That rich, herby aroma of pesto mixed with cream wafting from the kitchen? It’s a smell that can turn any ordinary Nairobi evening into a special occasion. This creamy chicken pesto penne is pure comfort in a bowl, perfect for a family dinner or impressing guests.
We’ve got the full, easy-to-follow recipe for you right here, from the ingredients list to the step-by-step method. We’ll even share some Kenyan kitchen hacks to make it work perfectly with what you can find locally.
What Is Creamy Chicken Pesto Penne Pasta Recipe and Where Does It Come From
This dish is a beautiful fusion of Italian inspiration and Kenyan kitchen practicality. Imagine perfectly cooked penne pasta coated in a luxuriously smooth, creamy sauce that’s vibrant green from fresh basil pesto, with tender, juicy pieces of chicken mixed throughout. The taste is a rich, herby, and garlicky delight that’s both comforting and surprisingly fresh.
In Kenya, this recipe has found a real home, especially in urban centres like Nairobi and Mombasa, and is a favourite for young professionals and families looking for a special weekend treat or a dish to serve at gatherings. It’s not your everyday ugali and sukuma, but more of a “treat yourself” meal that feels fancy without being too complicated. You’ll often find it on the menu at trendy cafes in Westlands or Karen, and it’s a popular choice for birthday dinners at home.
Our version is worth making at home because it delivers that restaurant-quality taste for a fraction of the price, and you can control the creaminess and spice to suit your family’s palate perfectly.
Ingredients for Creamy Chicken Pesto Penne Pasta Recipe
This recipe serves a family of four comfortably, with maybe some leftovers for lunch the next day.
Main Ingredients
- 500 grams penne pasta
- 500 grams boneless chicken breast or thighs, cut into bite-sized pieces
- 1 cup fresh basil leaves, packed (or a 190g jar of ready-made pesto from supermarkets like Carrefour or Chandarana)
- 1 cup cooking cream (any brand like Brookside or Tuzo will work)
- 1/2 cup grated Parmesan cheese (available in cheese sections of major supermarkets)
- 3 cloves garlic, minced
- 1 medium onion, finely chopped
- 2 tablespoons cooking oil
Spices and Seasonings
- 1 teaspoon black pepper
- 1 teaspoon Royco chicken cube or salt to taste
- 1/2 teaspoon paprika (optional, for a bit of colour)
What You Will Need
- A large sufuria or pot: For boiling the pasta. Your everyday sufuria works perfectly.
- A large frying pan or karai: For cooking the chicken and making the sauce. A deep, non-stick pan is ideal, but a trusty karai will do the job.
- A sharp knife and chopping board: For prepping the chicken, onion, and garlic.
- A wooden spoon or spatula: For stirring everything together.
- A colander or sieve: For draining the cooked pasta. If you don’t have one, carefully use the sufuria lid to hold back the pasta while you pour out the water.
How to Cook Creamy Chicken Pesto Penne Pasta Recipe: Step-by-Step
This takes about 30 to 40 minutes from start to finish and is straightforward enough for a beginner cook, as long as you manage your timing.
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Step 1: Cook the Pasta
Bring a large sufuria of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions, usually 10-12 minutes, until it’s al dente (cooked but still has a slight bite). Avoid overcooking it here, as it will soften more later. Drain the pasta and set it aside, saving about half a cup of the starchy pasta water.
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Step 2: Sear the Chicken
While the pasta cooks, heat one tablespoon of oil in your karai or large pan over medium-high heat. Add the chicken pieces in a single layer and season with half the black pepper and a pinch of salt or Royco. Let them sear without moving for 3-4 minutes until golden brown on one side, then flip and cook until fully done and no longer pink inside. Remove the chicken and set it aside on a plate.
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Step 3: Sauté the Aromatics
In the same pan, add the remaining oil if needed. Reduce the heat to medium and add the chopped onions. Cook for about 3 minutes until they start to soften, then add the minced garlic. Stir constantly for just one minute until fragrant—be careful not to let the garlic burn, as it will turn bitter.
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Step 4: Build the Creamy Pesto Sauce
Lower the heat to medium-low. Pour in the cooking cream and stir, scraping up any browned bits from the chicken at the bottom of the pan. Let the cream warm through for a minute, but don’t let it boil vigorously. Then, stir in your pesto (whether homemade from the basil or from the jar) until the sauce is a uniform, vibrant green.
