Creamy Pesto Chicken Pasta (Printer-friendly)
Tender chicken and al dente pasta coated in a rich basil pesto cream sauce, ready in 35 minutes.
# What you'll need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (approximately 14 ounces), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Pasta
04 - 12 ounces penne or fettuccine pasta
→ Sauce
05 - 2 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 3/4 cup heavy cream
08 - 1/2 cup basil pesto (store-bought or homemade)
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - Fresh basil leaves, for serving
11 - Extra grated Parmesan, for serving
# Method:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season the chicken pieces with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add the chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
04 - In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
05 - Pour in the heavy cream, bring to a simmer, and cook for 2 minutes. Stir in the pesto and Parmesan cheese until smooth and combined.
06 - Return the cooked chicken to the skillet. Add the drained pasta and toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. Serve immediately, garnished with fresh basil and extra Parmesan.
# Expert Tips:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The pesto cream sauce clings to every curve of pasta so no bite is boring
- You can swap in rotisserie chicken on nights when cooking feels like too much
02 -
- Reserve that pasta water even if you think you wont need it, its the secret to fixing a too thick sauce
- The sauce will thicken as it stands off the heat, so dont panic if it looks slightly loose in the pan
- Remove the skillet from heat when adding the cream to prevent any chance of the dairy separating
03 -
- Low and slow wins the race with the cream, high heat will break your sauce every time
- Let the chicken rest in the pan for a minute after cooking, those juices redistribute back into the meat