Category: one pot

This Creamy Pesto Chicken Pasta is the definition of a crowd-pleaser! It’s hearty while still featuring super fresh flavors.

My daughter, Sutton, came back from camp *raving* about the Pesto Pasta they made. I kept making variations of it at home and it was never *quite right*. Sure enough, this variation won and got the Sutton stamp of approval. It is now one of daughter’s most-requested meals. It’s simple, but one I now your families will love, too.

Featuring juicy chicken, perfectly al dente pasta and bright, sweet peas all tossed in a deliciously creamy sauce, this meal is sure to please the whole family. I promise, you won’t regret adding this to your weekly meal rotation!

Ingredients:

• Boneless Skinless Chicken Breast
• Kosher Salt
• Black Pepper
• Casarecce Pasta sub fusilli
• Extra Virgin Olive Oil
• Butter
• Heavy Cream
• Basil Pesto
• Grated Parmesan Cheese 
• Frozen Peas
• Basil

Step-by-Step:

Step One: prep and season the chicken

Meanwhile, place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon of pepper. Set aside.

Step Two: cook the pasta

Bring a large pot of water to a boil. When the water reaches a boil, add the uncooked pasta and a big pinch of salt (about 1 tablespoon) and cook until al dente according to package direction. When the pasta is tender, reserve ½ cup of the pasta water and drain the pasta. Set aside.

Step three: cook the chicken

Meanwhile, bring the oil large, deep skillet over medium high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean plate and set aside.

Step four: make the sauce

Reduce the heat in the skillet to medium low. Add the butter and let melt, then add in the heavy cream and the pesto and stir, scraping up any brown bits on the bottom of the pan. Add the parmesan and stir until melted and well combined, about 2 minutes.

Step five: combine the pasta and the sauce

Add the pasta, reserved pasta water, 1 teaspoon of salt, and the frozen peas and cook, stirring, until the pasta is well coated in the sauce and the peas are tender, about 3 more minutes. Taste and add more salt, as desired.

Step six: finish and serve!

Remove from the heat and stir in the sliced basil. Slice the chicken breasts and nestle on top of the pasta and finish with a little more grated parm and garnish with more fresh basil! Enjoy!

Recipe FAQs:

I hope your family loves this Creamy Pesto Chicken Pasta as much as mine does! Let me know what you think after you try it.

Looking for more family-friendly pasta dishes? Try these!

One-Pot “Yummy Pasta”

One-Pot Taco Pasta

Creamy Fettuccine Alfredo

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Creamy Pesto Chicken Pasta

Servings 4 servings

Calories 1129kcal

Author Alex Snodgrass

Ingredients

• 1 pound boneless skinless chicken breast
• 2 teaspoons kosher salt divided
• ½ teaspoon black pepper
• 16 ounces casarecce pasta sub fusilli
• 2 tablespoons extra virgin olive oil
• 2 tablespoons butter
• ¾ cup heavy cream
• ¾ cup basil pesto
• 1 cup grated parmesan cheese plus more for serving
• 1 cup frozen peas
• ¼ cup thinly sliced basil leaves plus more for garnish

Instructions

• Bring a large pot of water to a boil.
• Meanwhile, place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels. Season both sides with 1 teaspoon salt and ½ teaspoon of pepper. Set aside.
• When the water reaches a boil, add the uncooked pasta and a big pinch of salt (about 1 tablespoon) and cook until al dente according to package direction.
• Meanwhile, bring the oil large, deep skillet over medium high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a clean plate and set aside.
• When the pasta is tender, reserve ½ cup of the pasta water and drain the pasta. Set aside.
• Reduce the heat in the skillet to medium low. Add the butter and let melt, then add in the heavy cream and the pesto and stir, scraping up any brown bits on the bottom of the pan. Add the parmesan and stir until melted and well combined, about 2 minutes.
• Add the pasta, reserved pasta water, 1 teaspoon of salt, and the frozen peas and cook, stirring, until the pasta is well coated in the sauce and the peas are tender, about 3 more minutes. Taste and add more salt, as desired.
• Remove from the heat and stir in the sliced basil. Slice the chicken breasts and nestle on top of the pasta and finish with a little more grated parm and garnish with more fresh basil! Enjoy!

Nutrition

Calories: 1129kcal | Carbohydrates: 98g | Protein: 52g | Fat: 58g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 164mg | Sodium: 2232mg | Potassium: 859mg | Fiber: 7g | Sugar: 8g | Vitamin A: 2376IU | Vitamin C: 16mg | Calcium: 370mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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