This creamy chicken pesto pasta is a warm hug on a plate! With tender chicken and rich pesto sauce, it’s both comforting and delicious. Plus, it’s super quick to whip up—perfect for busy weeknights.
Who doesn’t love a meal that basically cooks itself? I often throw in some veggies to make it colorful. You can never go wrong with pasta that’s creamy and packed with flavor!
Key Ingredients & Substitutions
Penne Pasta: While penne is perfect for holding the creamy sauce, you can swap it with any pasta type you love, like fusilli, rigatoni, or farfalle. Just make sure to adjust the cooking time based on the pasta you choose.
Chicken: Boneless, skinless chicken breasts keep this dish light, but thighs work too! If you’re in a hurry, rotisserie chicken is a great shortcut—just shred it and add it to the sauce.
Heavy Cream: For a lighter option, you can use half-and-half or a dairy-free cream alternative. Just note, the sauce might be less thick, but it’ll still taste delicious!
Basil Pesto: If you have fresh basil and pine nuts, you can whip up homemade pesto in a blender. A store-bought variety works well too—look for one with minimal preservatives for the best flavor.
Fresh Spinach: Use any leafy green you have on hand, like kale or arugula. If you prefer, frozen spinach can be used; just thaw and squeeze out excess water before mixing in.
How Do I Achieve the Creamiest Pesto Sauce?
The key to a creamy sauce lies in your heat management and timing. After cooking the garlic, make sure to pour in the heavy cream and stir gently. Allow it to simmer and thicken a bit before adding the pesto and Parmesan; this creates that lovely creamy texture.
- Cook the garlic until fragrant, but be careful not to let it brown to avoid bitterness.
- Simmer the cream on medium heat for 2-3 minutes; this helps it thicken.
- Combine pesto and Parmesan slowly, stirring to prevent clumps and allowing the flavors to meld.
How to Make Creamy Chicken Pesto Pasta
Ingredients You’ll Need:
Pasta and Chicken:
- 12 oz (340 g) penne pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tbsp olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup basil pesto (store-bought or homemade)
- 1 cup fresh spinach, chopped
For Garnishing:
- Red pepper flakes, for garnish (optional)
- Fresh basil leaves, for garnish
How Much Time Will You Need?
This delicious dish takes about 30 minutes to prepare and cook. You’ll spend around 10 minutes boiling the pasta and preparing the chicken, plus another 10-15 minutes making the creamy sauce and combining everything together. Quick and satisfying!
Step-by-Step Instructions:
1. Cook the Pasta:
Start by bringing a large pot of salted water to a boil. Once the water is bubbling, add the penne pasta and cook according to the package instructions until it’s al dente (cooked but still firm to the bite). After cooking, drain the pasta and set it aside.
2. Cook the Chicken:
While the pasta is cooking, season the chicken pieces with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken pieces to the skillet and cook them for about 6-8 minutes, or until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
3. Make the Creamy Sauce:
In the same skillet, add the minced garlic and sauté it for about 1 minute until it’s fragrant. Then, reduce the heat to medium and pour in the heavy cream, stirring to combine. Let the cream simmer gently for 2-3 minutes so it can start to thicken.
4. Combine the Sauce and Ingredients:
Now, stir in the basil pesto and grated Parmesan cheese into the cream mixture until the sauce becomes smooth and creamy. Next, add the cooked chicken, chopped spinach, and the drained pasta into the skillet. Toss everything together until the spinach wilts slightly and the pasta is well coated with the creamy pesto sauce.
5. Serve It Up:
Finally, taste the pasta and adjust the seasoning with more salt and pepper if needed. Serve the creamy chicken pesto pasta hot, garnished with a sprinkle of red pepper flakes and fresh basil leaves for a burst of flavor and color. Enjoy your delicious homemade dish!
What Can I Use Instead of Heavy Cream?
If you want a lighter sauce, you can use half-and-half or a dairy-free cream substitute like coconut cream or cashew cream. Just keep in mind that the texture may vary a bit, but it will still be tasty!
Can I Use Another Type of Meat?
Absolutely! You can substitute the chicken with shrimp, turkey, or even cooked sausage. Just adjust the cooking time appropriately to ensure everything is cooked properly.
Can I Make This Recipe Vegetarian?
Yes! Simply omit the chicken and add extra vegetables such as bell peppers, mushrooms, or zucchini. You may want to sauté the vegetables before adding them to the sauce for added flavor and tenderness.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of cream or broth to revive the sauce’s creaminess if necessary.
