Creamy Pesto Chicken Pasta
This recipe creates a rich and flavorful Creamy Pesto Chicken Pasta. Thinly sliced chicken is seared, then combined with garlic, heavy cream, Parmesan, and fresh pesto. Tossed with al dente pasta, it's a quick yet indulgent meal, finished with toasted pine nuts and extra Parmesan.
Equipment
- 1 Large Pot For cooking pasta
- 1 Large Skillet For searing chicken and making sauce
- 1 Cutting Board
- 1 Chef's knife
- 1 Food Processor For making fresh pesto
Ingredients
Main
- 150 grams 5.3 oz pasta, shells or orecchiette
- 2 boneless skinless chicken breasts, thinly sliced
- 3 tablespoons olive oil
- 30 grams 2 tbsp unsalted butter
- 4 garlic cloves minced
- 200 milliliters 3/4 cup heavy cream, or half-and-half
- 40 grams 1/3 cup grated Parmesan
- salt + black pepper
- toasted pine nuts for serving
- grated Parmesan for serving
- pesto
- 40 grams 1.4 oz basil
- 40 grams 1.4 oz toasted pine nuts
- 80 milliliters 1/3 cup olive oil
- 30 grams 1/4 cup grated Parmesan
- salt + black pepper
- 1 tablespoon lemon juice
Instructions
- To make pesto, combine basil, toasted pine nuts, 1/3 cup olive oil, 1/4 cup Parmesan, 1 tablespoon lemon juice, salt, and pepper in a food processor; blend until smooth. Set aside.
- Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water, then drain the pasta.
- While pasta cooks, thinly slice chicken breasts. Season with salt and black pepper.
- Heat 1.5 tablespoons of olive oil and the unsalted butter in a large skillet over medium-high heat. Add chicken and sear until golden brown and cooked through, about 3-4 minutes per side. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium. Add remaining 1.5 tablespoons of olive oil and minced garlic. Sauté for 1 minute until fragrant, being careful not to burn.
- Pour in heavy cream and bring to a gentle simmer. Stir in 1/3 cup grated Parmesan.
- Add the prepared pesto to the cream sauce and stir until well combined and heated through.
- Return the cooked chicken to the skillet with the sauce. Add the drained pasta.
- Toss everything together, adding reserved pasta water a little at a time if needed to reach your desired sauce consistency.
- Taste and adjust seasoning with salt and pepper. Serve immediately, garnished with extra grated Parmesan and toasted pine nuts.
Notes
For optimal flavor, prepare fresh pesto by toasting the pine nuts before blending with basil, Parmesan, olive oil, and lemon juice; this significantly elevates the dish compared to store-bought. When searing chicken, ensure your skillet is hot enough to achieve a golden crust without overcrowding, then cook until just done to maintain tenderness. Cook pasta al dente and always reserve some pasta water to emulsify the sauce, adjusting consistency as needed. Incorporate cream gently over medium-low heat to prevent splitting. Finish with a squeeze of fresh lemon juice or zest for brightness and garnish generously with fresh Parmesan and toasted pine nuts.