Creamy Pesto Chicken Pasta (Print)

Tender chicken and pasta in a rich basil pesto cream sauce, ready in 40 minutes for a comforting restaurant-quality meal.

# 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
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

# How to Make:

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. 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 Advice:

01 -
  • It comes together in under 40 minutes but tastes like something from a nice Italian restaurant
  • The sauce clings perfectly to every piece of pasta and chicken
  • You can easily customize it with different proteins or make it vegetarian
02 -
  • That reserved pasta water is liquid gold, it helps the sauce cling to every piece of pasta
  • Don't let the cream come to a rolling boil or it might separate and lose its silky texture
  • The sauce thickens quickly off the heat, so have everything ready before you start
03 -
  • Pat the chicken dry before cooking to get better browning
  • Warm your cream slightly before adding it to prevent curdling

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