Description
This Creamy Chicken Pesto Pasta brings restaurant luxury home! Silky pesto cream sauce hugs tender pasta and juicy chicken for a 30-minute dinner that tastes like you spent hours in the kitchen.
Ingredients
Scale
- 1 pound (450g) fettuccine or pasta of choice
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil, divided
- 3 cloves garlic, minced (about 1 tablespoon)
- 1 cup (240ml) heavy cream
- ¾ cup (180g) basil pesto (homemade or store-bought)
- ½ cup (50g) freshly grated Parmesan cheese, plus more for serving
- ¼ cup (60ml) chicken broth
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- ½ cup (75g) sun-dried tomatoes, julienned (optional)
- Fresh basil leaves, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup pasta water before draining. Toss drained pasta with a drizzle of olive oil.
- Pat chicken pieces dry and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden and cooked through (165°F internal), about 3-4 minutes per side. Transfer to a plate and cover loosely.
- Reduce heat to medium and add remaining tablespoon of olive oil to the same skillet. Sauté garlic for 30 seconds until fragrant. Add chicken broth, scraping up browned bits from pan.
- Pour in heavy cream and bring to a gentle simmer. Reduce heat to medium-low and whisk in pesto and Parmesan until smooth and slightly thickened, about 2-3 minutes. Season with red pepper flakes if using, and salt and pepper to taste.
- Return chicken to the skillet with any accumulated juices. Add drained pasta and toss to coat thoroughly. If sauce is too thick, add reserved pasta water a few tablespoons at a time.
- Fold in sun-dried tomatoes if using. Simmer together for 1-2 minutes until everything is well combined and heated through.
- Serve garnished with additional Parmesan cheese, fresh basil leaves, and a crack of black pepper.