Chicken pesto pasta is a recipe for lunch ideas that will feel like a special meal and require minimal cooking, ready in 20 minutes or less. Treat yourself to this luxurious pasta when you are craving a warm bowl of creamy, Italian-style comfort.
In this recipe, the ingredients include chicken, fresh pesto, and sun-dried tomatoes. This easy chicken pesto pasta recipe is best for a lunch meal that could very easily transition to an entertaining menu.
This chicken pesto pasta is easily one of my family’s favorite recipes. I love this chicken pesto pasta because it’s effortless. With pesto chicken pasta, I like to use thin cutlets; on the other hand, breast cuts to cut and cook.
I like to use one sliced chicken strip similar to the shape of the pasta. It gives a delicious flavor to the pesto sauce with chicken and pasta cheese flavor.
This chicken pesto pasta recipe uses simple ingredients you can easily find at any grocery store, no matter the season. You will need.
Ingredients:
Pasta:
I used penne pasta in this recipe. You can also use any pasta shape, even spaghetti. If you want to create some adventure, then you can make your own pasta.
Chicken:
I used chicken breasts here because this is great for pesto. If you only have boneless, skinless thighs, that’s fine.
Seasonings:
In this recipe, we can use black pepper and kosher salt to enhance the flavor, and also sprinkle red pepper flakes. This Italian seasoning recipe gives more aromatic quality.
Olive oil:
I use olive oil in this Chicken pesto pasta recipe. I cook chicken in olive oil; you can also use neutral oil, whatever you have, it’s fine.
Cream:
We can use 1/2 cup of heavy cream. It makes your sauce super delicious and velvety texture
grated Parmesan cheese:
Now we can add velvety creamy sauce. Cover the whole grated Parmesan cheese if you can. Make sure your cheese grates finely so it melts well in the sauce.
Sun dried tomatoes:
We can add slightly sun dried tomatoes for a sweet flavor and a springy texture. It also balances pesto pasta and chicken.
Pesto:
We can use homemade pesto stored in the fridge or freezer here. But if you use fresh, that’s too good and healthier.
Fresh basil leaves:
Finally, we add some garnish of basil leaves to add freshness, lightening this creamy sauce.
Chicken Pesto Pasta
Ingredients
Equipment
Method
- Heat olive oil in a skillet; cook chicken with salt until browned and cooked through (160°F). Set aside.
- In the same pan, sauté garlic and red pepper flakes for 30 seconds. Add cream and 1/2 tsp salt; bring to a boil.
- Stir in pasta; simmer about 8 minutes until tender and sauce thickens.
- Add cheese, chicken, sun-dried tomatoes, and pesto. Stir until cheese melts and everything is heated through.
- Garnish with fresh basil and serve.
Notes
- Store leftovers in the fridge for up to 3 days.
- Any short pasta (fusilli, rotini, farfalle) works well.
Step by Step Instructions:
Firstly, we cook the chicken. We put some olive oil on the inner surface of the skillet over medium heat. Now add some chicken in cubed form and season with salt. Cook it until the chicken is browned.
In 4 to 5 minutes, you will cook it well, but if you have a probe thermometer, you can check and make sure that the thickest pieces are at 160°F. Once done, transfer the chicken to a clean plate and set aside.
In the empty pan, add chopped garlic and red pepper flakes. Cook it well until fragrant; stir for approximately 30 seconds, then add some heavy cream, seasoning with 1/2 tsp salt.
Bring the liquid to a boil; stir in the pasta and simmer until it is tender form. This typically takes about 8 minutes. The liquid should reduce to a thin sauce once the pasta is cooked.
When the pasta is soft, stir in the cheese and the chicken. Cook until the cheese melts and the chicken is hot. Take the pan off the heat and stir in the Chicken Pesto Pasta. Taste it and add more salt if you need to.
Recipe Tips:
Choose a pesto you LOVE:
In this Chicken Pesto Pasta recipe, pesto is the main ingredient, so quality matters. If you buy it from a store, make sure the pesto tastes test it first to ensure you love the flavor.
Mix up the pasta shapes:
You can use penne or any other short pasta you like. Fusilli, rotini, and farfalle all work beautifully in this dish.
What to Serve with Chicken Pesto Pasta?
If you are making a special lunch, start with a peach bellini. Definitely serve the pasta with some crusty bread or warm, freshly baked rosemary focaccia with roasted garlic on the side to clean your plate of all that creamy pesto!
I suggest staying with something light and fresh for the side to break up the richness of the creamy. Chicken Pesto Pasta. A bright, crunchy lemon parmesan salad fits the bill perfectly!
Storage and Reheating:
You can keep leftovers in an airtight container in the fridge for up to 3 days. If you are okay with cold Chicken Pesto Pasta, eat it straight from the fridge.
My pro tip for reheating creamy pastas:
Toss the pasta into a saucepan over medium heat and add ¼ cup of milk. Now stir until it warms. Prefer the microwave? Just add the milk and stir; heat it in 30-second intervals.
FAQs :
Can I make this chicken pesto pasta ahead of time for a quick lunch?
Yes, cook it fully and store it in the fridge for up to 3 days. Reheat with a splash of milk to bring back the creamy texture.
Why does my pesto sauce turn dry or clumpy?
This happens when the sauce is overcooked or reheated on high heat. Add milk or cream while reheating gently to restore its smoothness.
Can I use store bought pesto instead of homemade?
Yes, just taste it first since store-bought pesto varies in flavor and saltiness. Adjust seasoning in the recipe accordingly.
What pasta shapes work best for this recipe?
Penne is used here, but fusilli, rotini, or farfalle work just as well. Any short pasta that holds the creamy sauce is a good choice.
Is this recipe suitable for meal prep lunches?
Yes, it stores well and can even be eaten cold from the fridge. It’s a convenient option for busy weekday lunches.
Nutrition:
Per serving this Chicken Pesto Pasta has about 620 calories (31% DV), 48g carbs (17%), 38g protein (76%), 32g fat (41%), and 680mg sodium (30%) a rich, protein-packed lunch best enjoyed in moderation.
