Creamy Chicken Pesto Pasta Recipe
If you’re anything like me, you love a meal that’s quick, delicious, and loaded with flavor. Well, I’ve got something you’re going to enjoy, and this is Chicken Pesto Pasta.
Trust me, this dish is a total game-changer!
Are you ready to make this mouthwatering dish? I know you’re going to love it!
How to Cook the Chicken Pesto Pasta: A Step-by-Step Guide
Step 1: Cook the Pasta
Start by boiling a big pot of water. Once it’s rolling, toss in your pasta. Cook it according to the package instructions (usually about 8-10 minutes).
Don’t forget to salt the water a little—it helps the pasta taste amazing!
Step 2: Prepare the Chicken
While the pasta is cooking, grab your chicken breasts and season them with a little salt and pepper.
Heat a pan on medium-high heat and add some olive oil. When it’s nice and hot, pop the chicken in the pan.
Cook it for about 6-7 minutes per side, or until it’s golden brown and fully cooked. Once done, set it aside to rest.
Step3: Make the Pesto Sauce
If you’re using store-bought pesto (no judgment here!), just measure out about 1/2 cup. If you’re feeling fancy and making it from scratch, blend up basil, garlic, olive oil, pine nuts, and Parmesan cheese.
But hey, store-bought is just as good!
Step 4: Combine Everything
Slice the chicken into strips or bite-sized pieces (whatever you prefer). Once the pasta is done, drain it and throw it back in the pot. Add the pesto sauce and put everything together.
Step 5: Serve and Enjoy
Plate your pasta, top it with the chicken, and sprinkle a little extra Parmesan on top if you like. Now, dig in and enjoy the simple joy of a meal that’s both delicious and super satisfying!
That’s it! So easy, right? You’re going to love this meal. Let me know how it turns out!
Common Mistakes to Avoid
Overcooking the Pasta
You know that feeling when you’re multitasking, and suddenly your pasta’s turning into mush? Yikes.
To avoid this, just keep an eye on the timer and taste a piece a minute or two before the package says it’s done. It should be al dente, not soggy!
Using Too Much or Too Little Pesto
Pesto is like that friend who can’t stop talking, too little, and it’s like a silent dinner. Too much, and it takes over everything.
Start with a little, toss it with the pasta, then taste. You can always add more! It’s better to be cautious, trust me.
Not Letting the Chicken Rest
After cooking the chicken, don’t slice it up immediately! Let it rest for a few minutes so the juices stay locked in. If you cut it too soon, you’ll end up with dry chicken, and nobody wants that!
Skipping the Salt in the Pasta Water
Here’s the thing, pasta needs salt to taste like, well, pasta! Don’t skip that step. It’s the secret to making your pasta taste delicious.
Forgetting to Season the Chicken
I’ve done it before. You think, “It’s chicken, it’ll be fine.” But trust me, seasoning makes all the difference. A little salt and pepper go a long way!
Recipe Best Tips
Use Fresh Pesto
If you’ve got the time (and a blender), make your own pesto! Fresh basil, garlic, Parmesan, and pine nuts come together for a richer, more vibrant flavor than store-bought.
But hey, if you’re short on time, don’t stress out, store-bought works wonders too!
Add Veggies for Extra Flavor
Want to sneak in some veggies? Throw in some spinach, sun-dried tomatoes, or even roasted red peppers while you’re mixing everything together. It’ll add color and flavor without much extra effort!
Don’t Skimp on the Cheese
Seriously, a little extra Parmesan can never hurt. Add some on top of your finished dish for that cheesy goodness that’ll have you coming back for seconds.
Make Extra Chicken
If you’re meal-prepping or just love leftovers, cook a couple extra chicken breasts! You can use them the next day for salads, sandwiches, or even just more pasta.
Perfect the Pasta to Pesto Ratio
You can’t go wrong with more pesto, but if you’re unsure about how much to use, start small. You can always add more pesto to your taste, but it’s harder to take it out once it’s in. Taste as you go!
These tips will take your Chicken Pesto Pasta from good to amazing.
You’ll be impressing everyone (including yourself) with how great it turns out!
How to Serve Chicken Pesto Pasta
Alright, you’ve got a big pan of creamy, dreamy Chicken Pesto Pasta in front of you. Now what?
Let’s talk about how to serve it up in a way that makes it feel like more than just a “pasta night.”
Fresh is best
This dish is at its absolute peak right after it’s made. The sauce clings to the noodles just right, the chicken is juicy, and everything’s warm and cozy.
So if you can, serve it right away, straight from the pan to the plate. No shame in using big bowls either. This is comfort food, not fine dining.
Add a little something green
Even though you’ve got basil in the pesto, it never hurts to throw some color on the plate.
A simple side salad with arugula, cherry tomatoes, and a splash of balsamic vinaigrette pairs perfectly. It’s light, peppery, and balances the richness of the pasta like magic.
Bread is your best friend
Crusty garlic bread, toasted ciabatta, or even a warm dinner roll works here. Use it to scoop up the extra pesto sauce. Trust me, you’re not leaving that goodness behind.
Go family-style
If you’re feeding a crew, toss the pasta in a big bowl and let everyone serve.
Set it in the middle of the table with some grated parmesan, chili flakes, and a bottle of wine (or sparkling water with lemon if that’s more your thing).
Keep it casual
This isn’t a fussy dish. You can serve it on your favorite mismatched plates, in your comfiest clothes, with music playing in the background.
