I whipped up a Creamy Pesto Chicken Pasta with tender chicken strips seasoned with salt and pepper, combined with penne tossed in a mix of heavy cream, Parmesan, garlic, and basil pesto. This enticing dish brings Italian flavors into every bite and offers a fresh twist on classic pasta recipes.
I’ve got a recipe that truly blew my mind recently – a Creamy Chicken Pesto Pasta that’ll leave you craving more. I started with 2 boneless, skinless chicken breasts seasoned with salt and pepper and sautéed them in 2 tablespoons olive oil until they were perfectly golden.
Then I tossed in 12 oz of pasta with a luscious mix of heavy cream and chicken broth which really brought the flavors together. The twist comes from a generous 1/2 cup of basil pesto that transforms the dish into something extraordinary.
I even added 1/2 cup grated Parmesan cheese and minced 2 cloves garlic to up the flavor ante. Trust me, this isn’t your ordinary pasta – it’s a healthier twist on a classic that’ll keep you coming back.
The balance of creamy and zesty is what makes this pasta such a hit, and I can’t wait for you to try it out!
Why I Like this Recipe
I love this recipe because it’s super easy to make, the creamy sauce is irresistible, and the mix of basil pesto and Parmesan really brings out the flavor of the chicken. I also like how the dish comes together quickly so I can have a tasty meal on the table in no time.
This creamy Chicken Pesto Pasta is one of my favorite meals because its made with hearty chicken and perfectly cooked pasta all smothered in a rich cream and basil pesto sauce. I love that I can whip it up in about 30 minutes using ingredients I almost always have in my kitchen. The sauce is a real winner with heavy cream and a splash of chicken broth, then mixed with garlic and Parmesan to create a satisfyingly velvety texture. Even if I mess up the timing sometimes, the flavors always blend nicely and give me that home-cooked, comforting feel.
Ingredients
- Chicken provides lean protein that helps build muscles and keeps you satisfied.
- Pasta supplies carbohydrates to fuel your energy and give you lasting fullness.
- Basil pesto brings a zesty, herbaceous punch with healthy fats and vibrant flavor.
- Heavy cream adds a rich, smooth texture that makes the sauce luxuriously indulgent.
- Parmesan cheese contributes a salty, nutty depth along with a calcium boost.
- Garlic intensifies aroma and offers antioxidants for a little health twist.
- Olive oil delivers heart-healthy fats and an extra layer of savory richness.
- Chicken broth lightens the sauce while enhancing the overall flavor profile.
Ingredient Quantities
- 2 boneless, skinless chicken breasts (about 1 lb) sliced into strips
- Salt and pepper to taste
- 2 tablespoons olive oil
- 12 oz pasta (penne or fusilli works good)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup basil pesto (store bought or homemade)
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- Fresh basil leaves for garnish (optional)
How to Make this
1. Season the chicken strips with salt and pepper. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente following the package instructions, then drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat, then add the chicken strips. Cook them until they turn golden brown and are cooked through, about 5 to 7 minutes.
3. Once the chicken is done, lower the heat to medium and add the minced garlic to the pan. Stir it around for about 30 seconds until it becomes fragrant.
4. Pour in the chicken broth and heavy cream. Stir well to combine all the flavors.
5. Mix in the basil pesto and let the sauce simmer for about 2 minutes so that everything starts to blend together.
6. Add the grated Parmesan cheese to the sauce and stir until the cheese is melted and the sauce gets a nice creamy texture.
7. Now, add the cooked pasta to the skillet and toss everything together making sure the pasta is evenly coated with the creamy sauce.
8. Let the pasta and sauce simmer together for another 2 minutes to really let the flavors marry.
9. Taste the dish and adjust the seasoning with more salt and pepper if needed.
10. Serve hot with a sprinkle of fresh basil leaves on top for a pop of color and extra flavor. Enjoy!
Equipment Needed
1. Large pot for boiling the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the chicken and making the sauce
4. Stove for heating and cooking everything
5. Knife and cutting board for slicing the chicken (and garlic if not pre-minced)
6. Measuring cups to accurately pour the heavy cream, chicken broth, and basil pesto
7. Spatula or wooden spoon for stirring and mixing the ingredients
8. Cheese grater for the Parmesan cheese if it’s not already grated
9. Serving dish or plates for serving the final meal
FAQ
Creamy Chicken Pesto Pasta Recipe Substitutions and Variations
- Heavy cream: You can mix half-and-half with a little melted butter if you don’t have heavy cream. Some people even use coconut cream for a dairy free twist.
