Creamy One-Skillet Pesto Chicken Penne with Sundried Tomatoes

Last season, I started using my Lodge Cast Iron pan to cook on top of the Weber Q1200. I tried it because it’s easy to setup the grill and I have it converted to connect right to the low-pressure propane outlet on the outside of our 19BH GeoPro. The pan fits perfectly and the grill lid closes over it making it almost oven-like. I have a small rollup aluminum table that easily pops up to give cooking space and the grill connects quickly. With the cast iron pan, I can cook or bake almost anything. I used this method to cook this recipe and it was a big hit.

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One Pot Pesto Chicken Penne

A campsite luxury, this dish melts in your mouth and satifies all sorts of appetites. Try it and it will quickly earn a place on your camping menu rotation……
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people


  • 8 oz penne pasta whole wheat
  • 1 lb chicken breast boneless
  • 1 ½ cups chicken broth
  • 1 cup half and half or milk
  • cup pesto genoese
  • 3 cups spinach
  • 3 oz cream cheese Note: look for 1oz tubes to make this easy.
  • 1/4 cup mozarella cheese shredded
  • 3 tbsp sundried tomatoes julienned
  • salt and pepper to taste


  • Coat chicken with olive oil and season with salt and pepper. Grill chicken for 4 minutes each side. Slice and place in a cast iron pan.
  • Add garlic to pan with chicken. Cook for 1 minute. Add spinach and sautee until wilted. Add penne and stir to slightly toast.
  • Add chicken broth and milk. Close lid or cover and cook for 10 minutes, stirring halfway.
  • Stir in cream cheese and shredded cheese. Toss with sundried tomoatoes and serve.

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