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- 8 ounces pasta (penne or fettuccine recommended) - 2 boneless, skinless chicken breasts, diced - 1 cup heavy cream - 1/2 cup pesto sauce - 1 cup cherry tomatoes, halved - 1/2 cup grated Parmesan cheese - 2 tablespoons olive oil - 2 cloves garlic, minced - Salt and pepper to taste - Fresh basil leaves for garnish Using the right ingredients makes a big difference. You can add a pinch of red pepper flakes for heat. A squeeze of lemon juice brightens the dish. If you love nuts, try adding pine nuts for crunch. Fresh spinach or arugula can boost the nutrition. This dish serves four and packs a lot of flavor. Each serving contains about: - 600 calories - 35 grams of protein - 45 grams of carbohydrates - 30 grams of fat This mix of carbs and protein gives you energy and keeps you full. You can adjust the portion sizes to suit your needs. {{ingredient_image_2}} To cook the pasta just right, fill a large pot with water and add salt. Bring this water to a rolling boil. Add 8 ounces of your chosen pasta, like penne or fettuccine. Cook according to the package directions. You want the pasta to be al dente, which means it should be firm but not hard. Before draining, save 1/2 cup of the starchy pasta water. This water helps the sauce stick later. After that, drain the pasta and set it aside. In a big skillet, pour in 2 tablespoons of olive oil and heat over medium heat. Take 2 boneless, skinless chicken breasts and cut them into bite-sized pieces. Season the chicken with salt and freshly cracked black pepper. Place the chicken in the hot skillet and sauté for about 7 to 8 minutes. You want the chicken to turn golden brown and be fully cooked. Once done, transfer the chicken to a plate and set it aside. In the same skillet, add 2 cloves of finely minced garlic. Sauté for about 1 minute or until it becomes fragrant. Next, pour in 1 cup of heavy cream and let it simmer gently. Stir in 1/2 cup of pesto sauce, mixing it well with the cream. Gradually add 1/2 cup of freshly grated Parmesan cheese. Keep stirring until it melts and blends into a creamy sauce. If the sauce is too thick, add some of the reserved pasta water. This helps reach your desired creaminess. To get a smooth sauce, start with the right cream. Heavy cream works best as it adds richness. When you mix in the pesto, do it slowly. This helps create a lovely blend. If the sauce gets too thick, add a bit of the reserved pasta water. This water has starch that helps the sauce stick to the pasta. Seasoning is key to a tasty dish. When you cook the chicken, use salt and pepper generously. This builds a great base flavor. Once you add the cream and pesto, taste the sauce. Adjust with more salt or pepper if needed. Fresh basil leaves at the end give a bright burst, so don’t skip them! If you need alternatives, there are many options. For a lighter dish, use half-and-half instead of heavy cream. You can choose whole grain or gluten-free pasta based on your needs. Instead of chicken, try tofu or chickpeas for a plant-based meal. And if you're dairy-free, use nutritional yeast instead of Parmesan cheese for a cheesy flavor. Pro Tips Use Fresh Ingredients: For the best flavor, opt for fresh basil and cherry tomatoes. They’ll enhance the dish's overall taste and presentation. Customize Your Pesto: Experiment with different types of pesto, like sun-dried tomato or arugula pesto, to give your pasta a unique twist. Perfectly Cooked Chicken: Make sure to not overcrowd the skillet when cooking the chicken. This ensures even cooking and a nice golden crust. Leftover Storage: Leftover pasta can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of cream or pasta water if needed. {{image_4}} You can easily make a vegetarian version of creamy chicken pesto pasta. Instead of chicken, use mushrooms or chickpeas. Both options add great taste and texture. You can sauté the mushrooms just like you would the chicken. This adds a nice, earthy flavor. If you use chickpeas, simply toss them in during the last few minutes of cooking. They will warm up and soak up the sauce. Boost the nutrition of your dish by adding extra veggies. Spinach, zucchini, or bell peppers work well. For spinach, add it to the sauce just before you mix in the pasta. It wilts quickly and adds color. For zucchini or bell peppers, sauté them with the garlic. This brings out their sweetness and makes them tender. Adding these veggies makes your pasta even more delicious and healthy. While penne or fettuccine are great choices, feel free to get creative with your pasta. You can use spaghetti, rigatoni, or even whole wheat pasta. Each type brings a unique texture to the dish. If you want to try something new, use gluten-free pasta. It tastes just as good and gives you more options. Remember, the cooking time may vary, so adjust it according to the package instructions. Storing leftovers is simple. First, let the pasta cool down. Then, place it in an airtight container. Make sure to seal it well to keep out air. This will help maintain its flavor. Store it in the fridge for up to three days. When it's time to reheat, do it gently. Use a skillet over low heat for best results. Add a splash of water or cream to help keep it creamy. Stir often, so it heats evenly. You can also use a microwave. Just cover the bowl with a paper towel to avoid splatters. Freezing is a great option for longer storage. First, let the pasta cool completely. Then, use a freezer-safe container or bag. Remove as much air as possible before sealing. You can freeze it for up to three months. When ready to eat, thaw it overnight in the fridge. Reheat as mentioned before for a creamy treat! I recommend using penne or fettuccine for this dish. These pasta types hold the creamy sauce well. Their shapes catch the pesto, making every bite flavorful. You can choose other pasta, but these options work best. Yes, you can use homemade pesto. In fact, it can make this dish even better! Fresh basil, garlic, and nuts create vibrant flavors. If you make it, adjust the salt to taste. Homemade pesto adds a personal touch to your meal. To lighten this dish, swap heavy cream for half-and-half or Greek yogurt. You can also reduce the amount of cheese. Adding more veggies can enhance flavor and nutrition. Use whole grain pasta for added fiber. These simple changes can make your meal healthier without losing taste. This blog post explored the key elements of making creamy chicken pesto pasta. We covered main and additional ingredients, how to cook pasta and chicken, plus tips for a rich sauce. I shared ideas for vegetarian options, storage techniques, and answers to common questions. You can make this dish your own and enjoy its creamy goodness. With some simple tweaks, it can fit any taste or diet. Enjoy cooking and savor your delicious meal!

