Creamy Chicken Pesto Pasta Recipe- Easy & Delicious

Creamy Chicken Pesto Pasta is the ultimate weeknight comfort food, and for good reason! Imagin extracte tender pieces of chicken nestled amongst perfectly cooked pasta, all coated in a velvety, vibrant green pesto sauce. It’s a dish that effortlessly combines simple ingredients into something truly spectacular. We all crave those meals that feel both indulgent and incredibly easy to whip up, and this Creamy Chicken Pesto Pasta delivers exactly that. What makes it so special? It’s the harmonious marriage of savory chicken, the bright, herbaceous punch of fresh basil pesto, and the luxurious creaminess that binds it all together. It’s a flavor explosion that will have everyone asking for seconds, and best of all, it’s remarkably forgiving and adaptable to your own tastes. Get ready to fall in love with this delightful Creamy Chicken Pesto Pasta!

Creamy Chicken Pesto Pasta

There’s something incredibly satisfying about a hearty, flavorful pasta dish, and our Creamy Chicken Pesto Pasta is a guaranteed crowd-pleaser. It’s the perfect blend of tender chicken, perfectly cooked pasta, and a luscious, herb-infused sauce that’s both comforting and elegant. Whether you’re looking for a weeknight dinner that’s surprisingly quick or a dish to impress guests, this recipe delivers. The vibrant green pesto infuses every bite with a fresh, aromatic kick, while the creamy sauce brings it all together in a harmonious symphony of flavors. Let’s get cooking!

Ingredients:

Cooking Instructions

Step 1: Prepare and Cook the Chicken

Our journey begin extracts with preparing the star of our dish – the chicken. Start by dicing your boneless, skinless chicken breasts into uniform, bite-sized pieces. This ensures even cooking and makes for a pleasant eating experience. In a medium bowl, toss the chicken pieces with 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, minced garlic, and a generous pinch of salt and pepper. Make sure each piece is well coated.

Heat a large skillet or Dutch oven over medium-high heat. Once the skillet is hot, add the seasoned chicken in a single layer. Avoid overcrowding the pan; cook in batches if necessary. This allows the chicken to sear and develop a beautiful golden-brown crust, locking in its juices. Cook for about 5-7 minutes, flipping occasionally, until the chicken is cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t worry about any browned bits left in the pan; they are packed with flavor and will be used in our sauce.

Step 2: Cook the Pasta

While the chicken is resting, it’s time to get our pasta ready. Bring a large pot of salted water to a rolling boil over high heat. Add your 1/2 pound of penne pasta (or your preferred shape like farfalle or rotini) to the boiling water. Cook according to the package directions until the pasta is al dente, meaning it’s tender but still has a slight bite. This is crucial for the texture of the final dish. Overcooked pasta can become mushy, so keep an eye on it and taste a piece to check for doneness. Before draining the pasta, reserve about 1 cup of the starchy pasta water. This magical liquid will be your secret weapon for achieving a silky-smooth sauce. Drain the pasta well and set it aside.

Step 3: Build the Creamy Pesto Sauce

Now for the magic that ties everything together: the creamy pesto sauce. In the same skillet you used for the chicken (no need to wash it – those browned bits are flavor gold!), reduce the heat to medium. Add 2 tablespoons of butter and let it melt. Once the butter is melted, sprinkle in the 3 tablespoons of all-purpose flour. Whisk continuously for about 1-2 minutes to create a roux. This cooked flour and butter mixture will act as a thickener for our sauce, preventing it from being too thin. The aroma will start to change, becoming slightly nutty.

Step 4: Incorporate Liquids and Pesto

Gradually pour in the 1 cup of chicken broth while whisking constantly to prevent lumps from forming. Continue to whisk until the broth is incorporated and the mixture begin extracts to thicken slightly. Next, pour in the 1 cup of half and half. Keep whisking until the sauce is smooth and has a creamy consistency. Bring the sauce to a gentle simmer, stirring occasionally. Once simmering, reduce the heat to low. Now it’s time to add the star of our sauce: 1/2 cup of basil pesto. Stir it in until it’s fully incorporated and the sauce turns a beautiful vibrant green. The aroma of fresh basil will be incredible!

