Creamy Pesto Chicken Pasta (Printable version)
Tender chicken pieces tossed in a velvety basil pesto cream sauce with al dente pasta for a rich and satisfying Italian-inspired meal.
# List of ingredients:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Pasta
04 - 12 oz 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
# Directions:
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 evenly.
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 Advice:
01 -
- It comes together in under 40 minutes but tastes like it simmered all afternoon
- The heavy cream creates this velvety coating that makes restaurant-style sauce feel totally achievable at home
02 -
- Pasta water is your secret weapon for rescuing a sauce that is too tight or separated
- The cream will continue thickening off the heat, so do not reduce it too much while cooking
03 -
- Leftover rotisserie chicken works beautifully here and shaves off about 10 minutes of prep time
- Let the sauce rest for a minute off the heat before serving so it has time to thicken up properly