Creamy Pesto Chicken Pasta (Printable Version)

Tender chicken and perfectly cooked pasta coated in a rich basil pesto cream sauce

# What You’ll Need:

→ Pasta & Proteins

01 - 12 oz penne or fettuccine pasta
02 - 2 large chicken breasts, cut into bite-sized pieces

→ Sauces & Dairy

03 - 2 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/3 cup basil pesto
08 - 1/3 cup freshly grated Parmesan cheese

→ Vegetables & Seasoning

09 - 1/2 cup cherry tomatoes, halved
10 - Salt and freshly ground black pepper to taste
11 - Fresh basil leaves for garnish

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, approximately 6-8 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium and add butter to the same skillet. Sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese, mixing thoroughly until cheese melts and sauce achieves smooth consistency.
05 - Return cooked chicken to the skillet. Add drained pasta and cherry tomatoes. Toss to coat everything evenly in creamy pesto sauce. Add reserved pasta water a splash at a time if sauce becomes too thick. Adjust seasoning with salt and pepper to taste. Serve immediately with additional Parmesan and fresh basil.

# Quick Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a specialty restaurant
  • Leftovers reheat beautifully, making it perfect for meal prep or next day lunch
02 -
  • The pesto can break if boiled too vigorously, so keep that cream at a gentle simmer
  • Pasta water is liquid gold, it transforms a thick sauce into something perfectly clingy and glossy
03 -
  • Let your chicken come to room temperature before cooking for more even cooking
  • Grate your own Parmesan because pre grated often contains anti caking agents that prevent smooth melting

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