Description
How to make creamy pesto chicken pasta with tender chicken, fresh basil pesto, and rich cream that transforms weeknight dinners into restaurant magic.
Ingredients
Scale
Protein & Pasta
- 1.5 lbs boneless skinless chicken breasts, cut into bite-sized pieces
- 1 lb penne pasta or your favorite shape
- 2 tbsp olive oil for cooking
- 1 tsp salt for seasoning chicken
- 1/2 tsp black pepper for chicken
Creamy Pesto Base
- 1/2 cup basil pesto, store-bought or homemade
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup white wine, optional but recommended
Flavor Enhancers
- 1/4 cup sun-dried tomatoes, chopped
- 2 tbsp butter for richness
- 1/4 cup pine nuts, toasted
- 2 tbsp fresh basil leaves, chopped
- 1/4 tsp red pepper flakes, optional
- Extra Parmesan for serving
Instructions
- Prep Chicken: Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering and ready for searing.
- Sear Chicken: Cook chicken pieces until golden brown and cooked through, about 6-7 minutes. Don’t overcrowd the pan or they’ll steam instead of searing properly.
- Cook Pasta: Meanwhile, cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining, you’ll need it for the sauce.
- Build Sauce: Add garlic to the chicken pan and cook 30 seconds until fragrant. Add wine if using, then cream and pesto, stirring until smooth.
- Add Cheese: Stir in Parmesan cheese and sun-dried tomatoes. Let sauce simmer gently for 2-3 minutes until it coats the back of a spoon nicely.
- Combine Everything: Add drained pasta to the sauce with butter and pine nuts. Toss with pasta water as needed for perfect consistency and coating.
- Finish & Serve: Remove from heat and stir in fresh basil and red pepper flakes. Serve immediately with extra Parmesan and watch everyone’s faces light up.
Notes
- Don’t let the cream sauce boil or it will curdle and separate.
- Reserve pasta water before draining; it helps create the perfect sauce consistency.
- Fresh basil should be added at the very end to preserve its bright flavor.
- Store leftovers in the refrigerator for up to 3 days in airtight containers.
- Toast pine nuts in a dry skillet for enhanced nutty flavor.
- Chicken thighs can be substituted for breasts for extra juiciness and flavor.
Allergy Information: Dairy, Gluten, Tree Nuts
Nutrition
- Calories: 485 calories
- Fat: 24g
- Carbohydrates: 38g
- Protein: 32g