Creamy Chicken Pesto Pasta-Quick Easy Dinner

Creamy Chicken Pesto Pasta is a weeknight dinner dream come true! If you’re like me, you crave those dishes that are both incredibly satisfying and surprisingly simple to whip up after a long day. This isn’t just any pasta dish; it’s a symphony of vibrant flavors and comforting textures that I find myself returning to again and again. The secret to its widespread appeal lies in the magical combination of tender, succulent chicken, perfectly cooked pasta, and that irresistible, herbaceous pesto. What truly elevates this Creamy Chicken Pesto Pasta is the luscious, velvety sauce that coats every strand of pasta, transforming it into something truly special. It’s that perfect balance of richness from the cream and the bright, zesty notes of fresh basil that makes this dish a guaranteed crowd-pleaser, whether it’s just for my family or when entertaining guests.

Creamy Chicken Pesto Pasta

There’s something incredibly comforting and satisfying about a delicious pasta dish, and this Creamy Chicken Pesto Pasta is no exception. It’s a weeknight dinner winner that feels fancy enough for guests but is surprisingly easy to whip up. The vibrant pesto, creamy sauce, tender chicken, and perfectly cooked pasta come together in a symphony of flavors that will have everyone asking for seconds. Let’s get cooking!

Ingredients:

Preparing the Chicken

Our first step is to get our chicken seasoned and ready for cooking. This ensures it’s flavorful from the inside out. Take your diced chicken breast and place it in a medium bowl. Drizzle it with the olive oil and sprinkle with the Italian seasoning, salt, and pepper. Toss everything together until the chicken is evenly coated. This simple seasoning will enhance the chicken’s natural flavor and create a delicious base for our pasta dish.

Cooking the Chicken

Now it’s time to cook our seasoned chicken. Heat a large skillet or frying pan over medium-high heat. Once the pan is hot, add the seasoned chicken pieces in a single layer. We want to get a nice sear on the chicken, so avoid overcrowding the pan. If necessary, cook the chicken in batches. Cook for about 5-7 minutes, flipping halfway through, until the chicken is golden brown and cooked through. The internal temperature should reach 165 degrees Fahrenheit. Once cooked, remove the chicken from the skillet and set it aside on a plate. We’ll be using the same skillet to make our creamy sauce, so don’t clean it just yet!

Cooking the Pasta

While the chicken is resting, let’s get our pasta cooking. Bring a large pot of salted water to a rolling boil over high heat. Add your 1/2 pound of penne pasta (or your chosen shape like farfalle or rotini). Cook the pasta according to the package directions until it’s al dente, meaning it’s tender but still has a slight bite to it. It’s important not to overcook the pasta, as it will continue to cook slightly in the sauce. Once the pasta is cooked, drain it thoroughly and set it aside. You can reserve about 1/2 cup of the pasta water to help loosen the sauce later if needed.

Creating the Creamy Pesto Sauce

This is where the magic happens! In the same skillet you used for the chicken (no need to wipe it clean, those browned bits add flavor!), melt the 2 tablespoons of butter over medium heat. Once the butter has melted and is slightly bubbling, whisk in the 3 tablespoons of all-purpose flour. Cook this mixture, stirring constantly, for about 1-2 minutes. This is called a roux, and it’s the thickening agent for our sauce. Cooking the flour for a minute helps get rid of that raw flour taste. Next, slowly whisk in the 1 cup of chicken broth. Keep whisking to ensure there are no lumps. Bring the mixture to a simmer, and continue to cook and stir until it starts to thicken, which should take about 2-3 minutes. Once it has thickened, gradually whisk in the 1 cup of half and half. Continue to cook and stir until the sauce is smooth and creamy.

Now, for the star of the show – the pesto! Stir in the 1/2 cup of basil pesto until it’s well combined with the creamy sauce. The vibrant green color and fragrant aroma of the pesto will instantly elevate the dish. Add the 1/2 cup of freshly grated parmesan cheese and stir until it’s melted and incorporated into the sauce. Taste the sauce and season with salt and pepper as needed. Remember that pesto and parmesan cheese are already salty, so start with a small amount and add more to your preference.

