Description
Creamy Pesto Chicken Pasta is a comforting Italian-inspired dish that combines tender chicken breasts, al dente pasta, and a rich, flavorful homemade pesto cream sauce. This recipe is perfect for busy weeknights or casual dinners, delivering a luscious blend of fresh basil, garlic, Parmesan, and a creamy sauce that brings everything together in one satisfying plate.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper to taste
For the Pasta:
- 8 ounces penne or fusilli pasta
- Water and salt for boiling
For the Pesto Cream Sauce:
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon butter
Garnish (optional):
- Fresh basil leaves
- Extra Parmesan cheese
Instructions
- Prepare the Chicken: Season the chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 6-7 minutes per side, or until fully cooked and golden on the outside. Remove from skillet and set aside to rest.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain the pasta and set aside.
- Make the Pesto Cream Sauce: In the same skillet used for the chicken, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese, mixing well until the sauce is creamy and smooth.
- Combine Pasta and Sauce: Add the cooked pasta to the skillet with the pesto cream sauce. Toss well to coat all the pasta evenly with sauce.
- Slice and Serve: Slice the rested chicken breasts into strips. Plate the creamy pesto pasta and top with sliced chicken. Garnish with fresh basil leaves and extra Parmesan cheese if desired. Serve warm.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a dairy-free cream alternative.
- You can use store-bought pesto to save time or make your own for fresher flavor.
- Chicken thighs can be used instead of breasts for a juicier result.
- Adding sun-dried tomatoes or pine nuts can add extra texture and flavor.
