Creamy Pesto Chicken Pasta
A quick and easy dish that combines creamy goodness with the zesty flavor of pesto, perfect for busy weeknights and family dinners.
Ingredients
Pasta and Chicken
- 8 oz penne pasta
- 1 lb boneless, skinless chicken breasts You can use pre-cooked rotisserie chicken to save time.
Sauce Ingredients
- 2 tablespoons olive oil For sautéing the chicken.
- 3 cloves garlic, minced Sauté until fragrant.
- 1 cup heavy cream Can be substituted with half-and-half or coconut cream.
- 1/2 cup pesto sauce Store-bought or homemade.
- 1/2 cup Parmesan cheese, grated For a creamy texture and flavor.
- Salt and pepper to taste
- Fresh basil leaves for garnish Optional, for decoration.
Instructions
Cooking the Pasta
- In a large pot of boiling salted water, cook the penne pasta according to package directions until al dente. Drain and set aside.
Sautéing the Chicken
- In a large skillet, heat the olive oil over medium heat. Season chicken breasts with salt and pepper, then add to the skillet. Cook for about 5-7 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and let it rest for a couple of minutes before slicing it into bite-sized pieces.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Be careful not to let it burn.
- Pour in the heavy cream and bring to a gentle simmer. Stir in the pesto sauce and Parmesan cheese, mixing until everything is well combined and the cheese has melted.
Combining Everything
- Add the cooked pasta and sliced chicken back into the skillet. Toss everything together until the pasta and chicken are coated with the sauce.
Serving
- Plate up your creamy pesto chicken pasta and garnish with fresh basil leaves.
Notes
For a little extra zing, a splash of lemon juice can brighten up the flavors. Store leftovers in an airtight container in the fridge for up to three days.