Creamy Chicken Pesto Pasta recipe is comforting, delicious and is perfect for busy weeknights. Juicy chicken cooked in luxurious pesto cream sauce and then tossed with any pasta you have on hand.
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Creamy Pesto Chicken Pasta.
Not your everyday weeknight pasta recipe. But for those days when you are celebrating or just wanna eat something comforting.
This pesto chicken pasta is
- Weeknight dinner
If you are craving dining out, then check out 30 homemade take out recipes.
Ingredients to make Chicken pesto Pasta:
Pasta – I used fettuccini, but you can use any kind of pasta that you have on hand. Penne or bow tie pastas are great options. Check out this simpler one pot Pasta with Pesto Cream Sauce made in instant pot.
Basil pesto – I used store bought basil pesto. If you wanna make your own, then check out this highly rated recipe from Simplyrecipes.
Heavy Cream – Half and half may be used but not recommended.
Chicken Stock – I used 33% reduced sodium chicken stock. If you are using no sodium or regular sodium stock, then adjust salt accordingly.
Chicken – My favorite is always boneless, skinless chicken thighs, but boneless, skinless breasts may be used instead.
I always pick up basil pesto from Costco and have stocked in my fridge. It comes handy for easy dinner or lunch recipes, like Pesto Caprese Toast
If you have leftover chicken stock, then here are few recipes that use it:
How to make creamy chicken pesto pasta?
1.Cook sliced chicken in some olive oil, until partially cooked.
2. Add chopped garlic and cook for another minute.
3. Stir in heavy cream, chicken stock, pesto and red pepper flakes.
4. Cook until thickened slightly and then toss cooked pasta.
Few notes on making this pasta with creamy pesto sauce:
Chicken stock – I used 33% reduced sodium chicken stock
Chicken – Boneless, skinless chicken breast can be used instead.
Pasta – Use any pasta you have on hand.
To cook pasta – Bring a large pot of water to boil, salt and stir pasta. Cook, stirring occasionally, until al dente and drain.
Basil Pesto – Use as much pesto as you like. I used 3/4 cup pesto and found it perfect.
If you like more saucy pasta, then use 6-7 ounces pasta.
Check out more delicious weeknight chicken recipes
More Chicken Pasta Recipes:
- 1 tablespoon olive oil
- 2 to 3 chicken thighs, boneless & skinless, cut into 1/2-inch strips
- salt and pepper, to taste
- 3 garlic cloves, chopped
- 3/4 cup heavy cream
- 1/2 cup chicken stock, I used 33% reduced sodium
- 3/4 cup basil pesto
- 1/4 to 1/2 teaspoon red pepper flakes, or taste
- Grated parmesan, to garnish
- 7 ounces fettuccini or any pasta, cooked
- Heat olive oil in a large skillet over high heat. Add chicken in a single layer, season with salt and pepper. Cook stirring occasionally until partially cooked.
- Add chopped garlic and continue cooking for a minute or two.
- Add heavy cream, chicken stock, pesto and red pepper flakes. Stir well, reduce heat to medium, continue cooking, stirring occasionally, until sauce has thickened slightly, 2 to 3 minutes. Take off heat, season with salt and pepper and immediately toss in cooked pasta.
- Serve hot, garnished with grated parmesan.
Chicken stock - I used 33% reduced sodium chicken stock
Chicken - Boneless, skinless chicken breast can be used instead.
Pasta - Use any pasta you have on hand.
To cook pasta - Bring a large pot of water to boil, salt and stir pasta.
Cook, stirring occasionally, until al dente and drain.
Basil Pesto - Use as much pesto as you like. I used 3/4 cup pesto and found it perfect.
If you like more saucy pasta, then use 6 ounces pasta.
Amount Per Serving: Calories: 1050Total Fat: 78gSaturated Fat: 26gTrans Fat: 1gUnsaturated Fat: 47gCholesterol: 251mgSodium: 749mgCarbohydrates: 45gFiber: 2gSugar: 4gProtein: 47g
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