Getting the seasoning just right was key to making this creamy pesto chicken pasta a family favorite. After testing it four times, I finally nailed it with the perfect hint of lemon juice. Now, it’s a staple for busy nights when everyone’s hungry and I need sovmething quick.
The trick to great chicken is to flatten it before frying. This ensures even cooking, helping it brown nicely and lock in flavor, making every bite satisfying.
Ingredients in Best Creamy Pesto Chicken Pasta
This creamy pesto chicken pasta relies on a few simple ingredients that come together to create a rich and satisfying dish. Here’s what you’ll need:
- Dried Pasta: Choose a pasta shape you love; it’ll soak up the sauce beautifully. Remember to cook it just shy of al dente.
- Chicken Breast: A lean protein that stays juicy when cooked properly. Flatten it for even cooking.
- Flour: Dusting the chicken with flour helps create a nice crust and lock in moisture.
- Olive Oil: Used for frying the chicken and sautéing garlic; it adds flavor and helps achieve that golden-brown color.
- Garlic: Adds a fragrant background note; watch it closely to keep it from burning.
- Single or Light Cream: Creates a velvety sauce; it’s essential for that creamy texture.
- Black Pepper: Just a pinch brightens up the dish, balancing the richness of the cream.
- Basil Pesto: This is where the magic happens; it brings herby notes to the dish.
- Fresh Lemon Juice: Adds a bright acidity that cuts through the creaminess and enhances the overall flavor.
- Parmesan Cheese: Finely grated for melting into the sauce and adding depth.
- Salt: Essential for bringing out all the flavors in the dish.
- Key Technique: Flattening the Chicken: This ensures it cooks evenly and browns nicely, enhancing flavor and texture.
How to Make Best Creamy Pesto Chicken Pasta
This creamy pesto chicken pasta comes together in just 30 minutes. It’s a weeknight lifesaver that doesn’t skimp on flavor, making it a go-to in my kitchen.
Cook Pasta: Add your dried pasta to a pot of well-salted water. Cook for about 8-9 minutes, or until it’s just shy of al dente. You want it to hold its shape when tossed with the sauce. Reserve some pasta water before draining.
Flatten Chicken: Place the chicken breast on a cutting board and cover with plastic wrap. Use a rolling pin to flatten it to about 1-1.5cm thick. This helps the chicken cook evenly and brown nicely.
Season Chicken: Season both sides of the chicken with salt and black pepper. This will help create a nice crust while cooking; don’t skip this step!
Cook Chicken: Heat 1 tablespoon of olive oil in a pan over medium-high heat. Cook the chicken for 2-3 minutes on each side, until golden and cooked through. You’ll hear a nice sizzle as it cooks.
Cook Garlic: In a large skillet, heat 1/2 tablespoon of olive oil over medium heat. Add the chopped garlic and cook for 1-2 minutes, until fragrant but not browned. Keep an eye on it; burnt garlic can ruin the dish.
Make Sauce: Lower the heat and add the single cream to the skillet. Bring it to a gentle simmer, stirring occasionally. Add the lemon juice and black pepper, then whisk quickly to combine.
Add Cheese: Mix in the finely grated parmesan until it melts smoothly into the cream. Let it thicken slightly over the heat for about 1-2 minutes.
Combine: Add the basil pesto and the drained pasta to the skillet. Toss everything together, letting it bubble gently for another 1-2 minutes. If it gets too thick, add a splash of reserved pasta water to loosen it up.
Enjoy your creamy pesto chicken pasta! It’s a meal that’s simple yet satisfying.
Switch It Up: Easy Variations
Life gets busy, and sometimes you need to switch things up in the kitchen. Here are a few variations to keep this creamy pesto chicken pasta interesting while sticking to that core recipe.
Pesto Options: Use my Classic Homemade Basil Pesto or grab a good-quality store-bought version. Both work perfectly in this dish and make your life easier.
Chicken Type: Use boneless chicken thighs if you prefer. They stay juicy and tender, giving you another option without sacrificing flavor.
Pasta Shape: You can use any pasta shape you prefer, including pappardelle.
These variations let you keep the essence of the dish while exploring new flavors.
Storing Leftover Creamy Pesto Chicken Pasta
You can store leftovers in an airtight container in the fridge for up to three days. If you want to freeze it, it should hold up for about three months. Before sealing, let it cool to room temperature to prevent condensation from making it soggy.
When you’re ready to reheat, use the stovetop on low heat. Add a splash of the single cream to keep it creamy and stir often. This helps prevent separating or burning. It’ll come back to life nicely, and you’ll be ready to enjoy it again!
Make It a Meal
This creamy pesto chicken pasta is comforting on its own, but adding a couple of sides can really round out the meal. A few thoughtful choices can enhance the experience and keep everyone coming back for more.
Serving Suggestions
- Top with extra fresh basil leaves: A nice touch for added flavor.
- Add toasted sliced mushrooms: They add a great texture.
- Include crispy bacon pieces: For a savory crunch.
- Add cherry tomatoes or sun-dried tomatoes: They bring a pop of sweetness.
- Garlic Bread: A warm, buttery side that’s great for soaking up any creamy sauce left on your plate.
- Mixed Green Salad: A fresh salad can balance the richness of the pasta.
- Roasted Vegetables: They add a nice touch and complement the dish well.
- White Wine: A glass of white wine pairs nicely with this meal.
What sides do you think would pair well with this dish? I’d love to hear your ideas!
Best Creamy Pesto Chicken Pasta for Family Dinner Delight
Ingredients
Method
- Cook your pasta in well salted water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breast to an even thickness (about 1-1.5cm), I do this by laying some plastic wrap over the top and hitting with a rolling pin. If your breast is quite thick then you can cut into bite size pieces.
- Season the breast well with salt and pepper on each side then dust with the flour.
- Heat 1 tbsp of olive oil in a pan over a medium high heat and cook the chicken for 2 mins each side (or until cooked through if yours is thicker).
- Lightly wrap in foil and set aside.
- In a large skillet that will fit all the pasta at end, heat 1 tbsp of olive oil over medium heat and cook the garlic for 1 – 2 minutes, a gentle sizzle. The garlic shouldn’t color or burn.
- Turn the heat down slightly and add the cream. Bring to a very gentle simmer, it should never boil, just a very gentle simmer.
- Add the lemon juice and pepper and whisk in quickly.
- Add the finely grated parmesan and mix it in until melted through. Let the cream slightly thicken over the heat for 1-2 minutes.
- Add the pesto, mix through then add your cooked pasta and toss. Let it very gently bubble away for 1 – 2 minutes. Season to taste.
- Add a splash of pasta water if you need to loosen. Cream sauces thicken up really quickly off the heat so you want it on the saucier side in the pan.
- Divide between bowls, slice your chicken and place on top with some extra grated parmesan if you wish.
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