One Pot Pesto Penne Pasta

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Rated 5.0 based on 5 customer reviews
One Pot Pesto Penne Pasta
One Pot Pesto Penne Pasta


  • 1 tablespoon avocado oil
  • 1¼ pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1½ teaspoon dried basil
  • salt and freshly ground black pepper to taste
  • 1 tablespoon minced garlic
  • 4 cups water
  • 1 teaspoon salt
  • 12 ounces penne pasta
  • 2 cups cherry tomatoes, halved
  • 1¼ cup prepared basil pesto
  • ½ cup chopped sun-dried tomatoes


  1. Heat olive oil in a Dutch oven over medium heat; add chicken, basil, salt, and pepper. Cook, stirring occasionally, until chicken is cooked through and browned on the outside, 4 to 5 minutes; add garlic and cook 2 minutes more. Transfer chicken to a plate.
  2. Turn heat up to high. Add water and salt to the Dutch oven; bring to a boil and add pasta. Cook pasta, stirring often, until al dente, about 12 minutes.
  3. Stir in cherry tomatoes, pesto, and sun-dried tomatoes.
Mealthy tip:

Avocado oil has a higher smoke point than olive oil, which means that easily-burning garlic is less likely to char. If you don't have that, use canola, vegetable or coconut oil. Olive oil has a low smoke point, so it's better for finishing dishes or cooking over low heat.


5.0out of 5 Stars

(5 Reviews)

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What others are saying

Image of Jessica Scott

Jessica Scott says:

This pesto penne pasta was delicious! Loved the sun-dried tomatoes mixed with the cherry tomatoes. This recipe is good enough to eat with our without chicken. I also used the prepared basil pesto recipe on this site. Yummy!

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Greg Jones says:

I love pasta and this pesto penne version is certainly no exception. This recipe was quick, easy, and delicious. I can eat it warm or cold.

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Dominique M says:

Simple recipe! What I realized though, is that it works way better with homemade pesto, not the jarred stuff.

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DC Cote says:

I used spaghetti instead of penne and it was delicious. I left out the sun-dried tomatoes but added more diced roma toatmoes. Great with chicken or shrimp!

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Rachel Douglas says:

This was perfect sans the sun-dried tomatoes. I used extra garlic, because you can never have too much garlic. I also added some shaved parm on top, so yummy. Great pasta recipe that's not "spaghetti".