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Chicken Pesto Pasta : Easy Creamy Chicken Pesto Pasta Recipe

Chicken Pesto Pasta

A creamy, comforting chicken pesto pasta recipe that's ready in under 30 minutes and perfect for hectic weeknights. Fleetingly simple yet deeply satisfying, it brings families together with its vibrant flavors and ease of preparation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 624
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb pasta penne, fusilli, or bowtie recommended
  • 1 lb boneless, skinless chicken breast cut into 1 inch cubes
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 cup cherry tomatoes halved
  • 3/4 cup basil pesto store bought or homemade
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese plus more for serving
  • salt and pepper to taste
  • fresh basil leaves for garnish (optional)
  • toasted pine nuts for garnish (optional)

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Colander

Method
 

  1. Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until it’s al dente. Before you drain it, be sure to reserve about one cup of the starchy pasta water. Drain the pasta and set it aside.
  2. While your pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium high heat. Pat your chicken pieces dry with a paper towel and season them generously with salt and pepper. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. Cook for about 5 to 7 minutes, turning occasionally, until the chicken is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set it on a plate.
  3. In the same skillet, reduce the heat to medium. Add the minced garlic and halved cherry tomatoes. Cook for just a minute or two, stirring frequently, until the garlic is fragrant and the tomatoes begin to soften and burst slightly.
  4. Lower the heat to low and pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Stir in the pesto until it's fully combined with the cream, creating a beautiful, pale green sauce. Let it warm through gently for about a minute, but be careful not to let it boil.
  5. Add the cooked pasta and the chicken back into the skillet with the sauce. Pour in the grated Parmesan cheese. Gently toss everything together until the pasta and chicken are evenly coated in that luscious, creamy pesto sauce. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
  6. Season with additional salt and pepper to your liking. Divide the chicken pesto pasta among warm bowls. Garnish it with a sprinkle of extra Parmesan cheese, a few fresh basil leaves, and some toasted pine nuts for a lovely crunch. Serve it immediately.

Nutrition

Calories: 624kcalCarbohydrates: 54gProtein: 32gFat: 22gSaturated Fat: 11gCholesterol: 82mgSodium: 347mgPotassium: 333mgFiber: 2gSugar: 3gVitamin A: 420IUVitamin C: 10mgCalcium: 190mgIron: 2.1mg

Notes

This is one of the few meals that receives zero complaints in our house. The kids love the "green sauce" and the fun pasta shapes, and the adults appreciate the fresh, sophisticated flavors.
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