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Step 5: Combine and Simmer
Add the grated Parmesan cheese to the sauce and stir until it melts in. Now, return the cooked chicken and any juices back to the pan. Add the drained pasta and gently toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it.
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Step 6: Final Seasoning and Serve
Let everything simmer together on low heat for 2-3 minutes so the flavours meld. This is where you do your final taste test. Add the remaining black pepper, paprika if using, and adjust the salt or Royco to your liking. Once it’s perfectly seasoned and heated through, your dish is ready. Serve immediately while hot and creamy.
Tips, Tricks and Kenyan Variations
Pro Tips for the Best Results
- To make your own quick pesto, blend the fresh basil with the garlic, a handful of roasted peanuts or cashews (more affordable than pine nuts), and a drizzle of oil until smooth.
- Always reserve some of the starchy pasta water before draining. It’s the secret weapon for making your sauce silky and helping it cling to the pasta.
- Don’t add the pesto to very hot cream on high heat, as it can cause the sauce to split or the basil to lose its vibrant colour and fresh taste. Keep the heat gentle.
- For extra flavour, marinate your chicken pieces in a little ginger-garlic paste and lemon juice for 15 minutes before cooking.
Regional Variations
In coastal regions like Mombasa and Kilifi, some cooks add a teaspoon of coconut cream to the sauce for a subtle tropical twist. Upcountry, especially in Nakuru and Eldoret where dairy is plentiful, you might find versions that use fresh cream straight from the farm for an even richer taste. Some families also like to stir in a handful of chopped spinach or managu for extra greens.
Budget Version
Use a whole chicken, cut up, instead of boneless breasts—the bones add more flavour and it’s much cheaper per kilo. You can also substitute half the cooking cream with full-fat milk thickened with a teaspoon of cornstarch mixed in cold water. This can save you over Ksh 200 on the meal.
How to Serve and Store Creamy Chicken Pesto Penne Pasta Recipe
What to Serve It With
This pasta is a complete meal on its own, but for a true Kenyan spread, serve it with a simple side salad of tomatoes and cucumbers, or some garlic bread. For drinks, a cold Tusker or a fresh passion juice pairs beautifully. It’s perfect for a Sunday lunch or a special dinner.
Leftovers and Storage
Store any leftovers in a sealed container in the fridge; they’ll keep for up to 2 days. In our warm climate, don’t leave it out for more than an hour. To reheat, add a splash of milk or water and warm it gently in a pan over low heat, stirring frequently. Microwaving can make the sauce separate, so the stovetop is best.
The Bottom Line
This creamy chicken pesto penne is the perfect example of a global dish made local, using our love for rich, flavourful meals and clever kitchen hacks. It proves you can create something special and restaurant-worthy right in your own kitchen, without breaking the bank.
So, give this recipe a try this weekend and let your family taste the magic. Share a photo of your creation and tag us online—we’d love to see your version!
Frequently Asked Questions: Creamy Chicken Pesto Penne Pasta Recipe
Can I make this without cooking cream?
Yes, absolutely. You can use full-fat milk thickened with a teaspoon of cornstarch mixed in cold water. It won’t be as rich, but it will still be delicious and creamy.
Another great Kenyan substitute is to use a small tin of Pwani coconut milk for a different, slightly tropical flavour profile.
How do I know when the chicken is perfectly cooked?
The chicken pieces should be opaque all the way through with no pink colour inside. The best test is to cut into the largest piece; the juices should run clear, not pink.
Overcooking makes it tough and dry, so remove it from the pan as soon as it’s done.
Can I prepare this dish in advance for a party?
You can prep the components ahead, but it’s best assembled fresh. Cook the chicken and make the sauce, but keep them separate in the fridge.
Reheat the sauce gently, cook the pasta fresh, and combine everything just before serving to keep the perfect texture.
My sauce looks too thin/watery. How can I fix it?
Don’t worry, this happens. Let it simmer on low heat for a few more minutes to reduce and thicken. You can also stir in an extra tablespoon of grated Parmesan cheese.
Avoid adding flour directly to the hot sauce, as it can create lumps.
Can I use a different type of pasta?
Of course! Penne is great because it holds the sauce well, but fusilli, farfalle (bow ties), or even macaroni will work perfectly. Just adjust the boiling time according to the package.
The key is to use a pasta shape with nooks and crannies to catch all that creamy pesto goodness.
