Rich Creamy Pesto Chicken Pasta

There are nights when only comfort food will do. Nights when the day has been long, and the idea of spending hours in the kitchen feels utterly exhausting. On those nights, my family and I crave something satisfying, flavorful, and, most importantly, quick to prepare. That’s where this Rich Creamy Pesto Chicken Pasta recipe comes to the rescue, and let me tell you, it’s become a weekly staple in our home for very good reason. From the moment the fragrant aroma of basil and garlic fills the kitchen to the last creamy, pesto-coated bite, this dish is pure culinary joy. Even my pickiest eater, who usually shies away from anything green, devours this pasta with gusto, declaring it “the best pasta ever!” The creamy pesto sauce is luxuriously rich without being heavy, clinging perfectly to the tender chicken and perfectly cooked pasta. It’s a dish that feels indulgent yet is surprisingly simple to make, making it ideal for busy weeknights, casual gatherings, or even a slightly fancier dinner when you want impressive flavor with minimal effort. Trust me, once you try this recipe, it will become your go-to comfort meal too.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound pasta (penne, fettuccine, rotini, or your favorite shape)
• 1 cup heavy cream
• 1/2 cup pesto (store-bought or homemade, see notes below)
• 1/4 cup grated Parmesan cheese, plus more for serving
• 2 tablespoons cream cheese, softened
• 1/4 cup reserved pasta water
• Fresh basil leaves, for garnish (optional)
• Pine nuts or toasted walnuts, for garnish (optional)
• Red pepper flakes, for garnish (optional, for a touch of heat)

Notes on Ingredients:

• Chicken: Chicken thighs can be substituted for chicken breasts for a richer flavor and more tender texture. Just ensure they are boneless and skinless and cut into bite-sized pieces.
• Pasta: Any pasta shape will work well. Penne is a classic choice because it holds the sauce beautifully. Fettuccine or linguine offer a wider surface area to coat with the creamy pesto. Rotini or fusilli are great for capturing the sauce in their spirals. Gluten-free pasta can also be used.
• Pesto: For the best flavor, homemade pesto is highly recommended. However, high-quality store-bought pesto is a fantastic shortcut for busy weeknights. Look for pesto made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. If using store-bought, taste it before adding to the sauce, as some brands can be saltier than others. You might need to adjust the salt in the recipe accordingly.
• Heavy Cream: Heavy cream is essential for achieving that luxurious creaminess. For a slightly lighter option, you can use half-and-half, but the sauce will be less rich. Avoid using milk, as it will be too thin and won’t create the same velvety texture.
• Parmesan Cheese: Freshly grated Parmesan cheese is always best for flavor and melting quality. Pre-grated Parmesan can be used, but it may not melt as smoothly.
• Cream Cheese: A little cream cheese adds extra richness, tang, and helps to thicken the sauce. Full-fat cream cheese is recommended.
• Pasta Water: Don’t discard the pasta water! It’s starchy and helps to emulsify the sauce, creating a silky smooth texture that clings beautifully to the pasta.

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Before draining, reserve about 1/2 cup of pasta water. Drain the pasta and set aside.
2. Sauté the Chicken: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the bite-sized chicken pieces and season with salt and pepper. Cook the chicken, stirring occasionally, until it is cooked through and lightly browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
3. Add Garlic: Add the minced garlic to the skillet with the cooked chicken and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Make the Creamy Pesto Sauce: Reduce the heat to medium-low. Pour in the heavy cream and stir to combine with the chicken and garlic. Bring the cream to a gentle simmer.
5. Incorporate Pesto and Cream Cheese: Stir in the pesto and softened cream cheese. Continue to stir until the cream cheese is fully melted and the sauce is smooth and creamy. Simmer for 2-3 minutes, allowing the flavors to meld together.
6. Add Parmesan Cheese and Pasta Water: Stir in the grated Parmesan cheese. Gradually add the reserved pasta water, a tablespoon at a time, until the sauce reaches your desired consistency. You may not need to use all the pasta water. The pasta water helps to thin the sauce slightly and create a beautiful, glossy finish.
7. Combine Pasta and Sauce: Add the cooked and drained pasta to the skillet with the creamy pesto sauce. Toss to coat the pasta evenly with the sauce.
8. Serve Immediately: Serve the Rich Creamy Pesto Chicken Pasta immediately, garnished with fresh basil leaves, pine nuts or toasted walnuts, and red pepper flakes (if desired). Offer extra Parmesan cheese at the table for sprinkling.

