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.
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.
• 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.