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creamy pesto chicken pasta recipe featured
Avatar photoLia Patel

Easy Creamy Pesto Chicken Pasta Recipe (Ready in 30 Min)

A rich, vibrant fusion dish that combines tender seared chicken with al dente pasta, all smothered in a luxuriously creamy pesto sauce. Ready in just 30 minutes, this modern classic brings the bright flavors of Genovese basil pesto into a comforting American-style dinner the whole family will love.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 540
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 12 oz (340g) fettuccine or penne
  • 2 boneless, skinless chicken breasts (1 lb / 450g), cut into 1-inch pieces
  • 2 tablespoons extra virgin olive oil
  • Salt and freshly ground black pepper to taste
  • 2 cloves garlic, minced
  • 3/4 cup (180ml) heavy cream
  • 1/2 cup (120g) basil pesto (homemade or store-bought)
  • 1/4 cup (25g) freshly grated Parmesan or Pecorino Romano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1/4 cup reserved pasta water
  • FOR GARNISH:
  • Additional grated cheese
  • Chopped fresh basil
  • Toasted pine nuts or walnuts

Equipment

  • Large pot
  • Colander
  • Large skillet or sauté pan
  • Wooden spoon
  • Tongs
  • Measuring cups and spoons
  • Cutting board and knife

Method
 

  1. creamy pesto chicken pasta recipe recipeCard1
  2. Bring a large pot of generously salted water to a boil. Add pasta and cook according to package directions, reducing time by 1 minute to achieve al dente texture. Reserve 1/4 cup of pasta water, then drain and set aside.
  3. Season chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 5–6 minutes per side, until golden brown and cooked to 165°F. Remove and set aside.
  4. In the same skillet, reduce heat to medium. Add a touch more oil if needed, then sauté garlic and red pepper flakes (if using) for 30–60 seconds until fragrant. Pour in heavy cream and simmer gently for 2 minutes, stirring to deglaze the pan and incorporate fond.
  5. Stir in pesto until fully combined. Gradually add Parmesan, stirring until melted and sauce is creamy. Keep heat low to prevent curdling.
  6. Return chicken to the skillet. Add drained pasta and toss to coat. Gradually add reserved pasta water until sauce reaches a silky consistency.
  7. Taste and adjust seasoning with salt, pepper, or additional pesto. Garnish with fresh basil, extra cheese, and toasted nuts. Serve immediately.

Nutrition

Calories: 540 | Carbohydrates: 48 | Protein: 34 | Fat: 24 | Fiber: 3 | Sugar: 4

Notes

STORAGE: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore creaminess. Do not freeze due to dairy separation.
MAKE AHEAD: Chop chicken and store in the fridge up to 24 hours in advance. Do not fully assemble until ready to serve.
SUBSTITUTIONS: Use whole wheat or legume-based pasta for added fiber and protein. Swap heavy cream with unsweetened cashew cream and cheese with nutritional yeast for a dairy-free version. Walnuts can replace pine nuts in pesto.
PRO TIPS: Always reserve starchy pasta water. Deglaze the skillet to capture flavor. Add cheese off direct heat to prevent clumping.
SERVING SUGGESTIONS: Pair with a crisp green salad like watermelon feta salad, crusty bread, and a light white wine such as Pinot Grigio.
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