Assembling the Dish

It’s time to bring everything together! Add the cooked chicken back into the skillet with the creamy pesto sauce. Stir to coat the chicken evenly. Then, add the drained pasta to the skillet. Gently toss the pasta and chicken with the sauce until everything is beautifully coated. If the sauce seems a little too thick, you can add a tablespoon or two of the reserved pasta water to loosen it up to your desired consistency. Finally, stir in the 1 cup of freshly shredded mozzarella cheese. The residual heat from the pasta and sauce will melt the mozzarella, creating those delightful cheesy strands we all love. Continue to toss until the mozzarella is melted and incorporated. Serve immediately, garnished with freshly chopped basil for a burst of freshness and an extra pop of color. This Creamy Chicken Pesto Pasta is best enjoyed hot, so gather your loved ones and dig in!

Conclusion:

I hope you’re as excited about this Creamy Chicken Pesto Pasta as I am! This dish is a true winner because it strikes the perfect balance between comforting and vibrant. The creamy sauce coats tender chicken and perfectly cooked pasta, all infused with the bright, herbaceous notes of pesto. It’s a relatively quick recipe, making it ideal for busy weeknights, yet impressive enough to serve to guests. The versatility is another huge plus – you can easily adapt it to suit your preferences or what you have on hand.

For serving, a simple side salad with a light vinaigrette is fantastic, or some crusty garlic bread to soak up any leftover sauce. If you’re looking for variations, consider adding cherry tomatoes for a burst of sweetness, sun-dried tomatoes for a more intense flavor, or even some sautéed mushrooms for an earthy depth. Pine nuts, toasted for extra crunch, are also a wonderful addition if you have them. I truly encourage you to give this Creamy Chicken Pesto Pasta a try; I’m confident it will become a favorite in your kitchen!

Frequently Asked Questions:

Can I make this pasta ahead of time?

While it’s best enjoyed fresh, you can certainly prepare most components ahead of time. Cook the chicken and pasta separately and store them in the refrigerator. Reheat them gently and then toss with the prepared pesto sauce just before serving to maintain the best texture and flavor.

What kind of pasta works best?

Almost any pasta shape will work well! I love using fettuccine, penne, or rotini as they hold the creamy sauce beautifully. Shorter shapes are often easier to eat in a creamy pasta dish.

Is it possible to make this dairy-free?

Yes! You can substitute the heavy cream with a full-fat coconut milk or a dairy-free cream alternative. For the Parmesan cheese, look for a good quality vegan Parmesan substitute. The pesto itself is typically dairy-free, but it’s always good to check the ingredients.

Creamy Chicken Pesto Pasta

A quick and delicious creamy chicken pesto pasta dish featuring tender chicken, al dente pasta, and a rich, flavorful pesto sauce.

Prep Time
15 Minutes

Cook Time
25 Minutes

Total Time
40 Minutes

Servings
4 servings

Ingredients

• 1 pound boneless skinless chicken breast (diced into bite-sized pieces)
• 1 tablespoon olive oil
• 1 teaspoon Italian seasoning
• 2 garlic cloves (minced)
• Salt and pepper (to taste)
• 1/2 pound penne pasta
• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup chicken broth
• 1 cup half and half
• 1/2 cup basil pesto
• 1/2 cup freshly grated parmesan cheese
• 1 cup freshly shredded mozzarella cheese
• Fresh basil (chopped)

Instructions

1. Step 1
   Season chicken pieces with Italian seasoning, salt, and pepper. Cook chicken in olive oil over medium-high heat until browned and cooked through. Remove from pan and set aside.
2. Step 2
   Cook penne pasta according to package directions. Drain, reserving about 1/2 cup of pasta water.
3. Step 3
   In the same pan, melt butter over medium heat. Whisk in flour and cook for 1 minute until lightly browned.
4. Step 4
   Gradually whisk in chicken broth and half and half until smooth. Bring to a simmer, then reduce heat and cook for 2-3 minutes, stirring occasionally, until sauce thickens.
5. Step 5
   Stir in basil pesto, parmesan cheese, and mozzarella cheese. Cook until cheeses are melted and sauce is smooth.
6. Step 6
   Add cooked chicken and drained pasta to the sauce. Toss to coat. If the sauce is too thick, add a little reserved pasta water to reach desired consistency.
7. Step 7
   Season with additional salt and pepper to taste. Garnish with fresh chopped basil before serving.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.