Chicken Pesto Pasta

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This creamy chicken pesto pasta is the perfect meal! Made with fresh basil pesto, tender chicken, and your favorite pasta. This recipe is make-ahead and freezer friendly.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 805kcal

Author: Tania

Equipment

Food processor
box grater for cheese

Ingredients

½ pound rotini pasta or other short pastas
2 medium chicken breasts cut into 1-inch cubes
Olive oil to season the chicken
½ teaspoon garlic powder
½ teaspoon Italian seasoning
Salt and pepper
2 tablespoons unsalted butter for pan
¾ cup heavy cream plus more to taste
Parmesan cheese for garnish

Basil pesto:

3 cups basil leaves packed
⅓ cup pine nuts can also use walnuts
½ cup shredded parmesan cheese
3 cloves fresh garlic roughly chopped
⅓ cup extra virgin olive oil plus more as needed
1 tablespoon red wine vinegar or fresh lemon juice or to taste

Instructions

Make the pesto: In a food processor, combine all the pesto ingredients. Pulse for a few seconds until the pesto is evenly combined. Adjust seasoning and consistency to taste. You can also add more vinegar or lemon juice.
Cook the pasta according to package directions in generously salted water until al dente. Drain and set aside.
Season the chicken with a few drizzles of olive oil, garlic powder, Italian seasoning, salt (about 1 teaspoon), and ground black pepper.
Then, in a large skillet, melt the butter over medium heat and cook the chicken until cooked through in the center, about 6 to 8 minutes.
To the same skillet, stir in the cooked pasta and the prepared pesto (amount to taste) and stir to combine with the chicken.
Finish with heavy cream, adding more to taste. Simmer over low heat for just 1 minutes until the sauce is thickened and fully incorporated. Season with more salt and pepper, if needed. Tip: Don't overcook the sauce, otherwise it can start to lose its vibrant green color.
Serve with a generous amount of parmesan cheese on top and fresh basil as garnish.

Notes

Pine nuts: For better flavor, toast them in a skillet before using. You can also use walnuts, or a combination of both.
Storing and freezing pesto: Add a layer of olive oil to "seal" it. This will keep it from turning brown. You can also freeze it for up to 6 months.
Prep ahead: Make the pesto and refrigerate. Dice chicken up and season, store in an airtight container or bag and place in the refrigerator. When ready to cook, follow the instructions on the recipe card.
Storage: Place all ingredients in an airtight container in the refrigerator for up to 3 days. When ready to reheat, place in a skillet and add a splash of cream to loosen the noodles. Heat until warmed through.
Freezing: The entire dish is freezer-friendly, even with the cream. Freeze for up to 3 months

Substitutions and Variations:

Pasta: Use any short pastas such as penne, rigatoni, fusilli, or bowtie.
Pesto: You can also try using my Sundried Tomato Pesto.
Chicken breasts: Chicken thighs.
Pine nuts: Walnuts.
Vegetable add-ins: Mushrooms, cherry tomatoes, spinach, red peppers, etc.

Nutrition