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Best Creamy Pesto Chicken Pasta Recipe

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4.3 from 57 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This Best Creamy Pesto Chicken Pasta recipe combines tender pan-fried chicken breast with al dente pasta tossed in a rich, smooth pesto cream sauce. Enhanced with garlic, parmesan, fresh lemon juice, and basil pesto, this quick and flavorful dish is perfect for a satisfying weeknight meal in just 30 minutes.

Ingredients

Pasta

  • 200 grams dried pasta (or 300 grams fresh)

Chicken

  • 1 chicken breast
  • 1 tablespoon flour
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Sauce

  • 1/2 tablespoon olive oil
  • 2 garlic cloves, finely chopped
  • 3/4 cup single or light cream
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh lemon juice (plus lemon zest for serving)
  • 1/3 cup basil pesto (homemade or store bought)
  • 20 grams parmesan cheese, very finely grated
  • Salt to taste

Instructions

  1. Cook Pasta: Boil pasta in well salted water, cooking it slightly underdone by 1 minute. Reserve a cup of the pasta water, then drain the pasta.
  2. Prepare Chicken: Flatten the chicken breast to an even thickness of about 1-1.5 cm using a rolling pin wrapped in plastic wrap. Alternatively, cut into bite-sized pieces if thick.
  3. Season and Flour: Season the chicken breast evenly with salt and pepper. Lightly dust both sides with flour.
  4. Pan-Fry Chicken: Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Fry the chicken for 2 minutes on each side or until cooked through if thicker. For bite-sized pieces, pan-fry until done.
  5. Rest Chicken: Lightly wrap the cooked chicken in foil and set aside to keep warm.
  6. Sauté Garlic: In a large skillet that can accommodate all the pasta later, heat 1/2 tablespoon olive oil over medium heat. Fry the finely chopped garlic for 1-2 minutes, ensuring a gentle sizzle without browning or burning.
  7. Add Cream: Reduce heat slightly and pour in the cream. Bring to a gentle simmer, avoiding boiling, to prevent curdling.
  8. Flavor Sauce: Add lemon juice and black pepper, whisking quickly to combine.
  9. Melt Parmesan: Stir in finely grated parmesan cheese until fully melted and incorporated. Let the cream thicken gently over heat for 1-2 minutes.
  10. Add Pesto and Pasta: Mix in the basil pesto, then add the cooked pasta. Toss to coat the pasta thoroughly in the sauce.
  11. Adjust Consistency: Let the pasta simmer gently in the sauce for 1-2 minutes. If the sauce is too thick, add reserved pasta water a splash at a time to loosen it.
  12. Serve: Divide the pasta between bowls, slice the rested chicken and place on top. Garnish with extra grated parmesan, lemon zest, and fresh basil leaves if desired.

Notes

  • Undercook the pasta by one minute to ensure it finishes cooking perfectly in the sauce.
  • You can use either dried or fresh pasta; adjust cooking times accordingly.
  • Single or light cream works best to keep the sauce creamy but not too heavy.
  • Use fresh lemon zest for an added burst of citrus flavor atop the dish.
  • If chicken breast is thick, cutting into bite-sized pieces ensures even cooking.
  • The pasta water helps maintain sauce consistency and prevents it from becoming too thick once off the heat.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/best-creamy-pesto-chicken-pasta-recipe/