Creamy Chicken Pesto Pasta
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
557 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Creamy Chicken Pesto Pasta
Description
This recipe starts by seasoning chicken with salt, pepper, Italian seasoning, and a light coating of flour, then browning it in olive oil. Onions are sautéed in butter until translucent then garlic is added briefly. Adding chicken broth deglazes the pan, lifting browned bits for flavor. Basil pesto and half and half join the skillet to create a creamy sauce, enriched further by garlic powder and Parmesan cheese.
The pasta is cooked separately and reserved cooking water is saved to adjust sauce consistency if needed. After simmering briefly with the chicken added back, the pasta is tossed into the sauce to combine flavors evenly. The resulting dish has tender chicken bites surrounded by a creamy, herbaceous sauce with a subtle cheesy note.
This dish is well-suited for immediate serving to maintain creaminess and can be garnished with fresh basil. It pairs nicely as a standalone main course.
Caution is given to avoid boiling the sauce as it can cause separation. Additional pasta water can be stirred in if the pasta dries out before serving. Short pasta shapes are recommended for best coating.
Ingredients
- 1 pound chicken breast boneless, skinless, cut into bite sized pieces
- salt to taste
- black pepper to taste
- 1/2 teaspoon Italian seasoning
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion chopped
- 4 garlic cloves, minced
- 1 cup chicken broth
- 12 ounces basil pesto
- 1/2 cup half and half
- 1/2 teaspoon garlic powder
- 1/2 cup Parmesan Cheese
- 8 ounces pasta See notes
- basil chopped, for garnish, optional
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Reserve 1/2 cup cooking water, then drain.
- While the pasta is cooking, season the chicken with salt, pepper and Italian seasoning. Add the flour and toss to coat.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, for about 5-7 minutes or until browned, Add extra oil, if needed. Remove from the skillet and reserve.
- To the same skillet, add the butter and saute the onions for about 3 - 4 minutes or until they become translucent. Add the garlic and cook for a minute.
- Deglaze the skillet by adding the chicken broth. Scrape the bottom of the pan to remove the brown bits. Bring to a boil. Stir in the pesto and lower the heat. Add the half and half and garlic powder. Simmer for about 2-3 minutes.
- Return the chicken and any collected juices to the skillet and toss to coat. Simmer for 3-4 minutes. Stir in the Parmesan cheese and mix well.
- Add the cooked pasta and toss gently. Add some of the cooking water only if a creamier consistency is desired. Serve warm garnished with chopped basil (optional).
Notes
- Avoid boiling the sauce to prevent separation and maintain creamy texture.
- Serve the pasta immediately after mixing with sauce to keep it moist and creamy.
- If the pasta dries out before serving, add reserved pasta cooking water incrementally to restore creaminess.
- Use your preferred short pasta shape to hold the sauce well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 557 kcal
% Daily Value*
| Calories | 557kcal | 28% |
| Carbohydrates | 37g | 12% |
| Protein | 27g | 54% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 71mg | 24% |
| Sodium | 922mg | 38% |
| Potassium | 454mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1360IU | 27% |
| Vitamin C | 5.3mg | 6% |
| Calcium | 234mg | 23% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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