If you have ever ordered the chicken pesto pasta at La Madeleine and thought, “I could eat this every single week,” you are in the right place. This copycat version gives you the same creamy basil pesto sauce, tender sliced chicken, sweet sun-dried tomatoes and a generous shower of Parmesan, all in your own kitchen and in about 35 minutes.
Best of all, it costs a fraction of the restaurant price and feeds a whole family. Everything cooks in two pans, the sauce comes together while the pasta boils, and you can use jarred pesto to keep things quick. Scroll down for step-by-step photos, tips, storage advice and a printable-style shopping list.
Why You Will Love This Chicken Pesto Pasta
This is a true weeknight hero. One skillet handles the chicken and the sauce, one pot handles the penne, and there is very little chopping. The sauce is built from pantry staples like pesto, cream and Parmesan, so you can pull it together even on a busy evening. It also reheats well, which makes it a great choice for meal prep and packed lunches.
Now for the food itself. The penne comes out coated in a silky, pale green sauce that clings to every ridge, with a rich, nutty basil flavor and a gentle garlicky warmth. The chicken is seared until golden on the outside and juicy in the middle, and the chewy, tangy sun-dried tomatoes add bursts of red that cut through the creaminess. Finished with shaved Parmesan and fresh basil, it looks every bit as impressive as the restaurant plate.
Why It Works
- Ready in about 35 minutes
- Uses only two pans
- Restaurant-style creamy sauce without a complicated roux
- Jarred pesto and sun-dried tomatoes keep prep simple
- Reheats well for lunches
Worth Knowing
- It is a rich, creamy dish, so portions matter
- Heavy cream can split if the sauce boils hard
- Pesto brands vary in saltiness, so taste before adding salt
- Pasta absorbs sauce as it sits, so serve right away
Ingredients You Will Need
For the chicken
- 1½ pounds (about 2 large) boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon black pepper
For the pasta and sauce
- 12 ounces (340 g) dry penne pasta
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1½ cups heavy cream
- ½ cup basil pesto (jarred or homemade)
- 1 cup freshly grated Parmesan, plus extra shaved Parmesan for topping
- ½ cup sun-dried tomatoes in oil, drained and chopped
- ½ to 1 cup reserved pasta water
- Fresh basil leaves, for garnish
How to Make Chicken Pesto Pasta, Step by Step
Step 1: Gather and Prep Everything
Lay out your chicken, penne, pesto, sun-dried tomatoes, Parmesan, cream and garlic before you turn on the stove. Drain and chop the sun-dried tomatoes, mince the garlic and grate the cheese. Once the pan is hot, this recipe moves quickly, so having everything ready makes the cooking calm and easy.
Step 2: Season and Sear the Chicken
Pat the chicken dry with paper towels, then season both sides with the garlic powder, Italian seasoning, salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, without moving it, until deeply golden and the internal temperature reaches 165°F (74°C). Transfer to a plate. Do not wash the skillet, because those browned bits will flavor your sauce.
Step 3: Rest and Slice the Chicken
Let the chicken rest for 5 minutes so the juices settle back into the meat. Slice it against the grain into thin strips. Resting is what keeps every slice juicy instead of dry, so do not skip it. Cover loosely with foil to keep it warm.
Step 4: Cook and Drain the Penne
Bring a large pot of generously salted water to a boil and cook the penne 1 minute short of the package directions, so it stays slightly firm. Before draining, scoop out at least 1 cup of the starchy pasta water. This liquid is the secret to a glossy sauce that clings to the pasta. Drain the penne and set it aside.
Step 5: Make the Creamy Pesto Sauce
Reduce the heat under the chicken skillet to medium and melt the butter. Add the garlic and stir for 30 seconds until fragrant. Pour in the cream, bring it to a gentle simmer and cook for 2 minutes, then whisk in the pesto. Sprinkle in the Parmesan a handful at a time, stirring until it melts into a smooth, pale green sauce. Keep the heat low so the cream does not split.
