Creamy Chicken Pesto Pasta is the perfect family dinner recipe. It’s aa dish that has homemade basil pesto, creamy sauce, chicken and your choice of pasta.
It’s a delicious meal that everyone will love. You can have it as a quick dinner or prepare it for a special occasion, this pesto chicken with pasta is always a hit.
Why I Love This Recipe?
I love this recipe because it’s super simple and quick. The creamy and aromatic pesto sauce makes this pasta very aromatic and delicious.
The best part is that it will be ready in just 20 minutes. It’s perfect for hectic weeknights when you need something delicious and very fast. Sometimes I like to throw throw in sun dried tomatoes and red pepper flakes for a little heat. It’s a go to dinner recipe that’s easy to make!
Key Ingredients
Pasta: I love using fettucine because its shape holds the pesto sauce perfectly. Cook it al dente for the best texture. Penne or spaghetti work just as well!
Chicken Breasts: Boneless, skinless chicken breasts are perfect. They re delicious and soak up the pesto flavor. Make sure they are fully cooked before mixing with the pasta.
Basil Pesto: Fresh homemade pesto is the best. But store bought pesto works as well great if you’re short on time.
Heavy Cream: This is what makes the sauce so creamy. It gives the pasta a luxurious texture.
Parmesan Cheese: Freshly grated Parmesan is a must! It adds a salty, nutty flavor that complements the pesto perfectly. Mix some into the sauce and sprinkle a little extra on top before serving.
Olive Oil: I use olive oil to sauté the chicken and give the dish a little extra flavor. Extra virgin olive oil is my favorite for its bold and fruity taste.
Expert Tips
- Use Fresh Basil: Fresh basil leaves make a world of difference in homemade pesto. If you’re short on time, you can use high-quality store-bought pesto, but fresh is always best.
- Cooking Chicken: Make sure the chicken is fully cooked before adding it to the pasta. Overcooked chicken can become dry, so aim for a juicy, tender finish by not overcooking.
- Al Dente Pasta: Cook the pasta until just al dente. (1-2 minutes shorter than written on the package) It will continue to cook slightly when mixed with the sauce, so you don’t want it to become too soft.
- Creamy Consistency: If the sauce becomes too thick, you can thin it out with a little pasta water or additional cream. This ensures a perfectly creamy consistency that coats the pasta well.
- Customizing Add-ins: add your favorite ingredients like sautéed mushrooms, spinach or even shrimp.
Variations and Substitutions
Low-Fat Version: Substitute the heavy cream with half and half or a dairy-free alternative for this pasta.
Vegetarian: Add extra vegetables like zucchini and mushrooms or spinach for a vegetarian option.
Pasta Alternatives: You can use gluten free pasta, whole wheat pasta, or even zoodles (zucchini noodles) for a healthy alternative.
Cheese Lovers: Add a mix of mozzarella and Parmesan for an even cheesier dish that melts beautifully into the pasta.
Garlic Lovers: Increase the garlic in the pesto or add sautéed garlic to the sauce for a more robust garlic flavor.
How to Serve?
Serve this Creamy Chicken Pesto Pasta hot, straight from the pan. It pairs with a side of Bruschetta or a fresh green salad.
For a more complete Italianmeal, add a glass of Riccadonna Prosecco. This dish is also great as a leftover lunch, making it an option for meal prep.
How to Store Chicken Pesto Pasta?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up in a skillet over low heat, add a splash of cream or milk to loosen the sauce.This method helps maintain the creamy texture without drying out the pasta.
Freezing is not recommended because the cream sauce can separate when its beeing thawed.
Print
Creamy Chicken Pesto Pasta
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
Creamy Chicken Pesto Pasta is a quick and easy dinner recipe with tender chicken, al dente pasta, and a rich, velvety basil pesto sauce. Ready in just 20 minutes, it’s perfect for any weeknight or a special date night.
Ingredients
- 12 oz fettuccine pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup basil pesto (homemade or store-bought)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh or sun-dried tomatoes (optional)
- Red pepper flakes (optional)
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook the Chicken: In a large skillet, heat olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper. Cook until the chicken is browned and cooked through, about 5-7 minutes.
- Prepare the Sauce: Lower the heat to medium-low. Add the basil pesto and heavy cream to the skillet with the chicken. Stir to combine and heat through.
- Combine and Serve: Add the cooked pasta to the skillet and toss to coat the pasta with the sauce. Stir in the grated Parmesan cheese until melted and the sauce is creamy. Add sun-dried tomatoes and red pepper flakes if using. Serve immediately.
Notes
For a richer flavor, use fresh homemade pesto.
Adjust the cream amount depending on your desired sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main dish
- Cuisine: Italian
Nutrition
- Calories: 500
- Sugar: 3g
- Fat: 25g
- Carbohydrates: 40g
- Protein: 30g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
FAQ
Can I make this pasta ahead of time?
Yes, you can prepare the dish ahead of time and reheat it. However, for the best texture and flavor, it’s recommended to cook the pasta and sauce fresh and combine them just before serving.
Can I use a different type of pasta?
Absolutely! While fettuccine is commonly used, penne, spaghetti, or even gluten-free pasta works well with this sauce.
What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a dairy-free alternative like coconut cream or almond milk, though the sauce will be less rich.
