Creamy Pesto Chicken Pasta (Printable Version)
Tender chicken and pasta in a rich, velvety basil pesto cream sauce with Parmesan.
# What You'll 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
08 - 1/3 cup freshly grated Parmesan cheese
→ Vegetables & Seasoning
09 - 1/2 cup cherry tomatoes, halved
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish
# Directions:
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.
# Expert Hints:
01 -
- The sauce comes together in minutes but tastes like something youd order at your favorite Italian spot
- Its endlessly adaptable and works with whatever pasta shape you have in the pantry
02 -
- Room temperature cream prevents the sauce from breaking or becoming grainy
- That reserved pasta water is liquid gold because the starch helps the sauce cling to every strand
03 -
- Pre-cut your chicken while its slightly firmer from the fridge for cleaner slices
- If making ahead, undercook the pasta by 2 minutes since it continues absorbing sauce