Creamy Pesto Chicken Pasta (Printable)
Tender chicken meets al dente pasta in a rich, velvety basil pesto cream sauce for restaurant-quality Italian-American comfort.
# 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, 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 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 skillet. Add drained pasta and cherry tomatoes. Toss to coat everything in creamy pesto sauce, adding reserved pasta water as needed for desired consistency. Adjust seasoning with salt and pepper. Serve immediately garnished with additional Parmesan and fresh basil.
# Expert Advice:
01 -
- The sauce clings to every strand of pasta like it was made for each other
- Ready in under 40 minutes but tastes like you spent all day cooking
02 -
- Pasta water is liquid gold for achieving that perfectly coating consistency
- The sauce thickens quickly off the heat so add pasta water before you think you need it
03 -
- Room temperature cream incorporates more smoothly into the sauce
- Grate your own Parmesan because pre-shredded has anti-caking agents that affect melting