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To make this dish, gather these key ingredients: - 300g pasta (penne or fettuccine) - 2 chicken breasts, diced - 1 cup heavy cream - 1/2 cup basil pesto (store-bought or homemade) - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish These ingredients blend well to create a creamy and tasty meal. You can add your own twist to this recipe. Some great options include: - Spinach or kale for added greens - Mushrooms for an earthy flavor - Red pepper flakes for a spicy kick - Lemon zest for brightness Feel free to mix and match to suit your taste! If you’re missing an ingredient, don’t worry. Here are some substitutions: - Use chicken thighs instead of breasts for more flavor. - Swap heavy cream with half-and-half for a lighter sauce. - Try nutritional yeast in place of Parmesan for a vegan option. - Use any pasta you have on hand, like spaghetti or rotini. These swaps keep the dish delicious while catering to what you have available. {{ingredient_image_1}} To start, grab a large pot. Fill it with water and add salt. Bring the pot to a boil. Next, add 300g of pasta. You can use penne or fettuccine. Cook the pasta according to the package instructions. You want it to be al dente, which means firm but not hard. This usually takes about 8-10 minutes. Once done, drain the pasta in a colander. Save a cup of pasta water for later. This will help with the sauce. Now, let’s move on to the chicken. Take a large skillet and heat 2 tablespoons of olive oil over medium heat. Add 2 diced chicken breasts to the skillet. Season the chicken with salt and pepper. Cook the chicken for about 5-7 minutes. Stir it often so it browns evenly. When the chicken is golden brown and cooked through, remove it from the skillet and set it aside. In the same skillet, add 2 minced garlic cloves. Sauté the garlic for 1 minute until it smells great. Then, pour in 1 cup of heavy cream. Bring it to a simmer, which is a gentle boil. Now, stir in 1/2 cup of basil pesto. Allow it to cook for another 2-3 minutes. This lets the flavors mix well. It’s time to bring it all together! Add the cooked pasta and chicken back into the skillet. Gently toss everything together. If the sauce feels too thick, add some of that reserved pasta water. Do this a little at a time until you reach the right creaminess. Next, add 1/2 cup of grated Parmesan cheese and 1 cup of halved cherry tomatoes. Cook for another 2 minutes, just until the tomatoes are warm. Taste and adjust the seasoning with more salt and pepper if needed. When serving, plate the creamy chicken pesto pasta. Garnish it with fresh basil leaves and extra Parmesan cheese if you like. Enjoy your dish! To make the sauce creamy, use heavy cream. It gives a rich flavor. Stir in pesto slowly to mix well. This keeps the sauce smooth. You can add more cream if you like it creamier. Always taste the sauce and adjust seasoning as needed. Cook pasta until it's al dente. This means it should be firm but not hard. Follow the package time for best results. Always use plenty of salted water. It helps flavor the pasta. Don't forget to save some pasta water for the sauce. It can help thin the sauce if needed. Cut chicken into small, even pieces for quick cooking. Heat olive oil in your skillet before adding the chicken. Season with salt and pepper for great taste. Cook until the chicken is golden brown. This should take about 5 to 7 minutes. Make sure the chicken is fully cooked. Use a meat thermometer if you want. It should read 165°F (75°C) inside. Pro Tips Use Fresh Pesto: Freshly made basil pesto enhances the flavor significantly compared to store-bought options. If time allows, consider making your own for a vibrant, fresh taste. Perfectly Cooked Chicken: To ensure your chicken stays juicy, avoid overcooking it. Use a meat thermometer to check for an internal temperature of 165°F (75°C). Adjusting Sauce Thickness: If your sauce is too thick, gradually add reserved pasta water to achieve your desired consistency. Start with a little and increase as needed. Garnish for Flavor: Adding fresh basil leaves not only adds color but also a burst of flavor. Consider pairing with a sprinkle of lemon zest for a refreshing finish. {{image_2}} You can swap chicken for tofu for a tasty vegetarian dish. Use firm tofu, as it holds up well. Start by pressing the tofu to remove extra water. Cut it into cubes and sauté it in olive oil until golden brown. Add salt and pepper for flavor. Then, follow the same steps to create the creamy sauce. Toss in the cooked pasta and tofu, and enjoy a rich meal without meat. Boost your meal by adding veggies. Spinach, zucchini, or bell peppers work great. Sauté the veggies with the chicken or tofu. Add them before mixing in the pasta. This not only adds color but also gives a health kick. You can also use frozen peas or broccoli for an easy option. They cook quickly and add great flavor. If you want a gluten-free option, choose gluten-free pasta. Many types are available, like rice or quinoa pasta. Cook these according to package instructions. The creamy sauce works well with any pasta type. Just make sure to check for gluten-free pesto too. This way, everyone can enjoy the creamy chicken pesto pasta! To store leftovers, let the creamy chicken pesto pasta cool down first. Once cooled, place it in an airtight container. Keep it in the fridge. It will last for about 3 to 4 days. Always label your container with the date to track freshness. When you’re ready to enjoy your leftovers, reheat them gently. You can use a microwave or a skillet. If using a microwave, cover the dish to keep moisture in. Heat in short bursts, stirring in between. If using a skillet, add a splash of water or cream to keep it creamy. Heat on low to medium heat, stirring often until warmed through. If you want to freeze the pasta, do so right after cooking. Use a freezer-safe container and portion it out. It can last up to 2 months in the freezer. When you’re ready to eat, thaw it overnight in the fridge. Reheat it slowly on the stove, adding a bit of cream or water to enhance the texture. Yes, you can use homemade pesto! It adds a fresh and bright taste. Making your own is easy. Just blend fresh basil, garlic, nuts, cheese, and olive oil. Adjust the ingredients based on what you like. Homemade pesto offers a unique touch to your creamy chicken pesto pasta. You can serve this dish with various sides. A simple green salad pairs well. Garlic bread is another great choice. You could also serve it with steamed veggies for extra nutrition. If you want a light drink, try sparkling water or a crisp white wine. To make it less creamy, reduce the amount of heavy cream. You can also add more pasta or veggies to balance it out. Another option is to use half-and-half instead of heavy cream. This way, you keep flavor but lower the creaminess in your creamy chicken pesto pasta. Creamy chicken pesto pasta is a simple and tasty dish. We covered the key ingredients, cooking steps, and helpful tips. You can adjust the recipe with optional ingredients or variations like going vegetarian or gluten-free. In summary, this dish is versatile and fun to make. With the right tricks, you can impress anyone. Enjoy cooking and keep experimenting!

