Creamy Chicken Pesto Pasta

Table of Contents

This Creamy Chicken Pesto Pasta is a deliciously rich and flavorful dish that combines tender chicken, al dente pasta, and a luscious pesto cream sauce. It’s the perfect weeknight dinner that feels gourmet but is quick and easy to prepare. The vibrant green pesto adds a burst of fresh basil flavor, while the creamy sauce makes every bite velvety and satisfying.

Ingredients:

8 oz (225 g) pasta (penne or fettuccine works best)
2 boneless, skinless chicken breasts, cut into bite-sized pieces
2 tbsp olive oil
3 cloves garlic, minced
1 cup heavy cream (or half-and-half for a lighter version)
1/2 cup pesto sauce (store-bought or homemade)
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Cherry tomatoes, halved (optional, for garnish)
Fresh basil leaves, for garnish

Instructions:

Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Cook the Chicken:
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through (about 5-7 minutes). Remove from the skillet and set aside.
Make the Creamy Pesto Sauce:
- In the same skillet, add minced garlic and sauté until fragrant (about 1 minute).
- Lower the heat and add the heavy cream, stirring constantly. Let it simmer for 2-3 minutes until slightly thickened.
- Stir in the pesto sauce and Parmesan cheese. Mix well until smooth.
Combine and Serve:
- Return the cooked chicken to the skillet, along with the drained pasta. Toss everything together until well coated with the creamy pesto sauce.
- Season with additional salt and pepper if needed.
- Serve hot, garnished with cherry tomatoes and fresh basil leaves for a pop of color and flavor.

Notes:

Pesto: You can use store-bought pesto for convenience, but homemade basil pesto adds a fresher flavor.
Chicken Substitute: For a different protein option, try grilled shrimp or sautéed mushrooms for a vegetarian version.
Make it Lighter: Use half-and-half instead of heavy cream, or opt for a dairy-free alternative like coconut milk for a different twist.
Cheese Options: If you prefer, swap Parmesan with Pecorino Romano for a sharper taste.

Tips:

Cooking the Pasta: Ensure the pasta is al dente for the best texture. Overcooked pasta may become mushy when combined with the sauce.
Thickening the Sauce: If the sauce is too thin, let it simmer a bit longer or add a small amount of grated cheese.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of milk or cream to bring the sauce back to its creamy consistency.

Servings:

This recipe serves 4 people as a main course.

Nutritional Information (Per Serving):

Calories: 520
Protein: 30g
Carbohydrates: 45g
Fat: 25g
Saturated Fat: 12g
Fiber: 2g
Sugar: 3g
Sodium: 600mg

Health Benefits:

High Protein: The chicken provides a great source of lean protein, essential for muscle growth and repair.
Rich in Healthy Fats: Pesto contains heart-healthy fats from olive oil and pine nuts.
Basil and Garlic: Both have anti-inflammatory and antioxidant properties, supporting overall health.
Calcium and Vitamin D: Parmesan cheese contributes to bone health with its calcium content.

Q&A:

Q: Can I make this dish gluten-free?
A: Absolutely! Just swap the regular pasta for gluten-free pasta of your choice.