Name: Creamy Chicken Pesto Pasta Recipe - Easy & Delicious
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ pound Penne pasta; 1 pound boneless skinless chicken breast, cut into bite-sized chunks; 1 tablespoon olive oil; 2 garlic cloves, minced; 1 teaspoon Italian seasoning; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup half and half; ½ cup freshly grated Parmesan; 1 cup freshly shredded Mozzarella; ½ cup basil pesto; Fresh basil for garnish, if desired; Salt and pepper to taste

Creamy Chicken Pesto Pasta is more than just a meal; it’s a vibrant hug on a plate, a dish that effortlessly blends comfort with a burst of fresh, herbaceous flavor. Why do we all fall head over heels for this particular pasta creation? It’s the perfect marriage of tender, succulent chicken, perfectly cooked pasta, all bathed in a luscious, decadent sauce that sings with the bright, zesty notes of basil. The magic truly lies in that pesto – not just any pesto, but a rich, velvety emulsion that coats every strand of pasta and every bite of chicken, creating an unforgettable culinary experience. This Creamy Chicken Pesto Pasta is special because it manages to be both wonderfully familiar and excitingly gourmet, making it an ideal choice for a quick weeknight dinner that feels like a special occasion, or a show-stopping centerpiece for a gathering of friends and family. Prepare yourself for pure, unadulterated deliciousness!

Ingredients:

½ pound Penne pasta (about 2½ cups dry)
1 pound boneless skinless chicken breast, cut into bite-sized chunks
1 tablespoon olive oil
2 garlic cloves, minced
1 teaspoon Italian seasoning
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half (or milk/cream)
½ cup freshly grated Parmesan
1 cup freshly shredded Mozzarella
½ cup basil pesto (or more, to taste)
Fresh basil for garnish, if desired
Salt and pepper to taste

Cooking the Pasta

First things first, let’s get that pasta cooked. Bring a large pot of salted water to a rolling boil over high heat. Once it’s boiling vigorously, add the ½ pound of penne pasta. Stir occasionally to prevent the pasta from sticking together. We’re aiming for al dente, which means it should be tender but still have a slight bite to it. This usually takes around 10-12 minutes for penne, but always check the pasta package instructions for the most accurate cooking time. While the pasta is cooking, you can start prepping the other components for our Creamy Chicken Pesto Pasta. Once the pasta is cooked to perfection, drain it well in a colander. It’s a good idea to reserve about ½ cup of the pasta cooking water before draining. This starchy water can be a secret weapon for loosening up the sauce later if it becomes too thick. Set the drained pasta aside.

Searing the Chicken

Preparing and Cooking the Chicken

Now, let’s move on to the star of the show: the chicken. Take your 1 pound of boneless, skinless chicken breast and cut it into bite-sized chunks. Aim for pieces that are roughly uniform in size so they cook evenly. Season the chicken generously with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering and hot, carefully add the seasoned chicken chunks in a single layer. Don’t overcrowd the pan; if necessary, cook the chicken in batches to ensure it gets a good sear rather than steaming. Cook for about 5-7 minutes, turning occasionally, until the chicken is golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside on a plate. You can leave any browned bits stuck to the bottom of the pan, as these add fantastic flavor to our sauce.

Building the Creamy Pesto Sauce

Creating the Roux and Adding Liquids

It’s time to create that luscious, creamy sauce that will tie everything together. In the same skillet you used for the chicken (no need to wash it!), reduce the heat to medium. Add the 2 tablespoons of butter. Let it melt completely, then stir in the 2 minced garlic cloves. Sauté the garlic for about 1 minute until fragrant, being careful not to burn it. Next, sprinkle the 3 tablespoons of all-purpose flour over the melted butter and garlic. This mixture is called a roux, and it will help thicken our sauce. Stir the flour and butter constantly for about 1-2 minutes, cooking the raw flour taste out. The mixture should be a pnon-alcoholic ale golden color. Gradually whisk in the 1 cup of chicken broth, ensuring there are no lumps of flour. Continue to whisk until the broth is incorporated and the sauce starts to thicken slightly. Then, pour in the 1 cup of half and half (or your chosen milk/cream mixture). Whisk continuously until the sauce is smooth and begin extracts to thicken further. It should be a luscious, coating consistency.

