Enjoy comfort in a pan with this Chicken Pesto Pasta, a creamy delight bursting with flavor.
The secret sauce to this recipe is…the sauce. Originating in Genoa in about the sixteenth century, pesto traditionally consists of crushed garlic, basil, and pine nuts mixed with Parmesan cheese and olive oil. Good pesto presents a balanced flavor profile with a combination of freshness and zing. Added to chicken and pasta, the pesto brings out the best in both.
This one-dish dinner is quick to make and easy to clean up—and it can move easily from a homey, comfort food vibe to an elevated, sophisticated offering. I love that it not only tastes delicious every time, but it’s also super versatile. You can use whatever noodles you have in the pantry or meat in the fridge. And you can top it up with add more vegetables or play with various cheeses. And if you are a fan of cheesy pasta, you will love my Boursin cheese pasta, delicious!
Ingredients
- 4 chicken breasts
- 2 Tbsp butter
- 3 cloves garlic (crushed)
- 1 ½ cups chicken stock
- 1 cup whole milk
- ½ cup basil pesto
- ¼ cup cream cheese
- ½ cup parmesan
- ¼ cup sundried tomatoes (chopped)
- 2 cups spinach (torn)
- Salt and pepper
How to Make – The Steps
Step 1: Cut the chicken breasts into 1-inch cubes.
Step 2: Heat a large heavy-based skillet with a lid over medium-high heat. Melt the butter in the skillet, then add the chicken cubes and brown on all sides for 2-3 minutes.
Step 3: Add the garlic and sauté for a few minutes, then pour in the pasta, the chicken stock, and the whole milk, and stir. Put the lid on the skillet and bring the liquid to a boil, then turn it down and let it simmer for 10 minutes.
Step 4: Add the basil pesto, cream cheese, Parmesan, sundried tomatoes, and spinach. Stir it together and let it simmer for another 10 minutes. Make sure it doesn’t stick to the bottom by keeping the stove on low heat and stirring occasionally. Taste the final product and see if you need to add salt or pepper.
Tips & Tricks for a Perfect Chicken Pesto Pasta
- If you have the time, make some fresh basil pesto. If you don’t have the time…find the time. Seriously, fresh and homemade pesto makes all the difference for this dish.
- To ensure your chicken gets a good sear, let the skillet heat up first before adding the chicken cubes.
- Keep an eye on the pasta, and don’t let it overcook. You want the pasta to be “al dente,” which means it still has a bit of a bite.
- If the sauce is too thick, simply add a splash of milk or chicken stock. If it’s too thin, let it simmer a bit longer or add some more cheese.
- I like to add a splash of lemon right before serving to brighten the flavors.
FAQs
Of course. This recipe works great with either option. Just double-check your cooking times.
Feel free to swap out chicken with turkey, shrimp, or even tofu!
Some people like to experiment with different cheeses, like mozzarella or Gouda. You can also add some vegetables: zucchini, bell peppers, or peas are some of my favorites. Switch up the herb quantities or heat it up with a pinch of red pepper flakes.
You can, but I wouldn’t. You won’t have the same creamy richness of the basil pesto. In a pinch, you can mix some dried pesto and olive oil.
Serving Suggestions
I like to serve this pasta straight from the skillet, garnished with a sprinkle of parmesan and a few fresh basil leaves. Add a crisp green salad along with some warm bread and homemade Garlic Butter and you have a dinner fit for a queen.
Make Ahead and How to Store
This dish is perfect for advance meal prepping. Leftovers will last in the fridge for two to three days. To reheat, just throw it in the microwave or on the stove for a few minutes. If it’s too thick, add a splash of milk or chicken broth.
Chicken Pesto Pasta
Ingredients
- 4 chicken breasts
- 2 Tbsp butter
- 3 cloves garlic crushed
- 1 ½ cups chicken stock
- 1 cup whole milk
- ½ cup basil pesto
- ¼ cup cream cheese
- ½ cup parmesan
- ¼ cup sundried tomatoes chopped
- 2 cups spinach torn
- salt and pepper
Instructions
- Cut the chicken breasts into 1-inch cubes.
- Heat a large, heavy-based skillet with a lid over medium-high heat. Melt the butter in the skillet, then add the chicken cubes, and brown on all sides for 2-3 minutes.
- Add the garlic and sauté for a few minutes, then pour in the pasta, chicken stock, and whole milk, giving it a good stir. Put the lid on the skillet and bring the liquid to a boil then turn it down and let simmer for 10 minutes.
- Add the basil pesto, cream cheese, Parmesan, sundried tomatoes, and spinach. Stir it all together and let it simmer for another 10 minutes. Make sure it doesn’t stick to the bottom by keeping the stove on low heat and stirring occasionally. Taste the final product and see if you need salt and pepper.
