Description

This Creamy Pesto Chicken Pasta is a flavorful and comforting dish that combines tender bite-sized chicken pieces with a rich, creamy pesto sauce tossed with al dente pasta. Ready in just 30 minutes, it’s perfect for a satisfying weeknight meal packed with savory garlic, fresh Parmesan, and aromatic pesto.

Ingredients

Chicken and Seasoning

3-4 boneless skinless chicken breasts (about 1 lb), chopped into bite-sized pieces
3 cloves fresh garlic, minced
Salt, to taste
Black pepper, to taste

Pasta

8 oz fettuccine or penne pasta

Sauce

1 cup heavy cream
½ cup pesto sauce (store-bought or homemade)
½ cup freshly grated Parmesan cheese
2 tbsp olive oil
1 tbsp low-sodium soy sauce

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Instructions

Prepare Chicken and Garlic: Chop the chicken breasts into bite-sized pieces and mince the garlic cloves finely to ensure even cooking and flavor infusion.
Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the chicken pieces, season with salt and pepper, and sauté until they turn golden brown and are cooked through, about 6-7 minutes.
Sauté Garlic: Add the minced garlic to the skillet with the chicken and cook for about one minute, until fragrant but not burnt, to enhance the aroma and flavor of the dish.
Add Cream and Pesto: Pour in the heavy cream and pesto sauce, stirring continuously to combine ingredients thoroughly and create a creamy sauce base.
Cook Pasta: Meanwhile, cook the pasta according to package instructions until al dente. Drain the pasta while reserving some of the cooking water to adjust sauce consistency later.
Toss Pasta with Sauce: Add the cooked pasta to the skillet with the creamy pesto sauce and chicken. Toss everything together until the pasta is well coated. Use reserved pasta water if needed to loosen the sauce for desired creaminess.

Notes

You can substitute heavy cream with half-and-half or a lighter cream option for a lower calorie version.
Adding fresh basil or sun-dried tomatoes can enhance the flavor and add color.
Use gluten-free pasta for a gluten-free adaptation.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently.