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Creamy Chicken Pesto Pasta

This creamy chicken pesto pasta combines tender chicken, al dente pasta, and a rich, flavorful pesto sauce. It's a restaurant-quality meal that comes together in just 30 minutes, perfect for busy weeknights.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 12 oz dried pasta Fusilli, penne, or farfalle work best
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tbsp olive oil plus more for cooking
  • 1 cup basil pesto homemade or high-quality store-bought
  • 1/2 cup heavy cream or half-and-half for a lighter version
  • 1 cup reserved pasta water from cooking the pasta
  • 1 cup cherry tomatoes halved
  • 1/2 cup grated parmesan cheese plus more for serving
  • 2 cloves garlic minced
  • 1/4 tsp red pepper flakes optional, for heat
  • to taste salt and black pepper
  • for garnish fresh basil leaves torn

Equipment

  • Large pot for boiling pasta
  • Large skillet or Dutch oven (at least 12 inches)
  • Tongs or pasta fork
  • Measuring cups and spoons
  • Chef's knife and cutting board

Method
 

  1. Bring a large pot of generously salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the starchy pasta water. Drain the pasta and set aside.
  2. While the pasta cooks, season the chicken pieces generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate.
  3. In the same skillet, reduce heat to medium. Add the minced garlic and optional red pepper flakes, cooking for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
  4. Reduce heat to low. Stir in the pesto and 1/2 cup of the reserved pasta water until smooth and creamy. Add the cooked pasta, chicken, and halved cherry tomatoes to the sauce. Toss everything together until well coated, adding more pasta water a splash at a time if the sauce seems too thick.
  5. Remove the skillet from the heat. Stir in the grated parmesan cheese until melted. Taste and adjust seasoning with salt and pepper. Let the pasta rest for 2 minutes to allow the sauce to cling perfectly to the noodles.
  6. Divide the pasta among bowls. Garnish with torn fresh basil leaves, an extra sprinkle of parmesan, and a drizzle of good olive oil. Serve immediately while hot and creamy.

Notes

Chef's Tips:
• The sauce will thicken as it sits; have that reserved pasta water ready to loosen it up before serving.
• Don't rinse your cooked pasta! The starch is essential for the sauce.
• Serve with a simple green salad and crusty bread to soak up every last drop of sauce.
Food Safety:
• Ensure chicken reaches an internal temperature of 165°F (74°C)
• Refrigerate leftovers within 2 hours of cooking