Creamy Chicken Pesto Pasta with Rich Cheesy Basil Sauce
By Liam Carter
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Level
Easy
Make a dish for four in a pan by precooking the pasta and chicken‚ then prepare the pesto cream sauce right before serving․ Creamy Chicken Pesto Pasta includes sliced chicken and small pasta shapes tossed in cream and pesto sauce with Parmesan cheese․ Save pasta cooking liquid to use when reheating pasta dishes during the week․
Chicken breast is less likely to make the sauce oily than other types of chicken․ Chicken breast is cooked with Italian seasoning and garlic in olive oil․ A roux made with butter and flour thickens chicken broth and half and half․ Once the sauce is removed from the heat‚ basil pesto‚ Parmesan‚ and mozzarella are added․ Freshly grated cheese works better than coated shredded cheese in servings that can be made in advance and reheated․
As the sauce simmers‚ it will reach the desired consistency to coat the back of a spoon and be ready to mix with pasta․ Common serving problems with this recipe include overheating pesto and mozzarella‚ which can alter the taste of the pesto and create clumps in the mozzarella․ Tips to prevent these problems include keeping the pan off heat before adding cheese and adding small amounts of starchy pasta water to thin the sauce only if it tightens‚ but not additional broth․
Serve with fresh chopped basil and more Parmesan cheese․ Other side dishes include garlic bread‚ salad‚ broccoli‚ asparagus‚ and other vegetables named in this article․ Store leftovers in an airtight container․ Reheat without the sauce breaking by microwaving on several different settings‚ stirring in between‚ and adding a little milk if necessary while reheating․ You might need to add a little milk while reheating․
Why you'll love this recipe
- Serves four as a skillet dinner․ Coated pasta can be made in advance for planned meals when you don't want to make pasta sauce at another meal․
- Reheating leftovers stored in the refrigerator keeps the creamy texture of the sauce by reheating gently with milk to thin the leftover sauce and return it to its original texture․
- Freezer portions last up to four months․ Let portions thaw overnight so the pesto cream sauce can return evenly․
- Pasta cooking water can be used as a convenient ingredient to add to cooked pasta dishes to add moisture to sauces that have thickened after sitting․
- Precooking the chicken saves time because you can prepare all the chicken you will need in advance and warm it with the pasta when you serve the dish․
- Adding extra Parmesan and mozzarella shreds gradually to fried leftovers helps the cheeses heat evenly in the leftovers․ Adding extra cheese at once does not help the cheeses heat evenly․
Ingredients
- •1 lb boneless skinless chicken breast (diced into bite-sized pieces)
- •1 tbsp olive oil
- •1 tsp Italian seasoning
- •2 cloves garlic (minced)
- •salt (to taste)
- •pepper (to taste)
- •½ lb penne pasta (or farfalle or rotini)
- •¼ cup reserved pasta water
- •2 tbsp butter
- •3 tbsp all-purpose flour
- •1 cup chicken broth
- •1 cup half and half
- •½ cup basil pesto (fresh or jarred)
- •½ cup Parmesan cheese (freshly grated)
- •1 cup mozzarella cheese (freshly shredded)
- •fresh basil (chopped, for serving)
- •extra Parmesan (for garnish)
Instructions
- 1
Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package directions.
- 2
Reserve ¼ cup pasta water before draining. Drain the pasta and set aside.
- 3
Heat olive oil in a large skillet over medium heat. Add the chicken in a single layer and season with Italian seasoning, garlic, salt, and pepper.
- 4
Cook the chicken, stirring occasionally, until cooked through and lightly golden, about 6-8 minutes. Transfer to a plate.
- 5
In the same skillet, melt butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly, until the mixture is light golden.
- 6
Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 3-4 minutes, whisking often, until the sauce thickens.
- 7
Remove the pan from the heat. Stir in pesto.
- 8
Add Parmesan and mozzarella a little at a time, stirring well after each addition until fully melted and smooth. If the sauce is too thick, add a splash of reserved pasta water.
- 9
Return the chicken and pasta to the skillet. Toss to coat everything evenly.
- 10
Taste and adjust seasoning. Serve topped with fresh basil and extra Parmesan.
FAQ
Nutrition (per serving)
Calories
784
Protein
47g
Fat
41g
Carbs
54g
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