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Creamy Chicken Pesto Pasta

 One of my favorite one pan comfort foods, it blends chicken, basil pesto, and pasta for a quick, delicious meal. Ideal for busy weeknights, it’s a surefire hit for both taste and convenience.
Course Dinner
Cuisine American
Keyword chicken, one pan meal, one pot, pasta, pesto
Prep Time 15 minutes
Cook Time 20 minutes
Marinade (optional) 30 minutes
Servings 6
Author Jesseca

Ingredients

Chicken

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 1/2 teaspoon dijon mustard
  • 1/4 teaspoon salt and pepper
  • 2 cloves garlic
  • 2 chicken breasts sliced in half or pounded to even thickness

Pesto Cream Sauce

  • 2 teaspoons oil from the sun dried tomatoes
  • 1 tablespoon garlic
  • 1 1/2 cups heavy cream
  • 1/2 cup pesto
  • 3/4 cup sun dried tomatoes packed in oil drained and diced
  • 1/2 cup parmesan cheese
  • salt and pepper to taste
  • 3 cups rotini or penne pasta measured then cooked according to the package

Instructions

For the Chicken

  • In a bowl, whisk together the lemon juice, olive oil, Dijon mustard, ¼ teaspoon each of salt and pepper, and garlic.
  • Add chicken breasts, coat evenly, and let marinate for at least 15 minutes or up to 12 hours.
  • Heat a large deep skillet over medium heat with 1 tablespoon cooking oil.
  • Add the chicken and cook for about 5-7 minutes on each side, or until fully cooked and golden.
  • Remove chicken from the skillet and set aside.

For the Sauce

  • In the same skillet, add 2 teaspoons of oil from the sun-dried tomatoes.
  • Add the minced garlic to the skillet, sautéing until fragrant (about 1 minute).
  • Pour in the heavy cream, stirring and bringing to a simmer.
  • Stir in the of pesto and sun-dried tomatoes. Simmer for about 2-3 minutes to let flavors meld.
  • Add the Parmesan cheese, stirring until the cheese melts and the sauce thickens (about 3 to 5 minutes).
  • Season with salt and pepper to taste.
  • Slice the cooked chicken and add it back to the skillet with the pasta, tossing to coat well with the sauce.

Notes

  • Marinate for Flavor: Give the chicken enough time in the marinade. A few hours or even overnight intensifies the flavors.
  • Quality Pesto: Opt for high-quality or homemade pesto. The freshness and flavor of the basil are key.
  • Low and Slow Sauce: Cook the cream sauce on a lower heat to prevent separation and achieve a silky texture.
  • Reserve Pasta Water: If you’re serving with pasta, reserve some pasta water to adjust the sauce’s consistency if needed.