Description
Creamy Pesto Chicken Pasta combines tender golden chicken, fragrant basil pesto, and a silky lemon-parmesan cream sauce for a comforting yet elegant meal. Ready in just 30 minutes, it is perfect for both weeknights and special occasions.
Ingredients
200 grams dried pasta (or 300 grams fresh pasta)
1 tablespoon olive oil
1 chicken breast
1 tablespoon flour
1/2 tablespoon olive oil
2 garlic cloves, finely chopped
3/4 cup single or light cream
1/2 teaspoon black pepper
1 tablespoon fresh lemon juice
Zest of 1 lemon, for serving
1/3 cup basil pesto
20 grams parmesan cheese, very finely grated
Salt to taste
Instructions
- Cook the pasta in well-salted boiling water, undercooking it by about 1 minute from package instructions. Reserve 1 cup of pasta water before draining.
- Flatten the chicken breast to an even thickness of about 1–1.5 cm or cut into bite-sized pieces for faster cooking.
- Season the chicken on both sides with salt and pepper, then lightly dust with flour.
- Heat 1 tablespoon olive oil in a frying pan over medium-high heat. Cook the chicken for about 2 minutes per side until golden and cooked through. Remove, cover loosely with foil, and let rest.
- In a large skillet, heat the remaining 1/2 tablespoon olive oil over medium heat. Add garlic and sauté gently for 1–2 minutes without browning.
- Lower the heat slightly, pour in the cream, and bring to a gentle simmer without boiling. Whisk in the lemon juice and black pepper.
- Stir in the grated parmesan until melted and smooth. Let the sauce thicken gently for 1–2 minutes.
- Add the pesto and stir until fully combined.
- Add the drained pasta directly into the sauce and toss well to coat. Let it bubble gently for 1–2 minutes. Add reserved pasta water as needed to loosen the sauce. Adjust salt to taste.
- Slice the rested chicken and serve over the pasta. Finish with extra parmesan, fresh lemon zest, and basil leaves if desired.
Notes
Boneless chicken thighs can be used instead of chicken breast for a juicier texture.
For a lighter version, substitute half-and-half for cream and slightly reduce the parmesan.
Add a handful of fresh spinach to the sauce before adding the pasta for extra greens.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of water or cream to loosen the sauce, or microwave in short intervals while stirring.
Use gluten-free pasta and substitute the flour with a gluten-free alternative to make the dish gluten-free.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 820 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 48 g
- Saturated Fat: 18 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 42 g
- Cholesterol: 155 mg
