Creamy Chicken Pesto Linguine
Elevate your weeknight dinner with this indulgent Creamy Chicken Pesto Linguine, a perfect blend of rich, herby flavors and comforting textures. This dish combines tender strips of seasoned chicken, al dente linguine, and a luscious pesto-cream sauce, made extra luxurious with melty Parmesan cheese. Bursting with vibrant cherry tomatoes and fresh basil, it's a colorful crowd-pleaser that’s easy to prepare yet sophisticated enough for entertaining. Ready in just 40 minutes, this creamy pasta recipe is ideal for busy evenings or a special occasion. Finish it with a sprinkle of red pepper flakes for a gentle kick and extra Parmesan for an irresistible touch. Perfect for lovers of creamy pasta and Italian-inspired dishes!
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Recipe Information
Ingredients
- 12 ounces Linguine pasta
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 1 cup Pesto sauce
- 0.5 cup Parmesan cheese, grated
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, chopped
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the linguine pasta according to the package instructions, until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
Slice the chicken breasts into thin strips. Season with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
In a large skillet, heat the olive oil over medium-high heat. Add the chicken strips and cook for 6-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant, being careful not to burn it.
Pour in the heavy cream and stir to combine. Let the cream heat through for 2-3 minutes, then add the pesto sauce. Stir until the sauce is smooth and well combined.
Add the grated Parmesan cheese to the sauce and stir until melted. If the sauce is too thick, gradually add the reserved pasta water, a few tablespoons at a time, until the desired consistency is reached.
Return the cooked chicken to the skillet and toss it in the sauce. Add the halved cherry tomatoes and cook for another 2-3 minutes to warm them through.
Add the cooked linguine pasta to the skillet and toss thoroughly to coat the pasta in the creamy pesto sauce.
Sprinkle the chopped fresh basil on top, along with the optional red pepper flakes for a touch of heat.
Serve the Creamy Chicken Pesto Linguine immediately, garnished with additional grated Parmesan cheese if desired.
Nutrition Facts
Calories |
969 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.9 g | 92% | |
| Saturated Fat | 22.6 g | 113% | |
| Polyunsaturated Fat | 6.6 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1377 mg | 60% | |
| Total Carbohydrate | 34.7 g | 13% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 2.9 g | ||
| Protein | 42.3 g | 85% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 278 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
