Creamy Pesto Chicken Pasta (Print)
Tender chicken and pasta coated in rich basil pesto cream sauce for restaurant-quality comfort food.
# 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
11 - Fresh basil leaves
# How To Make It:
01 - Cook pasta in a large pot of salted boiling water until al dente. Reserve 1/2 cup pasta water and drain.
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, about 6-8 minutes. Transfer to a plate.
03 - Reduce heat to medium and add butter to the same skillet. Sauté garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese until smooth and cheese is melted.
05 - Return chicken to skillet. Add drained pasta and cherry tomatoes. Toss to coat everything in sauce. Add reserved pasta water if needed for consistency. Season to taste and serve garnished with extra Parmesan and basil.
# 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 there are any
02 -
- That reserved pasta water is liquid gold for adjusting sauce consistency
- The sauce thickens quickly off the heat so do not be afraid to keep it looser than you think
03 -
- Let the chicken rest for a minute after searing so those juices stay inside
- Taste the sauce before serving because pesto brands vary wildly in saltiness