5 from 21 votes
30 Minute Pesto Penne with Chicken and Cherry Tomatoes
This chicken pesto penne combines tender, lightly spiced chicken strips with al dente penne pasta and crisp green beans, tossed in a creamy pesto mayonnaise sauce complemented by fresh cherry tomatoes and parmesan. The dish balances textures from the firm pasta and green beans to the juicy tomatoes, while the seasoned chicken adds savory depth. Preparing in about 30 minutes, it works well for a filling weekday dinner or as a cold pasta salad.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Servings
Calories:
973 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 tablespoon salt for boiling water
- 16 ounces penne pasta
- 16 ounces green beans French cut frozen, unthawed
- 2 chicken breast sliced thin
- 3/4 teaspoon seasoned salt Lawry's brand
- 1/2 teaspoon steak seasoning
- olive oil
- 3/4 cup mayonnaise
- 1/4 cup pesto
- 1 & 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 box cherry tomato sliced in half
- 1/4 cup parmesan shredded
- Parmesan Cheese for garnish, more
Instructions
- Bring a large pot (or high sided skillet) of water to boil, adding about a tablespoon of salt (it should taste like the ocean). When the water is boiling, add the penne and set a timer for 5 minutes.
- After 5 minutes, add the frozen green beans. You don't have to use the whole bag, it's up to you. Set another timer for 4 minutes. Check the pasta and a green bean to see if they are cooked. You want the pasta al dente and the green beans just barely tender. When it is done, drain completely and return to the pot. If it's going to be a while before you add the sauce, stir in a couple teaspoons of oil.
- Meanwhile, prepare the chicken. Slice each breast into thin strips, pat dry, and season with Lawry's and steak seasoning (you can just eyeball it).
- Heat a skillet over medium high heat. Add oil to coat the pan, 1-2 teaspoons. When the oil shimmers, add a few of the chicken strips (not all of them.) Make sure there is space in between. We want them to brown, not steam. After 2 minutes (or when you can see that it is brown), flip the chicken over and cook for one more minute or until browned. Continue until all the chicken is cooked. Set aside on a cutting board and let rest. Once it has cooled a bit, chop into bite-size strips.
- In a small bowl combine the mayonnaise, pesto, vinegar, salt, and pepper.
- Slice the tomatoes and shred the Parmesan.
- When the pasta is drained, add the sauce, tomatoes, Parmesan, and chopped chicken. Stir it up.
- Serve hot and garnish with shredded Parmesan.
Cup of Yum
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently with a splash of water or extra pesto to restore creaminess.
- Can be enjoyed cold like a pasta salad without reheating.
- Freezing is possible but may soften pasta and green beans; thaw overnight before reheating.
Nutrition Information
Serving
1serving
Calories
973kcal
(49%)
Carbohydrates
97g
(32%)
Protein
46g
(92%)
Fat
44g
(68%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
20g
(118%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
99mg
(33%)
Potassium
1070mg
(23%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
1490IU
(30%)
Vitamin C
28mg
(31%)
Calcium
185mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 973
% Daily Value*
| Serving | 1serving | |
| Calories | 973kcal | 49% |
| Carbohydrates | 97g | 32% |
| Protein | 46g | 92% |
| Fat | 44g | 68% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 20g | 118% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 99mg | 33% |
| Potassium | 1070mg | 23% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 1490IU | 30% |
| Vitamin C | 28mg | 31% |
| Calcium | 185mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.