Creamy Pesto Pasta with Chicken (Print Version)

Chicken, pasta, and pesto cream make a comforting, flavorful dish ideal for easy weeknight meals.

# Components:

→ Chicken

01 - 2 boneless, skinless chicken breasts (about 10.5 oz), sliced
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper

→ Pasta

05 - 12 oz penne or fettuccine pasta

→ Pesto Cream Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 1 cup heavy cream
09 - 1/2 cup basil pesto
10 - 1/2 cup freshly grated Parmesan cheese
11 - Salt and black pepper, to taste

→ Garnish

12 - Fresh basil leaves, for serving
13 - Additional Parmesan cheese, for serving

# Directions:

01 - Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1/2 cup of pasta cooking water, then drain and set aside.
02 - While pasta cooks, season sliced chicken breasts with salt and black pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes, stirring occasionally, until golden brown and fully cooked. Transfer chicken to a plate and cover loosely to keep warm.
03 - In same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, until aromatic.
04 - Pour heavy cream into skillet and bring to a gentle simmer. Stir in basil pesto and grated Parmesan cheese, whisking until sauce becomes smooth and velvety. Adjust seasoning with salt and black pepper, as needed.
05 - Return cooked pasta and chicken to the skillet. Toss well to evenly coat with pesto cream sauce. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
06 - Serve immediately, topping each portion with fresh basil leaves and additional Parmesan cheese.

# Expert Advice:

01 -
  • This sauce tastes far more luxurious than the effort involved—it feels like a restaurant indulgence, but you made it at home.
  • Even picky eaters go back for seconds—something about the creamy, herby coating and juicy chicken sells it every single time.
02 -
  • Once I forgot to reserve the pasta water and my sauce seized up—now I scoop some out before draining, every single time.
  • Adding chicken back in right before serving (not simmering too long) keeps it unbelievably tender rather than dry.
03 -
  • Warming your serving plates keeps this pasta hot longer—something I learned after one too many cold leftovers.
  • Always taste before serving and add a final pinch of salt or parmesan; it truly makes everything pop.
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