Are you craving a comforting and delicious dinner that’s easy to whip up on a busy weeknight? Look no further than this Creamy Chicken Pesto Pasta recipe.
Packed with tender chicken, al dente pasta, and a rich, basil pesto-infused cream sauce, this dish is guaranteed to become a family favorite. With just 30 minutes of prep and cook time combined, you’ll have a restaurant-quality meal on your table in no time.
Why You’ll Love This Recipe
This Creamy Chicken Pesto Pasta is the perfect blend of creamy, savory, and herby flavors. The basil pesto adds a vibrant touch, while the Parmesan cheese gives the dish a satisfying richness. Whether you’re cooking for your family or entertaining guests, this recipe is sure to impress. Plus, it’s made with pantry staples, so you won’t need to hunt down any fancy ingredients.
Ingredients You’ll Need
Here’s what you’ll need to make this mouthwatering dish:
- 1 pound boneless, skinless chicken breast: Cut into bite-sized pieces for quick cooking.
- Salt and ground black pepper: To season the chicken and enhance the flavors.
- 1/2 teaspoon Italian seasoning: Adds a subtle hint of herbs.
- 1 tablespoon all-purpose flour: Helps create a light crust on the chicken.
- 1 tablespoon olive oil: For sautéing the chicken.
- 1 tablespoon butter: Adds richness to the sauce.
- 1 small onion, chopped: Provides a savory base for the sauce.
- 4 garlic cloves, minced: Infuses the dish with bold flavor.
- 1 cup chicken broth: For deglazing the skillet and adding depth to the sauce.
- 12 ounces basil pesto: The star ingredient that brings vibrant herby goodness.
- 1/2 cup half and half: Makes the sauce creamy without being too heavy.
- 1/2 teaspoon garlic powder: Enhances the garlic flavor in the sauce.
- 1/2 cup Parmesan cheese: Adds a nutty, salty finish to the dish.
- 8 ounces pasta: Use your favorite short pasta variety like penne or rotini.
- Chopped basil (optional): For garnish and an extra pop of freshness.
Step-by-Step Instructions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook it according to the package instructions until it’s al dente. Before draining, reserve ½ cup of the cooking water—this will come in handy later if you want to adjust the sauce’s consistency.
2. Prepare the Chicken
While the pasta is cooking, season the chicken pieces with salt, pepper, and Italian seasoning. Toss them with flour to lightly coat each piece. Heat olive oil in a large skillet over medium-high heat and sauté the chicken for about 5–7 minutes until it’s golden brown and cooked through. Remove the chicken from the skillet and set it aside.
3. Make the Sauce Base
In the same skillet, melt the butter over medium heat and sauté the chopped onions for 3–4 minutes until they’re translucent. Add the minced garlic and cook for an additional minute until fragrant.
4. Build the Sauce
Deglaze the skillet by pouring in the chicken broth, scraping up any browned bits from the bottom of the pan—these add incredible flavor to your sauce! Bring the broth to a boil, then stir in the basil pesto. Lower the heat and add half and half along with garlic powder. Simmer for 2–3 minutes until everything is well combined and creamy.
5. Combine Chicken and Sauce
Return the cooked chicken (along with any juices that may have collected) to the skillet, tossing it in the sauce to coat evenly. Let it simmer for another 3–4 minutes so the flavors meld together beautifully. Stir in Parmesan cheese for added richness and depth.
6. Toss with Pasta
Add your cooked pasta to the skillet and gently toss it in the sauce until fully coated. If you prefer a creamier consistency, add some of that reserved pasta cooking water a little at a time until you reach your desired texture.
7. Serve and Garnish
Serve your Creamy Chicken Pesto Pasta warm, garnished with freshly chopped basil if desired for an extra burst of freshness and color.
Tips for Success
- Don’t let the sauce boil: When simmering the cream-based sauce, keep the heat low to prevent it from separating or curdling.
- Serve immediately: Pasta dishes are best enjoyed right after they’re tossed with the sauce to maintain their creamy texture. If you wait too long, they may dry out—but don’t worry! You can always revive them with a splash of pasta cooking water.
- Choose your favorite pasta: While this recipe works wonderfully with short pasta like penne or rotini, feel free to use whatever you love or have on hand—spaghetti or fettuccine would also work well!
Nutrition Information (Per Serving)
This recipe makes six servings, with each serving containing approximately:
- Calories: 557
- Fat: 32g (49% DV)
- Saturated Fat: 8g (50% DV)
- Cholesterol: 71mg (24% DV)
- Sodium: 922mg (40% DV)
- Potassium: 454mg (13% DV)
- Carbohydrates: 37g (12% DV)
- Fiber: 2g (8% DV)
- Sugar: 3g (3% DV)
- Protein: 27g (54% DV)
- Vitamin A: 1360IU (27% DV)
- Vitamin C: 5.3mg (6% DV)
- Calcium: 234mg (23% DV)
- Iron: 1.4mg (8% DV)
Final Thoughts
This Creamy Chicken Pesto Pasta is proof that simple ingredients can create extraordinary flavors when combined thoughtfully. Whether you’re cooking for your family or hosting friends for dinner, this dish is sure to be a hit every time. With its quick prep time and easy instructions, it’s perfect for busy nights when you still want something special on your plate. Give this recipe a try—you’ll be amazed at how effortlessly delicious it is!
PrintCreamy Chicken Pesto Pasta: A Quick and Flavorful Dinner Recipe
This creamy Chicken Pesto Pasta is made with tender chicken and pasta smothered in luscious cream and basil pesto sauce. Ready in 30 minutes, it’s a delicious Italian-inspired main course perfect for weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: High-Protein
Ingredients
- 1 pound boneless, skinless chicken breast, cut into bite sized pieces
- Salt and ground black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 12 ounces basil pesto
- 1/2 cup half and half
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan cheese
- 8 ounces pasta (your favorite short pasta)
- Chopped basil for garnish (optional)
Instructions
1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
2. Season chicken with salt, pepper, and Italian seasoning. Toss with flour to coat.
3. Heat olive oil in a large skillet over medium-high heat. Cook chicken, stirring occasionally, for 5-7 minutes or until browned. Remove and set aside.
4. Add butter to the skillet; sauté onions until translucent, about 3-4 minutes. Add garlic and cook 1 minute.
5. Deglaze skillet with chicken broth, scraping browned bits from the bottom. Bring to boil.
6. Stir in pesto, reduce heat. Add half and half and garlic powder. Simmer for 2-3 minutes.
7. Return chicken and juices to skillet; toss and simmer 3-4 minutes.
8. Stir in Parmesan cheese.
9. Add cooked pasta and toss gently. Add reserved cooking water if needed for creamier sauce.
10. Serve warm, garnished with chopped basil if desired.
Notes
• Avoid boiling the sauce to prevent separation.
• Serve pasta immediately after mixing to avoid dryness.
• Use additional pasta water to loosen sauce if pasta gets dry.
• Any short pasta shape works well in this recipe.
Nutrition
- Serving Size: 1 serving
- Calories: 557
- Sugar: 3g
- Sodium: 922mg
- Fat: 32g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 71mg
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