If you love quick, flavorful meals, this Creamy Chicken Pesto Pasta will be your new favorite go-to dinner. Tender pieces of chicken, swirled in a luscious, basil-infused pesto cream sauce, make every bite unforgettable. This dish feels fancy enough for a date night but is easy enough to whip up on a busy weeknight. Whether you’re a pesto fan or looking to add variety to your pasta game, this meal will leave you and your family craving seconds!
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Why This Creamy Chicken Pesto Pasta is a Winner
- Ready in 30 Minutes: Perfect for busy weeknights or last-minute meals.
- Comfort and Flavor: Creamy sauce meets the bold flavors of pesto for a match made in heaven.
- Tender, Juicy Chicken: Seared chicken breast pieces add heartiness to the dish.
- Customizable: Add veggies, switch up the pasta, or use store-bought or homemade pesto.
- Crowd-Pleaser: Everyone loves creamy pasta, and this dish delivers!
Ingredients
- 300g / 0.66 lb pasta (penne, fettuccine, or your favorite)
- 2 tbsp olive oil
- 2 large chicken breasts, diced
- Salt and pepper, to taste
- 2 garlic cloves, minced
- ½ cup (120ml) heavy cream
- ¼ cup (60g / 0.13 lb) basil pesto (store-bought or homemade)
- ¼ cup (60ml) chicken broth (optional, to loosen the sauce)
- ½ cup (50g / 0.11 lb) grated Parmesan cheese
- Fresh basil or parsley, for garnish
Directions
- Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Reserve ½ cup of pasta water, then drain the rest. - Cook the Chicken:
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Season the diced chicken with salt and pepper, then cook until golden brown and cooked through, about 6-8 minutes. Transfer the chicken to a plate. - Make the Creamy Pesto Sauce:
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and pesto, stirring to combine. Let it simmer for 2-3 minutes until slightly thickened. Add a splash of chicken broth if the sauce feels too thick. - Combine Everything:
Return the cooked chicken to the skillet. Add the drained pasta and Parmesan cheese, tossing to coat everything in the creamy sauce. If needed, stir in some reserved pasta water to loosen the sauce. - Serve and Enjoy:
Garnish with fresh basil or parsley and serve warm. Get ready for creamy, cheesy perfection!
Notes
- Use Any Pasta: This dish works well with penne, fettuccine, or even spaghetti.
- Make It Lighter: Swap the heavy cream with half-and-half or milk for a lighter sauce.
- Add Veggies: Toss in spinach, cherry tomatoes, or sautéed mushrooms for extra nutrition.
- Storage Tip: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or cream to keep the sauce smooth.
Frequently Asked Questions
Can I use store-bought pesto?
Yes! Store-bought pesto works perfectly, but you can also use homemade for even fresher flavor.
What’s the best way to reheat this dish?
Reheat on the stovetop over low heat with a splash of broth or cream to keep the sauce from drying out.
Can I use another protein?
Absolutely! Shrimp, grilled salmon, or even crispy bacon would taste great in this dish.
Can I make this dish vegetarian?
Yes, simply skip the chicken and add extra veggies like roasted zucchini or bell peppers.
How do I prevent the sauce from separating?
Avoid boiling the sauce—gentle simmering will help keep it smooth and creamy.
Tips and Notes
- My Tip: For extra flavor, toast some pine nuts and sprinkle them on top before serving.
- Pro Trick: Save some pasta water! It’s the secret to getting the perfect consistency in your sauce.
- Serving Suggestion: Serve with garlic bread or a simple green salad for a complete meal.
Variations
Switch things up with one of these fun variations:
- Spicy Pesto Pasta: Add red pepper flakes or chili oil for a touch of heat.
- Sun-Dried Tomato Pesto: Use sun-dried tomato pesto instead of basil pesto for a tangy twist.
- Creamy Pesto Alfredo: Mix in some Alfredo sauce for an ultra-creamy version.
- Pesto Veggie Pasta: Toss in roasted veggies like asparagus, bell peppers, and zucchini for a vegetarian feast.
- Lemon Pesto Pasta: Add a squeeze of lemon juice and zest to the sauce for a fresh, citrusy kick.
