Creamy Pesto Chicken Pasta (Print Version)
Tender chicken with basil pesto cream sauce over pasta, ready in 35 minutes.
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Pasta
04 - 12 oz penne or fettuccine pasta
→ Sauce
05 - 2 tbsp olive oil
06 - 3 cloves garlic, minced
07 - 3/4 cup heavy cream
08 - 1/2 cup basil pesto (store-bought or homemade)
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - Fresh basil leaves, for serving
11 - Extra grated Parmesan, for serving
# How to Prepare:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
02 - Season the chicken pieces evenly with salt and black pepper on all sides.
03 - Heat olive oil in a large skillet over medium-high heat. Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken from skillet and set aside.
04 - Reduce heat to medium. Add minced garlic to the same skillet and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Pour in heavy cream and bring to a gentle simmer. Cook for 2 minutes, then stir in pesto and grated Parmesan cheese until smooth and fully combined.
06 - Return cooked chicken to the skillet. Add drained pasta and toss everything together thoroughly. Add reserved pasta water as needed to achieve desired sauce consistency. Serve immediately garnished with fresh basil and extra Parmesan cheese.
# Expert Advice:
01 -
- Everything comes together in one pan in under 30 minutes
- The sauce clings to every piece of pasta like it was made for each other
- It tastes like something from an Italian restaurant but uses mostly pantry staples
02 -
- The pasta water trick is non-negotiable—that starch is what transforms the sauce from good to incredible
- Don't walk away from the garlic once it hits the pan, it goes from fragrant to bitter in seconds
03 -
- Rotisserie chicken works beautifully here and cuts your prep time in half
- Let the sauce simmer for a full 2 minutes after adding the cream so it thickens properly