Save it
I whipped up this chicken pesto pasta on a busy night and it's now my family's most requested dinner. You'll love how the tender chicken chunks swim in a dreamy pesto cream sauce that coats every bit of pasta. The whole thing gets better when fresh mozzarella starts melting throughout, creating those gooey cheese pulls we can't resist. Best part? It's on your table in half an hour flat!
Why You'll Love This Dish
The secret's in how the fresh basil pesto blends with smooth cream to make this sauce that wraps around each pasta piece perfectly. The chunks of juicy chicken make it filling while the combo of stretchy mozzarella and nutty Parmesan delivers that comfort food feeling we're always after. I turn to this recipe whenever I need something foolproof that still wows everyone at the table.
Ingredients You'll Need
- Pasta: Any shape works great but I find spirals or tubes really trap all that tasty sauce.
- Chicken breasts: Flatten them for quicker cooking time. Try soaking in saltwater first for extra juiciness.
- Olive oil: Just a splash to get that nice brown color on your chicken.
- Garlic: Freshly chopped gives the best flavor kick.
- Basil pesto: The heart of all those amazing Italian flavors.
- Single cream: Makes everything silky smooth and rich.
- Vegetable stock: Adds depth while keeping the sauce not too thick.
- Walnuts: They add a nice texture contrast but you can leave them out.
- Mozzarella: Just rip it up by hand for those melty spots throughout.
- Basil: Fresh leaves add that punch of color and flavor.
- Parmesan cheese: Brings that sharp, savory note that ties everything together.
- Salt and pepper: Add as you cook for the tastiest results.
Let's Get Cooking
- Step 1: Cook Your Pasta
- Fill a large pot with water, add plenty of salt, and bring to a rolling boil. Cook your pasta until it's got a bit of bite left. Don't forget to grab a cup of that cooking water before draining.
- Step 2: Prepare the Chicken
- Flatten your chicken pieces between some wax paper, then sprinkle with salt and pepper. Heat the olive oil in a pan and cook until they're golden outside and no longer pink inside, about 5 minutes per side. They should spring back when pressed.
- Step 3: Whip Up the Sauce
- Using the same pan with all those tasty chicken bits, toss in your garlic and cook until you can smell it. Add the pesto and let it warm through, then pour in cream and stock. Let it bubble gently.
- Step 4: Put It All Together
- Mix your drained pasta into the sauce, making sure it's all coated nicely. Top with your sliced chicken, tear over some mozzarella, sprinkle with Parmesan and throw on those basil leaves.
Tasty Twists
- Try Different Meats: Go for quick-cooking seafood like prawns or flaked salmon for a nice change.
- Pasta Options: This sauce works just as well with corn pasta or veggie spirals.
- Veggie Boost: Toss in some halved grape tomatoes or baby spinach for extra nutrition.
- Luxury Cheese Move: Replace regular mozzarella with creamy burrata for a super indulgent version.
Smart Cooking Tricks
- Pasta Timing: Pull it from the water when it's still got a little bite to it.
- For Better Chicken: Soak it in salt water for 15 minutes before cooking.
- Don't Toss That Water: Pasta cooking water can fix a sauce that's gotten too thick.
- Add Some Zing: A little fresh lemon juice just before serving cuts through the richness.
Storing Your Extras
- In The Fridge: Seal it up tight and it'll stay good for up to 3 days.
- Heating Again: Warm slowly in a pan with a tiny drizzle of oil to keep that smooth texture.
Complete Your Dinner
This pasta goes perfectly with a light green side salad dressed with just lemon and oil. Don't forget some warm bread to mop up any sauce left in your bowl. When company's over, I pour glasses of chilled white wine that cuts through the creamy sauce beautifully.
Save it
Common Questions
- → Can I buy pesto, or do I need homemade?
- You can totally use store-bought pesto. Just choose one with great flavors, or switch it up with sun-dried tomato pesto.
- → How can I keep my cream sauce smooth?
- Simmer gently when adding cream. If the heat's too high, it’ll split. Keep stirring while combining the cream, pesto, and broth.
- → Is it okay to make this ahead?
- Fresh is best, but leftovers last in the fridge for 3 days. Reheat slowly and add a splash of cream if needed.
- → What’s the easiest way to flatten chicken?
- Lay the chicken between baking paper. Use a rolling pin to apply firm, even pressure until the meat is flat and cooks evenly.
- → Can I switch up the pasta shape?
- Yes, any type works! Long pasta like spaghetti or wide ones like fettuccine are lovely. Short kinds like penne grab the sauce too.