Creamy Chicken Pesto Pasta
Tender chicken and pasta in a rich, cheesy pesto cream sauce. Ready in under 30 minutes and easy enough for any weeknight dinner.
Servings: 4 servings
Ingredients
- 1 pound boneless skinless chicken breast diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves minced
- Salt and pepper to taste
- 1/2 pound penne pasta or farfalle, rotini
For the pesto cream sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup basil pesto fresh or jarred
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Salt and pepper to taste
To serve:
- Fresh basil chopped
- Extra parmesan for garnish
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook pasta to al dente according to package directions. Reserve ¼ cup pasta water before draining. Drain and set aside.
- Cook the chicken. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and season with Italian seasoning, garlic, salt, and pepper. Cook, stirring occasionally, until cooked through and lightly golden, about 6-8 minutes. Transfer to a plate.
- Make the roux. In the same skillet, melt butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly, until the mixture is light golden.
- Build the sauce. Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 3-4 minutes, whisking often, until the sauce thickens.
- Add pesto and cheese. Remove the pan from the heat. Stir in pesto, then add parmesan and mozzarella a little at a time, stirring well after each addition until fully melted and smooth. If the sauce is too thick, add a splash of reserved pasta water to loosen.
- Combine and serve. Return chicken and pasta to the skillet. Toss to coat everything evenly. Taste and adjust seasoning. Serve topped with fresh basil and extra parmesan.
Notes
Chicken:
- Use chicken breasts, not thighs. Thighs can make the sauce greasy. Breasts give you a cleaner result.
- Cook in a single layer for even browning. Work in batches if your skillet is small.
- Rotisserie chicken shortcut: Use pre-cooked shredded chicken. Warm it in the skillet with garlic and Italian seasoning for a couple of minutes before building the sauce.
- Remove from heat before adding pesto and cheese. This prevents the mozzarella from seizing and keeps the pesto flavor bright.
- Add cheese gradually. Stir in a little at a time so it melts smoothly rather than clumping.
- Too rich? Start with half the cheese and add more to taste.
- Pasta water: Reserve ¼ cup before draining. Add a splash if the sauce tightens up.
- Homemade is best for the brightest flavor. Try my Nut Free Pesto or Walnut Basil Pesto.
- Jarred works fine in a pinch. Classico (nut-free), Barilla, and Costco's brand are all good options.
- Refrigerator: Store in an airtight container for up to 3-4 days.
- Freezer: Freeze for up to 4 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm on the stovetop over low heat with a splash of milk. Microwave in 60-90 second intervals, stirring between each.
Nutrition
Calories: 784kcal | Carbohydrates: 54g | Protein: 47g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 146mg | Sodium: 1082mg | Potassium: 709mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1345IU | Vitamin C: 6mg | Calcium: 425mg | Iron: 2mg
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