Creamy Pesto Chicken Pasta
Ingredients
- • 400 g penne pasta
- • 600 g chicken breast
- • 180 g basil pesto
- • 240 ml heavy cream
- • 100 g parmesan cheese, grated
- • 250 g cherry tomatoes
- • 3 cloves garlic
- • 30 ml olive oil
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh basil leaves
Instructions
- 1
Bring a large pot of salted water to boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- 2
While pasta cooks, cut chicken breasts into bite-sized pieces and season with salt and pepper.
- 3
Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook for 6-8 minutes until golden brown and cooked through (internal temp 165°F/74°C).
- 4
Add minced garlic to the pan and sauté for 30 seconds until fragrant.
- 5
Reduce heat to medium-low and add the pesto and heavy cream, stirring to combine into a smooth sauce.
- 6
Add the halved cherry tomatoes and let them warm through for 2-3 minutes.
- 7
Add the drained pasta to the skillet and toss everything together. If the sauce seems too thick, add pasta water a little at a time until desired consistency is reached.
- 8
Remove from heat and stir in half the parmesan cheese. Taste and adjust seasoning with salt and pepper.
- 9
Serve immediately topped with remaining parmesan cheese and fresh basil leaves.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This creamy pesto pasta brings restaurant-quality comfort to your weeknight table in under 45 minutes. The marriage of fresh basil pesto and cream creates a silky sauce that clings perfectly to every bite—don't skip the fresh basil garnish for that aromatic finish!"
