Creamy Pesto Chicken Pasta (Printable)

Tender chicken and al dente pasta coated in a luxurious basil pesto cream sauce with Parmesan and garlic.

# What You'll Need:

→ Pasta & Proteins

01 - 12 oz penne or fettuccine pasta
02 - 2 large chicken breasts, cut into bite-sized pieces

→ Sauces & Dairy

03 - 2 tbsp olive oil
04 - 2 tbsp unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/3 cup basil pesto
08 - 1/3 cup freshly grated Parmesan cheese

→ Vegetables & Seasoning

09 - 1/2 cup cherry tomatoes, halved
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

# How To Make It:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, 6-8 minutes. Transfer to plate and set aside.
03 - Reduce heat to medium, add butter to the same skillet. Sauté garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to gentle simmer. Stir in pesto and Parmesan cheese, mixing until cheese melts and sauce is smooth.
05 - Return chicken to skillet. Add drained pasta and cherry tomatoes. Toss to coat everything in creamy pesto sauce. Add reserved pasta water as needed for desired consistency.
06 - Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra Parmesan and fresh basil if desired.

# Expert Tips:

01 -
  • The way the pesto melts into the heavy cream creates this velvety restaurant quality sauce that coats every single strand of pasta perfectly
  • It comes together in under 40 minutes but tastes like something youd order on date night at an Italian American spot
02 -
  • That pasta water is liquid gold so never pour it down the drain because the starch helps bind your sauce perfectly
  • Pesto brands vary wildly in saltiness so taste your sauce before adding extra salt because you might not need it
03 -
  • Grate your own Parmesan because the pre grated stuff has anti caking agents that prevent it from melting smoothly
  • Let your sauce simmer for a good 2 to 3 minutes after adding the cheese so it thickens up nicely

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