Creamy Chicken Pesto Pasta
A rich and comforting dish featuring tender chicken, al dente pasta, and a creamy basil pesto sauce, perfect for a weeknight dinner.
Ingredients
- 8 oz 225g penne pasta
- 1 lb 450g boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 1 cup heavy cream
- ½ cup prepared basil pesto store-bought or homemade
- ½ cup grated Parmesan cheese plus extra for serving
- 1 cup cherry tomatoes halved (optional)
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the skillet. Cook until the chicken is browned and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, add the heavy cream and bring to a simmer. Stir in the basil pesto and grated Parmesan cheese, mixing until the cheese has melted and the sauce is smooth.
- Combine pasta and chicken: Return the cooked chicken to the skillet, followed by the drained pasta. Toss everything together until the pasta is well coated with the creamy pesto sauce.
- Add cherry tomatoes: If using, gently stir in the halved cherry tomatoes and cook for an additional 2-3 minutes until heated through.
- Serve: Transfer the pasta to serving plates. Garnish with fresh basil leaves and additional grated Parmesan cheese. Serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a combination of milk and cream.
- Feel free to add vegetables like spinach or sun-dried tomatoes for added flavor and nutrition.
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc.