If you’re looking for a weeknight winner that comes together faster than you can decide what to order for delivery, the 30 Minute Pesto Penne with Chicken and Cherry Tomatoes Recipe is your new best friend. This dish strikes the perfect balance between creamy, tangy, and fresh, with tender chicken and bursts of juicy cherry tomatoes that bring so much brightness. The vibrant pesto sauce wraps every bite in herby goodness and makes the pasta sing. Whether you’re cooking for family, friends, or just treating yourself, this easy-to-make meal will quickly become a beloved staple in your recipe rotation.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward and accessible ingredients. Each one plays a starring role: pasta for heartiness, chicken for protein, and fresh green beans and cherry tomatoes to add delightful color and texture. The homemade-style pesto mayo sauce is what keeps this dish creamy, tangy, and irresistibly flavorful.
- Salt for boiling water: Essential for seasoning the pasta perfectly and enhancing overall flavor.
- 16 ounces penne pasta: The perfect shape to catch all the sauce in every bite.
- 16 ounces green beans (French cut, frozen and unthawed): Adds freshness and a lovely crunch.
- 2 chicken breasts (sliced thin): Provides lean protein and cooks quickly when sliced thin.
- 3/4 teaspoon Lawry’s seasoned salt: Gives a savory depth to the chicken.
- 1/2 teaspoon steak seasoning: Adds an extra kick of flavor to the meat.
- Olive oil: For cooking the chicken and preventing pasta from sticking.
- 3/4 cup mayonnaise: Forms a creamy base for the pesto sauce.
- 1/4 cup pesto: Brings fresh basil and garlic notes for a punch of flavor.
- 1 & 1/2 tablespoons white vinegar: Adds needed tang and balances richness.
- 1/2 teaspoon salt: For seasoning the sauce perfectly.
- 1/4 teaspoon pepper: A subtle kick to brighten the sauce.
- 1 box cherry tomatoes (sliced in half): Adds juiciness and vibrant bursts of flavor.
- 1/4 cup Parmesan (shredded): For a savory, nutty finish inside the dish.
- More Parmesan (for garnish): To sprinkle on top and elevate every forkful.
How to Make 30 Minute Pesto Penne with Chicken and Cherry Tomatoes Recipe
Step 1: Boil Pasta and Green Beans
Start by bringing a large pot or skillet filled with water to a rolling boil, seasoning it with about a tablespoon of salt until it tastes like the sea. This is key to well-seasoned pasta. Once boiling, add the penne and set your timer for 5 minutes. After that, toss in the frozen green beans—feel free to use all or part of the bag depending on your preference—and cook both for about 4 more minutes. You want the pasta al dente, with a little bite, and the green beans just tender enough to keep their crunch. Drain everything well, then return it to the pot, stirring in a teaspoon or two of oil if you need to wait before mixing in the sauce. This prevents sticking and keeps everything shiny and inviting.
Step 2: Prepare and Cook the Chicken
While pasta cooks, slice your chicken breasts into thin strips to ensure they cook quickly and evenly. Pat them dry with paper towels to help them brown better, then season generously with Lawry’s seasoned salt and steak seasoning. Heat a skillet over medium-high and add a splash of olive oil to coat the pan. When the oil shimmers, carefully lay in a few chicken strips, making sure to give them space for that gorgeous sear—not steam. Cook the first side for about 2 minutes until golden brown, then flip for another minute or so until cooked through. Keep cooking batches until all chicken is done. Set the strips aside to rest and cool slightly, then chop into bite-sized pieces that will disperse beautifully through the pasta.
Step 3: Make the Pesto Mayo Sauce
In a small bowl, whisk together mayonnaise, pesto, white vinegar, salt, and pepper. This creamy sauce is what transforms simple ingredients into an irresistible meal. The pesto’s basil and garlic freshness combined with the tang of vinegar and the creaminess of mayo creates an addictively balanced flavor that coats every noodle.
Step 4: Prep Tomatoes and Parmesan
Slice your cherry tomatoes in half to release their juicy sweetness and shred the Parmesan cheese. These will finish the dish with freshness and nutty, salty notes.
Step 5: Combine and Serve
Now, toss the drained pasta and green beans with the pesto mayo sauce, add the juicy cherry tomatoes, shredded Parmesan, and chopped chicken strips. Give everything a good stir to coat every bite in vibrant flavors. Serve right away, garnished with an extra sprinkle of Parmesan, and watch everyone dig in happily.
How to Serve 30 Minute Pesto Penne with Chicken and Cherry Tomatoes Recipe
Garnishes
Sprinkle extra shredded Parmesan cheese on top just before serving for a rich, cheesy finish. Freshly cracked black pepper or a few basil leaves add a bright, fresh touch. Don’t underestimate how garnish lifts the dish both visually and flavor-wise!
Side Dishes
This pasta is a meal in itself but pairs wonderfully with a crisp green salad tossed in lemon vinaigrette. Garlic bread or a crusty baguette also makes a perfect companion, soaking up every last bit of that delicious sauce.
Creative Ways to Present
For a fun twist, try serving the dish in individual pasta bowls topped with a basil sprig and a cherry tomato half. Or pack leftovers into mason jars layered with more cheese for a grab-and-go lunch option that keeps all flavors fresh and distinct.
