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Get ready for a simple yet flavorful meal with this Pesto Chicken Pasta recipe. One of my favorite comfort foods, it blends chicken, basil pesto, and pasta for a quick, delicious meal. Ideal for busy weeknights, it’s a surefire hit for both taste and convenience.
This recipe is ideal for using leftover grilled chicken and serving with a light salad, roasted veggies, or garlic bread!
Why You’ll Love This Pesto Pasta
- Flavorful: The combination of pesto and chicken is undeniably tasty.
- Versatile: Works great for a cozy family dinner or when entertaining guests.
- Leftover-Friendly: Tastes great the next day, making for hassle-free lunches.
I first spotted this pasta dish on Tasty and knew immediately that I needed to give it a try. After countless attempts and adjustments we have found the best balance of flavors. This sauce is easily a 10/10 on the flavor scale and even passed the test with my picky husband who isn’t a fan of pesto! I consider that a win.
While you might think that the pesto would be overpowering with it’s signature herby flavor, it’s actually the opposite. When you pair it with heavy cream and parmesan cheese the basil is toned down into a delightful boost to the sauce- without taking over. It is dreamy when you pair it with a little cooked chicken.
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Ingredients You’ll Need
Most of the ingredients needed are for the chicken pesto cream sauce. It’s essentially an alfredo with a flavor boost. Here is what you will need to get started:
- Chicken: Leftover or rotisserie chicken works amazingly well here. However, I did include a quick marinade for chicken breast that is delightful.
- Garlic: I normally say measure with your heart, but for this recipe I’ve got it down to almost the perfect measurement. It adds a warm, aromatic depth that elevates the entire dish.
- Cream: It transforms the pesto into a luxuriously smooth, velvety sauce that coats every strand of pasta. Plus, it balances the bold flavors of the pesto, mellowing the garlic and basil to create a harmonious, creamy delight.
- Pesto: If you only do one extra thing for this recipe, make homemade pesto. It takes less than five minutes to make and tastes 10x better than store bought.
- Sun Dried Tomatoes: They bring a tangy, sweet intensity that contrasts beautifully with the creamy, herb-infused sauce. Think of them as the surprise flavor that takes this from good to great.
- Parmesan: You’ll want to grate your own parmesan. Do not use the stuff in the can. While it is delicious, it won’t melt as smoothly as fresh grated cheese will.
- Seasonings: Keep it simple with salt and pepper to taste.
- Noodles: I like rotini. It gets all of the sauce up in the spirals and holds it in there for every bite. Although, you really can use any pasta variety for this recipe. I know penne is a popular choice for a pesto pasta.
Chicken Pesto Pasta With Cream
Two things before we get started. First, I’m sharing how I cooked my chicken for this pasta in the recipe card below. You can definitely use leftovers or rotisserie chicken. Second, you can use any pasta variety you want!
- Prepare the Skillet: In the same skillet used to cook the chicken, add 2 teaspoons of oil from the sun-dried tomatoes over low heat.
- Sauté Garlic: Add the minced garlic to the skillet, sautéing until fragrant (about 1 minute).
- Create Cream Base: Pour in the heavy cream, stirring and bringing to a simmer.
- Add Pesto and Tomatoes: Stir in the pesto and sun-dried tomatoes. Simmer for about 2-3 minutes to let flavors meld and the sauce to thicken.
- Finish with Cheese: Add the Parmesan cheese, stirring until the cheese melts and the sauce thickens fully (about 5 minutes) . Season with salt and pepper to taste.
- Combine with Pasta: Slice the cooked chicken and add it back to the skillet with the pasta, tossing to coat well with the sauce.
Expert Recipe Tips:
- Marinate for Flavor: Give the chicken enough time in the marinade. A few hours or even overnight intensifies the flavors.
- Quality Pesto: Opt for high-quality or homemade pesto. The freshness and flavor of the basil are key.
- Low and Slow Sauce: Cook the cream sauce on a lower heat to prevent separation and achieve a silky texture.
- Reserve Pasta Water: If you’re serving with pasta, reserve some pasta water to adjust the sauce’s consistency if needed.
- Garnish Galore: Fresh basil, extra Parmesan, or a squeeze of lemon juice as garnish can add brightness and elevate the dish.
Helpful Tools
To make your Pesto Chicken Pasta a breeze, having these tools handy will be a game changer:
- Deep Skillet: (affiliate) Essential for cooking the chicken and making the sauce. Non-stick or cast iron works great.
- Garlic Press: (affiliate) If you prefer not to mince garlic by hand, this is a handy tool.
- Whisk: (affiliate) Ideal for mixing the marinade and combining ingredients in the cream sauce smoothly.
- Measuring Cups and Spoons: (affiliate) For accurate ingredient portions, ensuring the right flavor balance.
- Wooden Spoon or Spatula: (affiliate) For stirring the sauce and preventing it from sticking or burning.
Recipe FAQs
Can I use store-bought pesto?
Absolutely! While I personally prefer homemade, store-bought pesto works well and saves time. Just choose a quality brand for the best flavor.
What type of chicken is best for this recipe?
Boneless, skinless chicken breasts or thighs are ideal. Thighs are juicier but breasts are leaner, so it’s your preference.
Can I make this dish ahead of time?
Yes, but it’s best fresh. You can cook the chicken and make the sauce ahead, then reheat and combine when ready to serve.
What can I use instead of sun-dried tomatoes?
Roasted red peppers or fresh cherry tomatoes are great substitutes, offering a similar burst of flavor.
Is it okay to use half-and-half instead of heavy cream?
Sure, half-and-half works, but the sauce won’t be as thick and creamy. You might need to simmer it longer to thicken.
How should I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently, adding a splash of cream if the sauce has thickened.
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Creamy Chicken Pesto Pasta
Prep Time 15 minutes Cook Time 20 minutes Marinade (optional) 30 minutes
One of my favorite one pan comfort foods, it blends chicken, basil pesto, and pasta for a quick, delicious meal. Ideal for busy weeknights, it’s a surefire hit for both taste and convenience.
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Instructions
For the Chicken
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In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, ¼ teaspoon each of salt and pepper, and garlic.
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Add chicken breasts, coat evenly, and let marinate for at least 15 minutes or up to 12 hours.
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Heat a large deep skillet over medium heat with 1 tablespoon cooking oil.
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Add the chicken and cook for about 5-7 minutes on each side, or until fully cooked and golden.
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Remove chicken from the skillet and set aside.
For the Sauce
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In the same skillet, add 2 teaspoons of oil from the sun-dried tomatoes.
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Add the minced garlic to the skillet, sautéing until fragrant (about 1 minute).
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Pour in the heavy cream, stirring and bringing to a simmer.
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Stir in the of pesto and sun-dried tomatoes. Simmer for about 2-3 minutes to let flavors meld.
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Add the Parmesan cheese, stirring until the cheese melts and the sauce thickens (about 3 to 5 minutes).
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Season with salt and pepper to taste.
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Slice the cooked chicken and add it back to the skillet with the pasta, tossing to coat well with the sauce.
Notes
- Marinate for Flavor: Give the chicken enough time in the marinade. A few hours or even overnight intensifies the flavors.
- Quality Pesto: Opt for high-quality or homemade pesto. The freshness and flavor of the basil are key.
- Low and Slow Sauce: Cook the cream sauce on a lower heat to prevent separation and achieve a silky texture.
- Reserve Pasta Water: If you’re serving with pasta, reserve some pasta water to adjust the sauce’s consistency if needed.
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