Creamy Chicken Pesto Pasta

Why You’ll Love This Recipe

Creamy Chicken Pesto Pasta is the perfect combination of indulgent and fresh. The creamy sauce adds a velvety richness, while the pesto infuses the dish with a burst of vibrant basil flavor. Tender chicken breast adds protein and substance, making it a well-rounded, satisfying meal. The best part is that it’s quick and easy to prepare, making it an ideal dish for busy evenings or when you want something a little fancier without the fuss. Whether you’re a pesto lover or just craving a creamy pasta, this dish has something for everyone.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Pasta:

• 8 oz pasta (fettuccine, penne, or spaghetti work well)

• 1 tablespoon olive oil

• Salt (for boiling water)

For the Chicken:

• 2 boneless, skinless chicken breasts

• 1 tablespoon olive oil

• Salt and pepper, to taste

• 1 teaspoon garlic powder (optional)

• 1 teaspoon dried oregano (optional)

For the Pesto Sauce:

• 1 cup fresh basil leaves (packed)

• ½ cup grated parmesan cheese

• ¼ cup pine nuts (or walnuts, if preferred)

• 2-3 cloves garlic, minced

• ½ cup olive oil

• 1 tablespoon lemon juice (optional, for brightness)

• Salt and pepper to taste

For the Creamy Sauce:

• ½ cup heavy cream

• ¼ cup chicken broth (or vegetable broth for a lighter option)

Directions

Preparing the Pasta:

1. Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Drain, reserving a little pasta water for later, and set the pasta aside.

Preparing the Chicken:

1. Season the chicken: Season both sides of the chicken breasts with salt, pepper, garlic powder, and dried oregano (if using).

2. Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown. Remove from the skillet and let it rest for a few minutes before slicing into thin strips.

Making the Pesto Sauce:

1. Prepare the pesto: In a food processor or blender, combine the fresh basil leaves, parmesan cheese, pine nuts, garlic, and lemon juice (if using). Pulse until finely chopped.

2. Add olive oil: With the food processor running, slowly stream in the olive oil until the pesto reaches your desired consistency. Season with salt and pepper to taste.

Making the Creamy Sauce:

1. Combine cream and broth: In the same skillet you used for the chicken, pour in the heavy cream and chicken broth. Stir and cook over medium heat for 2-3 minutes, allowing the mixture to come to a gentle simmer.

2. Mix in the pesto: Stir in the pesto sauce and cook for another 2-3 minutes, until everything is heated through and well combined. You can add a little reserved pasta water if the sauce needs to be thinned out.

Combining the Pasta and Chicken:

1. Toss the pasta: Add the cooked pasta and sliced chicken into the skillet with the creamy pesto sauce. Toss everything together until the pasta is coated evenly in the sauce. Adjust seasoning with salt and pepper to taste.

2. Serve: Serve the creamy chicken pesto pasta hot, garnished with extra parmesan cheese, fresh basil, or a drizzle of olive oil, if desired.

Serving:

Serve immediately with a side of garlic bread or a light salad for a complete meal.

Servings and Timing

• Servings: 4

• Prep Time: 15 minutes

• Cook Time: 20-25 minutes

• Total Time: 35-40 minutes

Variations

• Vegetarian Option: Skip the chicken and add sautéed vegetables like mushrooms, bell peppers, or zucchini for a delicious vegetarian version.

• Spicy Pesto: Add a pinch of red pepper flakes to the pesto sauce for a little extra heat.

• Lighter Version: For a lighter dish, substitute half-and-half for the heavy cream and reduce the olive oil in the pesto.

Storage/Reheating

• Storage: Store leftover creamy chicken pesto pasta in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the sauce, but it will still be flavorful.

• Reheating: Reheat the pasta in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce. You can also microwave the pasta in a microwave-safe dish, stirring every 30 seconds to ensure even heating.

FAQs

Can I make the pesto ahead of time?

Yes! Pesto can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days. You can also freeze pesto for up to 3 months.

Can I use store-bought pesto for this recipe?

Absolutely! Store-bought pesto works fine if you’re short on time. Just make sure to use a good quality pesto for the best flavor.

How do I prevent the chicken from drying out?

To keep the chicken moist, avoid overcooking it. Cooking the chicken at medium-high heat and allowing it to rest after cooking will ensure it stays juicy.

Can I use other proteins instead of chicken?

Yes! This recipe works well with shrimp, turkey, or even tofu for a plant-based option. Just make sure to cook the protein properly before adding it to the pasta.

Is this recipe gluten-free?

If you use gluten-free pasta, this dish can easily be made gluten-free. Just be sure to check the pesto ingredients to ensure they are gluten-free as well.

Conclusion

Creamy Chicken Pesto Pasta is the perfect comfort food with its rich, creamy sauce and bold, fresh pesto flavor. The tender chicken, aromatic pesto, and velvety cream come together in a deliciously satisfying dish that will have everyone coming back for seconds. Quick, easy, and packed with flavor, this recipe is ideal for weeknight dinners or special occasions. It’s a simple dish that’s sure to become a favorite in your household!

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