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This chicken pesto pasta is my weeknight lifesaver—it’s super quick, but feels fancy. Tender chicken, creamy pesto, and pasta all come together in each forkful for serious comfort food vibes. Once the fresh mozzarella starts to ooze into the hot pasta, you’ll forget all about takeout. And the best part—it only takes around half an hour from start to finish.
Why You'll Love This Savory Wonder
It’s all about that crazy good sauce where garlicky basil pesto swirls with cream—every noodle gets coated in it. The juicy, cooked chicken makes it filling, while Parmesan and mozzarella turn each bite wonderfully rich. You can play around with the extras or keep it classic. Either way, everyone always wants seconds at my place.
What You'll Want on Hand
- Salt and pepper: Taste and season as you go for the best flavor all the way through.
- Parmesan cheese: Adds a deliciously salty, nutty smack.
- Basil: Fresh leaves at the end wake everything up.
- Mozzarella: Tear up with your hands to get cheesy pockets everywhere.
- Walnuts: If you like a subtle crunch, throw some in—but you can totally skip.
- Vegetable stock: This is the secret to getting the sauce just the right thickness.
- Single cream: Makes the sauce extra velvety.
- Basil pesto: The reason why this dish tastes so fresh and herby.
- Garlic: A couple cloves, freshly minced, for that can't-miss smell.
- Olive oil: You just want enough to brown the chicken up nicely in the pan.
- Chicken breasts: Slice them thin for fast cooking or brine for crazy juiciness.
- Pasta: Whatever pasta you want works—penne or linguine are awesome since sauce sticks to them perfectly.
How To Pull It All Together
- Step 4: Finish It Off
- Pile the chicken slices on your pasta and shower everything with fresh torn mozzarella, Parmesan, and basil. Give things a gentle toss and serve while it's all gooey.
- Step 3: Whip Up the Sauce
- Don’t clean the pan! Instead, add garlic and get it fragrant. Mix in pesto, let it heat, then pour in single cream and stock. Let it lightly bubble together.
- Step 2: Make the Chicken
- Lay the chicken flat and thin under some wrap, then hit it with salt and pepper. Cook it up in olive oil until there’s a golden crust and juicy middle—about 5 minutes per side.
- Step 1: Cook Your Pasta
- Boil pasta in salted water until just before it’s fully soft. Scoop out a mug of the cook water before you drain it, you might want it later to fix your sauce.
Change Things Up
- Go for Different Cheeses: Swap in burrata when you want it ultra creamy.
- Extra Veg Boost: Spinach and cherry tomatoes not only look pretty but taste great too.
- Try New Pasta: Use gluten-free options or zucchini noodles if you like to mix it up.
- Switch Up the Protein: Throw in salmon or shrimp to keep things interesting—just keep an eye so you don’t overcook them.
Top Tips From My Kitchen
- Bright Flavor Trick: Sometimes a small squirt of lemon at the end makes it pop.
- Keep Chicken Moist: A quick soak in salty water works wonders before cooking.
- Pasta Must-Do: Take it out while it’s still got some bite—it’ll finish in the sauce anyway.
- Starchy Water Magic: Always save some pasta water to help make your sauce the right amount of creamy.
Making Sure Leftovers Stay Great
- Warming Up: Warm it gently in a skillet with a dab of olive oil to bring back the creamy feel.
- Storing Tips: Stick it in an airtight box in the fridge and it'll taste just as good for up to 3 days.
Turn It Into Dinner
I always put it with a pile of leafy greens for crunch. Tear up a nice bread loaf to scoop up all the saucy bits. When company’s over, I crack open Sauvignon Blanc—the crisp white wine totally works with these creamy, herby flavors.
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Frequently Asked Questions
- → Is store-bought pesto okay to use?
- Absolutely! Pick a good basil pesto, or switch it up with sun-dried tomato pesto for a new twist.
- → How do I stop the cream sauce from breaking?
- Keep the heat low and simmer gently while stirring. Avoid boiling, or the sauce might separate.
- → Can this dish be prepped ahead?
- Best when fresh, but leftovers store for up to 3 days in the fridge. Add a splash of cream if reheating, as the sauce thickens when cool.
- → What’s the best way to flatten chicken breasts?
- Slide the chicken between parchment or plastic, then gently press it flat with a rolling pin. Try for the same thickness throughout.
- → Which pasta works well with this sauce?
- Anything goes! Long pastas like spaghetti are great, and shorter ones like penne or fusilli soak up the sauce beautifully.