Introduction
Transform simple chicken and pasta into a vibrant, flavorful masterpiece! This Pesto Chicken Pasta recipe is all about easy weeknight dinners that taste like they took hours to make. Get ready for creamy, herby goodness that the whole family will adore. It’s comfort food at its best, and we’re making it together!
Why This Works
This recipe is a winner because it’s quick, easy, and incredibly delicious. The pesto adds a burst of fresh, herby flavor, while the creamy sauce coats the pasta perfectly. It’s the kind of dish that satisfies everyone, even picky eaters, and leaves you feeling wonderfully full and happy. Plus, it’s adaptable – you can easily swap ingredients to fit your taste!
Key Ingredients
- 🐔 1.5 lbs boneless, skinless chicken breasts
- 🍝 1 lb pasta (penne, rotini, or your favorite shape)
- 🌿 1 cup pesto (store-bought or homemade)
- 🧀 1 cup heavy cream
- 🧀 ½ cup grated Parmesan cheese
- 🧄 2 cloves garlic, minced
- 🧅 ½ medium yellow onion, chopped
- 🧂 Salt and pepper to taste
- 🍃 Fresh basil leaves (for garnish, optional)
Instructions
1️⃣ Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve about ½ cup of pasta water before draining.
2️⃣ Cook the Chicken: While the pasta cooks, heat a tablespoon of olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3️⃣ Add Chicken: Add the chicken breasts to the skillet and cook until browned on both sides and cooked through, about 6-8 minutes per side. Cut the chicken into bite-sized pieces.
4️⃣ Create the Sauce: Stir in the pesto and heavy cream. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly thickened. Stir in the Parmesan cheese until melted and smooth.
5️⃣ Combine: Add the cooked pasta to the skillet with the chicken and sauce. Toss to coat evenly. If the sauce is too thick, add a little of the reserved pasta water until you reach your desired consistency.
6️⃣ Season & Serve: Season with salt and pepper to taste. Garnish with fresh basil leaves, if desired, and serve immediately.
Handy Tips
- For extra flavor, use homemade pesto!
- Don’t overcook the pasta; it should be al dente.
- If you don’t have heavy cream, you can substitute with milk or half-and-half, but the sauce will be slightly thinner.
- Feel free to add other vegetables, such as spinach, mushrooms, or bell peppers.
Heat Control
Medium-high heat is used for browning the chicken to ensure a nice sear without burning it. Lower heat is used for the sauce to prevent it from scorching and to allow the flavors to meld together gently. Always monitor the temperature to prevent sticking or burning.
Crunch Factor
While this recipe focuses on a creamy, comforting texture, you can add a bit of crunch by toasting some pine nuts or adding some chopped walnuts to the sauce.
Pro Kitchen Tricks
- For faster cooking, cut the chicken into smaller pieces before cooking.
- To make cleanup easier, line your baking sheet with parchment paper.
- Add a splash of white wine to the sauce for extra depth of flavor.
Storage Tips
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a little pasta water or milk if needed to loosen the sauce.
Gift Packaging Ideas
This dish is perfect for potlucks or casual gatherings! Simply pack the pasta and sauce separately in reusable containers and provide instructions for reheating. A cute label with the recipe name adds a personal touch.
Flavor Variations
🌟 Sun-dried Tomato Pesto: Swap out the regular pesto for sun-dried tomato pesto for a richer, more intense flavor.
🌟 Spicy Pesto: Add a pinch of red pepper flakes to the sauce for a kick.
🌟 Lemon Pesto Pasta: Add the zest and juice of one lemon to the sauce for a bright, citrusy twist.
🌟 Creamy Tomato Pesto: Blend some roasted tomatoes into the pesto for a sweeter, deeper tomato flavor.
Troubleshooting
- Sauce too thick: Add a little pasta water or milk to thin it out.
- Sauce too thin: Simmer the sauce for a few more minutes to allow it to thicken.
- Chicken dry: Make sure not to overcook the chicken. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
FAQ
- Can I use different pasta? Yes, feel free to use any pasta shape you like.
- Can I make this ahead of time? You can cook the chicken and sauce ahead of time and store them separately in the refrigerator. Cook the pasta and combine everything just before serving.
- Can I freeze this? It’s best to not freeze this dish as the pasta will become mushy upon thawing.
- What kind of pesto should I use? Use your favorite pesto! Store-bought or homemade works well.
- Can I add vegetables? Absolutely! Feel free to add your favorite vegetables, such as spinach, mushrooms, or bell peppers.
Conclusion
This Pesto Chicken Pasta is a guaranteed crowd-pleaser! It’s simple, delicious, and perfect for a weeknight dinner. Give it a try and let us know what you think in the comments below! Don’t forget to share your pictures on social media using #PestoChickenPasta. Enjoy!
Easy Cheesy Pesto Chicken Pasta the Whole Family Will Love
A delicious and creamy pasta dish featuring tender chicken, vibrant pesto, and gooey cheese, perfect for a family dinner.
Ingredients
- 8 ounces pasta (penne or fusilli)
- 1 pound boneless, skinless chicken breasts
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet.
- Cook the chicken for about 6-7 minutes on each side or until fully cooked through and no longer pink in the center. Remove from skillet and let rest for a few minutes.
- Slice the cooked chicken into strips or bite-sized pieces.
- In the same skillet, reduce the heat to medium-low and add the heavy cream. Stir in the pesto sauce until well combined.
- Add the cooked pasta to the skillet, followed by the sliced chicken, mozzarella cheese, and half of the Parmesan cheese. Toss everything together until well coated.
- Cook for an additional 3-5 minutes until the cheese is melted and everything is heated through.
- Serve hot, garnished with the remaining Parmesan cheese and fresh basil.
Tips
- For added flavor, marinate the chicken in pesto for 30 minutes before cooking.
- Feel free to add vegetables like spinach or cherry tomatoes for extra nutrition and color.