why make this recipe
Chicken Pesto Pasta is not just a delicious meal, but it’s also quick and easy to make. It combines juicy chicken, fresh asparagus, and creamy pesto sauce, all tossed with pasta. This dish is perfect for a busy weeknight dinner or a weekend gathering with friends. It’s satisfying, rich in flavor, and sure to please everyone at the table.
how to make Chicken Pesto Pasta
Ingredients:
- 1 lb chicken breasts (trimmed)
- 1 tsp salt (divided)
- 1/4 tsp black pepper
- 1 lb asparagus (ends trimmed and cut into 2" pieces)
- 2 cups heavy whipping cream
- 4 Tbsp pesto sauce
- 4 Tbsp olive oil
- 12 oz fettuccini pasta (or linguine)
Directions:
-
Cook Pasta – Cook pasta in a large pot of salted boiling water according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe, then add drained cooked pasta to the sauce in step 5.
-
Cook Chicken – Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper. Heat a large, deep skillet over medium heat with 2 Tbsp olive oil. When oil is hot, add chicken in a single layer and sauté until fully cooked through (about 3 minutes per side). Remove from the pan and let rest for 5 minutes, then slice into bite-sized strips.
-
Sauté Asparagus – Add 2 Tbsp olive oil to the same pan with asparagus pieces. Sauté, stirring occasionally, for 2-3 minutes or until crisp-tender.
-
Make the Sauce – Add 2 cups heavy whipping cream, bringing it to a simmer. Cook for 3 minutes, stirring occasionally. Stir in 4 Tbsp pesto, then add the chicken slices and cook for 2 more minutes. Season the sauce with the remaining 1/2 tsp salt or to taste.
-
Combine and Serve – Add the cooked pasta, stirring to coat the noodles in the sauce. Remove from heat and serve immediately. Garnish with basil or parsley if desired.
how to serve Chicken Pesto Pasta
Serve Chicken Pesto Pasta hot, straight from the stove. You can add some grated Parmesan cheese on top for extra flavor or fresh herbs for garnish. It goes well with a side salad or garlic bread.
how to store Chicken Pesto Pasta
Store any leftovers in an airtight container in the refrigerator. It will last for about 3-4 days. Reheat in the microwave or on the stovetop with a little extra cream or olive oil to help refresh the sauce.
tips to make Chicken Pesto Pasta
- Ensure your chicken is cooked through by using a meat thermometer; it should read 165°F in the thickest part.
- For a lighter version, consider using less cream or substituting with a light cream.
- Feel free to add extra vegetables, like bell peppers or spinach, for more flavor and nutrition.
variation
You can switch out the chicken for shrimp or even make it vegetarian by using chickpeas or more vegetables. This recipe is flexible and can be adapted to suit your taste or dietary needs.
FAQs
1. Can I use store-bought pesto?
Yes, store-bought pesto works great in this recipe if you’re short on time.
2. What pasta shape is best for this dish?
Fettuccini or linguine works well, but you can use any pasta shape you prefer, like penne or rotini.
3. Can I freeze Chicken Pesto Pasta?
While it’s best fresh, you can freeze it for up to a month. Just note that the texture may change after thawing and reheating.
Chicken Pesto Pasta
Ingredients
For the Chicken
- 1 lb chicken breasts (trimmed)
- 1 tsp salt (divided)
- 1/4 tsp black pepper
For the Vegetables
- 1 lb asparagus (ends trimmed and cut into 2" pieces)
For the Sauce
- 2 cups heavy whipping cream
- 4 Tbsp pesto sauce
- 2 Tbsp olive oil
For the Pasta
- 12 oz fettuccini pasta (or linguine)
Instructions
Cook Pasta
- Cook pasta in a large pot of salted boiling water according to package instructions to your desired doneness. While pasta is cooking, proceed with the recipe, then add drained cooked pasta to the sauce in step 5.
Cook Chicken
- Cut chicken breasts in half lengthwise and season all sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Heat a large, deep skillet over medium heat with 2 Tbsp olive oil.
- When oil is hot, add chicken in a single layer and sauté until fully cooked through (about 3 minutes per side).
- Remove from the pan and let rest for 5 minutes, then slice into bite-sized strips.
Sauté Asparagus
- Add 2 Tbsp olive oil to the same pan with asparagus pieces.
- Sauté, stirring occasionally, for 2-3 minutes or until crisp-tender.
Make the Sauce
- Add 2 cups heavy whipping cream, bringing it to a simmer.
- Cook for 3 minutes, stirring occasionally.
- Stir in 4 Tbsp pesto, then add the chicken slices and cook for 2 more minutes.
- Season the sauce with the remaining 1/2 tsp salt or to taste.
Combine and Serve
- Add the cooked pasta, stirring to coat the noodles in the sauce.
- Remove from heat and serve immediately. Garnish with basil or parsley if desired.