Juicy Creamy Chicken Pesto Pasta Recipe Made In 30 Minutes

Try the rich and satisfying flavours of Creamy Chicken Pesto Pasta. This dish offers a harmonious blend of tender chicken pieces and al dente pasta, all swathed in a velvety pesto-infused cream sauce, delicately finished with a sprinkle of Parmesan cheese. Each forkful promises a comforting yet upscale dining experience that’s easy to create and hard to forget.

Juicy Creamy Chicken Pesto Pasta Recipe

Ingredients:

• Pasta: 8 oz penne pasta
• Chicken: 1 lb boneless, skinless chicken breasts
• Seasonings:
  • 1 tsp Italian seasoning
  • Kosher salt and black pepper
  • Red pepper flakes (optional)
• Olive oil: 2 tbsp extra virgin olive oil
• Cream: 1/2 cup heavy cream
• Parmesan: 1/4 cup grated Parmesan cheese
• Sun dried tomatoes: 1/4 cup chopped
• Pesto: 1/2 cup basil pesto
• Fresh basil leaves: for garnish

Instructions:

1. Season the chicken:
   Cut 1 pound of boneless, skinless chicken breasts into 1-inch pieces and add to a large mixing bowl. Season the chicken with 1 teaspoon of Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.
2. Cook the pasta:
   Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).
3. Cook the chicken:
   While the pasta is cooking, add the olive oil to a large non-stick pan and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
4. Drain the pasta:
   When the pasta is ready, reserve about 1 cup of the cooking water and drain.
5. Combine:
   To the pan with the chicken, lower the heat and stir in the cooked pasta, 1/2 cup of heavy cream, 1/4 cup of Parmesan, and 1/4 cup of sun-dried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple of tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
6. Add the pesto:
   Turn off the heat and take the pan off the burner. Stir in 1/2 cup of basil pesto. Finish with a sprinkle of grated Parmesan, red pepper flakes to taste, and some torn fresh basil leaves. Serve.

What to Serve with Chicken Pesto Pasta:

• Kick things off with a Negroni or an Aperol Spritz.
• Serve the pasta with some crusty bread or freshly baked Rosemary Focaccia with Roasted Garlic.
• For a side, a bright and crunchy Lemon Parmesan Lettuce Salad pairs well to balance the rich pasta sauce.

Enjoy your meal!

Notes

• Pesto is healthier when consumed in moderation as its fats are mostly unsaturated.
• The dish pairs well with a salad or side of vegetables such as sautéed green beans.
• Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
• Reheat creamy pasta slowly over low heat, and consider adding a bit of broth or milk to restore creaminess.

Enjoy your Creamy Chicken Pesto Pasta!