Creamy Pesto Chicken Pasta (Print Version)
Tender chicken pieces tossed in a rich basil pesto cream sauce with al dente pasta for a comforting Italian-American meal 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
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:
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 continuously until cheese melts and sauce achieves smooth consistency.
05 - Return chicken to skillet. Add drained pasta and cherry tomatoes. Toss thoroughly to coat everything in creamy pesto sauce. If sauce appears too thick, incorporate reserved pasta water one splash at a time until desired consistency is reached.
06 - Taste and adjust seasoning with additional salt and pepper as needed. Serve immediately, garnished with extra Parmesan and fresh basil if desired.
# Expert Tips:
01 -
- The sauce comes together in minutes but tastes like it simmered all afternoon
- Restaurant quality without leaving your kitchen or spending a fortune
02 -
- Cream sauces continue thickening off heat, so stop slightly earlier than you think is right
- Homemade pesto without pine nuts keeps the sauce silky and prevents unexpected gritty texture
03 -
- Room temperature cream incorporates more smoothly than cold from the fridge
- Grate your Parmesan from a wedge rather than using pre-shredded for the best melt