Chicken Pesto Pasta: The Ultimate Recipe and Cooking Guide

Chicken pesto pasta: just the name conjures up images of vibrant green sauce clinging to perfectly cooked noodles, punctuated by tender pieces of chicken. Are you ready to transform your weeknight dinner routine with a dish that’s both incredibly flavorful and surprisingly simple to make? This isn’t just another pasta recipe; it’s a culinary hug in a bowl!

Pesto, the star of this dish, has roots stretching back to ancient Rome, though its modern form originated in Genoa, Italy. Traditionally made with basil, pine nuts, garlic, Parmesan cheese, and olive oil, pesto embodies the fresh, bright flavors of the Mediterranean. Over time, it has evolved into countless variations, but the essence remains the same: a celebration of simple, high-quality ingredients.

So, why is chicken pesto pasta such a beloved dish? It’s the perfect marriage of creamy, herbaceous pesto, satisfying pasta, and protein-packed chicken. The combination of textures – the smooth sauce, the al dente pasta, and the tender chicken – creates a delightful sensory experience. Plus, it’s incredibly versatile! You can customize it with your favorite vegetables, cheeses, or even a squeeze of lemon for extra zing. Whether you’re looking for a quick and easy weeknight meal or a crowd-pleasing dish for a dinner party, this recipe is sure to impress. Get ready to experience the magic of chicken pesto pasta!

this Recipe

Ingredients:

• 1 pound pasta (penne, rotini, or your favorite shape)
• 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 1/4 cup olive oil, divided
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1 cup pesto (store-bought or homemade)
• 1/2 cup grated Parmesan cheese, plus more for serving
• 1/4 cup sun-dried tomatoes, oil-packed, drained and chopped (optional)
• Fresh basil leaves, for garnish (optional)

Preparing the Chicken:

Okay, let’s start with the chicken. This is where we build the foundation of flavor for our pasta. Don’t skip the seasoning – it makes a huge difference!

1. Pat the chicken pieces dry with paper towels. This helps them brown nicely in the pan.
2. In a medium bowl, toss the chicken with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Make sure each piece is coated evenly.

Cooking the Chicken and Aromatics:

Now, let’s get that chicken cooked and infuse some delicious flavors into the dish with onions and garlic. The aroma alone will make your mouth water!

3. Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat.
4. Add the chicken to the skillet in a single layer, being careful not to overcrowd the pan. You may need to cook it in batches. Overcrowding will steam the chicken instead of browning it.
5. Cook the chicken for about 5-7 minutes, or until it’s cooked through and lightly browned on all sides. The internal temperature should reach 165°F (74°C). Use a meat thermometer to be sure!
6. Remove the chicken from the skillet and set it aside. Don’t worry about cleaning the skillet yet – we’re going to use those flavorful bits left behind!
7. Add the remaining 1 tablespoon of olive oil to the skillet.
8. Add the chopped onion and cook for about 5 minutes, or until softened and translucent, stirring occasionally.
9. Add the minced garlic and cook for another minute, or until fragrant. Be careful not to burn the garlic, as it can become bitter.

Making the Pesto Cream Sauce:

This is where the magic happens! The pesto cream sauce is what brings everything together and makes this pasta dish so incredibly delicious. The richness of the cream combined with the vibrant pesto is simply divine.

9. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom of the pan. This is called deglazing, and it adds a ton of flavor to the sauce.
10. Bring the broth to a simmer and let it reduce slightly for about 2-3 minutes.
11. Stir in the heavy cream and bring the sauce back to a gentle simmer.
12. Reduce the heat to low and stir in the pesto. Mix well until the pesto is fully incorporated into the cream sauce.
13. Add the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Taste and adjust seasonings as needed. Remember, pesto can be quite salty, so be careful not to over-salt.
14. Stir in the Parmesan cheese and sun-dried tomatoes (if using). The Parmesan will help thicken the sauce slightly.

Cooking the Pasta:

While the sauce is simmering, let’s get the pasta cooked to perfection. Al dente is the key here – we want it to have a slight bite.

15. Bring a large pot of salted water to a rolling boil. The water should be generously salted – about 1 tablespoon of salt per gallon of water. This seasons the pasta from the inside out.
16. Add the pasta to the boiling water and cook according to the package directions, or until al dente.
17. Reserve about 1 cup of pasta water before draining the pasta. This starchy water is liquid gold and can be used to adjust the consistency of the sauce.
18. Drain the pasta in a colander.

