Creamy Pesto Chicken Pasta
This creamy pesto chicken pasta is an easy weeknight dinner made with tender chicken, pasta, and a rich pesto cream sauce. It comes together in under 30 minutes and is perfect for busy evenings.
Servings: 4 servings
Calories: 540kcal
Equipment
- Large pot
- Large skillet
- Wooden spoon or spatula
- Colander
Ingredients
- 8 ounces pasta penne or fettuccine
- 1 pound boneless skinless chicken breast cut into bite-size pieces
- 2 tablespoons olive oil
- 1 cup heavy cream
- ½ cup pesto sauce store-bought or homemade
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the chicken pieces, season with garlic powder, salt, and pepper, and cook for 5–7 minutes until golden and fully cooked.
- Reduce the heat to low and stir in the heavy cream and pesto. Let the sauce simmer gently for 2–3 minutes until warmed through.
- Add the cooked pasta to the skillet and toss until evenly coated in the creamy pesto sauce.
- Remove from heat and serve topped with grated Parmesan cheese and fresh basil if desired.
Notes
You can substitute half-and-half for heavy cream for a lighter version, though the sauce will be slightly thinner. Add cherry tomatoes or spinach for extra color and nutrition. Leftovers keep well in the refrigerator for up to 3 days.