Quick Creamy Chicken Pesto Pasta

My easy chicken pesto pasta became a staple in my kitchen when I discovered how quickly I could get a restaurant worthy meal on the table. The combination of tender chicken and silky pesto cream sauce wrapped around perfectly cooked pasta creates pure comfort in every bite. When fresh mozzarella melts into the warm dish it's absolutely irresistible and takes just 30 minutes from start to finish.

What Makes This Recipe Special

The magic happens when bright basil pesto meets velvety cream creating this incredible sauce that hugs every piece of pasta. I love how the juicy chicken adds substance while two kinds of cheese mozzarella and Parmesan bring that incredible richness we all crave. It's become my go-to recipe because it's so flexible and never fails to impress.

Everything You Need

• Pasta: Choose your favorite shape I love linguine or penne they really grab onto the sauce.
• Chicken breasts: Get them nice and thin for quick cooking. A quick brine makes them extra juicy.
• Olive oil: Just enough to get that beautiful golden crust on the chicken.
• Garlic: Fresh minced garlic creates the most amazing aroma.
• Basil pesto: This brings all that wonderful herb flavor to life.
• Single cream: Creates that luxurious sauce we're after.
• Vegetable stock: Helps thin the sauce to perfection.
• Walnuts: Love the crunch they add but feel free to skip them.
• Mozzarella: Tear it by hand for those lovely melty pockets.
• Basil: Fresh leaves make everything taste garden fresh.
• Parmesan cheese: Adds that salty bite that makes everything pop.
• Salt and pepper: Season as you go for the best flavor.

Making the Magic Happen

Step 1: Get the Pasta Going

Start with a big pot of salty water bring it to a boil and cook your pasta until it's just tender. Save a cup of that starchy water before draining you might need it later.

Step 2: Cook Your Chicken

Pound those chicken breasts nice and thin between paper then season well. Heat up your pan with olive oil and cook them until golden about 5 minutes each side. They should feel firm but still juicy.

Step 3: Create Your Sauce

Keep all those good chicken bits in the pan and add your garlic until it smells amazing. Stir in the pesto let it warm up then pour in your cream and stock. Keep it at a gentle simmer.

Step 4: Bring It All Together

Toss that perfectly cooked pasta in your sauce making sure every strand is coated. Lay your sliced chicken on top scatter with torn mozzarella Parmesan and fresh basil leaves.

Mix It Up

• Switch Your Protein: Try this with shrimp or salmon for something different. Just watch your cooking times.
• Choose Your Pasta: Works great with gluten free options or even zucchini noodles.
• Add Some Veggies: I love throwing in cherry tomatoes or spinach for extra color.
• Change the Cheese: Sometimes I splurge on burrata it makes everything extra creamy.

My Best Kitchen Tips

• Watch That Pasta: Keep it slightly firm it'll cook a bit more in the sauce.
• Juicy Chicken Secret: A quick brine makes such a difference.
• Save That Water: That starchy pasta water is liquid gold for fixing sauce consistency.
• Brighten It Up: Sometimes I squeeze in some lemon at the end perfect with the rich sauce.

Keeping Leftovers Fresh

• Storage: Pop it in an airtight container it'll stay good for 3 days in the fridge.
• Warming Up: Heat it slowly in a pan with a splash of olive oil to bring back that creamy texture.

Make it a Meal

I love serving this with a simple green salad on the side. Some warm crusty bread is perfect for soaking up extra sauce. When friends come over I open a bottle of crisp Sauvignon Blanc it pairs beautifully with the creamy pesto flavors.

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Frequently Asked Questions

→ Can I use store-bought pesto for this recipe?

Yes, store-bought pesto works perfectly fine in this recipe. Look for a good quality basil pesto, or try sun-dried tomato pesto for a different flavor.

→ How do I prevent the cream sauce from separating?

Keep the heat at a gentle simmer when adding the cream. Avoid boiling the sauce as this can cause it to separate. Stir constantly while combining the pesto, cream, and stock.

→ Can I make this dish ahead of time?

While best served fresh, you can store leftovers for up to 3 days in the fridge. The sauce may thicken when cooled, so add a splash of cream or pasta water when reheating.

→ What's the best way to pound chicken breasts?

Place chicken between sheets of greaseproof paper and use gentle, even pressure with a rolling pin. Aim for uniform thickness to ensure even cooking throughout the breast.

→ Can I use different types of pasta?

Any pasta shape works well with this sauce. Long pasta like fettuccine or spaghetti, or shorter shapes like penne or fusilli all hold the creamy pesto sauce nicely.