Creamy Pesto Pasta with Chicken: A Quick & Delicious Weeknight Meal

Are you looking for a simple yet satisfying meal that’s bursting with flavor? Look no further! This creamy pesto pasta with chicken is the perfect weeknight dinner solution. It’s quick to prepare, uses readily available ingredients, and is guaranteed to be a crowd-pleaser. The combination of tender chicken, fragrant pesto, and a touch of cream creates a symphony of tastes and textures that will leave you wanting more.

This recipe is easily customizable to your liking. You can use different types of pasta, add vegetables, or adjust the amount of pesto and cream to achieve your desired flavor profile. Whether you’re a seasoned cook or just starting out in the kitchen, this recipe is foolproof and delivers exceptional results every time.

## Why You’ll Love This Pesto Pasta with Chicken

* **Quick and Easy:** Ready in under 30 minutes, making it perfect for busy weeknights.
* **Flavorful:** The combination of pesto, chicken, and cream creates a delicious and satisfying meal.
* **Versatile:** Easily customizable with different types of pasta, vegetables, and protein.
* **Crowd-Pleasing:** A guaranteed hit with both adults and children.
* **Uses Simple Ingredients:** Requires ingredients that are easily found in most supermarkets.

## Ingredients You’ll Need

* **Pasta:** 1 pound of your favorite pasta (penne, fettuccine, rotini, or spaghetti all work well).
* **Chicken:** 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces.
* **Pesto:** 1/2 cup of prepared pesto (store-bought or homemade).
* **Heavy Cream:** 1/2 cup of heavy cream (or half-and-half for a lighter option).
* **Olive Oil:** 2 tablespoons.
* **Garlic:** 2 cloves, minced.
* **Parmesan Cheese:** 1/4 cup, grated (plus extra for serving).
* **Salt and Pepper:** To taste.
* **Optional Add-ins:** Cherry tomatoes (halved), spinach, sun-dried tomatoes, pine nuts, red pepper flakes.

## Step-by-Step Instructions

Follow these simple steps to create a delicious and satisfying creamy pesto pasta with chicken:

**1. Cook the Pasta:**

* Bring a large pot of salted water to a boil. The salt not only flavors the pasta itself, but also raises the boiling point of the water slightly, helping the pasta cook faster and more evenly. Use about 1 tablespoon of salt per gallon of water.
* Add the pasta to the boiling water and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian; the pasta should be firm to the bite, not mushy. Start checking for doneness a minute or two before the recommended cooking time.
* Once the pasta is cooked, drain it in a colander. Be sure to reserve about 1/2 cup of pasta water before draining. This starchy water can be used to adjust the consistency of the sauce later on.

**2. Prepare the Chicken:**

* While the pasta is cooking, prepare the chicken. Cut the chicken breasts into bite-sized pieces. This will help them cook quickly and evenly. Aim for pieces that are about 1-inch in size.
* Season the chicken with salt and pepper to taste. Don’t be afraid to be generous with the seasoning; it will add flavor to the entire dish.

**3. Sauté the Chicken and Garlic:**

* Heat the olive oil in a large skillet or Dutch oven over medium heat. Make sure the skillet is large enough to accommodate all the ingredients later on.
* Add the chicken to the skillet and cook until it is cooked through and lightly browned. This usually takes about 5-7 minutes, depending on the size of the chicken pieces. Avoid overcrowding the skillet, as this will cause the chicken to steam instead of brown. If necessary, cook the chicken in batches.
* Once the chicken is cooked, add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it will become bitter. The fragrant garlic is a cornerstone of the dish, adding a pungent kick.

**4. Make the Pesto Cream Sauce:**

* Reduce the heat to low. This will prevent the cream from scorching or curdling.
* Pour in the heavy cream and stir to combine. Gently heat the cream without bringing it to a boil.
* Add the pesto and Parmesan cheese to the skillet. Stir until the pesto and cheese are melted and the sauce is smooth and creamy. The pesto infuses the cream sauce with its vibrant flavors, while the Parmesan adds a salty and nutty note.
* If the sauce is too thick, add a little of the reserved pasta water to thin it out. Add it one tablespoon at a time, stirring well after each addition, until the sauce reaches your desired consistency. The pasta water not only thins the sauce but also helps it cling to the pasta.

**5. Combine Pasta, Chicken, and Sauce:**

* Add the cooked pasta to the skillet with the pesto cream sauce and chicken. Toss to coat the pasta evenly with the sauce. Make sure every strand of pasta is coated in the luscious pesto cream.
* If using, add any optional add-ins, such as cherry tomatoes, spinach, or sun-dried tomatoes. Toss to combine.

