Pesto Pasta with Chicken
A bright and creamy dish that blends basil pesto, tender chicken, and pasta for a rich, satisfying experience. Perfect for quick dinners or casual entertaining.
Ingredients
For the Base
- 12 oz Pasta (e.g., penne or fettuccine) Use whole-wheat or gluten-free pasta if needed.
For the Protein and Sauce
- 2 cups Cooked chicken breast, diced Leftover or store-bought rotisserie chicken works well.
- 1 cup Pesto sauce Jarred pesto is fine; use low-sodium for a healthier option.
- 1 cup Heavy cream Can substitute with half-and-half for a lighter version.
- 3/4 cup Parmesan cheese, grated Use freshly grated for best melt and flavor.
- to taste Salt and pepper Season after adding Parmesan.
To Serve
- 1/4 cup Fresh herbs (e.g., basil or parsley) For garnish.
Instructions
Preparation
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, combine the cooked chicken and pesto sauce, stirring to warm the chicken through.
- Stir in the heavy cream and bring to a light simmer, cooking for 1-2 minutes until the sauce thickens slightly.
- Add the cooked pasta to the skillet and toss to coat evenly in the sauce. If the sauce seems too thick, add a splash of reserved pasta water.
- Stir in the grated Parmesan cheese until melted, then season with salt and pepper to taste.
- Serve warm, garnished with fresh herbs and extra Parmesan at the table if desired.
Notes
For variations, consider adding vegetables like spinach or cherry tomatoes. Reserve pasta water to adjust sauce consistency. Best served immediately.