Creamy Chicken Pesto Pasta garnished with fresh basil and Parmesan cheese.

Chicken Pesto Pasta

ByCasey Monroe

Why Make This Recipe

Chicken Pesto Pasta is a wonderful dish that brings together juicy chicken, rich cream, and flavorful pesto. It’s quick to make and perfect for a weeknight dinner or any occasion. This recipe combines simplicity and taste, making it a family favorite. Plus, it’s a great way to use up any leftover chicken or pesto you might have.

How to Make Chicken Pesto Pasta

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 2 (8-oz.) boneless, skinless chicken breasts, cut into 1 inch pieces
  • Kosher salt
  • 4 garlic cloves, finely chopped
  • 1/4 tsp. crushed red pepper flakes
  • 1 3/4 cups water
  • 3/4 cup heavy cream
  • 8 oz. penne
  • 1 oz. Parmesan, finely grated (about 1/2 cup)
  • 2/3 cup store-bought or homemade pesto
  • Fresh basil, for serving (optional)

Directions:

  1. In a medium skillet over medium heat, heat the olive oil.
  2. Add the chicken pieces and season them with salt. Cook until browned, about 4 to 5 minutes. Transfer the cooked chicken to a plate.
  3. In the same skillet, cook the garlic and red pepper flakes until fragrant, about 30 seconds.
  4. Add the water, cream, and a bit more salt. Bring the mixture to a simmer.
  5. Stir in the penne and cook until it is al dente, about 8 to 10 minutes.
  6. Stir in the grated Parmesan cheese and the cooked chicken, tossing until the cheese is melted.
  7. Remove from heat and mix in the pesto, adding water if the pasta seems too dry.
  8. Taste and season with more salt if needed. Top with fresh basil if desired.

How to Serve Chicken Pesto Pasta

This dish is best served warm. You can place it in a large bowl or serve it directly on plates. A sprinkle of extra Parmesan and a few fresh basil leaves on top can add a nice touch. It pairs well with a simple green salad or garlic bread for a complete meal.

How to Store Chicken Pesto Pasta

To store leftovers, let the pasta cool completely. Place it in an airtight container and refrigerate for up to 3 days. You can reheat it in the microwave or on the stove with a splash of water or cream to keep it creamy.

Tips to Make Chicken Pesto Pasta

  • Use chicken thighs instead of breasts for a richer flavor.
  • If you want more vegetables, add spinach or cherry tomatoes while cooking.
  • For a spicy kick, increase the crushed red pepper flakes.
  • You can replace penne with your favorite pasta type, such as fusilli or spaghetti.

Variation

You can easily customize this recipe. For a lighter version, use light cream or even milk. You can substitute the chicken with shrimp or roasted vegetables for a different twist.

FAQs

Can I use store-bought pesto?
Yes, using store-bought pesto saves time and still gives great flavor.

Can I freeze Chicken Pesto Pasta?
It’s best to eat it fresh, but you can freeze it for up to a month. Thaw and reheat gently.

How can I make this dish dairy-free?
You can use coconut milk instead of cream and nutritional yeast instead of Parmesan for a dairy-free option.