Creamy Pesto Pasta Chicken (Print)

Juicy chicken and rich basil pesto swirl through creamy, comforting pasta for a satisfying Italian-inspired dish.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (approx. 10.5 oz), sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 12 oz penne or fettuccine pasta

→ Pesto Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto, store-bought or homemade
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving
13 - Additional Parmesan cheese, for serving

# Directions:

01 - Fill a large stockpot with water and season generously with salt. Bring to a rolling boil, add pasta, and cook according to package instructions until al dente. Reserve 1/2 cup of cooking water, then drain pasta using a colander and set aside.
02 - While pasta cooks, season chicken slices evenly with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and sauté for 5 to 7 minutes, turning occasionally, until golden and cooked through. Transfer pieces to a plate and cover loosely to retain warmth.
03 - Using the same skillet, melt unsalted butter over medium heat. Add minced garlic and cook for about 1 minute until aromatic. Pour in the heavy cream and gently bring to a simmer.
04 - Add basil pesto and Parmesan cheese to the skillet, whisking to combine until the sauce becomes smooth and creamy. Season with salt and black pepper to taste.
05 - Return the cooked pasta and sautéed chicken to the skillet. Toss all components thoroughly to coat evenly in the pesto cream sauce. If the sauce is too thick, incorporate a small amount of reserved pasta water to adjust consistency.
06 - Plate the prepared dish and garnish with fresh basil leaves and additional Parmesan cheese as desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The sauce is so velvety and fragrant that you&aposll want to mop up every bit with bread.
  • It adapts easily—one night with chicken, another with mushrooms or shrimp, always delicious and always different.
02 -
  • Once I overcooked the chicken and it turned dry—pull it off the heat just as it's done, it keeps cooking a little from the residual heat.
  • Saving a bit of the starchy pasta water makes all the difference in getting the sauce just the right consistency.
03 -
  • Shred your own Parmesan—the texture and flavor are night-and-day compared to pre-grated, and it melts seamlessly into the sauce.
  • Letting the finished dish sit uncovered for a moment after tossing keeps the pasta from overcooking—patience pays off.
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