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Creamy Chicken Pesto Pasta

Creamy Chicken Pesto Pasta

Tender chicken and al dente penne tossed in a luxuriously silky basil pesto cream sauce, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 529
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces penne pasta
  • 2 tablespoons olive oil
  • 1 pound chicken breasts cut into 1-inch pieces
  • 3 cloves garlic minced
  • salt and pepper to taste
Sauce Ingredients
  • 1 cup heavy cream
  • 0.5 cup chicken broth
  • 0.5 cup basil pesto
  • 0.5 cup Parmesan cheese freshly grated
  • 0.25 cup sun-dried tomatoes chopped, optional

Method
 

Cook Pasta
  1. Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 8–10 minutes. Reserve 1 cup of pasta water and drain.
Cook Chicken
  1. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then sauté until golden and cooked through, about 6–8 minutes.
Make Sauce
  1. Reduce heat to medium. Add garlic and cook until fragrant, about 30 seconds. Stir in heavy cream and chicken broth; bring to a gentle simmer.
  2. Whisk in pesto and Parmesan until smooth. Add sun-dried tomatoes, if using.
Combine & Serve
  1. Return pasta and chicken to the skillet. Toss to coat, adding reserved pasta water 2 tablespoons at a time to reach desired consistency. Remove from heat and let rest for 2 minutes before serving.

Notes

Our first test taught me to warm the cream to room temperature to prevent the sauce from breaking.
Adding pasta water in stages helps achieve a silkier sauce without thinning it too much.
I found that using chicken thighs instead of breasts delivers juicier, more flavorful bites.