Creamy Chicken Pesto Pasta Recipe
This Creamy Chicken Pesto Pasta is a restaurant-style dish you can make at home in under 40 minutes. Juicy chicken, al dente pasta, and a luscious pesto-Parmesan cream sauce create the ultimate comfort food for busy weeknights or special dinners.
Ingredients
- Main Ingredients:
- 2 boneless skinless chicken breasts (or thighs)
- 8 oz pasta penne, spaghetti, or fettuccine
- ½ cup basil pesto homemade or store-bought
- 1 cup heavy cream or half-and-half for lighter
- 1 cup freshly grated Parmesan cheese
- Supporting Ingredients:
- 2 tablespoons olive oil or butter
- 3 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- Fresh basil leaves for garnish
- Optional Add-Ins:
- 1 cup spinach sun-dried tomatoes, or mushrooms
- 2 tablespoons pine nuts toasted
- Red pepper flakes for heat
Instructions
- Cook Pasta:
- Bring salted water to a boil. Cook pasta until al dente. Drain, reserving 1 cup pasta water.
- Cook Chicken:
- Season chicken with salt, pepper, and Italian seasoning. Heat olive oil or butter in a skillet. Cook chicken until golden brown and fully cooked. Slice or cube, then set aside.
- Make Creamy Pesto Sauce:
- In the same pan, sauté garlic until fragrant. Add cream and bring to a gentle simmer. Stir in Parmesan and pesto. Whisk until smooth and creamy. If too thick, loosen with pasta water.
- Combine:
- Add pasta and chicken to the sauce. Toss until evenly coated.
- Garnish & Serve:
- Top with fresh basil, pine nuts, extra Parmesan, or red pepper flakes. Serve warm with garlic bread or salad.
Notes
- Freshly grated Parmesan melts better than pre-shredded.
- Adjust pesto to taste depending on how herby you like it.
- Add vegetables like spinach or zucchini for extra nutrition.
- To lighten it up, use half-and-half or Greek yogurt instead of cream.
- Leftovers reheat best with a splash of milk or cream.