Combining Everything:

Now for the grand finale! It’s time to bring the pasta, chicken, and sauce together to create the ultimate chicken pesto pasta masterpiece.

19. Add the cooked pasta to the skillet with the pesto cream sauce.
20. Add the cooked chicken to the skillet as well.
21. Toss everything together until the pasta and chicken are evenly coated in the sauce.
22. If the sauce is too thick, add a little bit of the reserved pasta water at a time, until it reaches your desired consistency.
23. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese, if desired.

Tips and Variations:

This recipe is a great starting point, but feel free to customize it to your liking! Here are a few ideas:

• Vegetables: Add some vegetables to the dish, such as broccoli florets, asparagus tips, or spinach. Sauté them with the onions and garlic.
• Protein: Substitute the chicken with shrimp, sausage, or tofu.
• Cheese: Use a different type of cheese, such as mozzarella, provolone, or goat cheese.
• Spice: Add a pinch of red pepper flakes to the sauce for a little heat.
• Lemon: Squeeze a little lemon juice over the finished dish for a bright, fresh flavor.
• Homemade Pesto: For the best flavor, use homemade pesto. It’s surprisingly easy to make!

Making Homemade Pesto:

If you’re feeling ambitious, homemade pesto is the way to go! It’s so much fresher and more flavorful than store-bought. Here’s a basic recipe:

• 2 cups fresh basil leaves, packed
• 1/4 cup pine nuts
• 2 cloves garlic
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• Salt and pepper to taste

1. Combine the basil, pine nuts, and garlic in a food processor. Pulse until finely chopped.
2. Add the Parmesan cheese and pulse again until combined.
3. With the food processor running, slowly drizzle in the olive oil until the pesto is smooth and creamy.
4. Season with salt and pepper to taste.

Storing Leftovers:

Leftover chicken pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little bit of water or broth to loosen the sauce.

Freezing:

While you can freeze this dish, the texture of the pasta and sauce may change slightly. If you do freeze it, let it thaw completely in the refrigerator before reheating. It’s best to freeze it without the Parmesan cheese and add that when you reheat it.

Conclusion:

This chicken pesto pasta recipe isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! The vibrant pesto, tender chicken, and perfectly cooked pasta combine to create a dish that’s both comforting and exciting. I truly believe this will become a staple in your household, just as it has in mine. It’s quick enough for a busy weeknight, yet impressive enough to serve to guests. The beauty of this recipe lies in its simplicity and the incredible depth of flavor you achieve with just a few key ingredients.

But the best part? It’s incredibly versatile! Feel free to experiment with different types of pasta. Penne, rotini, or even farfalle would work beautifully. For a vegetarian option, simply omit the chicken and add some roasted vegetables like zucchini, bell peppers, or cherry tomatoes. Want to kick up the heat? Add a pinch of red pepper flakes to the pesto or sprinkle some on top before serving.

Serving suggestions are endless! A simple side salad with a light vinaigrette complements the richness of the pasta perfectly. Garlic bread is always a welcome addition, soaking up all that delicious pesto sauce. For a more substantial meal, consider adding some grilled asparagus or steamed broccoli. And don’t forget the Parmesan cheese! A generous grating of fresh Parmesan adds a salty, nutty finish that elevates the dish to another level.

For a truly decadent experience, try adding a dollop of creamy burrata cheese on top just before serving. The cool, creamy cheese melts slightly into the warm pasta, creating a luxurious and unforgettable bite. Another variation I love is to add sun-dried tomatoes for a burst of sweetness and tanginess. They pair perfectly with the pesto and chicken, adding another layer of complexity to the dish.

I’ve poured my heart into perfecting this chicken pesto pasta recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser, and it’s so easy to customize to your own preferences. Don’t be afraid to get creative and experiment with different ingredients and flavors. The possibilities are endless!

So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won’t be disappointed. This recipe is more than just a meal; it’s an experience. It’s a chance to create something delicious and share it with the people you love.

I’m so excited for you to try this recipe and experience the magic of chicken pesto pasta for yourself. Once you’ve made it, I would absolutely love to hear about your experience! Did you make any modifications? What did you serve it with? What did your family and friends think? Please share your thoughts and photos in the comments below. Your feedback is invaluable, and it helps me to continue creating recipes that you’ll love. Happy cooking!