Creamy Pesto Chicken Pasta: The Ultimate Recipe for a Delicious Meal

Creamy Pesto Chicken Pasta: Just the name alone conjures up images of vibrant green sauce clinging to perfectly cooked pasta, studded with tender pieces of chicken. And trust me, the reality is even better than the dream! This isn’t just another pasta dish; it’s a flavor explosion that’s surprisingly easy to whip up, making it perfect for a weeknight dinner or an impressive weekend meal.

While pesto itself has roots in Genoa, Italy, dating back to Roman times, the combination of pesto with chicken and pasta is a more modern adaptation. It cleverly marries the bright, herbaceous flavors of traditional pesto with the satisfying protein of chicken and the comforting familiarity of pasta. It’s a culinary match made in heaven!

So, why is creamy pesto chicken pasta such a crowd-pleaser? Well, for starters, the taste is simply divine. The basil-infused pesto, the savory chicken, and the rich cream sauce create a symphony of flavors that dance on your palate. The texture is equally appealing, with the slight chewiness of the pasta, the tenderness of the chicken, and the smooth, velvety sauce. But beyond the taste and texture, people love this dish because it’s incredibly versatile and convenient. You can easily customize it with your favorite vegetables, cheeses, or even a sprinkle of red pepper flakes for a little kick. And the best part? It comes together in under 30 minutes, making it a lifesaver on busy evenings. Get ready to experience a culinary delight that will become a staple in your kitchen!

this Recipe

Ingredients:

• For the Chicken:
• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper to taste
• For the Pesto Sauce:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2-3 cloves garlic, minced
• 1/2 cup extra virgin olive oil
• 2-4 tablespoons heavy cream (adjust to desired consistency)
• Salt and freshly ground black pepper to taste
• For the Pasta:
• 1 lb pasta (penne, fettuccine, or your favorite shape)
• 8 oz sun-dried tomatoes in oil, drained (reserve 2 tablespoons of the oil)
• 1/2 cup chicken broth
• 1/4 cup grated Parmesan cheese, for garnish
• Fresh basil leaves, for garnish

Preparing the Pesto Sauce:

Alright, let’s start with the star of the show – the pesto! You can definitely use store-bought pesto, but trust me, homemade is SO much better and fresher. It only takes a few minutes, and the flavor is incredible. Here’s how I make mine:

1. Toast the Pine Nuts: In a small, dry skillet over medium heat, toast the pine nuts for 3-5 minutes, or until they are lightly golden brown and fragrant. Watch them carefully, as they can burn quickly. Remove from the skillet and set aside to cool. Toasting the pine nuts really brings out their nutty flavor, so don’t skip this step!
2. Combine Ingredients: In a food processor, combine the fresh basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic. Pulse until coarsely chopped.
3. Add Olive Oil: With the food processor running, slowly drizzle in the olive oil until the mixture forms a smooth paste. You might need to scrape down the sides of the bowl a few times to ensure everything is evenly incorporated.
4. Adjust Consistency: Add the heavy cream, one tablespoon at a time, until the pesto reaches your desired consistency. I like mine to be creamy but still thick enough to coat the pasta.
5. Season to Taste: Season the pesto with salt and freshly ground black pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed.
6. Set Aside: Transfer the pesto to a bowl and set aside while you prepare the chicken and pasta.

Cooking the Chicken:

Now, let’s get that chicken cooked to perfection. We want it to be tender and juicy, with a nice golden-brown crust. Here’s my method:

1. Prepare the Chicken: Pat the chicken cubes dry with paper towels. This will help them brown better in the pan.
2. Season the Chicken: In a medium bowl, toss the chicken cubes with olive oil, garlic powder, onion powder, paprika, red pepper flakes (if using), salt, and pepper. Make sure the chicken is evenly coated with the spices.
3. Heat the Pan: Heat the remaining olive oil in a large skillet over medium-high heat. You want the pan to be hot before adding the chicken, so it sears properly.
4. Cook the Chicken: Add the chicken to the hot skillet in a single layer. Avoid overcrowding the pan, as this will lower the temperature and cause the chicken to steam instead of brown. If necessary, cook the chicken in batches.
5. Cook Until Golden Brown: Cook the chicken for 5-7 minutes, or until it is cooked through and golden brown on all sides. Turn the chicken occasionally to ensure even cooking. The internal temperature of the chicken should reach 165°F (74°C).
6. Remove from Pan: Once the chicken is cooked, remove it from the skillet and set aside.

