Creamy Pesto Chicken Pasta (Printable Version)
Tender chicken and pasta 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
# Directions:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season the chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
05 - Pour in heavy cream and bring to a simmer. Cook for 2 minutes, then stir in pesto and Parmesan cheese until smooth and fully combined.
06 - Return cooked chicken to the skillet. Add drained pasta and toss everything together, adding a splash of reserved pasta water if needed to achieve desired sauce consistency. Serve immediately topped with fresh basil and additional Parmesan.
# Expert Advice:
01 -
- It comes together in just 35 minutes but tastes like something from a nice Italian restaurant
- The creamy pesto sauce coats every single piece of pasta perfectly
02 -
- Never skip the pasta water because that starch is what makes the sauce cling instead of sliding off
- The sauce thickens quickly off the heat so have your plates ready before you even start tossing
03 -
- Room temperature cream incorporates more smoothly than cold cream straight from the fridge
- Add the pasta water a splash at a time because you can always add more but you cannot take it back