Creamy Pesto Chicken Pasta (Printable)
Tender chicken in a rich basil pesto cream sauce with perfectly cooked pasta, ready in 40 minutes.
# What You 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, store-bought or homemade
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
# How To Make It:
01 - Cook pasta in 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 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 plate and set aside.
03 - Reduce heat to medium in same skillet. Add butter and sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Stir in pesto and Parmesan cheese, mixing until cheese melts and sauce achieves smooth consistency.
05 - Return chicken to skillet. Add drained pasta and cherry tomatoes. Toss until thoroughly coated in creamy pesto sauce. Add reserved pasta water as needed for desired consistency. Adjust seasoning with salt and pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil.
# Expert Tips:
01 -
- The creamy pesto sauce comes together in minutes but tastes like something that simmered all afternoon
- It transforms basic ingredients into something worthy of date night or a casual family dinner
02 -
- Never skip reserving that pasta water—it's the secret weapon for fixing sauces that are too thick
- Heavy cream can split if boiled too aggressively, so keep it at a gentle simmer once it's added
03 -
- Pat your chicken pieces dry before seasoning them—they will sear instead of steam
- Grate your own Parmesan and thank me later when your sauce turns out silky smooth