Creamy Pesto Chicken Pasta (Printable)

Tender chicken and pasta in a rich, creamy basil pesto sauce ready in 40 minutes.

# What You 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 (optional)
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish (optional)

# Steps:

01 - Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Reserve 1/2 cup pasta water and drain the rest.
02 - Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 6-8 minutes. Transfer chicken to a plate and set aside.
03 - In the same skillet, reduce heat to medium and add the butter. Sauté garlic for 1 minute until fragrant.
04 - Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto and Parmesan cheese, mixing well until cheese melts and sauce is smooth.
05 - Return the cooked chicken to the skillet. Add drained pasta and cherry tomatoes (if using). Toss to coat everything in the creamy pesto sauce. If the sauce is too thick, add reserved pasta water a splash at a time for desired consistency. Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil, if desired.

# Expert Advice:

01 -
  • The silky sauce clings to every strand of pasta like it was meant to be there
  • It comes together in under 40 minutes but tastes like you spent all day cooking
  • The combination of fresh basil and rich cream hits all the right comfort notes
02 -
  • The pasta continues cooking in the hot sauce, so drain it when it's slightly more firm than you'd usually like
  • Heavy cream can split if you boil it too aggressively, so keep it at a gentle simmer
  • Room temperature cream incorporates more smoothly than cold straight from the fridge
03 -
  • Grate your parmesan fresh from a wedge rather than using pre-grated for the smoothest sauce
  • If your pesto is very thick, thin it with a little olive oil before adding it to the cream

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