Creamy Pesto Chicken Pasta (Printable)

Tender chicken and pasta coated in a rich, velvety basil pesto cream sauce. Ready in 40 minutes.

# What You Need:

→ Pasta & Proteins

01 - 12 oz penne or fettuccine pasta
02 - 2 large chicken breasts, cut into bite-sized pieces

→ Sauces & Dairy

03 - 2 tablespoons olive oil
04 - 2 tablespoons unsalted butter
05 - 3 cloves garlic, minced
06 - 1 cup heavy cream
07 - 1/3 cup basil pesto
08 - 1/3 cup freshly grated Parmesan cheese

→ Vegetables & Seasoning

09 - 1/2 cup cherry tomatoes, halved
10 - Salt and freshly ground black pepper, to taste
11 - Fresh basil leaves, for garnish

# Directions:

01 - Cook pasta in a large pot of salted boiling water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and cooked through, approximately 6-8 minutes. Transfer to a plate and set aside.
03 - Reduce heat to medium in the same skillet. Add butter and sauté minced garlic for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Stir in pesto and Parmesan cheese, mixing thoroughly until cheese melts and sauce becomes smooth.
05 - Return chicken to the skillet. Add drained pasta and cherry tomatoes. Toss to coat evenly in creamy pesto sauce. Add reserved pasta water if needed for desired consistency. Adjust seasoning with salt and pepper. Serve immediately garnished with extra Parmesan and fresh basil.

# Expert Tips:

01 -
  • It comes together in 40 minutes but tastes like it simmered all afternoon
  • The sauce clings to every piece of pasta and chicken so no bite is bland
  • It reheat beautifully for lunch the next day if there are any leftovers
02 -
  • Reserving pasta water is not optional, it is the secret to restaurant quality sauce consistency
  • The cream sauce will continue thickening as it stands off the heat so do not over reduce it in the pan
03 -
  • Let your cream come to room temperature before adding it to the pan to prevent curdling
  • Grate your Parmesan fresh from a block instead of buying pre grated for better melting

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