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Creamy Pesto Chicken Pasta

A warm, friendly dish that combines tender chicken, rich cream, and bright basil pesto with pasta for a comforting and crowd-pleasing meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz pasta, like penne or fusilli
  • 2 pieces chicken breasts, cut into bite size pieces
  • 1 cup basil pesto, store bought or homemade
  • 1 cup heavy cream or half and half Use half and half for a lighter option.
  • 2 tbsp olive oil
  • 1 cup grated Parmesan cheese Top with extra if desired.
  • Salt and pepper to taste
  • Optional, cherry tomatoes or spinach for color Add for extra color.

Method
 

Cooking Pasta and Chicken
  1. Cook the pasta in salted water according to package directions, drain and set aside.
  2. Season the chicken with salt and pepper. In a large pan, heat olive oil over medium heat. Cook the chicken until browned and cooked through, about 5 to 7 minutes. Remove chicken and set aside.
Making the Sauce
  1. In the same pan, lower the heat and add the cream. Stir in the pesto until smooth and warmed.
  2. Add the cooked chicken and pasta to the pan. Toss gently so the sauce coats everything.
  3. Stir in the Parmesan cheese. Taste and add more salt or pepper if needed. If the sauce is too thick, add a splash of pasta water to loosen it.
  4. Add optional spinach or halved cherry tomatoes, cook briefly until wilted or warmed. Serve right away.

Notes

For best results, cook pasta a minute less than package time; it will finish in the sauce and stay firm. Save a cup of pasta water; it helps thin the sauce and make it silky. Use good quality pesto for the best flavor, and don't overcook the chicken to keep it juicy.