Creamy Pesto Chicken Pasta Delight

$- Pasta options: Use 300g of fusilli or penne for the best texture. - Chicken specifications: Choose 2 boneless chicken breasts, sliced into thin strips. - Pesto type: Go for 1 cup of freshly made basil pesto for bright flavor. - Dairy components: Grab 1 cup of heavy cream and 1/2 cup of freshly grated Parmesan cheese. - Additional ingredients: Use 2 tablespoons of extra virgin olive oil, 2 cloves of minced garlic, sea salt, and freshly ground black pepper to taste. Don't forget garnishes like a handful of halved cherry tomatoes and fresh basil leaves. These ingredients come together to create a rich and flavorful dish. Each one plays a key role in building layers of taste. The pasta serves as the perfect base, while the chicken adds protein and heartiness. The pesto brings in fresh herbs, and the cream creates that luscious texture. Finally, the garnishes not only beautify the dish but add a burst of flavor. {{ingredient_image_2}} To start, fill a large pot with water and add salt. Bring it to a rolling boil. Once boiling, add 300 grams of pasta, like fusilli or penne. Cook it for 8 to 10 minutes. You want it to be firm, or al dente. This means it should have a slight bite when you taste it. After cooking, drain the pasta but save about a cup of the pasta water. This water is key for the sauce later. Next, heat two tablespoons of extra virgin olive oil in a large skillet over medium heat. While the oil heats, season two boneless chicken breasts, cut into strips, with sea salt and black pepper. Add the chicken to the skillet. Cook it for about 5 to 6 minutes, stirring often. You want the chicken to turn golden brown and cook fully. This step adds flavor and texture to your dish. Once the chicken is ready, add two cloves of minced garlic to the skillet. Sauté it for about a minute until it smells great. Then, lower the heat and pour in one cup of heavy cream. Next, mix in one cup of freshly made basil pesto and half a cup of grated Parmesan cheese. Stir well until the sauce is smooth. If it’s too thick, add a splash of the reserved pasta water to thin it out. This step makes the sauce creamy and rich. Now, it’s time to bring everything together. Gently fold the drained pasta into the skillet. Make sure the pasta gets a good coating of the creamy pesto sauce. Mix it well with the chicken. This ensures every bite is full of flavor. For the final touch, serve your creamy pesto chicken pasta right away. Garnish it with halved cherry tomatoes and fresh basil leaves. This not only enhances the flavor but also adds a beautiful pop of color to your dish. Enjoy your meal! To make the creamy sauce perfect, start with fresh pesto. Freshly made pesto has bright flavors that store-bought cannot match. Adjust the flavors by adding more garlic or cheese if you prefer a stronger taste. You can also add a pinch of red pepper flakes for a kick. If the sauce is too thick, add a splash of pasta water. This helps to smooth it out and adjust the creaminess. Taste as you go, and make it your own. For tender chicken, slice the breasts into strips. This helps them cook evenly and quickly. Season them well with sea salt and black pepper before cooking. Heat the olive oil until it shimmers but not too hot. This helps to sear the chicken without burning it. Cook the chicken for about 5-6 minutes until golden brown. Don't overcrowd the pan; this ensures even cooking. If you want juicy chicken, let it rest for a few minutes after cooking. To avoid overcooked pasta, watch the timer closely. Follow the package instructions for al dente texture. Usually, this means cooking for about 8-10 minutes. Stir the pasta occasionally to prevent sticking. Remember to save some pasta water before draining. This water is full of starch and helps the sauce cling better to the pasta. If you accidentally overcook it, toss it with a bit of olive oil to help. Pro Tips Use Fresh Ingredients: Fresh basil and homemade pesto significantly enhance the flavor of this dish. Consider making your own pesto for a richer taste. Don’t Overcook the Pasta: Aim for al dente pasta; it will continue to cook slightly when combined with the sauce, ensuring it retains a perfect bite. Adjust Sauce Consistency: If the sauce is too thick, gradually add reserved pasta water until you achieve your desired creaminess without it becoming too runny. Garnish for Flavor: Adding cherry tomatoes and fresh basil not only adds color but also a fresh burst of flavor that complements the creamy pesto sauce beautifully. {{image_4}} You can boost the nutrition and flavor of your creamy pesto chicken pasta by adding vegetables. Try seasonal veggies like spinach, zucchini, or bell peppers. They cook quickly and blend well with the creamy sauce. I also love adding cherry tomatoes for a sweet burst. Just toss them in when you combine the pasta and sauce. This adds color and freshness to your dish. If you want to switch up the protein, consider using shrimp or tofu. Shrimp cooks fast and adds a nice seafood flavor. For a vegetarian option, use chickpeas or lentils. Both bring good protein and texture. If you want something lighter, try grilled mushrooms. They have a meaty feel and soak up the creamy sauce well. Feel free to experiment with the sauce. Store-bought pesto can save time, but homemade is always best. You can also mix different herbs like cilantro or arugula for a twist. Adding sun-dried tomatoes or nuts like walnuts can make the sauce richer. If you want a spicy kick, blend in some red pepper flakes. Each option can give your dish a unique taste. To store leftovers, use airtight containers. Glass or plastic containers work well. Keep the pasta in the fridge for up to three days. If you want to save it longer, freezing is a great option. For reheating, you can use a microwave or stovetop. If using a microwave, place the pasta in a bowl. Add a splash of water to keep it moist. Heat in 30-second bursts until warm. If using the stovetop, place it in a pan over low heat. Stir often and add a bit of cream or water if it gets too thick. To freeze the dish, let it cool completely first. Then, portion it into freezer-safe bags or containers. Remove as much air as possible. It will keep well for up to two months. When ready to eat, thaw it overnight in the fridge. Reheat it gently on the stove or microwave. To make creamy pesto chicken pasta vegan, you can swap a few key items. Use plant-based pasta made from lentils or chickpeas. Replace chicken with grilled tofu or tempeh for protein. For the creamy sauce, use coconut cream or cashew cream. Choose vegan pesto made with nutritional yeast instead of cheese. You can find many great store-bought options too. These changes keep the dish rich and tasty while staying plant-based. Yes, you can use many types of pasta! Fusilli and penne work best due to their shape. They hold sauce well. However, you can also use spaghetti, farfalle, or even whole wheat pasta if you prefer. Each type will give a slightly different texture and taste, but the dish will still be delicious. To add heat to creamy pesto chicken pasta, consider a few options. You can mix in red pepper flakes while cooking the chicken. This adds a nice kick. Another choice is to use spicy pesto or add fresh jalapeños for more heat. You can also serve it with a dash of hot sauce for extra flavor. Adjust the spice to match your taste! This blog covered the essentials of making creamy pesto chicken pasta. We explored the key ingredients, from pasta choices to chicken and sauce options. I shared step-by-step cooking tips to help you create a delicious dish. Don't forget about variations that suit your taste, like adding veggies or choosing other proteins. Lastly, proper storage ensures freshness for your leftovers. With these insights, you can create a tasty meal, adjust it to your liking, and enjoy it later. Happy cooking!$