Incorporating the Flavors

Now for the flavor powerhouses! Stir in the 1 teaspoon of Italian seasoning into the simmering sauce. This blend of herbs will add a wonderful aromatic depth. Then, add the ½ cup of freshly grated Parmesan cheese. Stir until the cheese is completely melted and incorporated into the sauce, making it even richer and more savory. Finally, it’s time for the star flavor: the basil pesto. Stir in the ½ cup of basil pesto. If you love a strong pesto flavor, feel free to add a little more – start with ½ cup and taste as you go. The pesto will infuse the creamy sauce with its bright, herby goodness. Stir everything together until the sauce is a beautiful green hue and all ingredients are well combined. Taste the sauce and adjust seasoning with salt and pepper as needed. Remember that the Parmesan and pesto already contain salt, so season cautiously.

Combining and Finishing

gin extract>Bringing it All Together

With our creamy pesto sauce ready, it’s time to bring everything together. Return the cooked chicken chunks to the skillet with the sauce. Stir gently to coat the chicken evenly. Now, add the drained penne pasta to the skillet as well. Toss everything together until the pasta and chicken are thoroughly coated in the delicious creamy pesto sauce. If the sauce seems a little too thick at this point, you can add a splash or two of the reserved pasta water you set aside earlier. The starch in the water will help loosen the sauce without diluting the flavor. Continue to toss until the pasta is heated through and everything is beautifully combined.

Melting the Mozzarella and Serving

For that irresistible cheesy pull, we’re going to add the mozzarella. Sprinkle the 1 cup of freshly shredded mozzarella cheese over the pasta and chicken mixture. Cover the skillet with a lid or foil and let it sit for about 2-3 minutes, or until the mozzarella is melted and gooey. This allows the cheese to melt into the sauce, creating an even creamier texture and a wonderful cheesy finish. Once the mozzarella is melted, give it one final gentle stir. Serve the Creamy Chicken Pesto Pasta immediately in bowls. For an extra touch of freshness and visual appeal, garnish with a few fresh basil leaves, if desired. Enjoy this comforting and flavorful meal!

Conclusion:

We hope you’ve enjoyed creating this delightful Creamy Chicken Pesto Pasta! This dish is a true crowd-pleaser, combining tender chicken, vibrant pesto, and a luscious creamy sauce for a meal that’s both satisfying and bursting with flavor. Its simplicity makes it perfect for a weeknight dinner, yet it’s elegant enough to serve guests. Don’t be afraid to experiment and make it your own!

Serving this Creamy Chicken Pesto Pasta with a side of crusty bread for dipping into the sauce, or a fresh green salad with a light vinaigrette, makes for a complete and balanced meal. For variations, consider adding sun-dried tomatoes for a tangy kick, or swapping the chicken for shrimp or even white beans for a vegetarian option. You could also stir in a handful of spinach or cherry tomatoes towards the end for extra color and nutrients.

We encourage you to embrace the flexibility of this recipe. The beauty of Creamy Chicken Pesto Pasta lies in its adaptability. Have fun in the kitchen and savor every delicious bite!

FAQs:

Can I make the pesto from scratch for this Creamy Chicken Pesto Pasta?

Absolutely! Making your own pesto will elevate the flavor of your Creamy Chicken Pesto Pasta significantly. Simply blend fresh basil, pine nuts (or walnuts), garlic, Parmesan cheese, and olive oil until you achieve your desired consistency.

What kind of pasta works best for Creamy Chicken Pesto Pasta?

While most pasta shapes will work, we find that medium shapes with ridges or nooks are excellent for catching the creamy sauce. Penne, fusilli, farfalle (bowties), or rotini are all fantastic choices for this Creamy Chicken Pesto Pasta.

How can I store leftovers of Creamy Chicken Pesto Pasta?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, you might need to add a splash of milk or cream to loosen the sauce and restore its creaminess.