Creamy Pesto Chicken Pasta (Printable)
Tender chicken and pasta coated in a rich, creamy pesto sauce ready in 40 minutes.
# What You 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 (store-bought or homemade)
08 - 1/3 cup freshly grated Parmesan cheese
→ Vegetables & Seasoning
09 - 1/2 cup cherry tomatoes, halved (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish (optional)
# How To Make It:
01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 6-8 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium and add the butter. Sauté garlic for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese, mixing well until cheese melts and sauce is smooth.
05 - Return the cooked chicken to the skillet. Add drained pasta and cherry tomatoes (if using). Toss to coat everything in the creamy pesto sauce. If the sauce is too thick, add reserved pasta water a splash at a time for desired consistency. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil, if desired.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers reheat beautifully for lunch the next day
02 -
- Don't skip the pasta water, it's the secret to perfectly glossy sauce consistency
- The sauce thickens quickly off the heat, so work efficiently when combining everything
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Don't let the sauce boil vigorously once cream is added, or it may separate