Cooking the Pasta:

While the chicken is resting, let’s get the pasta going. I like to use penne or fettuccine for this dish, but you can use any pasta shape you prefer. Just make sure to cook it al dente, so it doesn’t get mushy when you add the sauce.

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, until al dente.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water will help to create a creamy sauce.
3. Drain the Pasta: Drain the pasta in a colander and set aside.

Assembling the Dish:

Okay, we’re in the home stretch! Now it’s time to bring everything together and create that creamy, dreamy pesto chicken pasta we’ve been waiting for.

1. Sauté Sun-Dried Tomatoes: In the same skillet you used to cook the chicken, add the drained sun-dried tomatoes and the reserved 2 tablespoons of oil from the jar. Sauté for 2-3 minutes, or until the tomatoes are softened and fragrant.
2. Add Chicken Broth: Pour in the chicken broth and bring to a simmer. Scrape up any browned bits from the bottom of the pan – this will add extra flavor to the sauce.
3. Add Pesto Sauce: Reduce the heat to low and stir in the pesto sauce. Cook for 1-2 minutes, or until the sauce is heated through. Be careful not to boil the sauce, as this can cause it to separate.
4. Add Pasta and Chicken: Add the cooked pasta and chicken to the skillet with the pesto sauce. Toss to coat everything evenly.
5. Adjust Consistency (if needed): If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency.
6. Serve: Serve immediately, garnished with grated Parmesan cheese and fresh basil leaves.

Tips and Variations:

• Add Vegetables: Feel free to add other vegetables to this dish, such as spinach, mushrooms, or bell peppers. Sauté them in the skillet before adding the sun-dried tomatoes.
• Use Different Nuts: If you don’t have pine nuts on hand, you can use walnuts or almonds instead.
• Make it Spicy: Add a pinch of red pepper flakes to the pesto sauce for a little extra heat.
• Add Lemon Juice: A squeeze of fresh lemon juice can brighten up the flavor of the pesto sauce.
• Use Store-Bought Pesto: If you’re short on time, you can use store-bought pesto. Just make sure to choose a high-quality brand.
• Make it Gluten-Free: Use gluten-free pasta to make this dish gluten-free.
• Make it Vegetarian: Omit the chicken and add more vegetables to make this dish vegetarian.

Enjoy!

I hope you enjoy this creamy pesto chicken pasta as much as I do! It’s a quick, easy, and delicious meal that’s perfect for any night of the week. Let me know in the comments if you try it and what you think!

Conclusion:

This Creamy Pesto Chicken Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! I truly believe this recipe is a must-try because it’s the perfect balance of comforting and exciting. The creamy sauce, infused with the bright, herbaceous pesto, clings beautifully to the pasta, while the tender chicken adds a satisfying protein boost. It’s quick enough for a busy evening, yet impressive enough to serve to guests. Honestly, what’s not to love?

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work wonderfully. If you’re looking for a lighter option, try using whole wheat pasta or even zucchini noodles. For a vegetarian twist, skip the chicken altogether and add some roasted vegetables like bell peppers, zucchini, or cherry tomatoes. They’ll add a pop of color and extra nutrients.

And speaking of variations, don’t be afraid to play around with the pesto itself. While store-bought pesto is perfectly fine (and saves time!), homemade pesto takes this dish to a whole new level. You can experiment with different nuts, like walnuts or almonds, or even add a handful of spinach or kale for an extra boost of vitamins. If you’re feeling adventurous, try making a sun-dried tomato pesto for a richer, more intense flavor.

Serving suggestions? This Creamy Pesto Chicken Pasta is delicious on its own, but it also pairs perfectly with a simple side salad and some crusty bread for dipping into that luscious sauce. A sprinkle of freshly grated Parmesan cheese and a few basil leaves add a touch of elegance. For a complete meal, consider adding a side of steamed asparagus or roasted broccoli.

I’ve made this recipe countless times, and it’s always a hit. It’s the kind of dish that everyone raves about and asks for the recipe. And now, I’m sharing it with you! I’m confident that you’ll love it just as much as I do.

So, what are you waiting for? Gather your ingredients, put on some music, and get cooking! I promise you won’t regret it. This Creamy Pesto Chicken Pasta is a guaranteed crowd-pleaser.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. Once you’ve made it, I’d love to hear about your experience! Did you make any variations? What did you think of the flavor? Share your photos and comments below. Let’s create a community of pesto-loving cooks! I can’t wait to see what you create. Happy cooking!