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Indulge in the Ultimate Creamy Pesto Chicken Pasta Delight

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Learn how to make delicious Creamy Pesto Chicken Pasta. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 12 oz fettuccine or your favorite pasta
  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup pesto (store-bought or homemade)
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup cherry tomatoes, halved (optional for a pop of color)
  • Fresh basil leaves, for garnish

If you’re out of heavy cream, a mix of milk and a bit of butter can do the trick. For a vegetarian version, simply omit the chicken and add more veggies like spinach or mushrooms.

Instructions

  1. Start by cooking the pasta according to the package instructions. Make sure to salt the water generously, as this is your only chance to season the pasta itself. Once cooked, drain and set aside.
  2. In a large skillet, heat the olive oil over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until golden brown and cooked through, about 7-10 minutes. Remove the chicken from the skillet and set aside.
  3. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Be careful not to burn it, as garlic can turn bitter quickly.
  4. Pour in the heavy cream, stirring gently to incorporate the garlic. Let it simmer for 2-3 minutes until slightly thickened.
  5. Stir in the pesto and Parmesan cheese, mixing until the sauce is smooth and creamy. If the sauce seems too thick, you can add a splash of pasta water to achieve your desired consistency.
  6. Return the chicken to the skillet, along with the cooked pasta and cherry tomatoes. Toss everything together to coat the pasta and chicken evenly with the sauce.
  7. Garnish with fresh basil leaves before serving. Enjoy the pasta while it’s hot, and watch as smiles spread around your dinner table.