**6. Serve and Enjoy!**

* Serve the creamy pesto pasta with chicken immediately. Garnish with extra grated Parmesan cheese and a sprinkle of red pepper flakes, if desired. The extra Parmesan adds a final flourish of flavor, while the red pepper flakes provide a touch of heat.
* Enjoy your delicious and easy weeknight meal!

## Tips and Variations

* **Use Homemade Pesto:** For the best flavor, use homemade pesto. It’s easy to make and tastes so much better than store-bought. A classic pesto recipe includes fresh basil, pine nuts, garlic, Parmesan cheese, and olive oil.
* **Add Vegetables:** Feel free to add your favorite vegetables to this dish. Some good options include cherry tomatoes, spinach, sun-dried tomatoes, mushrooms, or bell peppers. Sauté the vegetables along with the chicken or add them to the sauce at the end of cooking.
* **Use Different Protein:** If you don’t have chicken on hand, you can use other proteins such as shrimp, sausage, or tofu. Cook the protein according to the recipe instructions.
* **Make it Lighter:** To make this dish lighter, use half-and-half instead of heavy cream. You can also use a lower-fat pesto.
* **Add Lemon Juice:** A squeeze of fresh lemon juice at the end of cooking brightens the flavors of the dish.
* **Spice it Up:** Add a pinch of red pepper flakes to the sauce for a little bit of heat.
* **Make it Ahead:** This dish can be made ahead of time and reheated. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a little milk or cream to prevent the pasta from drying out.
* **Grill the Chicken:** For a smoky flavor, grill the chicken instead of sautéing it. Cut the chicken into strips and marinate it in pesto before grilling.
* **Nut-Free Pesto:** If you have a nut allergy, you can make pesto without pine nuts. Substitute sunflower seeds or pumpkin seeds for the pine nuts.
* **Vegan Pesto Pasta:** To make this dish vegan, use vegan pesto, substitute the chicken with tofu or vegetables, and use plant-based cream.

## Nutritional Information (Approximate)

* Calories: 600-800 (depending on ingredients and portion size)
* Protein: 30-40g
* Fat: 30-40g
* Carbohydrates: 60-80g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.*

## Serving Suggestions

This creamy pesto pasta with chicken is a complete meal on its own, but you can also serve it with a side salad or some crusty bread. Here are a few serving suggestions:

* **Side Salad:** A simple green salad with a light vinaigrette dressing complements the richness of the pasta.
* **Garlic Bread:** Crusty garlic bread is perfect for soaking up the delicious pesto cream sauce.
* **Roasted Vegetables:** Roasted vegetables such as broccoli, asparagus, or Brussels sprouts add a healthy and flavorful side dish.
* **Caprese Salad:** A Caprese salad with fresh mozzarella, tomatoes, and basil is a light and refreshing appetizer.

## Frequently Asked Questions (FAQ)

**Q: Can I use frozen chicken?**

A: Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking. Pat it dry with paper towels to remove excess moisture.

**Q: Can I use store-bought pesto?**

A: Yes, you can use store-bought pesto. However, homemade pesto will have a fresher and more intense flavor.

**Q: Can I make this dish gluten-free?**

A: Yes, you can make this dish gluten-free by using gluten-free pasta.

**Q: How long does this dish last in the refrigerator?**

A: This dish will last for up to 3 days in the refrigerator.

**Q: Can I freeze this dish?**

A: It’s not recommended to freeze this dish as the pasta and sauce may change texture.

**Q: What if I don’t have heavy cream?**

A: You can use half-and-half or milk instead of heavy cream, but the sauce will be less creamy.

**Q: Can I use different types of cheese?**

A: Yes, you can use other types of cheese such as Pecorino Romano or Asiago cheese.

**Q: How can I prevent the pasta from sticking together?**

A: To prevent the pasta from sticking together, add it to boiling salted water and stir it occasionally while it’s cooking. Also, don’t overcook the pasta.

**Q: Can I add wine to the sauce?**

A: Yes, you can add a splash of white wine to the sauce after cooking the garlic. Let the wine reduce for a minute or two before adding the cream.

**Q: What can I do if the sauce is too thick?**

A: If the sauce is too thick, add a little bit of the reserved pasta water or milk to thin it out.

This creamy pesto pasta with chicken is a delicious and easy meal that’s perfect for any occasion. With its simple ingredients and customizable nature, it’s sure to become a family favorite. Enjoy!