Creamy Pesto Chicken Pasta (Printable)
Tender chicken and pasta in a rich basil pesto cream sauce
# What You Need:
→ Chicken
01 - 2 boneless, skinless chicken breasts (about 14 oz), 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 (store-bought or homemade)
09 - 1/2 cup grated Parmesan cheese
→ Garnish
10 - Fresh basil leaves, for serving
11 - Extra grated Parmesan, for serving
# Steps:
01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - Season the chicken pieces evenly with salt and black pepper.
03 - In a large skillet, heat olive oil over medium-high heat. Add the seasoned chicken and cook for 5–7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
04 - In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn.
05 - Pour in the heavy cream and bring to a simmer. Cook for 2 minutes, then stir in the pesto and Parmesan cheese until smooth and fully combined.
06 - Return the cooked chicken to the skillet. Add the drained pasta and toss everything together, adding a splash of reserved pasta water if needed to achieve desired sauce consistency. Serve immediately, garnished with fresh basil and extra Parmesan.
# Expert Advice:
01 -
- Everything comes together in one skillet in under 35 minutes
- The sauce clings to every piece of pasta like it's been doing this forever
- Leftovers reheat beautifully for lunch the next day
02 -
- The pasta water is your secret weapon for adjusting sauce consistency later
- Garlic burns faster than you expect so watch it like a hawk
- Sauce will continue thickening off the heat so don't reduce it too far
03 -
- Don't skip reserving the pasta water it's pure liquid gold
- Room temperature cream prevents curdling when it hits the hot pan