Pesto pasta with chicken coats pasta and tender diced chicken in a cream-and-Parmesan sauce, with basil pesto stirred in at the finish. Keeping the pesto away from a hard boil preserves more of its fresh flavor.
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Why This Recipe Works
The cream gives pesto pasta with chicken a smooth coating, and a little reserved pasta water helps it cling without becoming too heavy. Chicken is cooked separately in the skillet before the sauce is finished. Parmesan joins over gentle heat, while pesto goes in after the heat is lowered or turned off. This avoids boiling the basil mixture throughout the whole cooking process.
Ingredients for Pesto Pasta With Chicken
Use twelve ounces of dry pasta, one pound of diced chicken breast, one cup each of pesto and heavy cream, and half a cup of Parmesan. A little oil is needed for the skillet if your pan is not suitably nonstick. Pesto may contain nuts, dairy, or other allergens, and its salt level varies by brand. Taste before adding extra salt.
Pasta and Sauce
- 12 oz pasta (e.g., fettuccine or penne) (Any favorite type of pasta can be used.)
- 1 cup pesto sauce (Use fresh or store-bought pesto.)
- 1 cup heavy cream (For a lighter option, use half-and-half.)
- 1/2 cup grated Parmesan cheese (Freshly grated for better flavor.)
Chicken and Seasoning
- 1 lb chicken breast (diced) (Ensure the chicken is cooked thoroughly.)
- Salt and pepper to taste (Add seasoning as per preference.)
- Fresh basil leaves for garnish (optional) (Use for decoration and added flavor.)
- 1 tbsp olive oil (For cooking chicken)
How to Make Pesto Pasta With Chicken
1. Cook pasta with finishing water. Bring a pot of salted water to a boil and cook pasta according to its package until just tender. Before draining, reserve about a cup of its cooking water. The starch in that water can help loosen and bind the finished sauce. Do not rinse the pasta, since this removes surface starch useful for coating.
2. Cook chicken evenly. Cut the chicken into similar bite-sized pieces, season lightly, and pat the surface dry. Heat a tablespoon of olive oil in a wide skillet over medium heat. Cook the chicken, turning, until the thickest pieces reach 165°F. Avoid crowding so they can brown rather than sit in a pool of released liquid; use batches if necessary.
3. Warm the cream and cheese. Lower the skillet heat and add the heavy cream. Stir gently until warmed through, scraping up browned bits without a hard boil. Add the cooked pasta and Parmesan, tossing until coated. Use small splashes of the reserved pasta water if the sauce looks thick or the pasta is difficult to turn.
4. Finish with pesto. Turn the heat off or very low and fold in the pesto, coating the chicken and pasta evenly. Add only enough reserved water to keep the sauce loose. Taste pesto pasta with chicken before further seasoning, because pesto and Parmesan both contribute salt. Garnish with optional fresh basil and serve as soon as the sauce comes together.
How to Serve
Divide pesto pasta with chicken among four warm bowls. A green salad or steamed vegetable side pairs easily with its rich sauce. Offer a little extra grated Parmesan if desired, but taste first before adding more to the whole pan. Different pasta shapes trap different amounts of sauce, so toss thoroughly before dividing portions.
Dice the chicken and grate Parmesan ahead, keeping the raw poultry refrigerated and separate from ready-to-eat ingredients. Cook pasta close to serving for the best texture. Set aside the pesto and cream before beginning the skillet stage so they are ready when the chicken finishes, and keep the reserved pasta water within reach.
Storage and Reheating
Refrigerate pesto pasta with chicken promptly in covered shallow containers and use within three days. Reheat gently with a little water or broth, reaching 165°F throughout the chicken and pasta. Stir for even heating. The pasta absorbs sauce as it stands, so the leftover texture will be thicker and softer than the freshly finished dish.
For temperature and handling guidance, see safe cooking and reheating temperatures and refrigerated food storage.
Tips and Variations
- For pesto pasta with chicken, stir pesto in at the finish instead of simmering it strongly with the cream.
- Reserve pasta water before draining; it is easier to thin the coating gradually than fix a dry pan afterward.
- Use a wide skillet and similar-sized chicken pieces so their cooking endpoint is easier to check.
Frequently Asked Questions
Can I use store-bought pesto for pesto pasta with chicken?
Yes. Choose one you enjoy and check its salt and allergen labels. The recipe works with a prepared pesto sauce.
Can I use cooked leftover chicken?
Yes, heat it safely to 165°F before finishing the sauce. Keep within its original storage period; it does not become fresh again in pasta.
Why has the sauce become oily?
High heat can separate a pesto-and-cheese mixture. Lower the heat and toss gently with a little warm pasta water; avoid a rolling boil.
Can I use half-and-half?
It produces a thinner sauce and is less stable over high heat. Heavy cream is the stated base; use gentle heat if trying a substitute.
Can I use gluten-free pasta?
Yes, following its package cooking directions. Check pesto and other labels too, and handle the pasta gently because some gluten-free shapes break readily.
More Recipe Ideas
For more meals and treats to plan alongside pesto pasta with chicken, try these recipes.
- Creamy Crack Chicken Gnocchi
- Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce
- Homestyle Chicken Mashed Potato Bowls
Pesto Pasta With Chicken
Ingredients
Pasta and Sauce
- 12 oz pasta (e.g., fettuccine or penne) Any favorite type of pasta can be used.
- 1 cup pesto sauce Use fresh or store-bought pesto.
- 1 cup heavy cream For a lighter option, use half-and-half.
- 1/2 cup grated Parmesan cheese Freshly grated for better flavor.
Chicken and Seasoning
- 1 lb chicken breast (diced) Ensure the chicken is cooked thoroughly.
- Salt and pepper to taste Add seasoning as per preference.
- Fresh basil leaves for garnish (optional) Use for decoration and added flavor.
- 1 tbsp olive oil For cooking chicken
Instructions
Method
- Cook pasta according to its package until just tender. Reserve about 1 cup cooking water before draining.
- Heat 1 tablespoon olive oil in a wide skillet over medium heat. Cook lightly seasoned diced chicken until the thickest pieces reach 165°F (74°C), using batches if needed.
- Lower heat, add heavy cream, and warm gently without a hard boil.
- Toss in cooked pasta and Parmesan; loosen with small splashes of reserved pasta water as needed.
- Turn heat off or very low and fold in pesto. Taste for salt and pepper, add optional basil, and serve.
Notes
- Cook chicken to 165°F. Add pesto at the finish rather than boiling it.
- Refrigerate promptly up to 3 days and reheat to 165°F with a splash of liquid.
