The Easy Chicken Pesto Pasta Recipe

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The Easy Chicken Pesto Pasta Recipe  






Capture the bright, herbaceous, garlic-heavy essence of an Italian summer. By searing chicken to a deep golden brown and building a rich cream sauce heavily infused with fresh basil pesto, you deliver massive, complex flavor with incredibly minimal effort.

Ingredients

  • The Pasta Canvas: 1 pound dry penne, fusilli, or farfalle (bowtie) pasta.

  • The Star Protein: 1 pound boneless, skinless chicken breasts (diced into bite-sized chunks).

  • The Vibrant Core: ½ cup high-quality basil pesto (store-bought or fresh).

  • The Rich Bath: ¾ cup heavy whipping cream.

  • The Fresh Burst: 1 cup cherry tomatoes (sliced directly in half).

  • The Sharp Melt: ¼ cup freshly grated Parmesan cheese.

  • The Searing Fat: 1 tbsp olive oil.

Instructions

  1. The Pasta Boil: Boil the pasta in heavily salted water until strictly al dente. Drain well.

  2. The Aggressive Sear: Heat the olive oil in a large skillet over medium-high heat. Season the diced chicken heavily with salt and pepper. Drop the chicken into the hot pan and sear for 5 to 6 minutes, tossing occasionally, until deeply golden brown and completely cooked through.

  3. The Pesto Cream Build: Reduce the skillet heat to medium-low. Pour the heavy cream and the basil pesto directly over the hot chicken. Stir aggressively to deglaze the pan and marry the vibrant pesto with the rich cream.

  4. The Gentle Simmer: Let the sauce bubble gently for 2 to 3 minutes until it slightly thickens and perfectly coats the chicken.

  5. The Final Integration: Drop the halved cherry tomatoes, the grated Parmesan, and the hot cooked pasta directly into the skillet. Toss vigorously until every noodle is heavily saturated in the bright green, garlicky cream sauce and the tomatoes are just warmed through. 


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