Nutrition Facts (Per Serving, approximate)

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

• Servings: 6
• Calories per serving: Approximately 650-750 calories

Detailed Breakdown (Approximate per serving):

• Fat: 40-50g (depending on cream and pesto used)
• Protein: 35-45g (from chicken, cheese, and some from pasta)
• Carbohydrates: 50-60g (primarily from pasta)

Important Considerations Regarding Nutrition:

• Calorie Density: This dish is relatively calorie-dense due to the heavy cream, cheese, and pesto. Portion control is key if you are watching your calorie intake.
• Fat Content: The fat content is high, primarily from saturated fat. This is something to be mindful of if you are concerned about saturated fat intake.
• Sodium Content: Sodium levels can vary significantly depending on the pesto used and added salt. Using low-sodium pesto or making your own can help reduce sodium.
• Protein Powerhouse: This dish is a good source of protein, which is important for satiety and muscle building.
• Carbohydrate Content: The carbohydrate content comes mainly from the pasta, providing energy. Choosing whole-wheat pasta can increase fiber content.
• Overall Balance: While delicious and satisfying, this dish is best enjoyed in moderation as part of a balanced diet. Consider pairing it with a large side salad or roasted vegetables to increase fiber and nutrient intake and create a more balanced meal.

Preparation Time

• Prep time: 15 minutes (cutting chicken, mincing garlic, gathering ingredients)
• Cook time: 20 minutes (cooking pasta, sautéing chicken, making sauce)
• Total time: 35 minutes

How to Serve Rich Creamy Pesto Chicken Pasta

This versatile pasta dish can be served in various ways to create a complete and satisfying meal. Here are some serving suggestions:

• Classic Main Course:
  • Simply serve generous portions of the pasta as the main course.
  • Garnish each serving with extra Parmesan cheese, fresh basil leaves, and a sprinkle of pine nuts or toasted walnuts for added texture and flavor.
  • A pinch of red pepper flakes can offer a subtle kick if desired.
• With a Side Salad:
  • Pair the rich pasta with a light and refreshing side salad to balance the meal.
  • Consider a simple green salad with a vinaigrette dressing, a Caprese salad with tomatoes, mozzarella, and basil, or a Caesar salad.
  • The salad adds freshness, fiber, and vitamins to the meal.
• Alongside Roasted Vegetables:
  • Roasted vegetables complement the creamy pasta beautifully and add nutritional value.
  • Asparagus, broccoli, bell peppers, zucchini, or cherry tomatoes are excellent choices.
  • Roast the vegetables with olive oil, salt, and pepper for a simple and flavorful side.
• With Crusty Bread:
  • Serve warm, crusty bread, garlic bread, or focaccia alongside the pasta for dipping into the creamy pesto sauce.
  • The bread adds a comforting element and is perfect for soaking up every last bit of delicious sauce.
• Wine Pairing Suggestions:
  • White Wine: A crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino pairs well with the pesto and cream sauce. The acidity cuts through the richness of the dish.
  • Rosé Wine: A dry rosé wine can also be a good choice, especially a rosé with herbaceous notes that complement the basil in the pesto.
  • Light-bodied Red Wine: For red wine lovers, a light-bodied red like Pinot Noir or Beaujolais, served slightly chilled, can work if you prefer red wine with pasta.
• Presentation Ideas:
  • Serve the pasta in shallow bowls or plates to showcase the creamy sauce and garnishes.
  • Arrange the pasta in a nest shape in the center of the plate and top with chicken pieces and garnishes.
  • For a more elegant presentation, drizzle a little extra pesto or olive oil over the top before serving.

