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Creamy Pesto Chicken Pasta

A comforting and quick dish featuring pasta tossed in a silky cream sauce with bright pesto, savory chicken, and more.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 ounces pasta (penne, rotini, or farfalle) Can swap for whole wheat or chickpea pasta for more fiber.
  • 2 pieces boneless skinless chicken breasts, thinly sliced Chicken thighs can be used for richer flavor.
  • Salt and freshly ground black pepper To taste.
Sauce Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons butter Optional, for a nutty richness.
  • 3 cloves garlic, minced Add a fourth clove for a stronger garlic flavor.
  • 1 cup heavy cream or half-and-half Use half-and-half for a lighter touch.
  • 1/2 cup prepared basil pesto Store-bought or homemade.
  • 1/2 cup grated Parmesan cheese Plus more for serving.
Vegetables and Finishing Touches
  • 1 cup cherry tomatoes, halved Optional; roast them for sweetness.
  • A handful of baby spinach or arugula For a healthier option.
  • Lemon zest and a squeeze of lemon juice To finish.
  • Red pepper flakes For optional subtle heat.

Method
 

Cooking the Pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta until just al dente according to package instructions.
  3. Reserve 1 cup of pasta water, then drain the pasta.
Preparing the Chicken
  1. Season the sliced chicken with salt and pepper.
  2. In a large skillet over medium-high heat, warm the olive oil and butter until the butter bubbles and releases a nutty aroma.
  3. Add the chicken slices in a single layer and sear for 3 to 4 minutes per side until golden and cooked through.
  4. Remove chicken to a plate and tent with foil to rest.
Making the Sauce
  1. Reduce heat to medium and add the minced garlic to the skillet.
  2. Stir for about 30 seconds until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer.
  4. Stir in the pesto and Parmesan until the sauce is silky and glossy.
  5. If the sauce feels too thick, whisk in reserved pasta water a little at a time to reach your desired consistency.
Combining Everything
  1. Return the cooked chicken to the skillet, fold in the pasta, and toss until everything is coated in the glossy green sauce.
  2. Add baby spinach and halved cherry tomatoes; they will wilt and release a sweet burst of flavor.
  3. Finish with lemon zest, a squeeze of lemon juice, and a sprinkling of red pepper flakes if using.
  4. Taste and adjust salt and pepper.
Serving
  1. Serve immediately with extra Parmesan and a drizzle of olive oil for a restaurant-style finish.

Notes

This pasta can be reheated gently and still taste great. Store leftovers in an airtight container for up to 3 days. The sauce will thicken when refrigerated; stir in a splash of milk or reserved pasta water when reheating.