Creamy Pesto Chicken Pasta
Elevate your weeknight dinner routine with this luxurious Creamy Pesto Chicken Pasta, a dish that combines tender, perfectly seasoned chicken, al dente penne pasta, and a luscious basil pesto sauce infused with heavy cream and Parmesan cheese. Quick to prepare in under 40 minutes, this comforting recipe is brimming with vibrant flavors from sweet cherry tomatoes, wilted baby spinach, and optional red pepper flakes for a subtle kick. Ideal for busy families or entertaining guests, this restaurant-quality meal is as visually stunning as it is delicious. Serve it warm with a sprinkle of extra Parmesan for a cheesy, irresistibly creamy finish that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 0.5 cup basil pesto
- 1 cup heavy cream
- 0.5 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach
- 0.25 teaspoon red pepper flakes (optional)
Instructions
Season both sides of the chicken breasts with salt, black pepper, and garlic powder.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice into strips.
While the chicken cooks, bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In the same skillet used for the chicken, add the remaining 1 tablespoon of olive oil over medium heat. Pour in the basil pesto and heavy cream, stirring until combined and heated through, about 2-3 minutes.
Stir in the grated Parmesan cheese and the reserved pasta water a little at a time, until the sauce reaches your desired consistency.
Add the cooked pasta, cherry tomatoes, and baby spinach to the skillet. Toss everything together until the pasta is evenly coated and the spinach is wilted, about 2 minutes.
Fold the sliced chicken into the pasta mixture. If desired, sprinkle with red pepper flakes for extra flavor.
Serve the creamy pesto chicken pasta warm, garnished with additional Parmesan cheese, if preferred.
Nutrition Facts
Calories |
737 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.0 g | 60% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 151 mg | 50% | |
| Sodium | 949 mg | 41% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 4.1 g | ||
| Protein | 40.3 g | 81% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 259 mg | 20% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 592 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.
