Creamy Pesto Chicken Pasta

$- 8 oz. fettuccine pasta - 2 boneless, skinless chicken breasts - 1 cup heavy cream - ½ cup basil pesto - 1 cup cherry tomatoes, halved - 2 cloves garlic, minced - 1 tablespoon olive oil - Salt and pepper to taste - ½ cup grated Parmesan cheese - Fresh basil leaves for garnish Fettuccine pasta gives this dish a nice, rich texture. You can use other types of pasta if you want. Chicken breasts are lean and cook quickly. They soak up flavor well. Heavy cream makes the sauce rich and smooth. Basil pesto adds a burst of fresh taste. You can buy it or make your own for more fun. Cherry tomatoes add some sweetness and color. Fresh basil leaves are great for garnish. They look nice and taste fresh. If you want to change things up, try whole wheat pasta for a healthier choice. You can swap chicken for shrimp or tofu if you want meatless. For a lighter sauce, use half-and-half instead of heavy cream. If you don’t have cherry tomatoes, diced regular tomatoes work. Use nutritional yeast instead of Parmesan for a dairy-free option. These changes still taste great and keep the dish delicious. {{ingredient_image_1}} First, bring a large pot of salted water to a boil. Add 8 ounces of fettuccine pasta. Cook it according to the package directions until it is al dente. This usually takes about 8 to 10 minutes. After cooking, drain the pasta well, but save ½ cup of the pasta water. Set the pasta aside while you prepare the chicken and sauce. Next, take 2 boneless, skinless chicken breasts. Season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Cook them for about 6 to 7 minutes on each side. The chicken should be golden brown and fully cooked. Remove the chicken from the skillet and let it rest. Once it cools a bit, slice it into strips. In the same skillet, add 2 cloves of minced garlic. Cook the garlic for about 1 minute until it smells great. Then, pour in 1 cup of heavy cream, stirring well. Bring this mixture to a gentle simmer. Add ½ cup of basil pesto, either store-bought or homemade, and mix it in until the sauce is smooth. Next, toss in 1 cup of halved cherry tomatoes. Let them soften for about 3 to 4 minutes. Now it’s time to bring everything together. Add the cooked fettuccine to the creamy pesto sauce. If you want a creamier dish, use some of the reserved pasta water. Then, add the sliced chicken, mixing it all until the chicken is well-coated with the sauce. Finally, stir in ½ cup of grated Parmesan cheese. Ensure it melts and blends into the dish. Adjust the seasoning with more salt and pepper if needed. To cook chicken breast well, start with even pieces. This helps them cook evenly. Season both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for about 6-7 minutes on each side. Look for a golden brown color. Use a meat thermometer to check if they reach 165°F. After cooking, let the chicken rest for a few minutes. This keeps it juicy and tender. Slice it just before serving. When cooking fettuccine, follow the package directions closely. Use a large pot with plenty of water. Add salt to the water for flavor. Stir the pasta occasionally to prevent sticking. Cook it until al dente, which means firm to the bite. Remember to save some pasta water before draining. This water is starchy and helps the sauce stick better. For a creamy sauce, use heavy cream as your base. Heat it gently in the skillet after cooking garlic. Stir in basil pesto until it mixes well. If the sauce is too thick, add some reserved pasta water. This will help you reach the perfect creamy texture. Mix in the grated Parmesan cheese last, allowing it to melt smoothly. Taste and adjust seasoning with salt and pepper to make it just right. Pro Tips Use Fresh Basil Pesto: For the best flavor, opt for fresh basil pesto if possible, as it adds a vibrant taste that elevates the dish. Perfectly Cooked Chicken: Ensure the chicken is cooked until golden brown and juicy by using a meat thermometer; it should reach an internal temperature of 165°F (75°C). Reserve Pasta Water: Always save some pasta water before draining; it can help adjust the sauce consistency and make it creamier. Garnish Creatively: Enhance presentation by garnishing with not only fresh basil leaves but also a sprinkle of crushed red pepper flakes for an added kick. {{image_2}} You can make this dish gluten-free by using gluten-free pasta. Many brands offer great options that cook well. Just follow the package directions. The rest of the recipe stays the same. To make this dish vegetarian, skip the chicken. You can add more veggies instead. Try using mushrooms, zucchini, or bell peppers. Sauté them in the olive oil before adding garlic. This will give your dish a nice depth of flavor. You can boost the flavor in many ways. Adding fresh spinach will give it a nice pop of color and nutrients. Simply toss in a few cups of spinach when you add the cherry tomatoes. Sun-dried tomatoes also work great. They add a sweet and tangy taste. Just chop them up and mix them in with the sauce. After enjoying your creamy pesto chicken pasta, let it cool before storing. Place the pasta in an airtight container. This helps keep it fresh for later. You can store it in the fridge for up to three days. If you want it to last longer, freezing is a great option. When you’re ready to eat the leftovers, take them out of the fridge. You can reheat the pasta on the stove or in the microwave. If using the stove, add a splash of water to keep it moist. Heat over low until warm. In the microwave, use medium power and heat in short bursts. Stir in between to avoid hot spots. To freeze creamy pesto chicken pasta, use a freezer-safe container. Make sure to leave some space at the top, as it will expand when frozen. It can last in the freezer for up to three months. When you’re ready to eat it, thaw it in the fridge overnight. Then reheat as mentioned above. This way, you can enjoy this rich and flavorful dish anytime! Yes, you can skip the heavy cream. Use Greek yogurt or coconut milk instead. These will give you a creamy texture without dairy. If you want a lighter sauce, try using vegetable broth mixed with a bit of cornstarch. This will help thicken the sauce and keep it creamy. Cooking chicken breasts takes about 12 to 15 minutes. Sear them for 6 to 7 minutes on each side. Make sure the chicken reaches an internal temperature of 165°F. This ensures it is safe to eat. Let it rest for a few minutes before slicing. This keeps the juices inside and makes it more tender. This dish pairs well with a fresh salad or garlic bread. A simple green salad adds crunch and freshness. You can also serve roasted vegetables for extra flavor. If you love cheese, sprinkle some extra Parmesan on top for a rich finish. To make basil pesto, gather these ingredients: - 2 cups fresh basil leaves - ½ cup grated Parmesan cheese - ⅓ cup pine nuts - 2 cloves garlic - ½ cup olive oil - Salt to taste Blend basil, cheese, pine nuts, and garlic in a food processor. Slowly add olive oil until smooth. Taste and add salt as needed. This homemade pesto adds a fresh, bold flavor to your creamy pesto chicken pasta. This blog post covered the key ingredients for creamy pesto chicken pasta and offered step-by-step cooking instructions. I also shared useful tips for perfect chicken, pasta, and sauce texture. We explored different variations, including gluten-free and vegetarian options. Finally, I provided guidance on storing leftovers and answered common questions. No matter your skill level, this dish is easy to make and sure to impress. Enjoy your cooking adventure!$

