Creamy Pesto Chicken Pasta (Print-Friendly Version)
Tender chicken and basil pesto sauce coat pasta for a rich, vibrant meal in just 30 minutes.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cooked rotini or penne pasta (approx. 8 ounces)
02 -
2 boneless, skinless chicken breasts, cut into bite-size pieces
03 -
1 tablespoon olive oil
04 -
1/2 teaspoon garlic powder
05 -
Salt and freshly ground black pepper, to taste
06 -
1 cup cherry tomatoes, halved
07 -
1/2 cup store-bought basil pesto
08 -
1/2 cup heavy cream
09 -
1/4 cup grated Parmesan cheese
# How to Make It:
01 -
Cook pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium heat. Add chicken pieces, season with garlic powder, salt, and pepper. Sauté until golden and fully cooked, about 6 to 8 minutes. Remove chicken from skillet and set aside.
03 -
In the same skillet, add halved cherry tomatoes. Sauté over medium heat for 2 to 3 minutes until slightly softened.
04 -
Reduce heat to low. Add basil pesto and heavy cream to the skillet, stirring until the sauce is smooth and well combined. Add grated Parmesan cheese and stir until melted.
05 -
Return cooked chicken and pasta to the skillet. Toss all ingredients until evenly coated with sauce. Simmer for 1 to 2 minutes just until everything is heated through.
06 -
Transfer to serving plates. Garnish with fresh basil if desired and serve warm.
# Extra Suggestions:
01 -
Reserve a small amount of pasta cooking water to loosen the sauce if needed.