Description
Let’s be honest, some days you just need a dinner that feels a little fancy but is secretly ridiculously easy. That’s exactly where this Creamy Chicken Pesto Pasta swoops in to save your night. It’s tender bites of chicken breast tangled up in pasta, coated in a luscious, garlicky pesto cream sauce that tastes like something you’d order at a cozy Italian trattoria. But guess what? You can pull it off at home in about 30 minutes. It’s rich but not heavy, simple but so flavorful, and basically a guaranteed crowd-pleaser whether you’re feeding your family or just yourself with leftovers for days. Bonus points: it reheats like a dream.
Ingredients
For the Pasta and Chicken:
8 oz penne or fettuccine pasta
2 boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper, to taste
1 tablespoon olive oil
2 cloves garlic, minced
For the Creamy Pesto Sauce:
1/2 cup basil pesto (store-bought or homemade)
1/2 cup heavy cream
1/4 cup grated parmesan cheese
1/3 cup reserved pasta water (more if needed)
For Finishing:
Extra parmesan for topping
Chopped fresh basil (optional)
Crushed red pepper flakes (optional, for a little kick)
Instructions
Bring a large pot of salted water to a boil. Cook your pasta according to the package directions until al dente. Right before you drain it, scoop out about 1/2 cup of pasta water and set it aside. Drain the pasta and toss with a tiny drizzle of olive oil to keep it from sticking.
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add them to the hot skillet and sauté for about 6–8 minutes, until they’re golden on the outside and cooked through. Add the minced garlic during the last minute of cooking, stirring so it gets fragrant but doesn’t burn.
Turn the heat down to medium-low. Add the pesto and heavy cream to the skillet with the chicken. Stir to combine and let it gently simmer for 2–3 minutes. Stir in the grated parmesan cheese until melted and smooth. If the sauce looks too thick, add a splash of that reserved pasta water to loosen it up.
Add the cooked pasta to the skillet. Toss everything together so the pasta is fully coated in the creamy pesto sauce. Add a little more pasta water if needed until you get that silky, luscious texture.
Taste and adjust the seasoning. More salt? More pepper? Maybe a pinch of red pepper flakes if you want some heat? Go for it. Serve the pasta hot, topped with extra parmesan and a sprinkle of fresh basil if you’re feeling fancy.
Notes
This Creamy Chicken Pesto Pasta is rich and satisfying all on its own, but you could round out the meal with:
A simple arugula salad with lemon vinaigrette
Garlic bread or a crusty baguette
Roasted or steamed veggies like asparagus, broccoli, or green beans
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal per serving
- Protein: ~30g per serving