Description
A rich and flavorful Creamy Pesto Chicken Pasta recipe featuring tender chicken pieces sautéed to perfection and tossed in a luscious pesto cream sauce with fettuccine or penne pasta. This easy-to-make dish balances savory garlic, fresh pesto, and creamy Parmesan cheese for a comforting meal ideal for weeknights or casual dinners.
Ingredients
Scale
Chicken and Sauce
- 3-4 boneless skinless chicken breasts (about 1 lb), cut into bite-sized pieces
- 3 cloves fresh garlic, minced
- 1 cup heavy cream
- ½ cup pesto sauce (store-bought or homemade)
- ½ cup freshly grated Parmesan cheese
- 2 tbsp olive oil
- 1 tbsp low-sodium soy sauce
Pasta
- 8 oz fettuccine or penne pasta
Instructions
- Prepare Ingredients: Chop the chicken breasts into bite-sized pieces and mince the garlic cloves thoroughly, ensuring they are ready to be sautéed.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and cook for 6-7 minutes until golden brown and cooked through, stirring occasionally for even browning.
- Sauté Garlic: Add the minced garlic to the skillet with the cooked chicken and sauté for about one minute until fragrant, being careful not to burn the garlic.
- Add Cream and Pesto: Pour in the heavy cream and pesto sauce, stirring well to combine all ingredients evenly to form a creamy sauce base.
- Cook Pasta: While the sauce simmers, cook the pasta in boiling salted water according to package instructions until al dente. Drain the pasta, reserving some pasta cooking water for adjusting sauce consistency.
- Combine Pasta and Sauce: Add the drained pasta into the skillet with the creamy pesto sauce. Toss gently to coat all the pasta evenly. If the sauce is too thick, add reserved pasta water gradually to achieve the desired creaminess.
- Finish with Parmesan: Stir in the freshly grated Parmesan cheese until melted and fully incorporated, enhancing the sauce’s richness and flavor.
- Serve: Plate the creamy pesto chicken pasta warm and enjoy immediately for the best texture and taste.
Notes
- Using low-sodium soy sauce enhances umami without overpowering the pesto flavor.
- Reserve pasta water to thin out the sauce and help it cling better to the pasta.
- Freshly grated Parmesan is recommended for the best texture and flavor over pre-grated varieties.
- You can substitute heavy cream with half-and-half for a lighter option, but the sauce will be less rich.
- Feel free to add vegetables like spinach or cherry tomatoes for added nutrition and color.
