This creamy chicken pesto pasta is a quick and tasty meal! It combines tender chicken with rich pesto and creamy sauce, making it a dream for pasta lovers.
You can whip this up in no time, and it’s perfect for busy weeknights or impressing friends. I love adding a sprinkle of cheese on top for extra yum! 🧀
Key Ingredients & Substitutions
Pasta: I used rigatoni, but penne works perfectly too! Both shapes hold onto the sauce well. If you’re feeling adventurous, try whole wheat pasta or gluten-free options to suit your dietary needs.
Chicken: Boneless, skinless chicken breasts are great, but feel free to substitute with grilled chicken thighs for more juiciness. Leftover rotisserie chicken is also a fantastic time-saver!
Pesto: Store-bought pesto is super convenient, but homemade gives a fresher taste. If you’re vegan, try a store-bought vegan pesto or blend up some basil with nuts and olive oil yourself.
Heavy Cream: This gives a rich texture, but you could also use half-and-half for a lighter dish. For a dairy-free option, coconut cream or cashew cream works well, adding a unique flavor!
Parmesan Cheese: Freshly grated Parmesan melts beautifully and adds great flavor. If you don’t have it, Pecorino Romano or nutritional yeast is a nice substitute for a dairy-free version.
How Can I Make Sure the Chicken Is Cooked Perfectly?
Cooking chicken can be tricky, but there are a few ways to ensure it’s done well. First, pre-slicing the chicken into strips helps it cook faster and more evenly. Season these slices with salt and pepper before cooking.
- Heat the skillet to medium and add olive oil, letting it get hot but not smoking.
- Add the chicken, spreading the pieces out to avoid overcrowding. This helps them brown nicely.
- Cook for 5-7 minutes, or until the chicken is no longer pink in the center and has a nice golden color.
Using a meat thermometer is a great way to be sure. The internal temperature should be at least 165°F (75°C). Once cooked, let it rest for a minute before adding it back to the sauce!
How to Make Creamy Chicken Pesto Pasta
Ingredients You’ll Need:
For The Pasta:
- 12 oz rigatoni or penne pasta
For The Chicken:
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and pepper, to taste
- 1 tbsp olive oil
For The Sauce:
- 1 cup cherry tomatoes, halved
- 1 cup basil pesto sauce (store-bought or homemade)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese, plus more for garnish
- 2 cloves garlic, minced
- ¼ tsp crushed red pepper flakes (optional)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This meal takes about 25-30 minutes total. You’ll spend around 10-15 minutes on prep and cooking the chicken and pasta, and then 15 minutes to make the sauce and combine everything. It’s a quick, delicious dinner option!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once boiling, add the pasta and cook according to the package instructions until it’s al dente. This usually takes about 8-10 minutes. Once cooked, drain the pasta, but don’t forget to reserve about ½ cup of that starchy pasta water—you’re going to need it later!
2. Prepare the Chicken:
Next, season your chicken slices with salt and pepper. In a large skillet, heat the olive oil over medium heat. Once hot, add the seasoned chicken and cook until it’s golden brown and cooked through, which should take about 5-7 minutes. Then, carefully remove the chicken from the skillet and set it aside on a plate.
3. Make the Garlic and Tomato Base:
In the same skillet, add the minced garlic and sauté it for about 1 minute until it becomes fragrant. Add in the cherry tomatoes and let them cook for 2-3 minutes, until they soften slightly and start to burst with flavor.
4. Add the Pesto and Cream:
Now it’s time for the delicious sauce! Stir in the basil pesto and heavy cream, mixing everything well. Allow the mixture to simmer on low heat for about 2-3 minutes, so all those wonderful flavors can mingle together.
5. Combine Pasta and Sauce:
Take the drained pasta and add it to the skillet, tossing it gently to coat it evenly in the creamy pesto sauce. If the sauce seems too thick, add a bit of the reserved pasta water a little at a time until it’s just right!
6. Finish It Off:
Return the cooked chicken to the skillet, stirring everything until it’s all heated through, just taking another 1-2 minutes. Finally, remove from heat and stir in the grated Parmesan cheese. If you like a little heat, sprinkle in the crushed red pepper flakes. Make sure to taste and adjust the salt and pepper as needed!
7. Serve and Enjoy!
Serve your creamy chicken pesto pasta in delightful bowls, garnished with fresh basil leaves and extra Parmesan cheese on top. Enjoy your delicious creation with family and friends!
Can I Use Whole Wheat or Gluten-Free Pasta?
Absolutely! Whole wheat pasta provides more fiber, while gluten-free pasta can be a great alternative to fit dietary needs. Just be sure to adjust the cooking time according to the package instructions, as gluten-free pasta can cook differently.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk. For a non-dairy option, coconut cream or cashew cream can work well, though they will add a slightly different flavor to your dish.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the pasta on the stove over low heat, adding a splash of water or additional cream if needed to loosen the sauce.
Can I Add Vegetables to This Recipe?
Definitely! You can add vegetables like spinach, bell peppers, or zucchini. Just sauté them along with the garlic and tomatoes so they soften and meld into the sauce for extra flavor and nutrition!
