What is the magic of pesto? Why do you want something hearty and satisfying, not just a light pasta? What is the point of this blog?Pesto Chicken Pasta: What areThink of it as the grown-up, comforting cousin of your basic pesto pasta, with juicy chicken and a creamy sauce. What is a creamy sauce that will have everyone asking for seconds? Is it easier to throw together than lasagna? I remember the first time I made this. I’m not sure why. My oldest son, who’s usually a picky eater, devoured his entire plate! What is it like to have a potato in your house?
What is Pesto Chicken Pasta?
Okay, so pesto Chicken Pasta is exactly what it sounds like: pasta tossed with pesto, chicken, and usually some sort of creamy sauce to tie it all together. Think of it as a one-pot wonder that takes all the best parts of Italian cuisine and combines them into a single, utterly delicious meal. The beauty of this dish is its simplicity. It’s essentially taking pre-made pesto (though homemade is always amazing if you have the time!), adding some protein with the chicken, and then creating a luscious, comforting sauce that coats every strand of pasta. I often add a little parmesan for extra flavor. It’s easy enough for a weeknight dinner, but also impressive enough to serve to guests.
Why you’ll love this recipe?
Seriously, what’s not to love? This recipe is a total winner for so many reasons. First and foremost, the flavor is incredible. You get the bright, herbaceous notes of the pesto, combined with the savory chicken and a creamy sauce that’s just *chef’s kiss*. It’s the kind of dish that makes your taste buds sing!
Secondly, it’s ridiculously easy to make. I’m talking about minimal chopping, quick cooking, and only One Pan to wash (yes, really!). This one’s a lifesaver on those crazy weeknights when you’re short on time and energy.
Thirdly, it’s surprisingly cost-effective. Chicken breasts are relatively inexpensive, and pesto can be stretched pretty far with a little cream or broth. I always keep a jar of pesto on hand for this very reason!
And finally, it’s incredibly versatile. You can swap out the chicken for shrimp or sausage, add veggies like sun-dried tomatoes or spinach, and even use different types of pasta. What I love most about this is how adaptable it is to whatever I have in the fridge. You can truly make it your own. It’s far more satisfying than a plain bowl of pasta with sauce, and it’s become a family favorite in our house. Plus, it’s a fantastic way to use up any leftover rotisserie chicken you might have!
How do you make pesto chicken pasta?
Quick Overview
Making this pesto Chicken Pasta is a breeze! Basically, you’ll cook the chicken, boil the pasta, and then create a creamy pesto sauce in the same pan. Combine everything, and voila! Dinner is served. The trick is to not overcook the chicken and to reserve some pasta water for the sauce – it helps create a beautifully emulsified, creamy texture. Don’t be intimidated by the “cream sauce” part; it’s just a simple mix of cream (or half-and-half), pesto, and parmesan cheese. Trust me, you’ve got this!
Ingredients
For the Chicken: What is the best
* 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces. I like to use organic chicken when I can find it at a good price.
* 1 tablespoon olive oil is the best for flavor.
* 1/2 teaspoon salt. Sea salt or kosher salt both work great.
* 1/4 teaspoon Black Pepper. Freshly ground pepper makes a big difference!
* 1/2 teaspoon garlic powder. Adds a nice subtle garlic flavor.
* 1/4 teaspoon red pepper flakes (optional, for a little heat). I always add a pinch of salt to my smoothies for some kick.
For the Pasta:
* 1 pound pasta (penne, rotini, or farfalle work well). I usually go for penne because it holds the sauce so nicely.
* 6 quarts water. Plenty of water ensures the pasta cooks evenly.
* 1 tablespoon salt. Salting the pasta water is crucial for flavor!
What is Pesto Cream Sauce?
* 1/2 cup prepared pesto. Homemade is amazing, but store-bought works just fine! I like to use a good quality pesto with fresh basil.
* 1 cup heavy cream (or half and half for a lighter option). I’ve used cashew cream before and it was delicious!
* 1/2 cup grated Parmesan cheese. Freshly grated is always best.
* 1/4 cup reserved pasta water. This is the secret ingredient for creamy sauce!
* 1 tablespoon butter (optional) for extra richness. I sometimes add a pat of butter at the end for extra shine.
What are the steps I
Step 1: Cook the Chicken
In a large skillet, heat olive oil over medium-high heat. Add the chopped tomatoes and stir to combine. Add the chicken pieces and season with salt, pepper, garlic powder, and red pepper flakes. Cook until the chicken is cooked through and no longer pink, about 5-7 minutes. Set the chicken aside.
Step 2: Cook the Pasta
While the chicken is cooking, bring a large pot of salted water to boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/4 cup of pasta water. Drain the pasta and set aside.
Step 3: Make the Pesto Cream Sauce
In the same skillet you cooked the chicken, add the pesto and cream (or half-and-half). Bring to a simmer over medium heat, stirring occasionally. Add the Parmesan cheese and the reserved pasta water. Stir well. Reduce the heat to low and serve. Stir until cheese is melted and the sauce is smooth and creamy. If you’re using butter, stir it in now.
