Pesto Pasta With Chicken
A quick and indulgent weeknight dish featuring bright, herby pesto, rich cream, and tender chicken, all coming together in under 30 minutes.
Ingredients
Pasta and Sauce Ingredients
- 2 cups pasta (e.g., penne or spaghetti) Choose pasta shape based on preference for sauce cling.
- 1 lb chicken breast, diced Use boneless, skinless breasts for uniform cooking.
- 1 cup pesto sauce Opt for high-quality refrigerated pesto for best flavor.
- 1 cup heavy cream Choose heavy cream (36% fat) for a silkier sauce.
Additional Ingredients
- 2 tablespoons olive oil For frying the chicken.
- to taste Salt and pepper Used for seasoning.
- to taste Parmesan cheese For serving.
- to taste Fresh basil For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a rolling boil and add the pasta. Cook until al dente according to package instructions, then drain, reserving a cup of pasta water.
- The pasta should look glossy and slightly firm when bitten; it should not flop easily.
Searing the Chicken
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add diced chicken, season with salt and pepper, and spread into a single layer. Cook for 6–8 minutes until golden brown and cooked through.
- The chicken should release easily from the pan and show no pink in the center.
Making the Sauce
- Lower the heat and stir in pesto and heavy cream, mixing until the sauce is smooth.
- Heat through gently without boiling, allowing the flavors to meld.
Combining Pasta and Sauce
- Add drained pasta to the skillet and toss to combine, adding reserved pasta water if the sauce is too thick.
- Ensure every noodle is coated in the creamy sauce.
Serving
- Plate the pasta and finish with a generous grating of Parmesan and torn basil leaves.
- Serve hot for the best texture and aroma.
Notes
Store leftovers in an airtight container for 3–4 days. For freezing, store chicken and sauce separately for up to 2 months.