Name: Creamy Pesto Penne with Chicken and Cherry Tomatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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 mayonnaise; 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); Parmesan (for garnish)

This efficient chicken pesto pasta delivers a complete, balanced meal in just 30 minutes. It combines tender seared chicken, bright cherry tomatoes, and crisp green beans in a creamy basil-infused sauce.

List of ingredients

1 tablespoon salt – used specifically for the pasta boiling water to season the noodles from within.
16 ounces penne pasta – provides a sturdy shape that holds the creamy sauce well.
16 ounces frozen French cut green beans – unthawed, for a quick addition of color and nutrition.
2 chicken breasts – sliced thin for faster, more even cooking.
3/4 teaspoon Lawry’s seasoned salt – adds a baseline savory flavor to the protein.
1/2 teaspoon steak seasoning – provides a peppery, robust crust on the chicken.
Olive oil – used for searing chicken to prevent sticking and add richness.
3/4 cup mayonnaise – creates the creamy base for the sauce without needing a roux.
1/4 cup basil pesto – delivers the primary garlic and basil flavor profile.
1 1/2 tablespoons white vinegar – adds acidity to cut through the richness of the mayonnaise.
1/2 teaspoon salt – for seasoning the sauce mixture.
1/4 teaspoon pepper – for adding a subtle heat to the cream base.
1 box cherry tomatoes – sliced in half for bursts of fresh acidity.
1/4 cup shredded Parmesan cheese – microbial-rennet variety for a salty, nutty finish.
Additional Parmesan – used for final garnish.

step-by-step instructions

Boil Pasta: Bring a large pot of water to a boil and add one tablespoon of salt. Add the penne and set a timer for 5 minutes.
Cook Vegetables: After the first 5 minutes, add the frozen green beans to the boiling pasta. Cook for another 4 minutes until the pasta is al dente and beans are barely tender.
Drain and Prep: Drain the pasta and beans completely. Return them to the pot and stir in a few teaspoons of olive oil if you are not adding the sauce immediately to prevent clumping.
Season Chicken: Slice the chicken breasts into thin strips and pat them dry with paper towels. Season them generously with Lawry’s seasoned salt and steak seasoning.
Sear Protein: Heat 1-2 teaspoons of olive oil in a skillet over medium-high heat until shimmering. Add chicken strips in batches to ensure they brown rather than steam, cooking for 2 minutes per side.
Prepare Chicken: Transfer the browned chicken to a cutting board to rest briefly. Chop the strips into bite-sized pieces.
Mix Sauce: In a small mixing bowl, combine the mayonnaise, pesto, white vinegar, salt, and pepper until smooth.
Final Assembly: Halve the cherry tomatoes and shred the Parmesan. Stir the sauce, tomatoes, shredded cheese, and chopped chicken into the drained pasta.
Serve: Plate the dish while hot and garnish with extra shredded Parmesan cheese.

Essential Cooking Techniques

Preventing Pasta Clumping

If you cannot combine the pasta with the sauce immediately, always stir in a small amount of oil after draining. This creates a thin barrier on the starch, preventing the penne from sticking together into a solid mass. Avoid adding the sauce to cold pasta, as the mayonnaise base may not emulsify as smoothly.

Achieving the Perfect Chicken Sear

To get a golden-brown crust on the chicken, ensure the oil is shimmering before adding the meat. Do not overcrowd the skillet; adding too many strips at once lowers the pan temperature and releases moisture, which leads to steaming instead of searing. Give each piece ample space to maintain high heat.

Testing for Al Dente Texture

Check the pasta and green beans starting at the 9-minute mark total. The penne should have a slight resistance in the center, and the green beans should be vibrant green rather than olive-drab. Overcooking the vegetables at this stage will make them mushy once they are stirred into the warm sauce.

Ingredient Substitutions and Alternatives

Using Different Creamy Bases

If you prefer a tangier profile than mayonnaise, substitute it with an equal amount of plain Greek yogurt or sour cream. Greek yogurt increases the protein content and adds a sharper acidity. If using yogurt, keep the heat low when mixing to prevent the sauce from curdling.

Vegetable Variations

While French cut green beans are convenient, you can substitute them with fresh asparagus tips or frozen peas. If using asparagus, add them to the boiling water 3 minutes before the pasta is done. Frozen peas only require 1-2 minutes of boiling time before draining.