It’s the kind of meal that makes people feel at home, and that’s the best kind of food, don’t you think?
Let me know if you want drink pairings, too, I’ve got thoughts on it!
Storage and Freezing: Keep That Chicken Pesto Pasta Tasting Fresh
So, you’ve got leftovers (Okay). Let’s make sure they don’t turn into a sad, dry mess in the fridge.
Storing in the Fridge:
- Let the pasta cool completely before storing. No steam-trapped sogginess here.
- Scoop it into an airtight container, glass or plastic both work.
- Keep it in the fridge for up to 4 days.
- When reheating, add a splash of milk, cream, or even a spoonful of water before microwaving. This brings the sauce back to life and keeps it from drying out. Stir halfway through for even heating.
Freezing Tips:
- Freezing? Totally doable, though pesto pasta does change a bit in texture once thawed.
- Portion it into freezer-safe containers or zip-top bags (lay the bags flat to save space).
- Label it (because future you won’t remember what “green pasta stuff” means).
- Freeze for up to 2 months.
Reheating from Frozen:
- Thaw overnight in the fridge or use the defrost setting on your microwave.
- Reheat in a pan over low heat with a splash of milk or broth. Stir gently until warmed through.
Just like that, dinner’s ready again without lifting much of a finger. You’re basically a kitchen wizard.
Frequently Asked Questions (FAQs)
Can I use store-bought pesto?
Absolutely. If you’ve got a jar of pesto in the pantry, use it. Just check the label—look for real ingredients like basil, olive oil, garlic, and pine nuts.
Skip the ones packed with fillers or soybean oil. Homemade is amazing, but store-bought works great when you’re short on time.
What kind of pasta works best?
Short noodles like penne, rotini, or fusilli are perfect because they hold onto that sauce like champs. But if all you’ve got is spaghetti or fettuccine, that works too. No need to make a special trip to the store.
Can I use leftover chicken?
Yes, and honestly, it’s a great way to use it up. Rotisserie chicken, grilled chicken, baked chicken—shred it or cube it and toss it in with the pasta once everything’s hot. Boom. Dinner done.
Is this dish kid-friendly?
Totally. The pesto flavor is herby but not spicy, and if you skip anything too bold (like red pepper flakes), most kids will go for it. Especially if you add some shredded cheese on top. Works like a charm.
How do I make it creamier?
If you want a richer sauce, stir in a little heavy cream, cream cheese, or even a splash of half-and-half when you mix the pasta and pesto. It smooths everything out and gives it that silky texture.
Can I make it vegetarian?
Sure can. Just leave out the chicken and maybe toss in some roasted veggies—zucchini, cherry tomatoes, mushrooms, or even peas. Still filling, still delicious.
What cheese goes best with this?
Freshly grated Parmesan is the classic pick. But if you’ve got pecorino or asiago, go for it. A little mozzarella doesn’t hurt either if you want something more melty and gooey.
Want to swap ingredients or make it dairy-free? Just say the word—I’ve got ideas!
Conclusion
So now that you’ve nailed this Chicken Pesto Pasta, don’t be surprised if you start judging every restaurant version like, “Hmm… mine’s better.”
And honestly? It probably is.
You made something fresh, flavorful, and filling in less time than it takes to argue about what to order. You crushed it. And hey, if you went the homemade pesto route? Store-bought who? Yeah, we don’t know her anymore 😎
If you snap a pic of your plate before digging in (because, it will look soo good), I’d love to see it!
Tag me or send it my way, I’m always down to see your spin on it. Maybe you added sun-dried tomatoes or swapped the chicken for shrimp? I’m here for it.
You Might Also Want To Try:
- Shredded and Baked Chicken And Rice
- Creamy Chicken Tortilla Abondagus Soup
- Crispy Korean Fried Chicken Wings With Rice
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Chicken Pesto Pasta Recipe
Ingredients
Ingredients:
- 2 tablespoons olive oil
- 2 chicken breasts cut into bite-sized pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 8 oz pasta penne, rotini, or your favorite shape
- ½ cup pesto homemade or store-bought
- ½ cup heavy cream optional for a creamier sauce
- ¼ cup grated parmesan cheese plus more for serving
- 1 cup cherry tomatoes halved (optional)
- Fresh basil for garnish
Instructions
Step-by-Step Instructions:
- Cook the pasta according to package directions until al dente. Drain and set aside, reserving about ½ cup of pasta water.
- Season and cook the chicken. In a large skillet, heat olive oil over medium heat. Add chicken, season with salt and pepper, and cook for 5–6 minutes until golden and cooked through.
- Add garlic. Toss in the minced garlic and cook for another 1–2 minutes, just until fragrant.
- Add the pesto and cream. Lower the heat and stir in pesto and cream (if using). Let it warm up gently for 2–3 minutes.
- Combine. Add the cooked pasta and parmesan to the skillet. Stir everything together, adding a splash of pasta water if needed to loosen the sauce.
- Toss in extras. Add cherry tomatoes or any extras now. Stir well and cook for another minute to warm them through.
- Serve hot. Top with more parmesan and fresh basil if you’re feeling fancy.
Notes
- Don’t overcook the chicken—bite-sized pieces cook quickly!
- Skip the cream if you want a lighter dish.
- Add spinach, broccoli, or roasted veggies for extra flavor and texture.
- Leftovers reheat best with a splash of milk or broth.
