Gluten-Free Pesto Chicken Penne with Cherry Tomatoes

Why You’ll Love This Recipe

• Weeknight-fast yet dinner-party pretty, ready in about 35 minutes.
• All gluten-free ingredients with big, fresh flavors.
• Silky, restaurant-style pesto sauce thanks to starchy pasta water.
• Bright lemon zest and sweet blistered tomatoes balance the rich pesto.

Grocery List

• Produce: Cherry tomatoes, fresh basil (if making pesto), garlic (if making pesto), 1 lemon
• Dairy: Parmesan (check label; naturally gluten-free)
• Pantry: Certified gluten-free penne, boneless skinless chicken breasts, extra-virgin olive oil, Italian seasoning (GF), garlic powder (GF), kosher salt, black pepper, red pepper flakes (GF), pine nuts or pumpkin seeds if making pesto

Full Ingredients

For the Pasta and Chicken

• 12 oz (340 g) certified gluten-free penne (brown rice, corn, or quinoa blend)
• Kosher salt, for pasta water and seasoning
• 1 lb (450 g) boneless, skinless chicken breasts
• 1 tsp Italian seasoning (gluten-free)
• 1/2 tsp garlic powder (gluten-free)
• 1/2 tsp freshly ground black pepper
• 3 tbsp extra-virgin olive oil, divided
• 2 cups (10 oz/285 g) cherry tomatoes

For the Sauce and Finish

• 2/3 cup (160 g) gluten-free basil pesto (store-bought GF or homemade; see below)
• 1/2 cup (40 g) finely grated Parmesan, plus more for serving
• Zest of 1 lemon (about 2 tsp)
• 1/4 tsp red pepper flakes (optional, gluten-free)
• Reserved hot pasta cooking water (start with 1/3 cup; up to 3/4 cup as needed)

Basil Pesto (if making from scratch)

• 2 packed cups (40 g) fresh basil leaves
• 1/3 cup (45 g) pine nuts or pumpkin seeds (for nut-free; both gluten-free)
• 1/2 cup (50 g) finely grated Parmesan
• 1 small garlic clove
• 1/2 cup (120 ml) extra-virgin olive oil
• 1–2 tsp fresh lemon juice
• 1/4 tsp kosher salt, plus more to taste

Step-by-Step Instructions

Step 1: Boil and salt the water

Bring a large pot (at least 5 quarts) of water to a boil. Salt generously (about 2 tbsp kosher salt) so the water tastes pleasantly salty. This is key to seasoning gluten-free pasta all the way through.

Step 2: Season and sear the chicken

Pat the chicken dry and season both sides with 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp Italian seasoning, and 1/2 tsp garlic powder. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and rest 5 minutes, then slice thinly across the grain.

Step 3: Blister the cherry tomatoes

Return the skillet to medium-high heat and add the remaining 1 tbsp olive oil. Add cherry tomatoes in a single layer. Cook, shaking the pan occasionally, until skins blister and some juices release, 3–5 minutes. Season with a pinch of salt and pepper. Turn off the heat.

Step 4: Cook the pasta and reserve the starchy water

Add the gluten-free penne to the boiling water and cook to al dente per package directions (typically 9–11 minutes). Scoop out 3/4 cup hot pasta water and set aside. Drain the pasta well.

Step 5: Emulsify pesto with pasta water

With the skillet off the heat, add the drained pasta, pesto, 1/3 cup hot pasta water, and the 1/2 cup grated Parmesan. Toss briskly with tongs until the sauce turns glossy and clings to the penne. Add more reserved water a splash at a time until silky and lightly saucy.

Step 6: Fold in chicken, finish with lemon

Add the sliced chicken and blistered tomatoes to the skillet. Sprinkle in the lemon zest and a pinch of red pepper flakes if using. Toss gently to combine. Taste and adjust salt and pepper. If desired, add another spoonful of pasta water to loosen.

Step 7: Plate and serve

Divide among warm bowls. Top with extra Parmesan and a few small basil leaves if you have them. Serve immediately while glossy and hot.

Pro Tips

• Use certified gluten-free pasta and check labels on spices and pesto to avoid hidden gluten or cross-contamination.
• Toss pesto off the heat. High heat can dull its fresh green color and flavor.
• Under-cook gluten-free pasta by about 1 minute; it continues to soften as it’s tossed with hot sauce.
• Starchy pasta water is your secret sauce. Add gradually until the pesto coats the penne like velvet.
• Slice rested chicken thinly for tender bites that integrate beautifully with the pasta.

Variations

• Dairy-Free: Use a dairy-free, gluten-free pesto and swap Parmesan for a vegan hard cheese or 3 tbsp toasted pine nuts for extra richness.
• Nut-Free: Make pesto with pumpkin seeds or sunflower seeds instead of pine nuts.
• Roasted Tomato Twist: Roast the cherry tomatoes at 425°F (220°C) with 1 tbsp oil and a pinch of salt for 12–15 minutes for deeper sweetness.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for 3–4 days. Reheat gently in a skillet over low heat with a splash of water to revive the sauce. Pesto can be made 3–5 days ahead and refrigerated (cover the surface with a thin film of oil), or frozen for up to 3 months. Cooked chicken keeps 3 days refrigerated. For best texture, cook the pasta fresh and toss everything together just before serving.

Nutrition (per serving)

Approximate: 760 calories; 37 g protein; 64 g carbohydrates; 36 g fat; 4 g fiber; 780 mg sodium. Actual values will vary based on brands and exact measurements.