Servings
Font
Back
0 from 21 votes

30 Minute Pesto Penne with Chicken and Cherry Tomatoes

This 30-minute chicken penne pesto recipe is your new favorite last-minute dinner! It’s done so quickly, you can even use canned chicken if you are crunched for time. Swap the frozen green beans and cherry tomatoes for whatever veggies you have on hand!

Prep Time
10 mins
Cook Time
10 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 breasts sliced thin
  • 3/4 teaspoon Lawry's Seasoned Salt
  • 1/2 teaspoon steak seasoning
  • olive oil
  • 3/4 cup mayonaisse
  • 1/4 cup pesto
  • 1 & 1/2 tablespoons white vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 box cherry tomatoes sliced in half
  • 1/4 cup parmesan shredded
  • More parmesan for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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).
  4. 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. 
  5. In a small bowl combine the mayonnaise, pesto, vinegar, salt, and pepper.
  6. Slice the tomatoes and shred the Parmesan.
  7. When the pasta is drained, add the sauce, tomatoes, Parmesan, and chopped chicken. Stir it up.
  8. Serve hot and garnish with shredded Parmesan.

Notes

  • To store chicken pesto pasta, just pop it into an airtight container and keep it in the fridge. It’ll stay fresh for about 3 to 4 days. When you're ready to eat, you can reheat it in the microwave or on the stove with a splash of water or a little extra pesto to loosen it up. It’s also surprisingly good cold—kind of like a pasta salad!
  • You can freeze chicken pesto pasta but with a couple of notes. The texture might change a bit—especially the pasta and green beans, which can get a little softer after thawing. If that doesn't bother you, go for it! Store it in an airtight container or freezer bag for up to 2 months. When you're ready to eat, thaw it in the fridge overnight and reheat gently on the stove or in the microwave with a splash of water, chicken broth, or extra pesto to freshen it up.

Nutrition Information

Serving 1serving Calories 973kcal (49%) Carbohydrates 97g (32%) Protein 46g (92%) Fat 44g (68%) Saturated Fat 8g (40%) Polyunsaturated Fat 20g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 99mg (33%) Potassium 1070mg (31%) Fiber 7g (28%) Sugar 9g (18%) Vitamin A 1490IU (30%) Vitamin C 28mg (31%) Calcium 185mg (19%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Servings

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.