Super Easy Chicken Pesto Pasta
A quick, creamy chicken pesto pasta that's ready in about 35 minutes and perfect for weeknight dinners.
Servings: 4 servings
Ingredients
- 8 ounces uncooked pasta (penne) or other short pasta
- 1/2 tablespoon olive oil
- 2 pieces chicken breasts cut into bite-size strips
- 1 cup pesto store-bought or homemade
- 1 cup heavy cream heavy or whipping cream
- salt to taste
- black pepper to taste
- freshly grated Parmesan cheese optional, to taste
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions; reserve about 1/2 cup pasta cooking water if desired, then drain.
- While the pasta cooks, heat the olive oil in a skillet over medium-high heat.
- Add the chicken strips to the skillet and sauté for 3–4 minutes, stirring, until the outside is no longer pink (chicken will finish cooking in the sauce).
- Stir the pesto and heavy cream into the skillet with the chicken, reduce heat to medium, and simmer for about 5 minutes until warmed and slightly thickened.
- Add the drained pasta to the skillet and toss to coat with the sauce; add a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste and serve topped with freshly grated Parmesan if desired.
Equipment
- Large Pot
- Skillet
- Colander
- Measuring Cups
- Spatula or tongs
Notes
- Use your favorite store-bought pesto if short on time.
- Reserve a splash of pasta cooking water to adjust sauce consistency.
- Parmesan is optional but adds extra flavor.
- Cook chicken strips just until no longer pink before adding sauce.