Simple Creamy Basil Pesto Pasta with Chicken
Chunks of chicken sauteed with garlic and seasoning combined with a pesto cream sauce loaded with parmesan cheese and fresh herbs. Toss with your favorite pasta for a filling and flavorful meal!
Ingredients
- 16 oz. Dry pasta of choice, cooked 1 cup of pasta water reserved
- 3 tbsp Unsalted butter softened
- 3-4 cloves Garlic minced
- 2 large Boneless skinless chicken breasts cut into 1" pieces
- 2 tsp Kosher salt
- Fresh cracked black pepper
- 1 tsp Garlic powder
- 2 tsp Italian seasoning
- 8 oz. Homemade or store-bought basil pesto
- 1 1/2 cups Heavy cream
- 1 cup Parmesan cheese shredded
- Fresh basil or thyme
Instructions
- Bring a large stock pot of salted water to a boil, cook dry pasta according to package instructions. Once pasta is done, reserve 1 cup of the pasta water, and drain the noodles.16 oz. Dry pasta of choice, cooked
- In a large Dutch oven melt butter over medium-high heat. Add in the garlic and sauté for 1-2 minutes until fragrant. Add in the cubed chicken and seasonings. Sauté chicken until fully cooked, stirring often. Transfer cooked chicken to a plate and set aside.3 tbsp Unsalted butter, 3-4 cloves Garlic, 2 large Boneless skinless chicken breasts, 2 tsp Kosher salt, Fresh cracked black pepper, 1 tsp Garlic powder, 2 tsp Italian seasoning
- Reduce heat to medium and add in the pesto, reserved pasta water, and cream. Stir to combine. Simmer over medium heat for about 5 minutes until the sauce begins to thicken. Stir in the parmesan cheese.8 oz. Homemade or store-bought basil pesto, 1 1/2 cups Heavy cream, 1 cup Parmesan cheese
- Once the sauce has thickened, add the chicken back in along with the noodles. Toss to combine. Serve topped with fresh basil or thyme and extra parmesan cheese.Fresh basil or thyme
Notes
*Use any desired shape of pasta, tube shapes work best as they hold some of the cream sauce. I like penne, rigatoni, shells, or mostaccioli.
*The reserved pasta water helps thicken the sauce due to the starch from the noodles. Plain water will not work the same.
*Make sure to use a skillet or pot large enough to toss everything together in, I like a Dutch oven the best.
*Leftover pasta can be cooled and stored in an airtight container in the fridge for 3-4 days.
Nutrition
Serving: 1servingCalories: 836kcalCarbohydrates: 63gProtein: 36gFat: 49gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.2gCholesterol: 145mgSodium: 1505mgPotassium: 541mgFiber: 3gSugar: 5gVitamin A: 1976IUVitamin C: 2mgCalcium: 333mgIron: 2mg