A delicious and creamy pasta dish with chicken, basil pesto, and cherry tomatoes.

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

8 oz fettuccine pasta
2 pieces boneless, skinless chicken breasts
1 cup heavy cream
0.5 cup basil pesto
1 cup cherry tomatoes, halved
2 cloves garlic, minced
1 tablespoon olive oil
to taste salt
to taste pepper
0.5 cup grated Parmesan cheese
for garnish fresh basil leaves

Instructions

Start by cooking the fettuccine pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Season the chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium-high heat, and add the chicken. Cook for about 6-7 minutes per side or until fully cooked and golden brown. Remove from the skillet and let rest before slicing into strips.
In the same skillet, add minced garlic and cook for about 1 minute until fragrant.
Pour in the heavy cream, stirring well to combine. Bring to a gentle simmer and then add the basil pesto, mixing until fully incorporated.
Add the halved cherry tomatoes to the sauce, allowing them to soften slightly for about 3-4 minutes.
Combine the cooked fettuccine with the creamy pesto sauce, adding a bit of the reserved pasta water to reach your desired creaminess.
Toss in the sliced chicken and mix until evenly coated with the sauce.
Finally, stir in the grated Parmesan cheese, ensuring it's melted and integrated into the dish.
Adjust seasoning with salt and pepper as needed.

Notes

Serve in a large bowl, garnishing with fresh basil leaves and additional grated Parmesan.

Keyword chicken, creamy, dinner, pasta, pesto