Creamy Chicken Pesto Pasta Recipe – Easy & Delicious

Creamy Chicken Pesto Pasta is a weeknight warrior and a weekend showstopper all rolled into one delicious dish. When that craving for something comforting, yet vibrant and flavorful hits, this is the recipe that always saves the day. It’s no wonder so many of us adore this dish! The magic lies in its simplicity and the incredible harmony of its core ingredients. Imagin extracte tender, juicy chicken mingling with perfectly cooked pasta, all coated in a luxuriously smooth, verdant pesto sauce. What truly sets Creamy Chicken Pesto Pasta apart is that delightful balance: the bright, herbaceous punch of fresh basil and pine nuts from the pesto, beautifully mellowed by a touch of creaminess that coats every strand of pasta. It’s a culinary hug in a bowl, guaranteed to bring smiles to your table.

Get ready to fall in love with this effortless masterpiece.

Let’s make some incredible Creamy Chicken Pesto Pasta!

Creamy Chicken Pesto Pasta

Get ready to impress yourself (and anyone lucky enough to share this with you!) with a bowl of utterly delicious Creamy Chicken Pesto Pasta. This dish is the perfect blend of tender chicken, perfectly cooked pasta, and a luscious, herb-infused sauce that’s both comforting and incredibly flavorful. It’s quick enough for a weeknight but elegant enough for company. The vibrant green pesto cuts through the richness of the creamy sauce, creating a harmonious balance that will have you going back for seconds. Trust me, this recipe is a keeper.

Ingredients:

Cooking Instructions:

1. Prepare the Chicken:

The first step is to get our chicken ready. Make sure your chicken breast is diced into uniform, bite-sized pieces. This ensures that the chicken cooks evenly and quickly. In a medium bowl, toss the diced chicken with the olive oil, Italian seasoning, minced garlic, and a generous pinch of salt and pepper. Give it a good mix to make sure every piece is coated. This simple seasoning infuses the chicken with flavor right from the start. You can let this marinate for a few minutes while you get your pasta water boiling, or even do this an hour ahead and refrigerate for a deeper flavor.

2. Cook the Pasta and Sear the Chicken:

Now, let’s get cooking! Bring a large pot of salted water to a rolling boil. Add your chosen pasta (penne is a classic for a reason, but farfalle or rotini also hold sauce beautifully) and cook according to package directions until al dente – that means tender but still with a slight bite. You don’t want mushy pasta! While the pasta cooks, heat a large skillet over medium-high heat. Add the seasoned chicken pieces in a single layer. You want to sear the chicken, getting a nice golden-brown crust on all sides. This not only adds great flavor and texture but also locks in the juices. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink in the center. Once cooked, remove the chicken from the skillet and set it aside on a plate. Don’t worry about any browned bits left in the pan; that’s pure flavor!

3. Create the Creamy Sauce Base:

This is where the magic happens! In the same skillet you used for the chicken (no need to clean it!), reduce the heat to medium. Add the butter and let it melt completely. Once melted, whisk in the all-purpose flour. This combination creates a roux, which is the thickening agent for our sauce. Cook the roux, stirring constantly, for about 1-2 minutes until it’s lightly golden. This cooks out the raw flour taste. Gradually whisk in the chicken broth, pouring a little at a time and whisking until smooth to avoid lumps. Once all the broth is incorporated and the sauce is smooth, slowly whisk in the half and half. Continue to whisk and cook, letting the sauce simmer gently, until it starts to thicken. This usually takes about 3-5 minutes. The sauce should be thick enough to coat the back of a spoon.

4. Incorporate the Pesto and Cheeses:

Once your creamy sauce has thickened beautifully, it’s time for the star flavors! Stir in the basil pesto. You can use fresh homemade pesto for the most vibrant flavor, or a good quality store-bought jarred pesto works wonderfully too. Stir until the pesto is completely incorporated and the sauce turns a beautiful green hue. Now, add the freshly grated parmesan cheese. Stir until it’s melted and fully combined into the sauce. This adds a salty, nutty depth. Then, add the freshly shredded mozzarella cheese. Stir it in and let it melt, making the sauce even more luscious and gooey. Taste the sauce and add more salt and pepper if needed. Remember that both the pesto and parmesan are salty, so season carefully at this stage.