Alternative Protein Options

For a faster preparation, replace fresh chicken breasts with canned chicken or store-bought rotisserie chicken. If using canned chicken, drain it thoroughly and season it with the steak seasoning before adding it to the pan for a quick sear. Rotisserie chicken can be added directly to the final mix since it is already cooked.

Gluten-Free Pasta Choices

You can use brown rice or chickpea penne to make this dish gluten-free. Be cautious with cooking times, as gluten-free pastas often have a narrower window between being undercooked and falling apart. Drain these pastas immediately when they reach the desired texture.

Serving and Pairing Ideas

Complementary Side Salads

Pair this rich pasta with a light arugula salad tossed in lemon vinaigrette. The peppery greens and citrus notes balance the creaminess of the pesto and mayonnaise sauce. Avoid heavy creamy salads, as they will clash with the pasta base.

Bread Accompaniments

Warm garlic butter bread or a toasted focaccia are ideal for soaking up any leftover pesto sauce. For a lighter option, serve with toasted ciabatta rubbed with a raw garlic clove and drizzled with olive oil. This adds a rustic texture to the meal.

Light Soup Pairings

A clear vegetable broth or a light minestrone soup works well as a starter. These options provide a liquid element to the meal without adding excessive heaviness. Keep the soup seasoning simple to allow the basil pesto to remain the dominant flavor.

Storage and Preservation

Refrigeration Guidelines

Store leftovers in an airtight glass or plastic container in the refrigerator for 3 to 4 days. The flavors often meld and improve overnight, making this an excellent option for lunch. Ensure the container is fully sealed to prevent the pasta from absorbing fridge odors.

Freezing Instructions

This dish can be frozen for up to 2 months in a freezer-safe bag or container. Note that the texture of the green beans and the creaminess of the sauce may change slightly upon thawing. Thaw the pasta in the refrigerator overnight before reheating to maintain the best consistency.

Reheating Best Practices

Microwave Reheating

Heat the pasta in short 30-second intervals, stirring in between to ensure even heat distribution. Add a splash of water or a teaspoon of extra pesto to the bowl before heating. This restores the moisture lost during refrigeration and prevents the sauce from breaking.

Stovetop Reheating

Place the pasta in a skillet over low to medium heat with a small amount of chicken broth or water. Stir gently to avoid breaking the penne noodles. This method provides a more consistent temperature and better texture than the microwave.

Troubleshooting Common Issues

Fixing a Sauce That Is Too Thick

If the sauce feels too heavy or thick after mixing, stir in a tablespoon of warm pasta water or unsalted chicken broth. This thins the mayonnaise base while maintaining the flavor. Add the liquid one teaspoon at a time until the desired consistency is reached.

Preventing Soggy Vegetables

To keep the cherry tomatoes fresh, add them at the very end after the heat is turned off. The residual heat from the pasta will soften them slightly without making them collapse. This preserves their structural integrity and fresh, poppy texture.

Handling Over-Seasoned Chicken

If the steak seasoning makes the chicken too salty, rinse the cooked strips quickly under warm water and pat dry before chopping. Alternatively, increase the amount of white vinegar in the sauce. The acidity helps neutralize excessive saltiness on the palate.

Frequently Asked Questions

Can I use homemade pesto instead of store-bought?

Yes, homemade pesto is a great substitute and often provides a fresher taste. Ensure your homemade version has a similar consistency to the store-bought version so the mayonnaise ratio remains balanced. If your pesto is very oily, reduce the olive oil used for searing the chicken.

Is this recipe suitable for meal prep?

This recipe is highly suitable for meal prep as it tastes great both hot and cold. If eating it cold, it functions as a creamy pasta salad. Store the chicken and pasta together, but consider adding fresh cherry tomatoes on the day of consumption for maximum freshness.

How do I stop the pasta from sticking in the pot?

The key is using a large enough pot with plenty of salted water. Stirring the pasta occasionally during the first two minutes of cooking prevents the noodles from clumping together. Adding a small amount of oil after draining also ensures the noodles remain separate.

What is the best type of penne for this recipe?

Penne rigate, which has ridges on the outside, is the best choice. These ridges help the creamy pesto sauce cling to the pasta more effectively than smooth penne. This ensures every bite is well-coated in the sauce.