Step 6: Stir in the Sun-Dried Tomatoes
Add the chopped sun-dried tomatoes and stir for about a minute so their sweet, tangy flavor spreads through the sauce. Taste now and adjust. A pinch of black pepper often helps, and you usually will not need extra salt because the Parmesan, pesto and tomatoes are already salty.
Step 7: Toss, Plate and Serve
Add the drained penne and sliced chicken to the skillet and toss until every piece is coated. If the sauce looks too thick, splash in pasta water, a few tablespoons at a time, until it turns silky. Divide between plates and finish with shaved Parmesan and torn fresh basil. Serve immediately while it is hot and creamy.
Approximate Nutrition (Per Serving)
| Calories | Protein | Carbs | Fat |
|---|---|---|---|
| About 850 | About 55 g | About 70 g | About 40 g |
These numbers are estimates and will vary with your brand of pesto, cream and pasta. For a lighter version, swap half the cream for whole milk or use half-and-half.
Tips for the Best Chicken Pesto Pasta
- Pound the chicken evenly. Thick breasts cook unevenly, so flatten them to a uniform thickness or slice them in half horizontally.
- Use the pasta water. Its starch helps the sauce cling and turns it glossy without extra cream.
- Keep the sauce below a boil. A gentle simmer prevents the cream from splitting.
- Add the pesto off the highest heat. Fresh basil turns dull and bitter when boiled hard.
- Season at the end. Cheese, pesto and sun-dried tomatoes are all salty, so taste before adding salt.
- Brighten it up. A squeeze of lemon juice right before serving lifts the whole dish.
Easy Variations
- Shrimp version: Replace the chicken with large shrimp and cook them for 2 to 3 minutes per side.
- Veggie boost: Stir in baby spinach, steamed broccoli or halved cherry tomatoes at the end.
- Different pasta: Farfalle, rotini or fettuccine all work well.
- Lighter sauce: Use half-and-half instead of heavy cream and add a little extra pasta water.
- Extra crunch: Top with toasted pine nuts for a nutty finish.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will soak up sauce as it sits, so reheat gently in a skillet over low heat with a splash of milk, cream or water, stirring until creamy again. You can also microwave it in 30-second bursts, stirring in between. Cream-based pasta does not freeze especially well, so I recommend eating it fresh or refrigerating it rather than freezing.
Shopping List
- Meat: 1½ lb boneless, skinless chicken breasts
- Dairy: heavy cream (1½ cups), butter, Parmesan wedge for grating and shaving
- Produce: garlic, fresh basil, lemon (optional)
- Pasta aisle: 12 oz penne, basil pesto (jar), sun-dried tomatoes in oil
- Pantry: olive oil, garlic powder, Italian seasoning, salt, black pepper
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Frequently Asked Questions
Is this the exact La Madeleine recipe?
No. La Madeleine does not publish its recipe, so this is a copycat inspired by the flavors of the restaurant dish: creamy basil pesto sauce, penne, chicken and sun-dried tomatoes. It is simple enough to make at home and tastes remarkably close.
Can I use homemade pesto instead of jarred?
Absolutely. Fresh homemade pesto gives a brighter basil flavor. Use about ½ cup and stir it in over low heat so the herbs stay vibrant.
How do I keep the cream sauce from separating?
Keep the heat at a gentle simmer, add the Parmesan gradually, and use freshly grated cheese. If the sauce looks broken, whisk in a splash of warm pasta water to bring it back together.
Can I make chicken pesto pasta ahead of time?
You can cook the chicken and prepare the sauce a day ahead, then combine them with freshly cooked pasta when you are ready to serve. This keeps the texture much better than reheating fully assembled pasta.
Final Thoughts
This copycat La Madeleine chicken pesto pasta proves you do not need a restaurant reservation to enjoy a creamy, comforting pasta dinner. With golden chicken, a silky pesto cream sauce and sweet sun-dried tomatoes, it is the kind of recipe your family will ask for again and again. Save it for your next busy weeknight, and enjoy every bite.
