Creamy Pesto Chicken Pasta (Printable)
Tender chicken and pasta tossed in a rich, creamy basil pesto sauce for a comforting Italian-inspired meal ready in 40 minutes.
# 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
# How-To Steps:
01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, approximately 6-8 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese, mixing continuously until cheese melts and sauce achieves smooth consistency.
05 - Return chicken to the skillet. Add drained pasta and cherry tomatoes. Toss thoroughly to coat all components in the sauce. Add reserved pasta water as needed to achieve desired consistency. Adjust seasoning with salt and pepper to taste.
06 - Plate immediately, garnished with additional Parmesan and fresh basil leaves if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like something from a proper Italian restaurant
- Leftovers reheat beautifully for lunch the next day, if they last that long
02 -
- The pasta water is not optional, it's the secret ingredient that binds your sauce to the pasta
- Don't let your cream come to a rolling boil or it might separate, gentle bubbles are perfect
03 -
- Room temperature cream incorporates more smoothly into the sauce without any risk of separating
- Use a box grater for your Parmesan rather than a microplane, you want those slightly larger shreds for better melting