Creamy Pesto Chicken Pasta
A rich and flavorful pasta dish combining creamy pesto sauce with tender chicken, perfect for an Italian-American family dinner.
Equipment
- 1 Large pot for boiling pasta
- 1 Skillet for cooking chicken and sauce
- 1 Colander for draining pasta
- 1 Wooden spoon for stirring
Ingredients
Main Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken breast sliced
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
Optional Garnish
- 1/4 cup pine nuts toasted
- Fresh basil leaves
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, following the package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook the chicken until golden brown and cooked through, about 5–7 minutes per side. Remove from heat and let rest before slicing into thin strips.
Make the Sauce
- In the same skillet, add pesto sauce and heavy cream. Stir to combine and bring to a gentle simmer. Add grated Parmesan cheese and stir until melted and the sauce thickens.
Combine and Serve
- Add the cooked pasta to the skillet with the sauce. Toss to coat the pasta evenly. Add the sliced chicken and mix gently to combine.
- Transfer the pasta to serving plates. Garnish with toasted pine nuts and fresh basil leaves, if desired. Serve immediately.
Storing and Reheating
- Place any leftover pasta in an airtight container and refrigerate for up to three days. Reheat over low heat, adding a splash of milk or cream to maintain the sauce's consistency.
- Allow the pasta to cool completely before transferring to a freezer-safe container. Freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Notes
Pro Tips: Always taste your pesto before adding it to the sauce. Some store-bought versions can be salty, so adjust the seasoning accordingly. Ingredient Substitutions: Use rotisserie chicken for added convenience. Substitute heavy cream with half-and-half for a lighter version. How to Serve: Serve with a crisp green salad or garlic bread. Storage & Freshness: Store in an airtight container in the refrigerator for up to three days. Make-Ahead Tips: Prepare the chicken and sauce ahead of time for a quicker meal prep.