5. Combine and Serve:

Now, it’s time to bring everything together! By now, your pasta should be perfectly cooked. Drain the pasta, reserving about half a cup of the pasta water – this starchy water is a secret weapon for adjusting sauce consistency if needed. Add the cooked and drained pasta directly into the skillet with the creamy pesto sauce. Add the cooked chicken back into the skillet as well. Gently toss everything together, ensuring that every piece of pasta and chicken is coated in the glorious creamy pesto sauce. If the sauce seems a little too thick, add a splash or two of the reserved pasta water to loosen it up to your desired consistency. Serve immediately in warm bowls. Garnish generously with fresh chopped basil for a burst of freshness and an extra pop of color. This Creamy Chicken Pesto Pasta is best enjoyed right away while it’s hot and wonderfully creamy. Enjoy every delicious bite!

Conclusion:

There you have it – a truly delightful and satisfying Creamy Chicken Pesto Pasta that’s perfect for any occasion! This recipe is a winner because it strikes a beautiful balance between richness and freshness, with tender chicken and perfectly cooked pasta bathed in a vibrant, herbaceous pesto cream sauce. It’s surprisingly easy to make, making it an ideal weeknight meal, but also elegant enough to impress guests at a dinner party. I truly hope you’ll give this Creamy Chicken Pesto Pasta a try – I’m confident it will become a new favorite in your recipe repertoire.

For serving, I love pairing this pasta with a simple side salad dressed with a light vinaigrette to cut through the richness, or some crusty garlic bread for extra indulgence. If you’re looking to switch things up, consider adding sun-dried tomatoes for a tangy burst, sautéed mushrooms for an earthy depth, or even a sprinkle of toasted pine nuts for added crunch. Get creative and make it your own!

Frequently Asked Questions about Creamy Chicken Pesto Pasta:

Can I make this ahead of time?

You can prepare the chicken and the pesto sauce separately a day in advance. Store them in airtight containers in the refrigerator. When ready to serve, reheat the chicken and sauce gently on the stovetop, then toss with freshly cooked pasta. It’s best enjoyed fresh for optimal creaminess and flavor, but this make-ahead strategy works well in a pinch.

What kind of pasta is best for this recipe?

A sturdy pasta shape that can hold onto the creamy pesto sauce is ideal. I find that penne, fusilli, farfalle (bow-tie pasta), or even rigatoni work wonderfully. The nooks and crannies of these shapes are perfect for trapping the delicious sauce.

Can I use store-bought pesto?

Absolutely! While homemade pesto is wonderful, a good quality store-bought basil pesto will also yield delicious results. Look for one with fresh ingredients and a vibrant green color for the best flavor. Just be sure to taste and adjust seasoning if needed, as the saltiness can vary between brands.

Creamy Chicken Pesto Pasta

A delicious and easy creamy chicken pesto pasta dish, perfect for a weeknight meal.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 2 garlic cloves (minced)
• Salt and pepper (to taste)
• 1/2 pound penne pasta
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• 1/2 cup basil pesto
• 1/2 cup freshly grated parmesan cheese
• 1 cup freshly shredded mozzarella cheese
• Fresh basil (chopped)

Instructions

1. Step 1
   Cook pasta according to package directions. Drain and set aside.
2. Step 2
   Season chicken pieces with Italian seasoning, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Step 3
   Melt butter in the same skillet over medium heat. Whisk in flour and cook for 1 minute, stirring constantly.
4. Step 4
   Gradually whisk in chicken broth and half and half until smooth. Bring to a simmer, stirring occasionally, until thickened, about 5 minutes.
5. Step 5
   Stir in pesto, parmesan cheese, and mozzarella cheese. Cook until cheeses are melted and sauce is smooth, about 2-3 minutes.
6. Step 6
   Return cooked chicken to the skillet. Add cooked pasta and toss to coat. Season with additional salt and pepper to taste.
7. Step 7
   Garnish with fresh chopped basil before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.