Creamy Chicken Pesto Pasta Delight

A delicious and creamy pasta dish featuring chicken, pesto, and cherry tomatoes.
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 4
Calories 600 kcal

Ingredients
  

  • 8 ounces pasta (penne or fettuccine)
  • 2 pieces boneless, skinless chicken breasts, diced
  • 1 cup heavy cream
  • 0.5 cup pesto sauce
  • 1 cup cherry tomatoes, halved
  • 0.5 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil
  • 2 cloves garlic, finely minced
  • to taste salt
  • to taste freshly cracked black pepper
  • for garnish fresh basil leaves

Instructions
 

  • In a large pot, bring salted water to a roaring boil. Add the pasta and cook according to the package instructions until it reaches a perfect al dente texture. Before draining, reserve 1/2 cup of the starchy pasta water. Drain the pasta and set it aside.
  • In a spacious skillet, drizzle the olive oil and heat it over medium heat. Add the diced chicken breasts, seasoned with salt and freshly cracked pepper. Sauté the chicken for approximately 7-8 minutes, or until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
  • In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant and slightly golden. Pour in the heavy cream and allow it to come to a gentle simmer.
  • Lower the heat and stir in the pesto sauce until thoroughly integrated. Gradually add the grated Parmesan cheese, stirring until melted and creamy. Adjust seasoning with salt and pepper as needed. If the sauce is too thick, incorporate the reserved pasta water until it reaches your preferred creaminess.
  • Add the drained pasta and sautéed chicken back into the skillet. Toss well to coat every piece of pasta with the creamy pesto sauce.
  • Gently fold in the halved cherry tomatoes, allowing them to warm through for about 2 minutes in the hot sauce.
  • Serve the creamy chicken pesto pasta in generous portions on plates or in bowls. Garnish with fresh basil leaves and an extra sprinkling of Parmesan cheese, if desired.

Notes

Adjust the thickness of the sauce with reserved pasta water as needed.
Keyword chicken, creamy, dinner, pasta, pesto