Creamy Pesto Chicken Pasta
Whip up a scrumptious weeknight feast with our Creamy Pesto Chicken Pasta! This delightful dish combines tender chicken, vibrant basil pesto, and rich cream for a heavenly sauce that clings to every noodle. Perfect for busy evenings, it’s a quick, satisfying meal that brings a burst of flavor to your dinner table!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Shopping List
- 1 piece chicken breast
- ¾ lb (340 g) cooked rotini
- 2 cups (473 ml) heavy cream
- parsley (to taste)
- 6 tbsp (89 ml) pesto
- ½ piece red onion
- 1 cup (237 ml) shredded parmesan cheese
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- cornstarch (to taste)
- crushed red pepper flakes (to taste)
- green bell pepper (to taste)
- italian seasoning (to taste)
- oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season the chicken breast with salt, black pepper, onion powder, paprika, Italian seasoning, and crushed red pepper flakes.
- 2
Heat oil in a pan over medium heat and cook the chicken for 6-8 minutes on each side until fully cooked.
- 3
In another pan, melt the butter and sauté the diced red onion and green bell pepper until soft.
- 4
Add salt, black pepper, pesto, and heavy cream to the sautéed vegetables, stirring to combine.
- 5
Mix cornstarch with water to create a slurry and add it to the sauce to thicken.
- 6
Stir in the shredded Parmesan cheese (if using) until melted and combined.
- 7
Add the cooked rotini to the sauce and mix well.
- 8
Top with cooked chicken, more Parmesan, and parsley before serving.
💡 Pro Tips
- ✓Pound the chicken breast to 3/4-inch uniform thickness before seasoning to ensure even cooking and prevent the thin edges from drying out while the thick center reaches 165°F.technique3/4-inch thickness
- ✓Let seasoned chicken rest for 15-20 minutes at room temperature before cooking so salt penetrates the meat through osmosis and proteins begin to break down for better flavor absorption.timing15-20 minutes
- ✓Mix cornstarch slurry at a 1:2 ratio (cornstarch to cold water) and add it off-heat while whisking vigorously to prevent lumps from forming due to rapid starch gelatinization.technique1:2 ratio
- ✓Reserve 1/2 cup starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind the pesto cream sauce to the pasta.ingredient1/2 cup
- ✓Add Parmesan cheese off-heat or at temperatures below 180°F to prevent the proteins from seizing and creating a grainy texture instead of smooth melting.timingBelow 180°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Creamy Pesto Chicken Pasta
Whip up a scrumptious weeknight feast with our Creamy Pesto Chicken Pasta! This delightful dish combines tender chicken, vibrant basil pesto, and rich cream for a heavenly sauce that clings to every noodle. Perfect for busy evenings, it’s a quick, satisfying meal that brings a burst of flavor to your dinner table!
📝 Ingredients
Shopping List
- 1 piece chicken breast
- ¾ lb (340 g) cooked rotini
- 2 cups (473 ml) heavy cream
- parsley (to taste)
- 6 tbsp (89 ml) pesto
- ½ piece red onion
- 1 cup (237 ml) shredded parmesan cheese
Pantry Items
Amounts also listed in instructions below
- black pepper (to taste)
- butter (to taste)
- cornstarch (to taste)
- crushed red pepper flakes (to taste)
- green bell pepper (to taste)
- italian seasoning (to taste)
- oil (to taste)
- onion powder (to taste)
- paprika (to taste)
- salt (to taste)
- water (to taste)
👨🍳 Instructions
- 1
Season the chicken breast with salt, black pepper, onion powder, paprika, Italian seasoning, and crushed red pepper flakes.
- 2
Heat oil in a pan over medium heat and cook the chicken for 6-8 minutes on each side until fully cooked.
- 3
In another pan, melt the butter and sauté the diced red onion and green bell pepper until soft.
- 4
Add salt, black pepper, pesto, and heavy cream to the sautéed vegetables, stirring to combine.
- 5
Mix cornstarch with water to create a slurry and add it to the sauce to thicken.
- 6
Stir in the shredded Parmesan cheese (if using) until melted and combined.
- 7
Add the cooked rotini to the sauce and mix well.
- 8
Top with cooked chicken, more Parmesan, and parsley before serving.
💡 Pro Tips
- ✓Pound the chicken breast to 3/4-inch uniform thickness before seasoning to ensure even cooking and prevent the thin edges from drying out while the thick center reaches 165°F.technique3/4-inch thickness
- ✓Let seasoned chicken rest for 15-20 minutes at room temperature before cooking so salt penetrates the meat through osmosis and proteins begin to break down for better flavor absorption.timing15-20 minutes
- ✓Mix cornstarch slurry at a 1:2 ratio (cornstarch to cold water) and add it off-heat while whisking vigorously to prevent lumps from forming due to rapid starch gelatinization.technique1:2 ratio
- ✓Reserve 1/2 cup starchy pasta water before draining because the dissolved starches act as a natural emulsifier to bind the pesto cream sauce to the pasta.ingredient1/2 cup
- ✓Add Parmesan cheese off-heat or at temperatures below 180°F to prevent the proteins from seizing and creating a grainy texture instead of smooth melting.timingBelow 180°F