Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 Chicken breasts (or thighs or rotisserie chicken); 12 oz Penne pasta (or any preferred pasta); 1/2 cup Basil pesto (store-bought or homemade); 1/2 cup Heavy cream (or half-and-half); 1/2 cup Parmesan cheese (freshly grated); 1 cup Cherry tomatoes (halved); 2 Garlic cloves (minced); 2 tbsp Olive oil (for cooking); Salt and pepper (to taste); Fresh basil leaves (optional, for garnish); 2 tbsp Pine nuts (optional, for topping); 1/2 cup Mozzarella cheese (optional, for extra cheesiness); Pasta water (reserved, about 1/2 cup)

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why make this recipe

Chicken Pesto Pasta is a quick and delicious meal that combines tender chicken, colorful cherry tomatoes, and creamy pesto sauce with pasta. This dish is perfect for busy weeknights or weekend gatherings. It’s full of flavor and can be made in about 30 minutes, making it a hit for both families and dinner parties. Plus, it allows for easy customization based on what you have at home, making it convenient and satisfying.

how to make Chicken Pesto Pasta

Ingredients:

2 Chicken breasts (or use thighs or rotisserie chicken)
12 oz Penne pasta (or any pasta you prefer)
1/2 cup Basil pesto (store-bought or homemade)
1/2 cup Heavy cream (or use half-and-half)
1/2 cup Parmesan cheese (freshly grated)
1 cup Cherry tomatoes (halved)
2 Garlic cloves (minced)
2 tbsp Olive oil (for cooking)
Salt and pepper (to taste)
Fresh basil leaves (optional, for garnish)
2 tbsp Pine nuts (optional, for topping)
1/2 cup Mozzarella cheese (optional, for extra cheesiness)
Pasta water (reserved, about 1/2 cup)

Directions:

Fill a large pot with water and bring it to a boil.
Season the chicken with salt and pepper, halve the tomatoes, and mince the garlic.
Heat olive oil in a skillet, then cook the chicken for 6–7 minutes on each side. Set aside and slice it after cooking.
Add the pasta to the boiling water and cook according to the package instructions. Reserve some pasta water before draining.
In the same skillet, sauté the minced garlic for about 30 seconds, then add the halved cherry tomatoes, cooking for 2–3 minutes.
Add the pesto and cream to the skillet. Stir and let it simmer gently.
Toss the cooked pasta and sliced chicken into the sauce, mixing well. Stir in the Parmesan cheese. If the sauce is too thick, add some reserved pasta water until desired consistency is reached.
Garnish with grated Parmesan, fresh basil, pine nuts, or mozzarella cheese if desired.

how to serve Chicken Pesto Pasta

Serve Chicken Pesto Pasta warm on a large platter or individual plates. It looks nice topped with fresh basil leaves and a sprinkle of Parmesan cheese. You can also serve it with a simple side salad or garlic bread for a complete meal.

how to store Chicken Pesto Pasta

If you have leftovers, let the pasta cool down, then store it in an airtight container in the refrigerator. It can last for about 3-4 days. To reheat, warm it up in the microwave or on the stovetop, adding a splash of water or cream to keep it moist.

tips to make Chicken Pesto Pasta

For extra flavor, marinate the chicken in pesto for a few hours before cooking.
Feel free to add vegetables like spinach, zucchini, or bell peppers for more nutrition.
If you want it creamier, increase the amount of heavy cream or use more cheese.

variation

You can switch out the pasta for zoodles (zucchini noodles) or whole-grain pasta for a healthier option. Adding different proteins like shrimp or even tofu can also change the dish while keeping it delicious.

FAQs

1. Can I use store-bought pesto?
Yes, store-bought pesto works great and saves time. Just ensure it’s a brand you enjoy.

2. Can I make this recipe ahead of time?
You can prepare the chicken and sauce ahead of time, but it’s best to cook the pasta fresh just before serving to avoid it getting soggy.

3. What can I use instead of heavy cream?
You can use half-and-half or even a dairy-free alternative like coconut milk to keep the dish creamy while making it lighter.