Creamy Chicken Pesto Pasta
Indulge in the irresistible flavors of this creamy chicken pesto pasta, a comforting dish that blends tender penne pasta with juicy, golden-brown chicken and a luscious pesto-infused cream sauce. Perfectly balanced with bursts of sweetness from halved cherry tomatoes and the aromatic touch of fresh basil, this recipe is a gourmet-level delight that’s effortless to prepare. Ready in just 40 minutes, it’s ideal for weeknight dinners or date-night meals. Each bite is packed with creamy Parmesan richness and herbaceous pesto goodness, making it a guaranteed crowd-pleaser. Serve it piping hot with a garnish of extra cheese and basil for a restaurant-quality presentation right at home.
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Recipe Information
Ingredients
- 12 oz Penne pasta
- 2 pieces Boneless, skinless chicken breasts
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 3 cloves Garlic, minced
- 1.5 cups Heavy cream
- 0.5 cup Pesto sauce
- 0.5 cup Grated Parmesan cheese
- 1 cup Cherry tomatoes, halved
- 0.25 cup Fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes, then slice into bite-sized pieces.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the minced garlic for 1-2 minutes until fragrant, being careful not to burn it.
Lower the heat to medium-low and pour in the heavy cream. Stir well and let it warm through for 2-3 minutes.
Whisk in the pesto sauce and grated Parmesan cheese until a smooth and creamy sauce forms. Add a splash of the reserved pasta water to thin the sauce, if needed.
Add the cooked pasta to the skillet and toss to coat it evenly in the sauce.
Gently fold in the sliced chicken, cherry tomatoes, and chopped basil leaves. Cook for another 2-3 minutes to warm through.
Serve immediately, garnished with additional Parmesan cheese and fresh basil, if desired.
Nutrition Facts
Calories |
880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.8 g | 80% | |
| Saturated Fat | 25.3 g | 126% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 179 mg | 60% | |
| Sodium | 1070 mg | 47% | |
| Total Carbohydrate | 32.1 g | 12% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.9 g | ||
| Protein | 39.7 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 532 mg | 11% | |
*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.
