Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound boneless skinless chicken breast, diced into bite-sized pieces; 1 tablespoon olive oil; 1 teaspoon Italian seasoning; 2 garlic cloves, minced; Salt and pepper to taste; 1/2 pound penne pasta or farfalle, rotini; 2 tablespoons butter; 3 tablespoons all-purpose flour; 1 cup chicken broth; 1 cup half and half; 1/2 cup basil pesto, fresh or jarred; 1/2 cup freshly grated parmesan cheese; 1 cup freshly shredded mozzarella cheese; Salt and pepper to taste; Fresh basil, chopped; Extra parmesan for garnish

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There’s something magical about the delightful combination of creamy textures and vibrant flavors, and that’s precisely what you’ll find in this Chicken Pesto Pasta recipe. Picture perfectly cooked pasta, tender chunks of chicken, and a glorious blend of cheese mingling with fresh basil pesto—it’s the kind of dish that transports you to a cozy Italian kitchen. Whether you’re whipping it up for a casual weeknight dinner or impressing guests during a cozy gathering, this dish is sure to steal the show.

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You’ll love how incredibly simple this Chicken Pesto Pasta is. With just one skillet and a mere 30 minutes of your time, you can create a luscious meal that feels indulgent without requiring hours in the kitchen. It’s a convenient, budget-friendly solution that transforms simple pantry staples into an unforgettable experience. Let’s dive into this delightful recipe together—it’s one you won’t want to miss!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken Pesto Pasta
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken Pesto Pasta

Why You’ll Love This Recipe

Simple & Quick: Ready in just 40 minutes, it’s perfect for busy weeknights.
Irresistible Flavor: The combination of rich chicken, tangy pesto, and gooey cheese creates an explosion of taste.
Eye-Catching Appeal: The colorful pasta bathed in creamy sauce looks as good as it tastes.
Flexible Serving: Great for family dinners, meal prep, or warm gatherings with friends.
Diet-Friendly Options: Easily adaptable with gluten-free pasta or dairy-free alternatives to fit your dietary needs.

Ingredients You’ll Need

1 pound boneless skinless chicken breast: Diced into bite-sized pieces for even cooking and easy eating.
1 tablespoon olive oil: This will help to sauté the chicken, locking in flavor.
1 teaspoon Italian seasoning: A blend that enhances the flavor profile of the chicken beautifully.
2 garlic cloves (minced): Adding a fragrant, savory note that elevates the dish.
Salt and pepper to taste: Essential for rounding out the flavors.
½ pound penne pasta (or farfalle, rotini): These shapes hold the sauce well, making every bite delicious.
2 tablespoons butter: This will create a rich base for the sauce.
3 tablespoons all-purpose flour: Used to thicken the sauce, resulting in a creamy texture.
1 cup chicken broth: Adds depth and enhances the overall flavor.
1 cup half-and-half: This creamy element provides the rich base for the sauce.
½ cup basil pesto: Either fresh or jarred, it’s the star ingredient packing a flavor punch.
½ cup freshly grated Parmesan cheese: Adds nuttiness and creaminess, essential for that Italian feel.
1 cup freshly shredded mozzarella cheese: A gooey, melty addition that makes the dish irresistible.
Fresh basil (chopped): For garnish and a burst of color.
Extra Parmesan for garnish: Because who doesn’t love extra cheese?

How to Make Chicken Pesto Pasta

Cook the pasta: Begin by bringing a large pot of salted water to a rolling boil. Add in ½ pound of penne pasta and cook until al dente, following the package instructions. Remember to reserve ¼ cup of the pasta water before draining; this starchy liquid is perfect for adjusting the sauce later. Drain the pasta and set it aside.
Cook the chicken: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken, seasoning it with 1 teaspoon of Italian seasoning, 2 minced garlic cloves, and salt and pepper. Sauté for about 6-8 minutes, or until the chicken is golden and cooked through. Transfer to a plate to rest.
Make the roux: In the same skillet, melt 2 tablespoons of butter over medium heat. Stir in 3 tablespoons of all-purpose flour to create a roux, cooking for about 1 minute until it becomes light golden.
Build the sauce: Slowly whisk in 1 cup of chicken broth followed by 1 cup of half-and-half. Bring this mixture to a gentle simmer, cooking for an additional 3-4 minutes while whisking frequently until thickened.
Add pesto and cheese: Remove the skillet from heat and stir in ½ cup of basil pesto. Gradually mix in the ½ cup of freshly grated Parmesan cheese and 1 cup of freshly shredded mozzarella cheese, incorporating them slowly until fully melted and smooth. If the sauce appears too thick, add a splash of your reserved pasta water to loosen it.
Combine and serve: Return the cooked chicken and pasta to the skillet, tossing everything together until well-coated. Taste and adjust the seasoning with salt and pepper as needed. Serve garnished with fresh chopped basil and an extra sprinkle of Parmesan for that finishing touch.

Storing & Reheating

Chicken Pesto Pasta is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 hours. For longer storage, place it in the refrigerator for up to 3 days. When ready to reheat, simply pop it in the microwave for about 2-3 minutes or in a skillet over low heat, stirring occasionally. Keep in mind that the texture may change slightly during storage, so adding a splash of chicken broth or half-and-half while reheating can refresh the creaminess.

Chef’s Helpful Tips

Avoid overcooking the pasta; al dente is key to keeping it from becoming mushy in the sauce.
If your sauce is too thick, don’t hesitate to add a splash of reserved pasta water—this is liquid gold!
For an extra layer of flavor, consider marinating the chicken in the pesto for about 30 minutes before cooking.
Make use of leftover rotisserie chicken for a faster prep time without sacrificing flavor.
Feel free to swap in gluten-free pasta if dietary needs require it—just check the cooking instructions for the brand you use.

Chicken Pesto Pasta wonderfully marries creamy comfort and bright flavors, creating a dish that’s not only easy to prepare but also brimming with potential for customization. Consider adding extra vegetables like spinach or sun-dried tomatoes for additional nutrients and flavor. The secret lies in the wonderful balance between the savory chicken, rich cheese, and fresh bursts of pesto, all of which come together beautifully with the pasta.

Recipe FAQs

Can I use store-bought pesto?

Absolutely! While fresh basil pesto gives the best flavor, jarred pesto works well too and saves time. Just make sure to select a high-quality brand for the best results.

Is this dish gluten-free?

Yes, you can easily make Chicken Pesto Pasta gluten-free by substituting the regular pasta with a gluten-free variety. Just be mindful of the cooking times, as they can vary between brands.

Can I make this dish ahead of time?

You can prepare the components ahead: cook the chicken and make the sauce, then combine everything just before serving. However, fresh pasta maintains its texture best if cooked right before serving for optimal taste.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, a splash of chicken broth or half-and-half can help revive the creamy consistency.

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