Creamy Pesto Chicken Pasta (Printable Version)

Tender chicken in rich basil pesto cream sauce over al dente pasta for a comforting restaurant-quality meal.

# 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 (store-bought or homemade)
08 - 1/3 cup freshly grated Parmesan cheese

→ Vegetables & Seasoning

09 - 1/2 cup cherry tomatoes, halved (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish (optional)

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions 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 pieces with salt and pepper, add to skillet, and sauté until golden brown and cooked through, approximately 6-8 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium in the same skillet. Add butter and 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 completely and sauce achieves smooth consistency.
05 - Return cooked chicken to skillet along with drained pasta and cherry tomatoes if using. Toss thoroughly to coat all components in creamy pesto sauce. Add reserved pasta water a splash at a time if sauce appears too thick. Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

# Expert Suggestions:

01 -
  • This comes together in under 40 minutes but tastes like you spent all day cooking
  • The creamy pesto sauce clings to every bite of pasta and chicken perfectly
  • Easy enough for weeknight dinners but impressive enough for date night
02 -
  • Reserving that pasta water is the difference between a cohesive sauce and a separated, oily mess
  • Dont let the cream come to a rolling boil or it might break and become grainy
  • The sauce continues thickening off the heat, so err on the side of slightly thinner
03 -
  • Pat your chicken completely dry before searing or it will steam instead of getting that golden crust
  • Let the sauce rest for a minute off the heat before serving, it thickens slightly and coats better

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