Picture this: tender chicken, creamy pesto sauce, and al dente pasta hugging each other in a bowl. It’s the kind of meal that makes you cancel plans because staying in suddenly sounds better. No fancy skills required—just 30 minutes and a single pan.
If your taste buds aren’t already screaming, just wait. This isn’t just pasta. It’s a flavor bomb disguised as dinner.
Table of Contents
Why This Recipe Slaps
First, it’s stupidly easy.
No roux, no fuss—just dump, stir, and devour. Second, pesto + cream = a match made in food heaven. The basil punches through the richness, and the parmesan ties it all together.
Third, it’s versatile. Swap the protein, change the pasta, or add veggies. Boom.
New meal. Lastly, leftovers taste even better. (If you have any.)
Grab These Ingredients
- 12 oz pasta (penne or fettuccine work best)
- 2 chicken breasts, diced
- 1 cup heavy cream (or half-and-half if you’re feeling ~light~)
- 1/2 cup pesto (store-bought or homemade)
- 1/2 cup grated parmesan (plus extra for sprinkling)
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt & pepper to taste
- Red pepper flakes (optional, for heat)
Step-by-Step Instructions
- Cook the pasta al dente. Reserve 1/2 cup pasta water.
Drain. (Pro tip: Undercook it slightly—it’ll finish in the sauce.)
- Sauté the chicken in olive oil over medium heat until golden. Season with salt, pepper, and garlic. Remove and set aside.
- Make the sauce in the same pan.
Pour in cream, pesto, and parmesan. Stir until smooth. Too thick?
Add pasta water.
- Combine everything. Toss pasta and chicken into the sauce. Coat evenly.
Taste. Adjust seasoning. (Yes, this is your permission to eat straight from the pan.)
- Serve immediately. Top with extra parmesan and red pepper flakes if you’re spicy.
How to Store It (If You Have Willpower)
Let it cool, then stash it in an airtight container.
Fridge: 3–4 days. Freezer: 2 months (but the texture might get weird). Reheat with a splash of cream or water to revive the sauce.
Microwave warriors, stir every 30 seconds to avoid lava pockets.
Why This Recipe Wins at Life
It’s fast, foolproof, and tastes like you spent hours cooking. Packed with protein and carbs, it’s a post-workout dream. Plus, it’s customizable—add spinach, sun-dried tomatoes, or mushrooms.
Even picky eaters will shut up and eat.
Common Mistakes to Avoid
- Overcooking the pasta. Mushy noodles = sadness.
- Using low-fat cream. Just don’t.
The sauce will split, and you’ll cry.
- Skimping on seasoning. Taste as you go. Bland food is a crime.
- Drowning it in pesto.
Start with 1/2 cup, then add more if needed.
Swaps and Subs
No chicken? Try shrimp, tofu, or even chickpeas. Dairy-free?
Coconut cream + nutritional yeast. Gluten-free? Use your favorite GF pasta.
Out of pesto? Blend basil, pine nuts, garlic, and olive oil. IMO, improvisation is key.
FAQs
Can I use jarred pesto?
Yes, but fresh pesto tastes brighter.
If using jarred, pick one with olive oil (not canola) for better flavor.
Why reserve pasta water?
Starchy water helps bind the sauce to the pasta. It’s magic. Don’t skip it.
Can I make this ahead?
Yes, but the sauce thickens as it sits.
Reheat with extra liquid (water, cream, or broth).
Is this kid-friendly?
Most kids love it. Hide veggies in the sauce if you’re sneaky.
Final Thoughts
This isn’t just another pasta recipe. It’s a 30-minute miracle that’ll make you look like a kitchen hero.
Creamy, herby, and packed with flavor—what’s not to love? FYI, you might want to double the batch. Trust me.
