Chicken Pesto Pasta is a delicious and comforting dish that brings together tender chicken, creamy sauce, and flavorful basil pesto. This easy recipe is perfect for busy weeknights when you want something satisfying and quick to prepare. With just a handful of ingredients, you can create a meal that will please your family and friends.
Why Make This Recipe
This recipe is great for several reasons. First, it combines simple ingredients that you probably already have in your kitchen. Second, it’s quick to prepare, taking only about 30 minutes from start to finish. Third, the flavors of the pesto, chicken, and creamy sauce meld beautifully, making for a satisfying meal. Whether you’re feeding a family or enjoying a cozy night in, Chicken Pesto Pasta is a fantastic choice.
How to Make Chicken Pesto Pasta
To make this Chicken Pesto Pasta, follow these simple steps:
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:
- Heat the olive oil in a skillet over medium heat.
- Add the chicken, onion powder, Italian seasoning, and salt. Stir and cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the butter and minced garlic. Melt the butter and sauté the garlic for about 30 seconds until it becomes fragrant.
- Pour in the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese. Whisk to combine and continue to stir over medium-high heat for 5-10 minutes until the sauce begins to thicken.
- Boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, drained pasta, and pesto to the skillet. Stir well to combine and heat through.
- Season with additional salt, pepper, and crushed red pepper flakes if desired.
- Garnish with extra Parmesan cheese and enjoy!
How to Serve Chicken Pesto Pasta
Serve Chicken Pesto Pasta warm, garnished with extra grated Parmesan cheese on top. You can serve it alongside a fresh salad or garlic bread for a complete meal. This dish is perfect for lunch or dinner and is sure to impress anyone you share it with.
How to Store Chicken Pesto Pasta
To store any leftovers, place them in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. When you’re ready to eat, simply reheat in the microwave or on the stovetop until warmed through.
Tips to Make Chicken Pesto Pasta
- Use fresh basil pesto for the best flavor, but store-bought pesto works well too.
- If you prefer a bit of spice, add more crushed red pepper flakes to the sauce.
- Feel free to add vegetables like spinach or cherry tomatoes for extra nutrition.
- Ensure the pasta is drained well so that the sauce holds on nicely.
Variation
You can easily change up this recipe by using different types of pasta such as fettuccine or rotini. For a lighter version, substitute the heavy cream with half-and-half or a dairy-free alternative.
FAQs
1. Can I use different types of meat in this recipe?
Yes, you can substitute the chicken with shrimp, turkey, or even tofu for a vegetarian option.
2. Can I freeze Chicken Pesto Pasta?
Yes, you can freeze it. However, note that the cream sauce may change slightly in texture. It can be stored in an airtight container for up to 2 months.
3. How can I make this dish gluten-free?
Simply use gluten-free pasta and check that your pesto and chicken broth are gluten-free as well.
Enjoy your delicious and easy Chicken Pesto Pasta!
Chicken Pesto Pasta
Ingredients
Main 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)
Instructions
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the chicken, onion powder, Italian seasoning, and salt. Stir and cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the butter and minced garlic. Melt the butter and sauté the garlic for about 30 seconds until it becomes fragrant.
- Pour in the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese. Whisk to combine and continue to stir over medium-high heat for 5-10 minutes until the sauce begins to thicken.
- Boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, drained pasta, and pesto to the skillet. Stir well to combine and heat through.
- Season with additional salt, pepper, and crushed red pepper flakes if desired.
- Garnish with extra Parmesan cheese and enjoy.