Make Ahead and Storage
Storing Leftovers
Cool leftover pesto penne completely before transferring to an airtight container. Store in the refrigerator for up to 3 days. The chicken and pasta soak up the sauce more over time, making it even tastier the next day.
Freezing
This dish doesn’t freeze as well due to the mayonnaise in the sauce, which can separate upon thawing. It’s best to enjoy leftovers fresh or refrigerated only.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of water or olive oil if it feels dry to bring back that creamy consistency. Microwaving works too—just cover with a damp paper towel to retain moisture and prevent drying out.
FAQs
Can I use a different type of pasta?
Absolutely! While penne holds the sauce beautifully, you can substitute with fusilli, rigatoni, or even farfalle. Just adjust cooking times to the package instructions.
Is it possible to make this vegetarian?
Yes, simply omit the chicken and add extra veggies like sautéed mushrooms, zucchini, or roasted bell peppers for a vibrant vegetarian version.
Can I use store-bought pesto?
Definitely! Store-bought pesto works perfectly here and saves time. Just choose a good-quality one with fresh flavors so you don’t lose the dish’s bright, herby character.
How spicy is this dish?
This recipe is mild and family-friendly. If you want to add a little heat, consider sprinkling crushed red pepper flakes over the top or mixing a pinch into the sauce.
Can the sauce be made ahead?
Yes! You can prepare the pesto mayo sauce up to two days in advance and keep it refrigerated. Stir before using as it may thicken slightly but still blends easily.
Final Thoughts
Trust me, once you try this 30 Minute Pesto Penne with Chicken and Cherry Tomatoes Recipe, it will quickly become your go-to dinner for busy nights that still deserve a fresh and flavorful meal. It’s a beautiful combination of creamy sauce, tender chicken, and bursts of fresh veggies that pleases every palate without breaking the clock. Give it a whirl, and I promise you’ll be reaching for this recipe again and again!
Print
30 Minute Pesto Penne with Chicken and Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4.4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian-American
Description
This 30 Minute Pesto Penne with Chicken and Cherry Tomatoes is a quick and flavorful pasta dish featuring tender chicken strips, vibrant green beans, fresh cherry tomatoes, and a creamy pesto-mayonnaise sauce. Perfect for a weeknight dinner, this recipe combines simple ingredients and straightforward steps to deliver a satisfying meal bursting with Italian-inspired flavors.
Ingredients
Pasta and Vegetables
- 1 tablespoon salt (for boiling water)
- 16 ounces penne pasta
- 16 ounces green beans (French cut frozen, unthawed)
- 1 box cherry tomatoes (sliced in half)
Chicken
- 2 chicken breasts (sliced thin)
- 3/4 teaspoon Lawry’s seasoned salt
- 1/2 teaspoon steak seasoning
- Olive oil (for cooking and tossing)
Sauce
- 3/4 cup mayonnaise
- 1/4 cup pesto
- 1 1/2 tablespoons white vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Garnish
- 1/4 cup Parmesan (shredded)
- More Parmesan (for garnish)
Instructions
- Boil Pasta and Green Beans: Bring a large pot or high-sided skillet of water to a boil, adding about a tablespoon of salt so the water tastes like the ocean. Add the penne pasta and set a 5-minute timer.
- Add Green Beans: After 5 minutes, add the frozen green beans. It’s optional how much to use. Set the timer for another 4 minutes. Check for al dente pasta and tender green beans. Drain everything completely and return to the pot. If you won’t be adding the sauce immediately, stir in a couple teaspoons of olive oil to prevent sticking.
- Prepare Chicken: Slice the chicken breasts into thin strips, pat dry, and season with Lawry’s seasoned salt and steak seasoning.
- Cook Chicken: Heat a skillet over medium-high heat and add 1-2 teaspoons of olive oil to coat the pan. When the oil shimmers, add chicken strips in batches ensuring space between pieces to brown and not steam. Cook each side until browned, about 2 minutes on the first side and 1 minute on the second side. Repeat with remaining chicken. Set cooked chicken aside to rest, then chop into bite-sized strips.
- Make Sauce: In a small bowl, combine mayonnaise, pesto, white vinegar, salt, and pepper. Stir well until smooth and well mixed.
- Prepare Garnishes: Slice cherry tomatoes in half and shred the Parmesan cheese.
- Combine Ingredients: Add the pesto sauce, halved cherry tomatoes, shredded Parmesan, and chopped chicken to the drained pasta and green beans. Stir everything together until evenly coated.
- Serve: Serve the pasta hot, garnished with additional shredded Parmesan as desired.
Notes
- Using frozen green beans added during pasta cooking saves time and adds a fresh crunch.
- Seasoning chicken with both Lawry’s seasoned salt and steak seasoning gives it a flavorful crust.
- Resting the chicken after cooking helps retain its juices when chopped.
- The pesto-mayonnaise sauce is creamy with a slight tang from vinegar balancing the flavors perfectly.
- You can adjust the amount of pesto and mayonnaise to preference for a lighter or richer sauce.
- Reserve some pasta water to loosen sauce if needed after combining.
- For a gluten-free version, substitute penne with gluten-free pasta.
