You know those nights, right? The ones where your stomach rumbles and all you can think about is a delicious, savory chicken dish, but your brain is just… fried? I totally get it. Back when I was diving headfirst into keto, I had these late-night coding sessions followed by serious cravings. One night, I just threw some chicken thighs together with whatever spices I had, and boom! It was pure magic. That little experiment became my answer to “What I Cook When I Crave Chicken Recipes.” Now, I’m thrilled to share my go-to with you: a super flavorful, ridiculously quick, and totally family-friendly Creamy Pesto Chicken Penne. It’s the kind of meal that makes you feel like a culinary rockstar, even on your busiest weeknights. It’s one of the many dishes that David Kim, an innovator in tech-enabled keto, relies on when he needs something fast and satisfying. For more about my journey and other insights, check out my About page.
Why This Creamy Pesto Chicken Penne is a Go-To
Seriously, this dish is a weeknight warrior! Here’s why I keep coming back to it when those chicken cravings hit:
- Super Speedy: We’re talking under 30 minutes from start to finish. Perfect for when you’re starving!
- Flavor Explosion: The combo of savory chicken, zesty pesto, and creamy sauce is just *chef’s kiss*.
- Family Approved: Even the pickiest eaters usually gobble this up. It’s that good.
- Satisfies Any Craving: Whether you want something hearty, rich, or just plain delicious, this hits the spot. It’s the ultimate answer to “What should I make for dinner?”
What I Cook When I Crave Chicken Recipes: Ingredients You’ll Need
Okay, here’s what you’ll need to whip up this creamy pesto chicken magic. It’s pretty straightforward stuff, and you might even have a lot of it in your pantry already! This is exactly what I grab when that chicken craving hits hard.
For the Chicken
- 2 Tbsp. extra-virgin olive oil
- 2 (8-oz.) boneless, skinless chicken breasts, cut into 1” pieces
- 3/4 tsp. Kosher salt
For the Pasta
- 4 cloves garlic, finely chopped
- 1/4 tsp. crushed red pepper flakes
- 1 3/4 cups water
- 3/4 cup heavy cream
- 8 oz. penne
- 1 oz. Parmesan, finely grated (about 1/2 cup)
- 2/3 cup pesto, store-bought or homemade
- Fresh basil, for serving (optional)
Simple Steps for What I Cook When I Crave Chicken Recipes
Alright, let’s get cooking! This is where the magic really happens, and trust me, it’s easier than you think. These steps are how I make sure this dish turns out perfectly every single time, especially when I’m dealing with those late-night hunger pangs. It’s all about making a super satisfying meal without spending hours in the kitchen.
First things first, let’s get that chicken ready. You’ll want to grab a medium skillet and heat up that olive oil over medium heat. Once it’s shimmering a bit, toss in your chicken pieces. Give them a sprinkle of that 3/4 teaspoon of Kosher salt. Now, just let them cook, stirring them around every so often, until they’re nicely browned and cooked through. You’re looking for an instant-read thermometer to hit 160°F. This usually takes about 4 to 5 minutes total. Don’t worry if they’re not completely done, they’ll finish cooking in the sauce later. Just scoop them out onto a plate and set them aside for a moment.
Cooking the Chicken
So, in that same skillet, with all those yummy browned bits still in there, toss in your finely chopped garlic and those crushed red pepper flakes. Stir it all around for about 30 seconds until it smells amazing – just be careful not to burn the garlic! Then, pour in the water and heavy cream, add the remaining 1/2 teaspoon of salt, and bring it all up to a gentle simmer. Now, add your penne pasta. Give it a good stir and let it cook, stirring now and then, until the pasta is perfectly al dente and the liquid has thickened into a beautiful sauce that coats the pasta like a dream. This usually takes about 8 to 10 minutes.
Creating the Creamy Pesto Sauce
Now for the best part! Go ahead and stir in that finely grated Parmesan cheese. Let it get all melty and delicious. Then, add your cooked chicken back into the skillet. Toss everything together until the cheese is completely melted and the chicken is nice and warm. This only takes another minute or two. Take the skillet off the heat, and then gently fold in your pesto. If the sauce looks a little too thick for your liking, just add a tablespoon of water at a time until it reaches that perfect, creamy consistency you’re going for. Give it a final taste and add more salt if you think it needs it. If you’re using fresh basil, sprinkle some over the top. Easy peasy!
Combining and Finishing Your Dish
And there you have it! A truly spectacular meal that’s perfect for those moments when you just need some fantastic chicken. For more quick dinner ideas, you can check out this one-skillet keto chicken broccoli alfredo. And if you want to see more amazing recipes like this one, Delish always has great inspiration!
