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Chicken Pesto Pasta

Creamy Chicken Pesto Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 610
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) boneless skinless chicken breasts, cut into bite-sized chunks
  • 12 oz (340g) short pasta (penne, fusilli, or rigatoni)
  • 1/2 cup (120ml) heavy cream
  • 2/3 cup (160ml) basil pesto
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup (30g) grated Parmesan, plus extra for serving
  • 1/4 cup (30g) sliced sun-dried tomatoes (optional)

Method
 

  1. Season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 3 minutes per side until golden and cooked through (165°F/74°C). Transfer to a plate.
  2. Cook the pasta in salted boiling water until al dente. Reserve 1/2 cup pasta water, then drain.
  3. In the same skillet, sauté the garlic for 30 seconds. Add the cream and let it bubble for 1 minute. Reduce heat to low, then stir in the pesto and Parmesan until smooth. Thin with pasta water if needed.
  4. Add the drained pasta, chicken, and sun-dried tomatoes to the skillet. Toss until everything is coated and warmed through.
  5. Serve immediately with extra Parmesan and black pepper.

Notes

If the sauce thickens as it sits, stir in a little reserved pasta water or cream to loosen it. For extra greens, toss in a handful of baby spinach during the last minute of tossing. Leftovers reheat best in a skillet with a splash of liquid.