Follow these steps to make a rich and flavorful creamy chicken pesto pasta dish on the stovetop.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Dinner
Method:Stovetop
Cuisine:Italian-American
Diet:Vegetarian
Ingredients
Scale
1 pound pasta (fettuccine or penne)
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chicken broth
1/2 cup heavy cream
1/2 cup prepared basil pesto
1/2 cup grated Parmesan cheese
1/4 cup sun-dried tomatoes, drained and chopped (optional)
Instructions
Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the pasta water before draining. Set the drained pasta aside.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces, salt, and pepper. Cook until the chicken is browned and cooked through, about 6 to 8 minutes. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Pour the chicken broth into the skillet and scrape up any browned bits from the bottom. Let the broth simmer for 2 minutes.
Stir in the heavy cream and bring the mixture to a gentle simmer. Do not boil rapidly.
Remove the skillet from the heat. Stir in the basil pesto and Parmesan cheese until the sauce is smooth. If the sauce seems too thick, add a little of the reserved pasta water until you reach your desired consistency.
Return the cooked chicken and the drained pasta to the skillet. Add the chopped sun-dried tomatoes, if using. Toss everything together until the pasta and chicken are fully coated in the creamy pesto sauce.
Serve immediately.
Notes
For a brighter flavor, use fresh homemade pesto instead of store-bought.
You can substitute heavy cream with half-and-half for a slightly lighter sauce, but the texture will be thinner.
Add a squeeze of fresh lemon juice at the end to brighten the overall flavor profile.