Pasta tossed in a luscious creamy basil pesto sauce and topped with tender and juicy chicken. This easy 30 minute dish is packed with flavor and perfect for a weeknight meal or special occasions.
The Inspiration
I recently attended a party and was asked to make a creamy pesto pasta. It received rave reviews so I had to write it down and share it with you all!
I added chicken, but this recipe can easily be adapted for beef, shrimp, salmon, or other proteins.
The pesto pasta is also really good by itself!
Why You'll Love this Recipe
- It's flavorful and ultra creamy from the basil, parmesan, garlic, olive oil and half and half.
- It's a simple, yet delicious recipe made in 30 minutes!
- It's a versatile recipe. You can use store bought or homemade pesto, and add in your choice of proteins or vegetables.
Ingredients
- Chicken- I used chicken breasts but you can also use tenderloins or boneless skinless thighs. Steak, shrimp, salmon, or Italian sausage would also be delicious.
- Seasonings- garlic powder, red pepper flakes, Italian seasoning, salt and black pepper. You can keep it simple with just salt and pepper.
- Canola oil- or any neutral flavored oil.
- Pasta- I used my favorite pasta shape, mafaldine, but you can use spaghetti, linguine, or any short pasta like penne, fusilli, farfalle, or orecchiette. Even better, make some homemade pasta!
- Butter- Salted or unsalted.
- Flour- All purpose flour to make a roux.
- Half and half- you can use heavy cream for a richer taste or whole milk to keep it lighter.
- Basil pesto- My favorite is Kirkland Signature pesto from Costco. You can use any store bought or homemade pesto.
- Parmesan cheese- or pecorino Romano cheese. Optional to garnish.
How to Make Easy Creamy Basil Pesto Chicken Pasta
- Cook the pasta.
- Season, cook the chicken, and set aside.
- Make the roux and whisk in the half and half.
- Mix in the pesto.
- Toss in the pasta.
- Top the pasta with chicken, pesto, and parmesan cheese.
Tasty Tips
- Salt the pasta water generously and cook it until al dente.
- Add in vegetables like sun dried tomatoes, peas, spinach, kale, broccoli, roasted red peppers, or artichokes for a well rounded meal.
- Save a cup of starchy pasta water. If the sauce gets too dry, add a little at a time to make it creamy again. You can also use it reheat leftovers in a pan.
- Serve the pasta immediately. This dish is best served fresh because as the pasta sits, it tends to dry out. It will still taste amazing though!
FAQs
Pesto originated in Italy and is a sauce made of garlic, pine nuts, salt, basil, parmesan cheese, and olive oil.
I used chicken breasts but you can also use tenderloins or boneless skinless thighs. Steak, shrimp, salmon, or Italian sausage would also be delicious. Vegetarian sausage, ground meat, chicken alternatives can easily be substituted.
I usually eat this dish on it's own, but you can serve it with a side salad, rustic bread, cheesy bread, pepperoni cheese rolls if you're feeding a large crowd.
You can also cook vegetables like cherry tomatoes, peas, spinach, kale, broccoli, roasted red peppers, mushrooms with the sauce to make it a more well rounded meal.
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat leftovers in a pan on medium low heat. Add a splash of the reserved pasta water if you saved it, water, milk, cream, or half and half.
Out of convenience, I reheat in the microwave for two minutes, stirring halfway through. Try not to overheat it or else the sauce will break.
Easy Creamy Basil Pesto Chicken Pasta
Ingredients
For the Chicken
- 2 chicken breasts sliced in half lengthwise
- 1/2 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon Italian seasoning
- kosher salt and black pepper to taste
- 1 tablespoon canola oil
For the Pasta
- 1 pound pasta of choice
- 1/4 cup butter
- 1/4 cup all purpose flour
- 2 cups half and half
- 1 cup basil pesto or more to taste
- kosher salt and black pepper to taste
- parmesan cheese optional to garnish
Instructions
- Bring a large pot of water to a boil then add salt and pasta. Cook the pasta until al dente, drain and set aside.
- Use a meat mallet to pound the chicken and even out any thicker parts. Combine garlic powder, red pepper flakes, Italian seasoning, salt, and black pepper in a small bowl and season the chicken on all sides.
- Heat a large skillet on medium high heat with oil and cook the chicken for 6 minutes, or until cooked through, flipping halfway. Set aside.
- In the same skillet on medium low heat, melt the butter. Whisk in flour and cook for 1-2 minutes to form a roux.
- Slowly add in half and half while whisking until fully incorporated. Bring the sauce to a simmer for a few minutes, whisking occasionally.
- Mix in the pesto, salt, and black pepper. Toss in the pasta then slice the chicken and place it over the pasta. Garnish with more pesto and shaved parmesan if desired.
Notes
- Salt the pasta water generously and cook it until al dente.
- Add in vegetables like sun dried tomatoes, peas, spinach, kale, broccoli, roasted red peppers, or artichokes for a well rounded meal.
- Save a cup of starchy pasta water. If the sauce gets too dry, add a little at a time to make it creamy again. You can also use it reheat leftovers in a pan.
- Serve the pasta immediately. This dish is best served fresh because as the pasta sits, it tends to dry out. It will still taste amazing though!
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