Pesto Pasta With Chicken
A quick and flavor-packed pasta dish featuring tender chicken, al dente pasta, and a creamy pesto sauce, perfect for busy nights or special occasions.
Ingredients
Main Ingredients
- 12 ounces pasta (your choice)
- 1 pound chicken breast, diced
- 1 cup homemade or store-bought pesto
- 1 cup heavy cream Can substitute with coconut cream for dairy-free.
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil leaves for garnish (optional)
Instructions
Preparation
- Start by gathering all your ingredients. Measure the pasta, chicken, pesto, and heavy cream. Have your seasonings ready.
Cooking
- Boil a large pot of salted water and cook the pasta according to the package instructions until al dente. Reserve some pasta water and drain the pasta.
- In a large skillet, heat olive oil over medium heat. Add diced chicken, seasoning with salt and pepper, and sauté for about 5-7 minutes until golden brown and fully cooked.
- Lower the heat and pour in the pesto and heavy cream, stirring until well combined to create a smooth and creamy sauce.
- Add the cooked pasta to the skillet and toss everything together until coated in the creamy pesto sauce, adding reserved pasta water if the sauce is too thick.
- Taste and adjust the seasoning, adding a squeeze of lemon juice if desired.
Serving
- Spoon the Pesto Pasta With Chicken into bowls and garnish with freshly grated Parmesan cheese and fresh basil leaves.
Notes
Enjoy leftovers within 3-4 days in the fridge. Can freeze for up to 3 months. Thaw in the refrigerator before reheating.