Step 5: Combine and Finish

Add the cooked chicken back into the skillet with the creamy pesto sauce. Stir to coat the chicken evenly. Now, add the 1/2 cup of freshly grated parmesan cheese and the 1 cup of freshly shredded mozzarella cheese. Stir gently until the cheeses are melted and the sauce is wonderfully gooey and luscious. Taste the sauce and adjust with salt and pepper as needed. Remember that pesto and parmesan cheese are already salty, so season cautiously.

Finally, add the drained pasta to the skillet with the chicken and sauce. Toss everything together gently until all the pasta is beautifully coated in the creamy pesto goodness. If the sauce seems a little too thick, add a splash of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency. The starch in the water will help emulsify the sauce and make it even silkier.

Serve immediately, garnished with freshly chopped basil for an extra burst of freshness and color. This Creamy Chicken Pesto Pasta is a complete meal on its own, but it also pairs wonderfully with a simple side salad or some crusty bread for soaking up any extra sauce. Enjoy this delicious and satisfying dish!

Conclusion:

I hope you’ve enjoyed learning how to make this wonderfully Creamy Chicken Pesto Pasta! This recipe is a real winner because it strikes the perfect balance between richness and fresh, vibrant flavors. The creamy sauce coats every strand of pasta beautifully, while the aromatic pesto and tender chicken create a truly satisfying meal. It’s quick enough for a weeknight but impressive enough for guests, making it a versatile addition to your cooking repertoire.

For serving, I love pairing this pasta with a simple side salad tossed with a light vinaigrette or some crusty garlic bread to soak up any extra sauce. If you’re looking to mix things up, consider adding sun-dried tomatoes for a burst of sweetness, sautéed mushrooms for an earthy depth, or even some cherry tomatoes for pops of color and acidity. Don’t be afraid to experiment with different pasta shapes too; penne, farfalle, or even fusilli work wonderfully.

Give this Creamy Chicken Pesto Pasta a try – I’m confident you’ll fall in love with its simplicity and incredible taste. It’s a dish that’s sure to become a family favorite!

Frequently Asked Questions:

Can I make this recipe ahead of time?

While the pesto can certainly be made ahead, it’s best to assemble and cook the pasta and chicken closer to serving time for optimal creaminess and texture. You can cook the chicken and prepare the sauce components separately and then combine them just before serving.

What if I don’t have fresh basil for pesto?

You can absolutely use good quality store-bought pesto if you’re short on time or fresh basil. Just ensure it’s a flavorful one, as it will be a dominant flavor in the dish. Alternatively, you could try a different herb pesto, like a cilantro or mint pesto, for a unique twist.

Can I make this vegetarian?

Yes! To make this Creamy Chicken Pesto Pasta vegetarian, simply omit the chicken. You can add extra vegetables like zucchini, bell peppers, broccoli florets, or even some white beans for added protein and heartiness. Sautéing these vegetables before adding them to the sauce will enhance their flavor.

Creamy Chicken Pesto Pasta

A delicious and easy pasta dish featuring tender chicken, a rich pesto cream sauce, and perfectly cooked pasta.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 2 garlic cloves (minced)
• Salt and pepper (to taste)
• 1/2 pound penne pasta (or farfalle, rotini)
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• 1/2 cup basil pesto (fresh or jarred)
• 1/2 cup freshly grated parmesan cheese
• 1 cup freshly shredded mozzarella cheese
• Fresh basil (chopped)

Instructions

1. Step 1
   Season the diced chicken breast with Italian seasoning, salt, and pepper.
2. Step 2
   Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through. Remove chicken from skillet and set aside.
3. Step 3
   While the chicken is cooking, boil the penne pasta according to package directions until al dente. Drain and set aside.
4. Step 4
   In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
5. Step 5
   Whisk in the all-purpose flour to create a roux. Cook for 1-2 minutes, stirring constantly.
6. Step 6
   Gradually whisk in the chicken broth and half and half until smooth. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
7. Step 7
   Stir in the basil pesto, grated parmesan cheese, and shredded mozzarella cheese until melted and well combined.
8. Step 8
   Return the cooked chicken to the skillet with the sauce. Add the drained pasta and toss to coat everything evenly. Season with additional salt and pepper to taste.
9. Step 9
   Serve hot, garnished with fresh chopped basil.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.