Creamy Chicken Pesto Pasta
Tender chicken and al dente penne tossed in a luxuriously silky basil pesto cream sauce, ready in just 30 minutes.
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
Instructions
Cook Pasta
- 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
- 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
- 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.
- Whisk in pesto and Parmesan until smooth. Add sun-dried tomatoes, if using.
Combine & Serve
- 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.