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Creamy Chicken Pesto Pasta

This Creamy Chicken Pesto Pasta is a delightful and comforting dish featuring tender chicken, rich cream, and vibrant basil pesto, all tossed with al dente pasta. It’s perfect for a weeknight dinner or a special occasion.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 People
Calories 600 kcal

Equipment

  • 1 Large pot
  • 1 Skillet
  • 1 Strainer
  • 1 Mixing spoon
  • 1 Measuring cups
  • 1 Measuring spoons

Ingredients
  

  • 12 ounces penne pasta
  • 1 pound boneless, skinless chicken breasts Consider marinating in pesto for added flavor.
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 cup heavy cream Can substitute with half-and-half for a lighter option.
  • 1 cup basil pesto
  • 1 cup grated Parmesan cheese
  • to taste Salt
  • to taste Pepper
  • Fresh basil leaves, for garnish Optional garnish.

Instructions
 

  • Begin by cooking the pasta. In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • While the pasta is cooking, prepare the chicken. Season the chicken breasts with salt and pepper on both sides.
  • In a skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked and no longer pink in the center. Remove from the skillet and let cool slightly before slicing into strips.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant.
  • Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low and stir in the basil pesto until well combined. Simmer for an additional 2-3 minutes.
  • Add the cooked pasta and sliced chicken to the skillet, tossing everything together until evenly coated with the creamy pesto sauce.
  • Finally, stir in the grated Parmesan cheese and season with additional salt and pepper to taste.
  • Serve immediately, garnishing with fresh basil leaves if desired.

Notes

For added flavor, consider marinating the chicken in the pesto for a few hours before cooking.
You can substitute grilled or rotisserie chicken for a quicker option.
To make this dish lighter, use half-and-half instead of heavy cream.