- Chicken broth: If you dont have chicken broth, try using veg broth or water with a bouillon cube which works pretty well.
- Parmesan cheese: Pecorino Romano or Asiago can be used if you’re looking for something a bit different in flavor.
- Basil pesto: If basil is hard to come by, you can swap it out for sun dried tomato pesto or even blend some spinach into the mix.
- Chicken breasts: Turkey breast or even tofu will work if you’re after a different protein or a vegetarian option.
Pro Tips
1. Try marinating the chicken a bit before cooking – even just a few extra minutes with a little extra salt or garlic powder can really boost the flavor.
2. When you’re cooking the pasta, make sure the water is really salty like the sea, it helps bring out the pasta flavor and prevents it from stickin together.
3. If your sauce starts to look too thick, save a cup of the pasta water so you can thin it out a little bit and get the right creamy consistency.
4. For that extra fresh kick, toss in some chopped basil right at the end of cooking instead of only using it as a garnish.
Creamy Chicken Pesto Pasta Recipe
I whipped up a Creamy Pesto Chicken Pasta with tender chicken strips seasoned with salt and pepper, combined with penne tossed in a mix of heavy cream, Parmesan, garlic, and basil pesto. This enticing dish brings Italian flavors into every bite and offers a fresh twist on classic pasta recipes.
4
servings
800
kcal
Equipment: 1. Large pot for boiling the pasta
2. Colander for draining the pasta
3. Large skillet for cooking the chicken and making the sauce
4. Stove for heating and cooking everything
5. Knife and cutting board for slicing the chicken (and garlic if not pre-minced)
6. Measuring cups to accurately pour the heavy cream, chicken broth, and basil pesto
7. Spatula or wooden spoon for stirring and mixing the ingredients
8. Cheese grater for the Parmesan cheese if it’s not already grated
9. Serving dish or plates for serving the final meal
Ingredients
-
2 boneless, skinless chicken breasts (about 1 lb) sliced into strips
-
Salt and pepper to taste
-
2 tablespoons olive oil
-
12 oz pasta (penne or fusilli works good)
-
1 cup heavy cream
-
1/2 cup chicken broth
-
1/2 cup basil pesto (store bought or homemade)
-
1/2 cup grated Parmesan cheese
-
2 cloves garlic, minced
-
Fresh basil leaves for garnish (optional)
Directions
- Season the chicken strips with salt and pepper. Meanwhile, bring a large pot of salted water to a boil and cook the pasta until al dente following the package instructions, then drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat, then add the chicken strips. Cook them until they turn golden brown and are cooked through, about 5 to 7 minutes.
- Once the chicken is done, lower the heat to medium and add the minced garlic to the pan. Stir it around for about 30 seconds until it becomes fragrant.
- Pour in the chicken broth and heavy cream. Stir well to combine all the flavors.
- Mix in the basil pesto and let the sauce simmer for about 2 minutes so that everything starts to blend together.
- Add the grated Parmesan cheese to the sauce and stir until the cheese is melted and the sauce gets a nice creamy texture.
- Now, add the cooked pasta to the skillet and toss everything together making sure the pasta is evenly coated with the creamy sauce.
- Let the pasta and sauce simmer together for another 2 minutes to really let the flavors marry.
- Taste the dish and adjust the seasoning with more salt and pepper if needed.
- Serve hot with a sprinkle of fresh basil leaves on top for a pop of color and extra flavor. Enjoy!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 350g
- Total number of serves: 4
- Calories: 800kcal
- Fat: 50g
- Saturated Fat: 20g
- Trans Fat: 0g
- Polyunsaturated: 7g
- Monounsaturated: 27g
- Cholesterol: 140mg
- Sodium: 550mg
- Potassium: 500mg
- Carbohydrates: 60g
- Fiber: 3g
- Sugar: 3g
- Protein: 45g
- Vitamin A: 300IU
- Vitamin C: 7mg
- Calcium: 250mg
- Iron: 3mg
