Description
This Super Easy Chicken Pesto Pasta is a quick and flavorful dish perfect for busy weeknights. Tender chicken strips are sautéed and simmered in a creamy pesto sauce, then tossed with al dente pasta for a comforting meal that’s ready in just 25 minutes.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (penne recommended)
Chicken & Sauce
- 1/2 tablespoon olive oil
- 2 chicken breasts, cut into bite-size strips
- 1 cup pesto (store-bought or homemade)
- 1 cup heavy/whipping cream
- Salt & pepper, to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook Pasta: Boil a large pot of salted water and cook the pasta until al dente according to package instructions. Drain and set aside.
- Sauté Chicken: Heat olive oil in a skillet over medium-high heat. Add chicken strips and sauté for 3-4 minutes until the chicken is no longer pink on the outside but not fully cooked through. Browning is optional.
- Add Sauce: Stir pesto and heavy cream into the skillet with the chicken. Simmer gently for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.
- Combine & Serve: Add the drained pasta to the skillet and toss to coat evenly with the creamy pesto chicken sauce. Season with salt and pepper as needed. Top with freshly grated parmesan cheese if desired. Serve warm.
Notes
- Use penne or your favorite pasta shape for best results.
- For a lighter version, substitute heavy cream with half-and-half or a dairy-free alternative.
- Add veggies like cherry tomatoes or spinach for extra nutrition and color.
- If you prefer, cook the chicken fully before adding pesto and cream to ensure thorough cooking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
