Creamy 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: Dinner, Main Course

Cuisine: American, Italian

Servings: people

Calories: 776kcal

Author: Tania

Equipment

Food processor
box grater for cheese

Ingredients

½ pound rotini pasta or similar
2 medium boneless chicken breasts cut into 1-inch cubes
1 teaspoon garlic powder
1 teaspoon Italian seasoning
Salt and pepper
Olive oil
2 tablespoons unsalted butter for sauteing
¾ cup heavy cream plus more to taste
Grated parmesan cheese for garnish

Basil pesto:

3 cups basil leaves packed
⅓ cup pine nuts can also use walnuts or cashews
½ cup freshly grated 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

Cook pasta according to package directions in generously salted water until al dente. Drain and set aside. Note: There is no need to reserve pasta water for this recipe.
Make the basil pesto: In a food processor, combine all the pesto ingredients. Pulse until the pesto is evenly combined. Adjust seasoning and consistency to taste. If it's too thin, add more nuts, cheese or basil. If it's too thick, add more olive oil. You can also add more vinegar or lemon juice.
Season and cook chicken: Season 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.
Combine: To the same skillet, stir in the cooked pasta and the prepared pesto (amount to taste) and stir to combine with the cooked chicken.
Add heavy cream: Finish with heavy cream. If you'd like it creamier, add more cream. Simmer over low heat for just 1-2 minutes until the sauce everything comes together. Season with more salt and pepper if needed. Tip: Don't simmer for too long, otherwise the pesto can start to lose its vibrant green color.
Serve with a generous amount of parmesan cheese on top and fresh basil as garnish. Enjoy!

Notes

Use good extra virgin olive oil for the pesto. I like the ones labeled with a "smooth" and "fruity" profile.
Use freshly grated parmesan for the pesto. Pre-shredded cheese contains added starches that can make your sauce gritty.
Pine nuts: For better flavor, toast them in a skillet before using. You can also use walnuts or cashews, or a combination of both.
Storing 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.
Freeze the pesto for up to 2 or 3 months. No need to thaw, just add it straight to the pan.

Substitutions and Variations:

Pasta: Cavatappi, penne, rigatoni, or farfalle. Even long pasta like linguini or papardelle work really well.
Chicken: Boneless chicken thighs.
Pesto: Use homemade or store-bought basil pesto, or try my Sun Dried Tomato Pesto for a different flavor.
Add-in veggies: Cherry tomatoes, spinach, broccoli, asparagus, or mushrooms.
Other proteins: Swap the chicken for shrimp or Italian sausage.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition