Name: Creamy Chicken Pesto Pasta-Easy Weeknight Meal
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup freshly grated Parmesan cheese; 1 cup freshly shredded Mozzarella cheese; ½ cup basil pesto; Fresh basil for garnish, if desired; Salt and pepper to taste

Creamy Chicken Pesto Pasta. Ah, the mere mention of it conjures images of vibrant green sauce, tender morsels of chicken, and perfectly cooked pasta, all swirled together in a symphony of flavor. This isn’t just another weeknight dinner; it’s a culinary hug in a bowl, a dish that consistently earns rave reviews and happy sighs from anyone lucky enough to taste it. What is it about this particular combination that makes it so universally loved? Perhaps it’s the perfect balance of the bright, herbaceous pesto, the rich creaminess that coats every strand of pasta, and the satisfying bite of well-cooked chicken. Or maybe it’s the sheer simplicity of bringing these incredible ingredients together to create something truly memorable. Whatever the secret, our Creamy Chicken Pesto Pasta recipe is designed to deliver pure comfort and delight, making it an instant favorite in any kitchen.

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 cheese
1 cup freshly shredded Mozzarella cheese
½ cup basil pesto (or more, to taste)
Fresh basil for garnish, if desired
Salt and pepper to taste

Prepare the Pasta and Chicken

Boil the Penne Pasta

First things first, we need to get our pasta cooking. Bring a large pot of generously salted water to a rolling boil over high heat. Once it’s boiling vigorously, add the ½ pound of Penne pasta. Stir it immediately to prevent the pasta from sticking together. Cook the penne according to the package directions, aiming for al dente. This means it should be tender but still have a slight bite to it. Don’t overcook it, as it will continue to soften slightly when combined with the sauce. Once cooked, drain the pasta in a colander, but here’s a little trick: reserve about ½ cup of the pasta water before you drain it completely. This starchy water can be a lifesaver later if your sauce needs a little thinning or extra silkiness.

Sear the Chicken

While the pasta is doing its thing, let’s focus on the chicken. Pat the 1 pound of boneless, skinless chicken breast chunks dry with paper towels. This helps them brown nicely. Season the chicken generously with salt and pepper. Heat the 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken pieces in a single layer, being careful not to overcrowd the pan. You might need to cook the chicken in batches if your skillet isn’t large enough to avoid steaming it. Cook for about 3-4 minutes per side, until golden brown and cooked through. The inside should be opaque and no longer pink. Remove the cooked chicken from the skillet and set it aside on a plate. Don’t worry about any browned bits stuck to the bottom of the pan; that’s where the flavor is!

Create the Creamy Pesto Sauce

Build the Flavor Base

In the same skillet where you cooked the chicken (don’t wipe it out!), reduce the heat to medium. Add the 2 tablespoons of butter. Once the butter has melted and is slightly foamy, add the 2 minced garlic cloves. Sauté the garlic for about 30-60 seconds, until fragrant, being careful not to burn it. You’ll know it’s ready when you can smell its lovely aroma. Immediately after the garlic, sprinkle in the 3 tablespoons of all-purpose flour and the 1 teaspoon of Italian seasoning. Stir this mixture constantly with a whisk or wooden spoon for about 1-2 minutes. This is called making a roux, and it’s the base for thickening our sauce. Cooking the flour helps get rid of that raw flour taste and creates a smoother sauce.

Whisk in the Liquids

Gradually whisk in the 1 cup of chicken broth, pouring it in slowly while whisking continuously. Keep whisking until the mixture is smooth and there are no lumps of flour. Let this simmer for about 2-3 minutes, stirring occasionally, until it starts to thicken slightly. Now, it’s time for the creaminess. Pour in the 1 cup of half and half (or milk/cream if you’re using that). Continue to whisk until everything is well combined. Bring the sauce to a gentle simmer, not a boil, and cook for another 3-5 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon. The consistency should be creamy and luxurious. Taste the sauce at this point and season with salt and pepper as needed, remembering that Parmesan cheese is also salty.

Incorporate the Cheeses and Pesto

Reduce the heat to low. Now for the best part – the cheese! Add the ½ cup of freshly grated Parmesan cheese and the 1 cup of freshly shredded Mozzarella cheese to the sauce. Stir gently until both cheeses have melted completely and are beautifully incorporated into the sauce, creating a rich, cheesy coating. Once the cheese is melted, stir in the ½ cup of basil pesto. Stir until the pesto is evenly distributed throughout the sauce, giving it that vibrant green color and fantastic herbaceous flavor. If you love pesto, feel free to add a little extra at this stage. Once the pesto is stirred in, gently add the cooked chicken back into the skillet with the sauce. Stir to coat the chicken evenly.

Combine and Serve

Toss Everything Together

Finally, add the drained Penne pasta to the skillet with the creamy pesto chicken sauce. Toss everything together gently until every piece of pasta and chicken is coated in that luscious, emerald-green sauce. If the sauce seems a little too thick for your liking, this is where that reserved pasta water comes in handy. Add a tablespoon or two of the reserved pasta water at a time, stirring it in until you achieve your desired sauce consistency. Continue to toss until the pasta is fully incorporated and heated through. This ensures the pasta absorbs some of that wonderful flavor.

Conclusion:

And there you have it – a foolproof guide to creating the most delicious and satisfying Creamy Chicken Pesto Pasta! This recipe is a testament to how simple ingredients can come together to create something truly special. The balance of tender chicken, vibrant pesto, and rich, creamy sauce makes for a meal that’s both comforting and elegant, perfect for a weeknight dinner or a special occasion. I’ve found that serving this pasta with a sprinkle of extra parmesan cheese and a few fresh basil leaves really elevates the dish. Don’t hesitate to experiment with different types of pasta shapes; penne, fusilli, or even linguine work beautifully. If you’re looking for even more flavor, consider adding sundried tomatoes or some toasted pine nuts for an extra crunch. I truly hope you enjoy making and savoring this fantastic Creamy Chicken Pesto Pasta as much as I do. Happy cooking!

Frequently Asked Questions:

How can I make this Creamy Chicken Pesto Pasta recipe vegetarian?

To make this dish vegetarian, simply omit the chicken. You can replace it with your favorite vegetables like sautéed mushrooms, zucchini, bell peppers, or even some hearty chickpeas for added protein and texture. The creamy pesto sauce will still be the star of the show!

Can I make the pesto sauce from scratch?

Absolutely! Making your own pesto sauce from scratch will add an even fresher, more vibrant flavor to your Creamy Chicken Pesto Pasta. Combine fresh basil leaves, pine nuts, garlic, parmesan cheese, and good quality olive oil in a food processor and blend until smooth. Adjust seasoning to your taste.