Creamy Chicken Pesto Pasta Recipe- Quick & Easy

Creamy Chicken Pesto Pasta is one of those dishes that just screams comfort and deliciousness. When I’m craving something satisfying and bursting with flavor, this is my go-to recipe. It’s a universally loved meal for so many reasons: the vibrant, herbaceous pesto, the tender, juicy chicken, and of course, that luscious, creamy sauce that coats every single strand of pasta. What truly sets this creamy chicken pesto pasta apart is the perfect harmony of its ingredients. It’s simple enough for a weeknight dinner but elegant enough to impress guests. You get that incredible freshness from the basil, the richness from the cream and Parmesan, and a delightful heartiness from the chicken. Get ready to fall in love with this sensational creamy chicken pesto pasta all over again!

Creamy Chicken Pesto Pasta

There’s something incredibly satisfying about a dish that’s both comforting and bursting with vibrant flavor. This Creamy Chicken Pesto Pasta is exactly that – a weeknight wonder that feels a little bit fancy, but is surprisingly simple to put together. Imagin extracte tender pieces of chicken nestled amongst perfectly cooked pasta, all coated in a luscious, herb-infused cream sauce that’s brightened by the unmistakable aroma of fresh basil. It’s the kind of meal that will have everyone asking for seconds.

The beauty of this dish lies in its balance. The savory chicken, the slightly nutty pesto, the rich creaminess, and the sharp bite of parmesan all come together in a symphony of deliciousness. It’s versatile too; you can swap out the pasta shape, add in some sun-dried tomatoes for an extra pop of flavor, or even a handful of spinach for added greens. But for now, let’s stick to this delightful classic.

This recipe is perfect for busy evenings when you want something wholesome and delicious without spending hours in the kitchen. The prep is minimal, and the cooking process flows smoothly, making it an approachable recipe even for begin extractner cooks.

Ingredients:

Cooking Instructions:

1. Prepare the Chicken:
Start by dicing your boneless, skinless chicken breast into uniform, bite-sized pieces. This ensures that the chicken cooks evenly and quickly. In a medium bowl, toss the diced chicken with the olive oil, Italian seasoning, minced garlic, and a generous pinch of salt and pepper. Make sure each piece is well-coated. This initial seasoning step is key to infusing flavor right from the start. Heat a large skillet or Dutch oven over medium-high heat. Once hot, add the seasoned chicken in a single layer. Cook for about 5-7 minutes, stirring occasionally, until the chicken is golden brown and cooked through. Don’t overcrowd the pan; cook in batches if necessary. Overcrowding will steam the chicken instead of searing it, resulting in less desirable texture and browning. Once cooked, remove the chicken from the skillet and set it aside on a plate.

2. Cook the Pasta:
While the chicken is resting, bring a large pot of salted water to a rolling boil over high heat. Add your chosen pasta – penne, farfalle, or rotini all work beautifully here – and cook according to the package directions until al dente. This means the pasta should be tender but still have a slight bite to it. It’s important not to overcook the pasta, as it will continue to cook slightly in the sauce. Once the pasta is cooked, drain it well, reserving about 1 cup of the starchy pasta water. This reserved water is liquid gold for creating a silky sauce that clings perfectly to the pasta. You can also rinse the pasta briefly with cool water if you’re not using it immediately, to prevent it from sticking together.

3. Create the Creamy Pesto Sauce:
In the same skillet you used for the chicken (no need to wipe it out, those brown bits add flavor!), melt the butter over medium heat. Once the butter is melted and slightly foamy, whisk in the all-purpose flour. This is called making a roux, and it’s the base for our creamy sauce. Cook the roux for about 1-2 minutes, whisking constantly, until it turns a pnon-alcoholic ale golden color. This step cooks out the raw flour taste. Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Continue whisking until the broth is smooth and slightly thickened. Now, pour in the half and half and bring the mixture to a gentle simmer, stirring frequently. Allow it to simmer for about 5 minutes, or until the sauce has thickened enough to coat the back of a spoon.

4. Infuse with Pesto and Cheese:
Reduce the heat to low. Stir in the basil pesto. You can use fresh, homemade pesto for an even more vibrant flavor, or a good quality store-bought version. The aroma will immediately start to fill your kitchen! Next, add the freshly grated parmesan cheese. Stir until the cheese is completely melted and incorporated into the sauce, making it even richer and more decadent. This is where the magic happens, transforming a simple cream sauce into a pesto-infused delight. Taste the sauce at this stage and adjust seasoning with salt and pepper as needed. Remember that pesto and parmesan are already salty, so season cautiously.

5. Combine and Serve:
Add the cooked chicken back into the skillet with the creamy pesto sauce. Then, add the drained pasta. Toss everything together gently until the pasta and chicken are thoroughly coated in the luscious sauce. If the sauce seems a little too thick, you can 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 to emulsify the sauce and make it extra smooth. Stir in most of the freshly shredded mozzarella cheese and continue to toss until it’s melted and gooey, creating those irresistible cheesy strands. Serve the Creamy Chicken Pesto Pasta immediately. Garnish with the chopped fresh basil and the remaining mozzarella cheese, if desired, for a beautiful and flavorful finish. Enjoy this delicious and comforting meal!

Conclusion:

There you have it – a recipe for the most incredibly satisfying and flavorful Creamy Chicken Pesto Pasta! This dish truly hits all the right notes: the tender chicken, the vibrant pesto, and that luxurious, creamy sauce come together in perfect harmony. It’s a weeknight wonder that feels like a special occasion meal, impressive enough to serve to guests but simple enough for a quick dinner. I encourage you all to give this Creamy Chicken Pesto Pasta a try; you won’t be disappointed!

For serving, this pasta is fantastic on its own, but it also pairs beautifully 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 switch things up, consider adding sun-dried tomatoes for a burst of sweetness and tang, or some sautéed mushrooms for an earthy depth. You could even swap the chicken for shrimp or white beans for a vegetarian option. The possibilities are endless, and the result is always delicious.

Frequently Asked Questions:

Can I make the pesto sauce ahead of time?

Absolutely! Pesto sauce can be made up to 3-4 days in advance and stored in an airtight container in the refrigerator. For the best color and flavor, pour a thin layer of olive oil over the top before sealing to prevent oxidation.

What kind of pasta works best?

While many pasta shapes work well, I find that shapes with nooks and crannies, like penne, fusilli, or rotini, are ideal for catching all that creamy pesto sauce. Long pastas like fettuccine or linguine are also wonderful choices if you prefer.

Creamy Chicken Pesto Pasta

A quick and delicious creamy chicken pesto pasta dish that’s perfect for a weeknight meal.

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
   Cook pasta according to package directions. Drain and set aside.
2. Step 2
   While pasta is cooking, season chicken with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3
   In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
4. Step 4
   Whisk in flour and cook for 1 minute, stirring constantly, to create a roux.
5. Step 5
   Gradually whisk in chicken broth and half and half until smooth. Bring to a simmer and cook for 3-5 minutes, stirring, until the sauce thickens.
6. Step 6
   Stir in basil pesto, parmesan cheese, and mozzarella cheese until melted and well combined. Season with salt and pepper to taste.
7. Step 7
   Add cooked chicken and pasta to the skillet. Toss to coat evenly in the sauce. Garnish with fresh 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.