Creamy Chicken Pesto Pasta
A delicious blend of tender chicken, creamy pesto sauce, and pasta, perfect for a comforting family dinner.
Equipment
- 1 Large skillet
- 1 Large pot for boiling pasta
- 1 Wooden spoon
Ingredients
Pasta and Chicken
- 12 oz pasta of choice penne, fettuccine, etc.
- 1 lb boneless skinless chicken breasts cut into strips
- 1 tbsp olive oil
- Salt and pepper to taste
Creamy Pesto Sauce
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 cloves garlic
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
Preparation
- Season the chicken strips with salt and pepper. In a large skillet, heat olive oil over medium heat. Add the chicken strips and cook until golden and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In a large pot, bring salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside, reserving some pasta water.
Serving
- In a food processor, blend basil leaves, pine nuts, garlic, and Parmesan cheese. Slowly add olive oil while blending until smooth. Season with salt and pepper.
- In the same skillet used for the chicken, add the pesto mixture and heavy cream. Stir over medium heat until combined and heated through.
- Add the cooked pasta and chicken to the skillet with the pesto sauce. Toss to coat, adding reserved pasta water if needed to reach desired consistency.
- Serve the pasta immediately, garnished with additional Parmesan cheese and fresh basil if desired.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or water to loosen the sauce if necessary.
Notes
Pro Tips: For the best flavor, use fresh basil and high-quality Parmesan cheese. Thin the sauce with pasta water as needed.
Ingredient Substitutions: Substitute walnuts for pine nuts. Use half-and-half instead of heavy cream for a lighter sauce.
How to Serve: Serve with a side salad or garlic bread. Wine pairings include Pinot Grigio or Sauvignon Blanc.
Storage & Freshness: Keep refrigerated and consume within 3 days. Reheat on the stovetop for best results.
Make-Ahead Tips: Prepare the pesto sauce in advance and store in the refrigerator for up to 3 days.
Ingredient Substitutions: Substitute walnuts for pine nuts. Use half-and-half instead of heavy cream for a lighter sauce.
How to Serve: Serve with a side salad or garlic bread. Wine pairings include Pinot Grigio or Sauvignon Blanc.
Storage & Freshness: Keep refrigerated and consume within 3 days. Reheat on the stovetop for best results.
Make-Ahead Tips: Prepare the pesto sauce in advance and store in the refrigerator for up to 3 days.