Creamy Pesto Chicken and Pasta
Indulge in the rich, savory goodness of Creamy Pesto Chicken and Pasta, a quick and comforting weeknight dinner that’s bursting with flavor. Tender, pan-seared chicken breasts are paired with al dente penne pasta, all enveloped in a luscious pesto-infused cream sauce made with heavy cream, parmesan cheese, and a touch of garlic for aromatic depth. This one-pan dish is elevated with the addition of fresh basil pesto and a sprinkle of parsley for a restaurant-quality meal in just 40 minutes. Perfectly balanced with a hint of chicken broth for added richness, it’s a satisfying, family-friendly recipe that’s as easy to make as it is to devour. Whether you're looking for a hearty pasta dish or a way to wow guests with minimal effort, this creamy pesto pasta with chicken will surely become a household favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 cup heavy cream
- 1 cup prepared basil pesto
- 1 cup parmesan cheese, grated
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 12 ounces penne pasta
- 0.5 cup chicken broth
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.
While the pasta cooks, season both sides of the chicken breasts with salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken and cook for 5-6 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant.
Pour in the chicken broth, stirring to deglaze the pan and scrape up any browned bits from the bottom.
Add the heavy cream and pesto to the skillet, whisking until the sauce is smooth. Simmer for 3-4 minutes to slightly thicken.
Stir in the grated parmesan cheese, and season with additional salt and black pepper to taste.
Add the cooked pasta to the skillet, tossing to coat the pasta in the creamy pesto sauce. If the sauce seems too thick, stir in a small amount of the reserved pasta water until it reaches your desired consistency.
Gently fold in the sliced chicken, ensuring it is well distributed throughout the pasta.
Serve immediately, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
4110 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 243.0 g | 312% | |
| Saturated Fat | 87.2 g | 436% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 6645 mg | 289% | |
| Total Carbohydrate | 268.8 g | 98% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 4.1 g | ||
| Protein | 196.4 g | 393% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1337 mg | 103% | |
| Iron | 18.3 mg | 102% | |
| Potassium | 1941 mg | 41% | |
*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.