Additional Tips for Perfect Rich Creamy Pesto Chicken Pasta

1. Don’t Overcook the Chicken: Overcooked chicken can become dry and tough. Cook the chicken just until it’s cooked through and lightly browned. It will continue to cook slightly in the creamy sauce. Use a meat thermometer to ensure it reaches 165°F (74°C).
2. Cook Pasta Al Dente: Al dente pasta has a slight bite to it and holds its shape better when tossed with sauce. Overcooked pasta can become mushy and lose its texture. Follow the package directions for al dente cooking times.
3. Warm the Cream Cheese: Softening the cream cheese before adding it to the sauce ensures it melts smoothly and evenly into the cream sauce, preventing lumps and creating a velvety texture. You can microwave it briefly or let it sit at room temperature for a few minutes.
4. Taste and Adjust Seasoning: Always taste the pesto sauce before adding the pasta and adjust the seasoning as needed. Store-bought pesto can vary in saltiness, so you may need to add more or less salt to the sauce. You can also adjust the amount of pepper, Parmesan cheese, or even a squeeze of lemon juice to brighten the flavors.
5. Make it Ahead (Partially): While best served fresh, you can prep some components ahead of time. You can cut the chicken and store it in the refrigerator, and you can also make the pesto sauce up to a day in advance and store it in the refrigerator. When ready to cook, simply cook the pasta, sauté the chicken, and heat the sauce. This can save you time on busy weeknights.

FAQ Section: Your Questions Answered

Q1: Can I use store-bought pesto for this recipe?

A: Yes, absolutely! High-quality store-bought pesto is a fantastic shortcut and works beautifully in this recipe. Look for pesto made with fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil. Taste it before adding to the sauce, as some brands can be saltier than others, and adjust seasoning accordingly.

Q2: Can I make this recipe vegetarian?

A: Yes, you can easily make this recipe vegetarian by omitting the chicken. To make it more substantial, you can add roasted vegetables like zucchini, bell peppers, or mushrooms to the pasta. You could also add cooked white beans or chickpeas for protein.

Q3: Can I make this recipe dairy-free or vegan?

A: Making this recipe entirely dairy-free or vegan will require some substitutions. You can use plant-based heavy cream alternatives (like cashew cream or coconut cream – though coconut cream may impart a slight coconut flavor). For the Parmesan cheese, you can use nutritional yeast for a cheesy flavor or vegan Parmesan alternatives. For the cream cheese, use a vegan cream cheese alternative. Be aware that the flavor profile will be slightly different from the traditional creamy pesto chicken pasta.

Q4: Can I freeze leftover pesto chicken pasta?

A: Freezing creamy pasta dishes is generally not recommended, as the cream sauce can sometimes separate or become grainy upon thawing. The pasta texture can also become softer. However, if you do need to freeze leftovers, ensure they are completely cooled before transferring them to an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop with a little extra cream or milk if needed to restore the sauce’s consistency. It’s best to consume it within 1-2 months for optimal quality.

Q5: What are some variations I can try with this recipe?

A: There are many delicious variations you can try!

• Sun-dried Tomato Pesto: Use sun-dried tomato pesto instead of basil pesto for a different flavor profile.
• Lemon Pesto: Add a tablespoon of lemon zest and a squeeze of lemon juice to the pesto sauce for a brighter, zesty flavor.
• Spicy Pesto Chicken Pasta: Add a pinch of red pepper flakes to the sauce or use chili-infused pesto for a spicy kick.
• Add Vegetables: Sauté vegetables like spinach, mushrooms, artichoke hearts, or asparagus with the chicken or add them to the sauce for extra nutrients and flavor.
• Different Protein: Substitute shrimp, sausage, or even tofu for the chicken.
• Baked Pesto Chicken Pasta: Transfer the finished pasta to a baking dish, top with mozzarella cheese, and bake until bubbly and golden for a cheesy baked pasta dish.

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