Chicken Pesto Pasta

why make this recipe

Chicken Pesto Pasta is a delicious and quick meal that’s perfect for any day of the week. This dish combines juicy chicken, creamy sauce, and flavorful pesto to create a satisfying experience. It’s easy to prepare, making it ideal for busy evenings or a cozy family dinner. Plus, it’s a great way to enjoy a burst of freshness from the basil in the pesto.

how to make Chicken Pesto Pasta

Ingredients:

• 2 Tbsp. extra-virgin olive oil
• 2 8-oz. boneless, skinless chicken breasts, cut into 1" pieces
• Kosher salt
• 4 garlic cloves, finely chopped
• 1/4 tsp. crushed red pepper flakes
• 1 3/4 cups water
• 3/4 cup heavy cream
• 8 oz. penne
• 1 oz. Parmesan, finely grated (about 1/2 cup)
• 2/3 cup store-bought or homemade pesto
• Fresh basil, for serving (optional)

Directions:

1. In a medium skillet over medium heat, heat the olive oil.
2. Add the chicken pieces and season with 3/4 tsp. of salt. Cook, stirring occasionally, until the chicken is browned and reaches an internal temperature of 160 degrees, about 4 to 5 minutes. Transfer the chicken to a plate.
3. In the same skillet, sauté the garlic and red pepper flakes over medium heat for about 30 seconds until fragrant.
4. Pour in the water, cream, and 1/2 tsp. of salt, then bring to a simmer.
5. Add the penne to the skillet and cook, stirring occasionally, for about 8 to 10 minutes until the pasta is al dente and the liquid has reduced to a creamy sauce that coats the pasta.
6. Stir in the grated Parmesan and the cooked chicken. Toss until the cheese is melted and the chicken is warmed through, about 2 minutes.
7. Remove from heat and fold in the pesto. If the sauce feels too dry, add water, one tablespoon at a time, until it reaches your desired creaminess. Season with additional salt if needed.
8. If desired, top with fresh basil before serving.

how to serve Chicken Pesto Pasta

Chicken Pesto Pasta can be served warm, straight from the skillet. You can place it in bowls for a cozy feel or on plates for a more formal presentation. A sprinkle of extra Parmesan on top adds a nice touch. Pair it with a simple green salad or some garlic bread to create a complete meal.

how to store Chicken Pesto Pasta

If you have leftovers, let the pasta cool completely. Store it in an airtight container in the refrigerator. It’s best enjoyed within 3 to 4 days. When reheating, you may need to add a little water or cream to bring back the creamy texture.

tips to make Chicken Pesto Pasta

• For added flavor, marinate the chicken in some pesto or Italian herbs for a few hours before cooking.
• Use fresh pasta for an even richer taste. Just adjust the cooking time according to the package instructions.
• Adjust the amount of red pepper flakes based on your heat preference.

variation

For a lighter version, you can substitute the heavy cream with Greek yogurt or a plant-based cream alternative. You can also add vegetables like spinach, sun-dried tomatoes, or bell peppers for a colorful and nutritious twist.

FAQs

1. Can I use a different type of pasta?
   Yes! You can use any pasta shape you like, such as fettuccine, rigatoni, or farfalle.

2. Can I make this dish ahead of time?
   Yes, you can prepare the chicken and sauce ahead of time. Just cook the pasta closer to serving time to keep it fresh.

3. Is it possible to freeze Chicken Pesto Pasta?
   It’s best to eat it fresh as the texture may change when frozen. If you do freeze it, store the chicken and sauce separately from the pasta to maintain quality.