Chicken Pesto Pasta is a deliciously creamy dish with tender chicken and pasta in a flavorful pesto sauce. This quick and easy meal comes together in under 30 minutes, making it the perfect weeknight dinner.
Why We Love This Recipe:
- Quick & Easy: A 30-minute meal that’s perfect for busy nights.
- Creamy & Cheesy: Parmesan and mozzarella blend beautifully with pesto to create a rich, luscious sauce.
- Great for Leftovers: If you have any leftovers, they reheat wonderfully for a second meal.
Ingredients:
- Pasta: Penne, rotini, farfalle, or even fettuccine work well.
- Chicken Breast: About 1 pound of chicken (2-3 breasts) or chicken tenders, cut into bite-sized pieces.
- Garlic & Italian Seasoning: For seasoning the chicken.
- Cheese Sauce: Made with flour, butter, chicken broth, heavy cream, Parmesan, and mozzarella.
- Pesto: Fresh pesto is best, and you can use my Nut-Free Pesto or a jarred version.
- Seasonings: Salt and pepper to taste.
- Fresh Basil (optional): For garnish.
Instructions:
- Cook the Pasta: Follow the package instructions. Drain and set aside.
- Cook the Chicken: Season the chicken with garlic, Italian seasoning, salt, and pepper. Sauté in a skillet until cooked through, then transfer to a plate.
- Make the Pesto Cheese Sauce: In the same skillet, create a roux by cooking butter and flour. Add cream (or milk) and simmer to thicken. Stir in Parmesan and mozzarella, then add the pesto and mix until smooth.
- Combine & Serve: Add the cooked chicken and pasta to the skillet with the sauce, stirring to coat everything in the creamy pesto. Garnish with fresh basil if desired.
What is Pesto? Pesto is traditionally made from basil, olive oil, garlic, pine nuts, and Parmesan. For a nut-free version, I use sunflower seeds. You can also experiment with walnuts, cashews, or macadamia nuts in your pesto.
Serving Suggestions:
- Side Salad: Pair with a simple garden salad or a hearty loaf of garlic bread for a complete meal.
- Veggie Add-ins: Add sautéed veggies like spinach, sun-dried tomatoes, broccoli, or asparagus to enhance the dish.
- Cheese Adjustments: For a lighter version, add half of the cheese initially, then adjust to your taste.
Storage Tips:
- Storing: Leftovers can be kept in an airtight container for 3-4 days in the fridge, or frozen for up to 4 months.
- Reheating: Reheat gently on the stove, adding a splash of milk to keep the sauce creamy. The microwave works too—heat in 60-90 second intervals, stirring every 30 seconds.
Recipe Tips:
- Make it Meatless: Skip the chicken and enjoy this dish as a vegetarian option.
- Use Rotisserie Chicken: For a quicker option, use leftover or rotisserie chicken, sautéing it with some garlic and Italian seasoning for extra flavor.
- Cooking Chicken: Cook the chicken in a single layer to ensure even browning.
- Smooth Sauce: Add the mozzarella and Parmesan quickly after removing the pan from heat to prevent the cheese from seizing. Stir well to combine.
This Chicken Pesto Pasta is the perfect combination of creamy, cheesy, and fresh—ideal for busy nights when you want something quick and satisfying!
Chicken Pesto Pasta features tender chicken and pasta coated in a rich, creamy pesto sauce. This easy recipe is ready in just 30 minutes and makes for a delicious, comforting meal.
Ingredients
½ pound penne pasta (about 2 ½ cups dry)
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
Salt and pepper to taste
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half-and-half (or milk/cream)
½ cup freshly grated Parmesan cheese
1 cup freshly shredded mozzarella cheese
½ cup basil pesto (or more to taste)
Fresh basil, for garnish (optional)
Directions
- Cook the Pasta: Boil the penne pasta according to package directions until al dente. Drain and set aside.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the minced garlic, Italian seasoning, and diced chicken. Season with salt and pepper, then cook until the chicken is no longer pink and lightly browned on all sides. Transfer the chicken to a plate and set aside. Discard any excess liquid from the skillet.
- Make the Sauce: Return the skillet to the heat and melt the butter. Whisk in the flour and cook for about 3 minutes, until golden. Slowly whisk in the chicken broth and half-and-half, bringing it to a gentle boil. Reduce the heat and let the sauce simmer for 5 minutes, or until it thickens.
- Combine and Coat: Remove the skillet from heat and stir in the pesto and both cheeses. Add the cooked pasta and chicken, then toss everything to coat in the creamy sauce. (Tip: Add the cheeses in small amounts, mixing well to prevent the mozzarella from clumping.)
- Serve: Garnish with fresh basil and cracked black pepper, then serve immediately.
- This Chicken Pesto Pasta is the perfect quick meal, blending the rich flavors of pesto with creamy cheese and tender chicken for a dish that everyone will love!