Creamy Pesto Chicken Pasta (Printable)
Tender chicken and al dente pasta coated in a luxurious basil pesto cream sauce. Ready in 35 minutes.
# What You'll Need:
→ Chicken
01 - 2 boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Pasta
04 - 12 ounces penne or fettuccine pasta
→ Sauce
05 - 2 tablespoons olive oil
06 - 3 cloves garlic, minced
07 - 3/4 cup heavy cream
08 - 1/2 cup basil pesto
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# How-To Steps:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Season chicken pieces evenly with salt and black pepper.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook 5-7 minutes, stirring occasionally, until golden and cooked through. Remove chicken and set aside.
04 - Reduce heat to medium. Add minced garlic to skillet and sauté 30 seconds until fragrant.
05 - Pour in heavy cream and bring to a simmer. Cook 2 minutes. Stir in pesto and Parmesan until smooth and combined.
06 - Return chicken to skillet. Add drained pasta and toss everything together. Add reserved pasta water as needed to loosen sauce. Serve immediately garnished with fresh basil and extra Parmesan.
# Expert Suggestions:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Its endlessly adaptable with whatever vegetables or proteins you have on hand
02 -
- Reserve that pasta water before draining its the secret to silkier restaurant style sauce
- The sauce thickens quickly off the heat so add pasta water gradually rather than all at once
03 -
- Don't let the cream boil vigorously or it might separate and break your sauce
- Grate your own Parmesan instead of using pre grated for better melting