Chicken Pesto Pasta is a delightful and flavorful dish that brings together tender pieces of chicken, creamy sauce, and vibrant basil pesto. This recipe is perfect for a comforting weeknight dinner or to impress your guests at your next gathering. It’s simple to prepare and yields a beautiful pasta dish that everyone will love.
Why Make This Recipe
Making Chicken Pesto Pasta is a great choice for many reasons. First, it combines the rich flavors of chicken and pesto with creamy cheese sauce, making it indulgent yet easy to whip up. It’s a complete meal in one bowl, featuring protein, carbs, and greens. Plus, it can be ready in under 30 minutes!
How to Make Chicken Pesto Pasta
Here’s how you can easily create your own Chicken Pesto Pasta at home.
Ingredients:
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Kosher salt
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup mozzarella cheese, shredded
- 3/4 cup basil pesto
- 8 ounces penne pasta, cooked and drained
- Additional salt, pepper, and crushed red pepper (to taste)
Directions:
- Add the olive oil to a skillet over medium heat.
- Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned and cooked through. Remove from the skillet and set aside.
- In the same skillet, add the butter and garlic. Melt the butter and sauté the garlic for 30 seconds until fragrant.
- Add chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue stirring over medium-high heat. Cook for 5-10 minutes or until the sauce starts to thicken.
- While the sauce is thickening, boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet. Stir to combine and cook until warmed through.
- Season with additional salt, pepper, and red pepper flakes if desired.
- Garnish with additional Parmesan cheese and enjoy!
How to Serve Chicken Pesto Pasta
Serve Chicken Pesto Pasta in bowls and top it with extra Parmesan cheese for more flavor. You can also add a sprinkle of fresh basil or crushed red pepper for an extra kick.
How to Store Chicken Pesto Pasta
If you have leftovers, store Chicken Pesto Pasta in an airtight container in the refrigerator. It will last for 3-4 days. Reheat in a skillet over medium heat, adding a splash of cream or chicken broth if the pasta seems dry.
Tips to Make Chicken Pesto Pasta
- Use fresh chicken for better flavor.
- Don’t skip the garlic; it adds a wonderful aroma and taste.
- Feel free to adjust the amount of pesto according to your taste preference.
- For a vegetarian version, substitute chicken with your favorite vegetables.
Variation
You can customize your Chicken Pesto Pasta by adding vegetables like spinach, sun-dried tomatoes, or mushrooms. You can also use different types of pasta, such as fettuccine or spaghetti.
FAQs
- Can I make Chicken Pesto Pasta ahead of time?
Yes, you can prepare the components ahead of time, but it’s best to combine them right before serving. - Can I freeze Chicken Pesto Pasta?
It’s not recommended to freeze the dish with cream as it may change the texture. However, you can freeze the chicken and pesto separately, then combine them later. - What can I use instead of heavy cream?
You can substitute heavy cream with half-and-half or a non-dairy cream alternative if you prefer a lighter sauce.
Chicken Pesto Pasta
Ingredients
For the chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces Use fresh chicken for better flavor.
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Kosher salt Additional salt to taste.
For the sauce
- 2 tablespoons butter
- 1 teaspoon garlic, minced Don’t skip the garlic; it adds wonderful aroma and taste.
- 1 cup chicken broth
- 1 1/2 cups heavy cream Can substitute with half-and-half or non-dairy alternative.
- 3/4 cup grated Parmesan For garnish, add more Parmesan cheese.
- 1/2 cup mozzarella cheese, shredded
For the pasta
- 3/4 cup basil pesto Feel free to adjust according to taste preference.
- 8 ounces penne pasta, cooked and drained
- to taste additional salt, pepper, and crushed red pepper Adjust seasoning to personal preference.
Instructions
Cooking the chicken
- Add the olive oil to a skillet over medium heat.
- Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned and cooked through. Remove from the skillet and set aside.
Making the sauce
- In the same skillet, add the butter and garlic. Melt the butter and sauté the garlic for 30 seconds until fragrant.
- Add chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue stirring over medium-high heat. Cook for 5-10 minutes or until the sauce starts to thicken.
Combining everything
- While the sauce is thickening, boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet. Stir to combine and cook until warmed through.
- Season with additional salt, pepper, and red pepper flakes if desired.
