Name: Creamy Chicken Pesto Pasta Recipe - Easy & Delicious
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: ½ pound Penne pasta (about 2½ cups dry); 1 pound boneless skinless chicken breast, cut into bite-sized chunks; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 teaspoon Italian seasoning; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup half and half (or milk/cream); ½ cup freshly grated Parmesan cheese; 1 cup freshly shredded Mozzarella cheese; ½ cup basil pesto (or more, to taste); Fresh basil for garnish, if desired; Salt and pepper to taste

Creamy Chicken Pesto Pasta is more than just a meal; it’s a hug in a bowl, a weeknight hero, and a guaranteed crowd-pleaser. There’s an almost magical allure to its vibrant green hue, courtesy of fragrant basil pesto, swirled through tender pasta and succulent chicken. What is it about this dish that makes us crave it so intensely? Perhaps it’s the harmonious marriage of fresh, herbaceous pesto with the rich, velvety creaminess that coats every strand of pasta. Or maybe it’s the satisfying bite of perfectly cooked chicken, adding a hearty, protein-packed dimension. This recipe elevates the familiar into something truly spectacular, transforming simple ingredients into a symphony of flavors and textures. Get ready to discover your new go-to for a comforting, yet impressively flavorful, dining experience.

Why This Creamy Chicken Pesto Pasta is a Must-Try

The Perfect Balance of Flavors and Textures

Ingredients:

½ pound Penne pasta (about 2½ cups dry)
1 pound boneless skinless chicken breast, cut into bite-sized chunks
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half (or milk/cream)
½ cup freshly grated Parmesan cheese
1 cup freshly shredded Mozzarella cheese
½ cup basil pesto (or more, to taste)
Fresh basil for garnish, if desired
Salt and pepper to taste

Cooking the Chicken

First, let’s get our chicken ready. Pat the boneless, skinless chicken breast dry with paper towels. This helps to get a nice sear on the chicken. Cut it into uniform, bite-sized chunks, about 1-inch pieces. Season the chicken generously with salt, pepper, and the Italian seasoning. Make sure each piece is coated well.
Heat the olive oil in a large skillet or pot over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken pieces in a single layer. Don’t overcrowd the pan; if necessary, cook the chicken in batches. This ensures that the chicken browns nicely instead of steaming. Cook for about 3-4 minutes per side, or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate.

Creating the Creamy Pesto Sauce

Now, let’s build that luscious sauce. In the same skillet where you cooked the chicken (no need to wipe it out – those browned bits are flavor!), reduce the heat to medium. Add the butter and let it melt completely. Once the butter is melted and slightly foamy, add the minced garlic. Sauté the garlic for about 30-60 seconds until it’s fragrant, being careful not to burn it. Burnt garlic can make the sauce bitter.
Whisk in the all-purpose flour with the melted butter and garlic. This creates a roux, which will thicken our sauce. Cook this mixture, stirring constantly, for about 1-2 minutes. This step cooks out the raw flour taste. The mixture will be thick and paste-like. Gradually whisk in the chicken broth, a little at a time, ensuring that there are no lumps. Bring the mixture to a simmer, stirring frequently, until it starts to thicken slightly.
Once the broth has thickened a bit, slowly pour in the half and half (or your chosen milk/cream option), whisking continuously. Continue to cook over medium heat, stirring often, until the sauce is smooth and starts to thicken to your desired consistency. You’re looking for a creamy, coating consistency that will cling to the pasta. Season the sauce with salt and pepper to taste. Remember that Parmesan cheese is salty, so taste before adding too much salt.
Now for the star of the show – the pesto! Stir in the freshly grated Parmesan cheese until it’s fully melted and incorporated into the sauce. Then, gently stir in the basil pesto. Start with ½ cup, but don’t be afraid to add a little more if you want a more intense basil flavor. Finally, stir in the freshly shredded Mozzarella cheese until it’s melted and gooey, creating that ultimate creamy texture.

Bringin extractg it All Together

While you were making the sauce, you should have also been cooking your penne pasta according to package directions until al dente. Drain the pasta well, reserving about ½ cup of the pasta water. Add the drained penne pasta directly into the skillet with the creamy pesto sauce. Return the cooked chicken chunks to the skillet as well.
Toss everything together gently until the pasta and chicken are thoroughly coated with the luscious sauce. If the sauce seems a little too thick for your liking, add a tablespoon or two of the reserved pasta water to loosen it up to your preferred consistency. The starch in the pasta water helps to emulsify the sauce, making it even smoother and glossier.
Serve the Creamy Chicken Pesto Pasta immediately. Garnish with fresh basil leaves for an extra burst of fresh flavor and a pop of color, if desired. This dish is best enjoyed hot and fresh, allowing all those delicious flavors to meld together.

Conclusion:

There you have it – a simple yet incredibly satisfying recipe for Creamy Chicken Pesto Pasta! This dish is a weeknight warrior, offering a delightful balance of rich, creamy sauce, savory chicken, and the vibrant, herbaceous notes of pesto. I hope you found this guide easy to follow and are excited to recreate this delicious meal in your own kitchen. The beauty of this Creamy Chicken Pesto Pasta lies in its versatility, so don’t be afraid to experiment!

For serving, this pasta is fantastic on its own, but it also pairs wonderfully with a crisp side salad dressed with a light vinaigrette, or some crusty garlic bread to sop up any leftover sauce. When it comes to variations, feel free to swap out the chicken for shrimp, tofu, or even white beans for a vegetarian option. You can also add a handful of sun-dried tomatoes or a sprinkle of red pepper flakes for a touch of sweetness or heat.

I encourage you to give this Creamy Chicken Pesto Pasta a try. It’s a guaranteed crowd-pleaser that will become a regular in your recipe rotation. Enjoy the process and savor every delicious bite!

Frequently Asked Questions:

Q1: Can I make the pesto from scratch for my Creamy Chicken Pesto Pasta?

Absolutely! Homemade pesto is fantastic and will elevate your Creamy Chicken Pesto Pasta even further. Simply blend fresh basil, pine nuts (or walnuts), garlic, Parmesan cheese, and good quality olive oil until smooth. Adjust seasonings to your preference.

Q2: My Creamy Chicken Pesto Pasta sauce seems a bit too thick. How can I thin it out?

If your sauce is thicker than you like, you can easily thin it out by adding a little of the reserved pasta cooking water, a tablespoon at a time, until you reach your desired consistency. The starch in the water helps to emulsify the sauce beautifully.