Description
This creamy Chicken Pesto Pasta combines tender bite-sized chicken breast pieces with al dente pasta tossed in a rich basil pesto and heavy cream sauce, accented with garlic and Parmesan cheese. Ready in just 20 minutes, it’s a quick and flavorful meal perfect for busy weeknights.
Ingredients
Scale
Pasta
- 8 ounces pasta
Chicken
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 1 Tbsp garlic and herb seasoning
- 2 Tbsp olive oil
- 1 Tbsp minced garlic
Sauce
- 6 Tbsp basil pesto
- 2 cups heavy cream
- ½ cup grated Parmesan cheese
Instructions
- Cook Pasta: Prepare the pasta according to the package instructions until al dente. Drain well and set aside.
- Season and Cook Chicken: Season the chicken pieces evenly with garlic and herb seasoning. Heat olive oil in a large skillet over medium-high heat and add the chicken. Cook for 5 to 6 minutes, turning occasionally until the chicken is cooked through and lightly browned.
- Add Garlic and Sauce: Add minced garlic to the skillet and cook for about 30 seconds until fragrant. Pour in the heavy cream and basil pesto, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer gently for approximately 5 minutes until the sauce thickens slightly.
- Combine Pasta and Cheese: Remove the skillet from heat and stir in the grated Parmesan cheese until it melts into the sauce. Add the drained pasta to the skillet and toss gently to coat the pasta evenly with the creamy pesto chicken sauce.
Notes
- Use your favorite type of pasta such as penne, fusilli, or rotini for optimal sauce coating.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the sauce will be less rich.
- Fresh basil pesto can be substituted with store-bought pesto, but fresh usually enhances flavor.
- Make sure not to overcook the chicken to keep it tender.
- Leftovers can be stored in the refrigerator for up to 2 days and reheated gently on the stovetop.