Tips for Perfect Creamy Pesto Chicken Penne
Alright, so you’ve got the recipe, but let’s talk about making it absolutely *perfect* every single time. I’ve learned a few tricks over the years that really make this dish sing. First off, the quality of your pesto makes a *huge* difference. If you can, go for a good store-bought one or even better, make your own! The fresher it is, the brighter that basil flavor will be. And don’t skimp on the Parmesan – freshly grated melts so much better than the pre-shredded stuff, which can sometimes have anti-caking agents that mess with the creaminess. If your sauce seems too thick when you add the pasta, just add a splash of water – it’s your best friend for getting that silky smooth texture. You can find tons of other amazing recipe ideas on my Recipes page!
Ingredient Notes and Substitutions for What I Cook When I Crave Chicken Recipes
So, you’re wondering about swapping things out or just want to know *why* certain ingredients are in here? I get it! That’s part of what makes this dish so versatile for “What I Cook When I Crave Chicken Recipes.” For the heavy cream, if you want something a little lighter, you *could* try using half-and-half, but it won’t be quite as rich. Coconut cream is an option if you’re dairy-free, but it will change the flavor profile a bit. And pesto! Store-bought is totally fine here, but if you have fresh basil and some good quality pine nuts and Parmesan, homemade is amazing. For the chicken, boneless, skinless thighs work wonderfully too; they’re often a bit more forgiving and can cook a touch longer without drying out. Just make sure they’re cut into similar-sized pieces so they cook evenly! For more super-fast meal ideas, you should totally check out my list of 27 Lazy Keto Skillet Meals.
Frequently Asked Questions About This Chicken Recipe
Got questions? I’ve got answers! Here are some common things people ask about this super-satisfying chicken dish. I hope this helps you make it perfectly every time! For more great recipes, check out our recipe collection.
Can I make this creamy pesto chicken recipe ahead of time?
You can definitely cook the chicken and sauce ahead of time, but it’s best to cook the pasta fresh and combine everything just before serving. Leftovers can be stored in the fridge for a day or two!
Is this a good family-friendly chicken dinner?
Absolutely! This creamy pesto chicken recipe is a huge hit with families. You can totally adjust the crushed red pepper flakes to make it milder for the kids. It’s a fantastic weeknight dinner that even picky eaters tend to love!
What are alternative pasta options for this recipe?
Penne is classic, but feel free to use rotini, fettuccine, or bow-tie pasta. If you’re looking for a lower-carb option, zucchini noodles or shirataki noodles can also work, though they’ll change the texture a bit.
Serving and Storing Your Creamy Pesto Chicken
This dish is so good, you’ll probably want seconds! I love serving it piping hot right from the skillet. A little extra sprinkle of Parmesan and some fresh basil leaves on top make it extra special. If you want a side, a simple green salad with a light vinaigrette is perfect. Now, if you happen to have any leftovers (which is rare in my house!), just pop them into an airtight container in the fridge. They’ll keep well for about two days. To reheat, I usually give it a gentle stir in a skillet over low heat, adding a tiny splash of water or cream if it seems a bit dry. It reheats beautifully! For more amazing dishes that have impressed even the toughest critics, check out my Keto Lasagna.
Nutritional Information
Just a heads-up, the nutritional info for this creamy pesto chicken penne is an estimate and can really change based on the specific brands you use and how you prepare it. Generally, a serving clocks in around 550-650 calories, with about 30-40g of fat, 35-45g of protein, and 25-35g of carbs. Enjoy!
Share Your Creations!
Did you try my Creamy Pesto Chicken Penne? I’d absolutely love to hear what you thought! Drop a comment below with your experience, or even give the recipe a star rating right here on the page. If you snap a photo, definitely tag me on social media – I live for seeing your kitchen creations! And if you have any questions or want to chat more, feel free to reach out on my Contact page!
Creamy Pesto Chicken Penne
Ingredients
Equipment
Method
- In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.
- In the same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.
- Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).
Notes
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Tech-Enabled Keto Innovator
My kitchen runs on code as much as coconut oil. After burning out as a Silicon Valley engineer, I discovered keto through a quantified-self experiment that got wildly out of hand. I was tracking every biomarker while optimizing my brain for coding marathons.
What started as personal optimization became an elaborate system of IoT sensors, smart scales, and algorithms. My apartment turned into a lab with app-controlled sous vide machines and remotely monitored fermentation chambers. Yes, I’m that guy.
My biggest achievement? A machine learning algorithm that suggests recipe modifications based on glucose monitor data. Over 3,000 people beta-tested it with measurably improved results. Instead of static recipes, I create dynamic frameworks that adapt to your exercise data, altitude, and local grocery availability.
Food preparation is just another user interface problem—and like good UX, it should adapt to you.