Creamy Chicken Pesto Pasta

A delicious and creamy pasta dish with chicken, basil pesto, and cherry tomatoes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 300 g pasta (penne or fettuccine)
  • 2 pieces chicken breasts, diced
  • 1 cup heavy cream
  • 0.5 cup basil pesto (store-bought or homemade)
  • 1 cup cherry tomatoes, halved
  • 0.5 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • to taste salt and pepper
  • for garnish fresh basil leaves

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside, reserving a cup of pasta water.
  • Sauté the Chicken: In a large skillet, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook for about 5-7 minutes or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
  • Create the Sauce: In the same skillet, add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a simmer, then stir in the basil pesto. Cook for another 2-3 minutes, allowing the flavors to meld.
  • Combine: Add the cooked pasta and chicken to the skillet. Gently toss everything together to combine. If the sauce is too thick, add reserved pasta water a little at a time until the desired consistency is reached.
  • Finish with Cheese and Tomatoes: Stir in the grated Parmesan cheese and cherry tomatoes, cooking for another 2 minutes until the tomatoes are warmed through. Adjust seasoning with salt and pepper as needed.
  • Serve: Plate the creamy chicken pesto pasta, garnishing with fresh basil leaves and an extra sprinkle of Parmesan cheese if desired.

Notes

For an elegant touch, serve with a sprinkle of crushed red pepper flakes for heat and drizzle a little olive oil over the top before serving.
Keyword chicken, creamy, pasta, pesto