Creamy Pesto Chicken Pasta (Printable Version)

Tender chicken and pasta in a rich basil pesto cream sauce with Parmesan

# What You'll 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)

# How To Make It:

01 - Bring a large pot of salted water to boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Sauté until golden brown and cooked through, 6-8 minutes. Transfer to a plate.
03 - Reduce heat to medium. Add butter to the skillet and sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Stir in pesto and Parmesan cheese until completely melted and sauce is smooth.
05 - Return chicken to skillet. Add drained pasta and cherry tomatoes if using. Toss to coat evenly. Add pasta water as needed for desired consistency. Season to taste and serve garnished with extra Parmesan and basil.

# Expert Advice:

01 -
  • The creamy pesto sauce clings to every curve of pasta like a warm hug
  • It comes together in under 40 minutes but tastes like you spent all day cooking
  • The leftovers reheat beautifully for lunch the next day
02 -
  • Never rinse your pasta after draining. That starch helps the sauce cling to every piece.
  • The sauce will thicken as it stands off the heat. Have that pasta water ready to loosen it up.
  • If your sauce looks grainy, the heat was too high when you added the cheese. Lower the heat and whisk vigorously.
03 -
  • Warm your pasta bowl in the oven while you cook. The sauce stays silky longer.
  • Grate extra Parmesan over each portion at the table. The fresh texture makes all the difference.

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