Description
This creamy chicken pesto pasta is an easy and flavorful one-pan dinner. Juicy chicken and pasta are coated in a luscious pesto cream sauce made with simple ingredients. It’s the perfect quick weeknight meal that’s rich, satisfying, and full of fresh basil flavor.
Ingredients
- 12 oz boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1/4 cup chicken broth
- 1/3 cup basil pesto (store-bought or homemade)
- 8 oz penne or rotini pasta, cooked al dente
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil leaves (Optional Garnish)
- Grated Parmesan cheese (Optional Garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente according to package directions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season chicken with salt and pepper. Add to the skillet and cook for 5–6 minutes, stirring occasionally, until golden brown and cooked through. Transfer to a plate and keep warm.
- In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Stir in heavy cream and chicken broth. Bring to a gentle simmer over medium heat.
- Stir in pesto until combined, then add cooked pasta and chicken. Toss everything together until well coated and heated through, about 2–3 minutes.
- Sprinkle with red pepper flakes, if using. Adjust seasoning with salt and pepper to taste.
- Top with grated Parmesan and fresh basil before serving warm.
Notes
- Cook chicken to an internal temperature of 165°F for food safety.
- Use half-and-half instead of heavy cream for a lighter version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: American