Creamy Pesto Chicken Pasta (Printer-friendly)
Tender chicken and pasta in a rich, creamy pesto sauce with Parmesan cheese. Ready in 40 minutes.
# What you'll need:
→ Pasta & Proteins
01 - 12 oz penne or fettuccine pasta
02 - 2 large chicken breasts, cut into bite-sized pieces
→ Sauces & Dairy
03 - 2 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/3 cup basil pesto
08 - 1/3 cup freshly grated Parmesan cheese
→ Vegetables & Seasoning
09 - 1/2 cup cherry tomatoes, halved
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish
# Method:
01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, about 6-8 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese, mixing thoroughly until cheese melts and sauce becomes smooth.
05 - Return cooked chicken to the skillet. Add drained pasta and cherry tomatoes. Toss to coat everything evenly in the creamy pesto sauce. Add reserved pasta water a splash at a time if sauce is too thick. Adjust seasoning with salt and pepper, then serve immediately garnished with extra Parmesan and fresh basil.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a neighborhood Italian place
- Leftovers reheat beautifully for lunch the next day
02 -
- Reserving pasta water is the secret to perfect sauce consistency
- Don't let the cream sauce come to a rolling boil or it might separate
03 -
- Let the chicken rest for a few minutes after cutting to help it retain moisture
- Grate your Parmesan fresh from a wedge instead of using pre grated