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Creamy chicken pesto pasta

Creamy chicken pesto pasta
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Creamy chicken pesto pasta is a rich, savory dish that combines tender chicken with vibrant basil pesto and a luscious cream sauce, tossed with perfectly cooked pasta. Ready in under 30 minutes, this easy-to-make recipe is ideal for family dinners or quick weeknight meals. It offers a perfect balance of comforting creaminess and herbaceous pesto flavor, customizable with various proteins, vegetables, and dietary substitutions.

Ingredients

Scale

Main Ingredients

  • 2 boneless chicken breasts or thighs (about 1 pound)
  • 8 oz pasta (penne or fettuccine recommended)
  • 1 cup fresh basil pesto
  • 1 cup heavy cream or half-and-half
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Parmesan cheese, for garnish (optional)

Instructions

  1. Prepare and Cook the Chicken: Season chicken breasts or thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook the chicken until golden and cooked through, about 5-7 minutes per side depending on thickness. Remove from heat and let rest before slicing into bite-sized pieces.
  2. Cook the Pasta: Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain, reserving 1 cup of pasta water for sauce adjustment if needed.
  3. Make the Creamy Pesto Sauce: Using the same skillet, reduce heat to medium-low. Add a little olive oil and sauté minced garlic until fragrant, about 30 seconds. Pour in heavy cream and stir well. Let simmer gently, then fold in basil pesto until fully combined and creamy.
  4. Combine Pasta, Chicken, and Sauce: Add cooked pasta and sliced chicken to the skillet. Toss gently to coat evenly. If sauce is too thick, gradually add reserved pasta water to reach a smooth, creamy consistency.
  5. Serve and Garnish: Plate the pasta immediately. Garnish with freshly grated Parmesan cheese and additional basil leaves if desired for freshness and color.

Notes

  • Use high-quality fresh or store-bought pesto for best flavor.
  • Do not overcook chicken to keep it juicy; check internal temperature and rest before slicing.
  • Reserve pasta water to emulsify and loosen the sauce as needed.
  • You can substitute heavy cream with half-and-half for a lighter sauce, watching sauce thickness.
  • Garnish with fresh basil leaves to enhance herbaceous flavor.
  • Leftovers can be refrigerated up to 3 days or frozen (store sauce and pasta separately if possible) for up to 2 months.
  • Reheat gently on stovetop or microwave with a splash of cream or pasta water to prevent sauce separation.

Nutrition

Keywords: creamy chicken pesto pasta, chicken pesto pasta, easy dinner, weeknight meal, basil pesto pasta, creamy pasta recipe, gluten-free pasta recipe

Find it online: https://marygourmet.com/creamy-chicken-pesto-pasta/