Creamy Pesto Chicken Pasta (Print version)
Rich Italian pasta with tender chicken in creamy basil sauce
# What you need:
→ Chicken
01 - 2 boneless skinless chicken breasts, cut into bite-sized pieces
02 - 1/2 tsp salt
03 - 1/4 tsp black pepper
→ Pasta
04 - 12 oz penne or fettuccine pasta
→ Sauce
05 - 2 tbsp olive oil
06 - 3 cloves garlic, minced
07 - 3/4 cup heavy cream
08 - 1/2 cup basil pesto
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - Fresh basil leaves
11 - Extra grated Parmesan
# Directions:
01 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Season chicken pieces with salt and black pepper evenly.
03 - Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Remove and set aside.
04 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
05 - Pour in heavy cream and bring to a simmer. Cook for 2 minutes, then stir in pesto and Parmesan until smooth and combined.
06 - Return chicken to skillet. Add drained pasta and toss everything together, adding reserved pasta water as needed to achieve desired consistency. Serve garnished with fresh basil and extra Parmesan.
# Expert advice:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Leftovers actually taste better the next day if they last that long
02 -
- That reserved pasta water is liquid gold do not dump it down the drain
- The sauce thickens quickly once it comes off the heat so work fast when tossing everything together
03 -
- Warm your pasta bowl before serving to keep everything hot longer
- Grate extra Parmesan over individual portions instead of the whole dish so it does not get melty and lost