chicken to brown/crisp. A hot pan will give you the nice crust you are looking for.
- Get a nice Parmesan Cheese to top your pasta. You’ll notice many varieties. The shaved Parmesan is great for this dish.
- Store leftovers in an airtight container in the refrigerator for no more than 3 days.
How To Serve Easy Penne Pasta Dinner
Garlic bread always goes nicely with pasta. I almost always serve this meal with a simple green salad as well.
How To Store Leftovers
Store any leftover pasta and chicken in an airtight container in the refrigerator for up to 3-4 days.
Pesto Parmesan Crispy Chicken Penne
Equipment
- Stove
- Dutch Oven or large pot
- colander
- wooden mixing spoon
Ingredients
- 12 ounces dry penne noodles
- 3 tablespoons extra virgin olive oil
- 1 pound boneless skinless chicken thighs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 6.3 oz jar or 1 cup prepared pesto
- 1 cup parmesan shaved or grated
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Heat oil in large skillet over medium heat. Season chicken with salt and pepper then place into hot skillet to brown/crisp both sides. Cook until centers are no longer pink and outer edges are crisp. Add cooked pasta to skillet and stir in prepared pesto until warmed. Reduce heat to low and top with Parmesan cheese before serving.
Nutrition
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Great Information for the beginner. This article is very informative and helpful, this helps me a lot.
Always love pesto. Recipe looks quick and easy, will have to try it at home soon.Adding it to my Pinterest favorites.
Wonder! I love when I find recipes so tasty and practical, great for those who work hard and do not have time to feed properly that goes to my collection.