How do I make chicken pesto pasta from scratch?

To make chicken pesto pasta from scratch, start by cooking your preferred pasta (such as penne or fettuccine) according to package instructions until al dente. Meanwhile, season and cook diced chicken breasts in a skillet until fully cooked and golden brown. For the pesto, blend fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Toss the cooked pasta and chicken with the homemade pesto sauce, adding salt and pepper to taste. Serve immediately with extra Parmesan and fresh basil garnish for best flavor.

Can I use store-bought pesto for chicken pesto pasta?

Yes, store-bought pesto is a convenient and tasty option for chicken pesto pasta. It saves time and still delivers great flavor. Look for high-quality pesto made with fresh ingredients and no added preservatives. Use about ½ cup of pesto for every 8 ounces of cooked pasta and mix it with cooked chicken and pasta. You can enhance the dish by adding a splash of pasta water to loosen the sauce and adding extra Parmesan or lemon juice for brightness.

What are some good side dishes to serve with chicken pesto pasta?

Chicken pesto pasta pairs well with simple, fresh side dishes. Consider serving it with a green salad dressed in light vinaigrette, roasted vegetables like asparagus or cherry tomatoes, or garlic bread for a satisfying contrast. A crisp arugula salad with lemon juice and olive oil can balance the richness of the pesto sauce. These sides add variety in texture and keep the meal balanced and light.

How can I make chicken pesto pasta healthier?

To make chicken pesto pasta healthier, use whole-grain pasta or legume-based pasta for added fiber and protein. Swap traditional pesto ingredients with a lighter version by reducing the amount of oil and cheese, or use nuts like walnuts instead of pine nuts for different fats and flavors. Use skinless chicken breast and add plenty of vegetables such as spinach, zucchini, or cherry tomatoes. Portion control is also important; serve reasonable amounts to maintain a balanced meal.

How long can I store leftover chicken pesto pasta?

Leftover chicken pesto pasta can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in a skillet over low heat, adding a splash of water or broth to prevent the sauce from drying out. Avoid reheating multiple times to maintain food safety and quality. If freezing, place in a freezer-safe container and consume within 1 month for best flavor, thawing overnight in the fridge before reheating.

Chicken Pesto Pasta Recipe With Creamy Sauce And Herbs

Name: Chicken Pesto Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Italian
Ingredients: – 1 pound boneless skinless chicken breasts, cut into 1-inch pieces; – 1 teaspoon Italian seasoning; – Kosher salt, to taste; – Black pepper, to taste; – 8 ounces penne pasta (preferably ridged), cooked al dente; – 2 tablespoons olive oil; – 1/2 cup heavy cream; – 1/4 cup grated parmesan cheese (plus extra for serving); – 1/4 cup sun-dried tomatoes (drained if packed in oil); – 1/2 cup basil pesto; – 1/2 to 1 teaspoon red pepper flakes for subtle heat; – 1 cup pasta cooking water, reserved to create a smooth sauce; – Fresh basil leaves, torn, for garnish

Ingredients

– 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

– 1 teaspoon Italian seasoning

– Kosher salt, to taste

– Black pepper, to taste

– 8 ounces penne pasta (preferably ridged), cooked al dente

– 2 tablespoons olive oil

– 1/2 cup heavy cream

– 1/4 cup grated parmesan cheese (plus extra for serving)

– 1/4 cup sun-dried tomatoes (drained if packed in oil)

– 1/2 cup basil pesto

– 1/2 to 1 teaspoon red pepper flakes for subtle heat

– 1 cup pasta cooking water, reserved to create a smooth sauce

– Fresh basil leaves, torn, for garnish

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Instructions

1-Gather all ingredients and prepare the chicken by cutting 1 pound of boneless skinless chicken breasts into 1-inch pieces, then season with 1 teaspoon of Italian seasoning, kosher salt, and black pepper to taste.

2-Cook 8 ounces of penne pasta in boiling salted water until al dente, reserving 1 cup of the pasta cooking water before draining.

3-In a large skillet, heat 2 tablespoons of olive oil over medium heat, add the seasoned chicken, and cook until browned and fully cooked, about 6-8 minutes.

4-Lower the heat and stir in 1/2 cup of basil pesto, 1/4 cup of grated parmesan cheese, 1/4 cup of sun-dried tomatoes, and 1/2 to 1 teaspoon of red pepper flakes, blending everything with the chicken.

5-Pour in 1/2 cup of heavy cream and add the reserved pasta water as needed to create a smooth, creamy sauce.

6-Toss the cooked pasta into the skillet, mixing thoroughly to coat everything evenly, and adjust seasoning if needed.

7-Finish by garnishing with torn fresh basil leaves and extra parmesan cheese before serving hot. For variations, try adding stir-fried veggies like broccoli for extra nutrition.

Last Step:

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Notes

🌿 Use ridged pasta like penne to hold the creamy sauce better.
🍅 Drain sun-dried tomatoes well if packed in oil to avoid thinning the sauce.
🔥 Adjust red pepper flakes for preferred spice level.

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Sautéing and boiling
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 445 kcal
Sugar: 4 g
Sodium: 600 mg
Fat: 23 g
Saturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 33 g
Fiber: 2 g
Protein: 25 g
Cholesterol: 90 mg