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Creamy Chicken Pesto Pasta Recipe

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3.8 from 2 reviews

Creamy Chicken Pesto Pasta is a quick and delicious meal combining tender chicken breast pieces with flavorful basil pesto, rich double cream, and perfectly cooked pasta. The sauce is made silky with a touch of starchy pasta water, creating a comforting yet vibrant dish ready in just 25 minutes.

  • Total Time: 25 minutes
  • Yield: 4 servings

Ingredients

Pasta

  • 350g dried pasta

Chicken and Sauce

  • 1 tablespoon olive oil
  • 2 large skinless and boneless chicken breasts, cut into small pieces
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons basil pesto
  • 100ml double cream
  • 2-3 tablespoons starchy pasta water (reserved from cooking pasta)
  • 50g freshly grated Parmesan cheese

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the dried pasta according to package instructions until al dente. Reserve about one cup of the starchy pasta water before draining.
  2. Season the Chicken: While the pasta is cooking, season the cut chicken breast pieces with salt and freshly ground black pepper evenly.
  3. Cook the Chicken: Heat olive oil in a large frying pan or saucepan over high heat. Add the seasoned chicken pieces and cook for 5-10 minutes, turning occasionally, until they are golden brown and fully cooked through.
  4. Add Pesto and Cream: Reduce the heat to medium-low. Stir in the basil pesto carefully (watch for splattering), then pour in the double cream. Let the mixture bubble gently for 1-2 minutes to combine and thicken slightly.
  5. Combine Pasta and Sauce: Add the drained pasta to the pan with the creamy pesto chicken sauce. Stir well to coat the pasta evenly. Add 2-3 tablespoons of reserved starchy pasta water as needed to loosen the sauce to your desired consistency.
  6. Serve: Plate the creamy chicken pesto pasta and sprinkle generously with extra freshly grated Parmesan cheese for garnish and added flavor.

Notes

  • Reserve pasta water carefully; it helps create a silky, smooth sauce by adding starch.
  • Use freshly grated Parmesan cheese rather than pre-grated for better flavor and texture.
  • If basil pesto splatters when added to the hot pan, reduce the heat further before stirring.
  • For a lighter version, substitute double cream with half-and-half or light cream.
  • Ensure chicken is fully cooked to an internal temperature of 165°F (74°C) before serving.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://monicarecipes.com/creamy-chicken-pesto-pasta-recipe/