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5.0 from 3 votes

Quick Creamy Chicken Pesto Pasta

For flavor packed weeknight dinner try this chicken pesto pasta! It’s full of flavors, fresh, quick and easy to make! Pasta is an emotion and this pesto pasta is truly a family favorite!

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 883 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 1 lb 14 oz or 450 grams spaghetti pasta, you can also use penne, fusilli or other pasta
  • ½ cup pasta cooking water
  • 1 cup fresh basil walnut pesto
  • 2 chicken breasts
  • 1 tablespoon Italian seasoning
  • 2 tablespoon olive oil EVOO
  • ½ cup fresh tomato diced (tomato salsa)
  • ¼ cup Parmesan Cheese freshly grated
  • 1 tablespoon fresh basil leaves chopped
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. To make basil pesto add fresh basil leaves, toasted walnuts, garlic, lime or lemon juice, salt, and pepper to taste. Blend. Slowly pour extra virgin olive oil while blending until pesto is creamy.
  2. Adjust the consistency of the pesto sauce to your liking, you can make it smooth and creamy or leave it slightly coarse.
  3. Season chicken breast with salt, freshly ground pepper, and Italian seasoning on both sides. Heat EVOO in a cast iron pan or a skillet. Sear and cook seasoned chicken breasts.
  4. Don’t overcook the chicken, it’ll turn dry and rubbery. Remove the chicken from the pan and let it rest for a few minutes. Slice the breasts into smaller pieces and set aside.
  5. Cook pasta in boiling water seasoned with a generous amount of salt.
  6. Always cook pasta al-dente. Do not rinse the pasta. Reserve some of the pasta cooked water.
  7. As soon as it's cooked al-dente using thongs transfer it to a large skillet.
  8. Do not stir pesto sauce into the pasta on a hot stove. It will turn black as the basil leaves will begin to cook. Pour pesto sauce over cooked pasta. Toss gently to coat evenly. Add some pasta-cooked water (about 2 to 4 tablespoons or as required) to emulsify the sauce. You’ll have creamy pasta in pesto sauce.
  9. Best served immediately warm. Add cooked chicken and top with fresh tomato salsa. Garnish with freshly grated Parmesan cheese, fresh basil leaves, and toasted crushed walnuts.

Notes

  • Nutritional Info – Please remember that the nutritional information provided is only a rough estimate and can vary greatly based on the products used.
  • I highly recommend you use fresh homemade pesto sauce. It makes a world of difference. Though you can use any pasta for this recipe, consider choosing one of these – Spaghetti noodles – bucatini, tagliatelle, linguine, angel hair, Penne pasta, Bow tie, Rigatoni, Fusilli, Chickpea pasta (gluten-free pasta option), Zucchini noodles (for a healthier option). Always cook pasta al-dente. Do not rinse pasta. Don't stir in pesto sauce on a hot stove, it will turn black. Use pasta-cooked water to emulsify the sauce. You’ll have creamy pasta in pesto sauce. Add protein (chicken, shrimp) to make a meal of it. Always serve pasta with pesto sauce immediately, warm. As it sits on the counter it begins to turn black.
  • I highly recommend you use fresh homemade pesto sauce. It makes a world of difference.
  • Though you can use any pasta for this recipe, consider choosing one of these – Spaghetti noodles – bucatini, tagliatelle, linguine, angel hair, Penne pasta, Bow tie, Rigatoni, Fusilli, Chickpea pasta (gluten-free pasta option), Zucchini noodles (for a healthier option).
  • Always cook pasta al-dente. Do not rinse pasta.
  • Don't stir in pesto sauce on a hot stove, it will turn black.
  • Use pasta-cooked water to emulsify the sauce. You’ll have creamy pasta in pesto sauce.
  • Add protein (chicken, shrimp) to make a meal of it.
  • Always serve pasta with pesto sauce immediately, warm. As it sits on the counter it begins to turn black.

Nutrition Information

Calories 883kcal (44%) Carbohydrates 91g (30%) Protein 44g (88%) Fat 36g (55%) Saturated Fat 7g (35%) Cholesterol 82mg (27%) Sodium 822mg (34%) Potassium 727mg (21%) Fiber 5g (20%) Sugar 6g (12%) Vitamin A 1471IU (29%) Vitamin C 6mg (7%) Calcium 223mg (22%) Iron 3mg (17%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 883

% Daily Value*

Calories 883kcal 44%
Carbohydrates 91g 30%
Protein 44g 88%
Fat 36g 55%
Saturated Fat 7g 35%
Cholesterol 82mg 27%
Sodium 822mg 34%
Potassium 727mg 15%
Fiber 5g 20%
Sugar 6g 12%
Vitamin A 1471IU 29%
Vitamin C 6mg 7%
Calcium 223mg 22%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.