Creamy Pesto Chicken Pasta (Printable Version)
Tender chicken and pasta in a rich, creamy basil pesto sauce. Ready in 40 minutes.
# 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, to taste
11 - Fresh basil leaves, for garnish
# How To Make:
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, about 6-8 minutes. Transfer to a plate.
03 - Reduce heat to medium and add butter to the 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, mixing until cheese melts and sauce becomes smooth.
05 - Return chicken to the skillet. Add drained pasta and cherry tomatoes. Toss to coat evenly in sauce. Add pasta water if needed for consistency. Season to taste and serve garnished with extra Parmesan and basil.
# Expert Advice:
01 -
- The creamy pesto sauce comes together in minutes but tastes like something youd order at a nice Italian restaurant
- Everything cooks in one skillet, meaning less cleanup and more time enjoying dinner
02 -
- Heavy cream can separate if boiled too vigorously, so keep it at a gentle simmer once added
- Pesto brands vary wildly in saltiness, so taste your sauce before adding extra salt
03 -
- Room temperature cream incorporates more smoothly than cold straight from the fridge
- Grate your Parmesan fresh from a block for the smoothest melting texture possible