Go Back
Homemade Creamy White Pesto Chicken Pasta photo
Print Recipe Save it for later

Creamy White Pesto Chicken Pasta

This Creamy White Pesto Chicken Pasta is rich, velvety, and packed with fresh basil flavor. Perfect for an easy yet impressive weeknight dinner!
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Italian
Keyword: Basil, Chicken, Comfort Food, Creamy, Easy, Pasta, Quick
Servings: 4 servings

Ingredients

  • 8 oz fettuccine pasta
  • 2 tablespoons olive oil
  • 1 pound chicken breast diced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1/2 cup basil pesto
  • salt and pepper to taste
  • fresh basil leaves for garnish

Instructions

  • Bring a large pot of salted water to a boil. Add the 8 oz of fettuccine pasta and cook according to package instructions until al dente (about 10-12 minutes). Drain pasta using a colander, reserving a small cup of pasta water. Set pasta aside.
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add diced chicken breast, season with salt and pepper. Cook, stirring occasionally, until golden brown and cooked through, about 6-8 minutes. Remove chicken from skillet and set aside.
  • Reduce heat to medium and add minced garlic to the same skillet. Sauté for 1 minute until fragrant but not browned. Pour in 1 cup heavy cream and bring to a gentle simmer, stirring frequently.
  • Stir in 1 cup freshly grated Parmesan cheese until melted and smooth. Fold in 1/2 cup basil pesto and mix well. Season sauce with additional salt and pepper as needed. If sauce is too thick, add reserved pasta water a splash at a time to loosen.
  • Return cooked chicken to skillet with sauce. Add drained fettuccine and toss gently to coat pasta evenly. Warm through for 1-2 minutes.
  • Plate pasta and garnish with fresh basil leaves. Serve immediately for best texture and flavor.

Equipment

  • Large Pot
  • Large Skillet
  • Colander
  • Wooden spoon or silicone spatula
  • Grater
  • Knife and cutting board

Notes

  • Reserve some pasta water to adjust the sauce consistency without diluting the flavor.
  • Use freshly grated Parmesan cheese for a smoother, creamier sauce.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of cream or milk.