Description
A rich, flavorful, and easy one-pan creamy chicken pesto pasta with garlic and parmesan, perfect for busy nights.
Ingredients
- 12 ounces pasta (penne or rotini)
- 1 pound boneless skinless chicken breast, cut into bite-size pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup milk
- 1/2 cup basil pesto
- 1/2 cup grated parmesan cheese
- 1/4 cup reserved pasta water
Instructions
- Cook pasta according to package directions until al dente. Reserve 1/4 cup pasta water, then drain.
- Season chicken with 1/2 teaspoon salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes until golden and cooked through.
- Reduce heat to medium and add garlic. Cook for 1 minute until fragrant.
- Stir in milk and pesto, mixing until smooth.
- Add cooked pasta and toss to coat. Add reserved pasta water as needed to loosen the sauce.
- Stir in parmesan cheese and the remaining 1/2 teaspoon salt. Mix until creamy and well combined.
- Serve warm.
Notes
- Cook chicken to an internal temperature of 165°F for safe consumption.
- Add extra pasta water for a thinner sauce if needed.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American