Step 4: Combine and Serve
Add the cooked chicken and pasta to the skillet with the pesto cream sauce. Toss to combine, making sure the pasta is evenly coated with the sauce. Serve immediately and enjoy!
What should I serve it with?
Pesto Chicken Pasta is a complete meal on its own, but it’s also great served with ice cream.For a light lunch:What is the best salad to serve with lemon vinaigrette? I love adding toasted pine nuts and shaved Parmesan to my salad for extra flavor.What is a hearty dinner?Garlic bread is always a winner! How do you make garlic bread? You can either buy pre-made bread or make your own. How do you bake baguettes in the oven? A side of roasted vegetables, like broccoli or asparagus, is also a great addition.For a Special Occasion:If you’re serving this to guests, consider starting with a Caprese salad (fresh mozzarella, fresh basil, etc.). Is it good to serve bruschetta with balsamic glaze? What are some good desserts to serve with lemon sorbet? My family often pairs this with a crisp Pinot Grigio when we’re celebrating. I’ve served this at picnics, cold, as a pasta salad! Is it incredibly versatile?
How do I make pesto chicken pasta?
What are some of the best ways to take pesto chicken pasta to the next level?Chicken Prep:How do you cut chicken into uniform pieces? Don’t overcrowd the pan when cooking the chicken, as this will cause it to steam instead of sear. If you’re using frozen chicken, make sure to thaw it completely before cooking.Pesto Perfection: If you’re using store-bought pesto, taste it before adding it to the sauce. Some brands can be quite salty, so you may need to adjust the amount of salt you add to the dish. Homemade pesto is always best, but it’s not always practical.
Cream Sauce Consistency:How much pasta water do you need to make your pesto and cream? Start with 1/4 cup and add more as needed until the sauce is creamy and coats the pasta nicely. If the sauce is too thick, add a little more pasta water. If it’s too thin, simmer it for a few minutes to reduce it.Cheese Choices: Parmesan cheese is the classic choice for this dish, but you can also use other types of cheese, such as Pecorino Romano or Asiago. A sprinkle of fresh mozzarella at the end is also delicious.
Veggie Variations: Feel free to add other vegetables to the dish, such as sun-dried tomatoes, spinach, mushrooms, or bell peppers. I always add some cherry tomatoes for extra sweetness and color. Just sauté the vegetables in the same skillet you cooked the chicken in before adding the pesto and cream.
Pasta Selection: While penne, rotini, and farfalle are all great choices for this dish, you can also use other types of pasta, such as spaghetti, linguine, or even gnocchi. Just make sure to cook the pasta according to package directions until al dente.
Storing and Reheating Tips
This pesto chicken pasta is best enjoyed fresh, but it can also be stored in the refrigerator for up to 3 days.
Refrigerator Storage: To store the pasta, let it cool completely and then transfer it to an airtight container. It’s important to let it cool to prevent condensation from forming in the container, which can make the pasta soggy.
Reheating Instructions: To reheat the pasta, you can either microwave it or heat it on the stovetop. If microwaving, add a splash of water or broth to prevent it from drying out. If heating on the stovetop, add a little olive oil or butter to the pan and cook over medium heat, stirring occasionally, until heated through.
Freezing Instructions: I don’t recommend freezing this pesto chicken pasta, as the sauce may separate and become watery when thawed. If you do freeze it, make sure to use a freezer-safe container and thaw it completely before reheating.
Glaze Consideration: The sauce might get absorbed a bit in the fridge so consider adding a touch more pesto or cream when reheating to restore the creaminess.
Frequently Asked Questions
Final Thoughts
This pesto chicken pasta is a guaranteed crowd-pleaser, and once you try it, I know you’ll agree! It’s quick, easy, and bursting with flavor. The creamy pesto sauce combined with the juicy chicken and perfectly cooked pasta is simply irresistible. Whether you’re looking for a weeknight dinner solution or a dish to impress your guests, this recipe has you covered. If you love Italian-inspired dishes as much as I do, you might also enjoy my Creamy Tomato Pasta or my Garlic Parmesan Shrimp Scampi. They’re both equally delicious and easy to make!
Happy cooking, and I can’t wait to hear how your pesto chicken pasta turns out! Be sure to leave a comment below and let me know if you tried it. Also, don’t forget to rate the recipe and share it with your friends. Enjoy!
Pesto Chicken Pasta
Ingredients
Main Ingredients
- 8 oz chicken breast cut into strips
- 12 oz penne pasta
- 1 cup pesto sauce store-bought or homemade
- 0.5 cup cherry tomatoes halved
- 0.25 cup Parmesan cheese grated
- 2 tbsp olive oil
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
Preparation Steps
- Cook the pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken strips and season with salt and pepper. Cook until the chicken is fully cooked, about 5-7 minutes.
- Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften.
- Stir in the pesto sauce and cooked pasta, mixing well to combine and heat through. Remove from heat.
- Serve the pasta topped with grated Parmesan cheese.
