Here’s a rich and flavorful recipe for Creamy Chicken Pesto Pasta — tender chicken, al dente pasta, and a luscious pesto cream sauce.
🍝 Creamy Chicken Pesto Pasta
Ingredients
- 12 oz (340 g) pasta (penne, fettuccine, or rotini)
- 2 tablespoons olive oil
- 1 lb (450 g) boneless, skinless chicken breasts or thighs, diced or sliced
- Salt and pepper, to taste
- 2–3 cloves garlic, minced
- 1 cup heavy cream or half-and-half
- ½ cup grated Parmesan cheese
- ½ cup pesto (store-bought or homemade)
- Optional: cherry tomatoes, halved
- Optional garnish: fresh basil leaves, extra Parmesan
Instructions
1️⃣ Cook Pasta
- Cook pasta according to package directions until al dente. Drain and set aside, reserving ½ cup pasta water.
2️⃣ Cook Chicken
- Heat olive oil in a large skillet over medium heat.
- Season chicken with salt and pepper.
- Cook 5–7 minutes until browned and cooked through. Remove and set aside.
3️⃣ Make the Creamy Pesto Sauce
- In the same skillet, sauté garlic 30 seconds until fragrant.
- Stir in heavy cream and bring to a gentle simmer.
- Add Parmesan cheese and pesto, stirring until smooth.
- If sauce is too thick, add reserved pasta water a little at a time.
4️⃣ Combine
- Return chicken to the skillet.
- Add cooked pasta and toss to coat evenly with the sauce.
- Optional: stir in cherry tomatoes for freshness.
5️⃣ Serve
- Plate and garnish with extra Parmesan and fresh basil leaves.
Tips & Variations
- Vegetables: Add peas, spinach, or roasted bell peppers for more color and nutrition.
- Protein swap: Use shrimp or cooked sausage instead of chicken.
- Lighter version: Use half-and-half or milk instead of heavy cream.
- Extra flavor: Add a pinch of red pepper flakes for mild heat.
If you want, I can also give a one-pan version that cooks pasta, chicken, and sauce together for a faster cleanup. Do you want that version?
