About This Recipe
There's a reason pesto pasta shows up on so many weeknight tables across Canada: it delivers big flavour without much fuss. Here, penne gets tossed in a vibrant basil pesto built on a quick garlic-and-onion base, then loaded with grilled chicken, juicy cherry tomatoes, and pine nuts toasted until they're golden and fragrant. The result is a dish that's rich but not heavy, with pops of acidity from the tomatoes cutting through the pesto's oil.
What makes this one work so well is texture contrast. The ridges of the penne grab onto the pesto and starchy pasta water, the chicken adds substance, and the pine nuts bring crunch to every forkful. It comes together in 25 minutes, making it an easy pick for busy families or anyone craving something that tastes like a lot more effort than it actually takes.
Tips for the Best Chicken Pesto Penne
Toast your pine nuts in a dry skillet for 2-3 minutes until golden, watching closely since they burn fast. Slice grilled chicken while it's warm so it stays juicy, and stir pesto into the pasta off the heat to protect its colour and fresh basil flavour.
What to Serve With It
Serve this penne with a simple arugula salad dressed in lemon and olive oil to balance the richness of the pesto. A slice of warm crusty bread is perfect for mopping up extra sauce, and a chilled glass of Ontario Chardonnay rounds out the meal nicely.
Storage & Reheating
Cool leftovers completely before transferring to an airtight container, then refrigerate for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or reserved pasta water to loosen the pesto, since microwaving can dull its fresh flavour and colour.
