Ingredients
- 2 chicken breasts, boneless and skinless (about 1 lb)
- Why it’s essential: Chicken is the protein base of this dish, providing a hearty, juicy addition to the creamy pasta. It pairs beautifully with the rich pesto sauce.
- 8 oz pasta (I use fettuccine, but you can also use spaghetti, penne, or any pasta you love)
- Why it’s essential: The pasta is the perfect vehicle for soaking up that creamy pesto sauce. Pick your favorite pasta shape, but something with grooves or wide noodles works best for capturing all the sauce.
- 1/2 cup heavy cream
- Why it’s essential: This is what makes the sauce creamy and luscious. It balances the brightness of the pesto and adds a silky texture to the dish.
- 1/4 cup grated Parmesan cheese
- Why it’s essential: Parmesan adds a salty, nutty flavor that complements the richness of the cream and pesto. Plus, who doesn’t love a little extra cheese on top?
- 1/2 cup pesto (store-bought or homemade)
- Why it’s essential: Pesto is the star of this dish. Its fresh, garlicky, and herby notes are what make this pasta so vibrant and flavorful.
- 1 tbsp olive oil
- Why it’s essential: You’ll need this to cook the chicken. It gives the chicken a beautiful golden brown crust while keeping it juicy on the inside.
- Salt and pepper to taste
- Why it’s essential: Seasoning is key to bringing all the flavors together. A little salt and pepper will elevate the dish and enhance the natural flavors of the chicken and pesto.
Instructions
1. Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add your pasta and cook according to the package directions. For fettuccine, this usually takes about 8-10 minutes to get perfectly al dente.
Pro Tip: Reserve about 1/2 cup of pasta water before draining. You’ll use this later to help loosen the sauce and make it silky smooth. Trust me, this step makes a big difference.
2. Cook the Chicken
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for about 6-7 minutes per side, until the chicken is golden brown and cooked through.
Pro Tip: If the chicken breasts are thick, you can slice them in half horizontally to ensure they cook evenly and more quickly.
Once the chicken is cooked, remove it from the skillet and set it aside. Let it rest for a few minutes, then slice it into thin strips or bite-sized pieces.
3. Make the Creamy Pesto Sauce
In the same skillet (don’t wash it—flavor!), pour in the heavy cream and bring it to a simmer over medium heat. Let it cook for about 3-4 minutes, until it slightly thickens. Then, stir in the pesto and Parmesan cheese. Keep stirring until the cheese is fully melted and the sauce is creamy.
Pro Tip: If the sauce is too thick, add a bit of the reserved pasta water to loosen it up. You want the sauce to be creamy but still cling to the pasta.
4. Combine the Pasta and Chicken
Add the drained pasta to the skillet with the creamy pesto sauce. Toss everything together until the pasta is fully coated. Then, gently fold in the sliced chicken and cook for another 1-2 minutes to heat everything through.
Pro Tip: Taste the pasta and add more salt and pepper if needed. Sometimes a little extra seasoning can make all the difference!
5. Serve and Enjoy!
Serve the creamy chicken pesto pasta in bowls, topped with extra Parmesan cheese and a sprinkle of fresh basil if you like. You can even drizzle a little extra olive oil for a luxurious finish.
Nutrition
- Serving Size: 4
- Calories: 600