Creamy Pesto Chicken Pasta
A delightful dish featuring tender chicken, rich cream, and vibrant basil pesto, perfect for impressing family and friends.
Ingredients
Pasta
- 10.5 ounces penne or rigatoni pasta Use your preferred type of pasta.
Main Ingredients
- 2 medium boneless, skinless chicken breasts, diced About 10.5 ounces total.
- 1 tablespoon olive oil For cooking chicken.
- 1 tablespoon unsalted butter Adds richness.
- 2 cloves garlic, minced For flavor.
- 3/4 cup heavy cream For creaminess.
- 1/2 cup whole milk Lightens the sauce.
- 1/2 cup basil pesto Store-bought or homemade.
- 3/4 cup grated Parmesan cheese For flavor.
- 3.5 ounces baby spinach Optional for extra nutrition.
- 1 cup shredded mozzarella cheese For topping.
- 1/4 cup grated Parmesan cheese For topping.
Instructions
Preparation
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
Cooking
- In a large skillet, heat olive oil over medium heat. Season the diced chicken with salt and pepper, then add to the skillet. Cook until golden and cooked through, about 5-7 minutes.
- Add butter and minced garlic to the skillet, cooking for an additional minute until fragrant.
- Stir in heavy cream, whole milk, and basil pesto. Bring the mixture to a simmer.
- Add parmesan cheese, mixing well until the sauce thickens.
- If using, stir in baby spinach until wilted.
- Combine the cooked pasta with the sauce, ensuring it is well coated.
- Top with shredded mozzarella and additional parmesan cheese.
Notes
Serve in stylish bowls, accompany with garlic bread or a fresh side salad, and pair with a crisp white wine or refreshing lemonade for a delightful meal.