Creamy Pesto Chicken Pasta Delight

A delicious and creamy pasta dish with chicken and basil pesto.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings 4

Calories 600 kcal

Ingredients

300 g pasta (fusilli or penne)
2 pieces boneless chicken breasts, sliced into strips
1 cup freshly made basil pesto
1 cup heavy cream
0.5 cup freshly grated Parmesan cheese
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
to taste sea salt and freshly ground black pepper
handful cherry tomatoes, halved, for garnish
handful fresh basil leaves, for garnish

Instructions

Begin by bringing a large pot of salted water to a rolling boil. Add the pasta of your choice and cook according to the package instructions for al dente texture, typically about 8-10 minutes. Once cooked, drain thoroughly, saving about a cup of the pasta water for later use. Set the pasta aside.
In a large skillet, heat the olive oil over medium heat until shimmering. Season the chicken strips with sea salt and black pepper before adding them to the skillet. Sauté the chicken for approximately 5-6 minutes, or until it turns golden brown and is cooked through, stirring occasionally to ensure even cooking.
Once the chicken is cooked, introduce the minced garlic to the skillet. Sauté for another minute, stirring frequently until the garlic is fragrant but not burnt.
Reduce the heat to low and pour the heavy cream into the skillet, stirring gently. Add the basil pesto and the grated Parmesan cheese, mixing well until the sauce is smooth and creamy. If the sauce appears too thick, gradually incorporate a splash of the reserved pasta water until the desired consistency is achieved.
Gently fold the cooked pasta into the skillet, ensuring it is generously coated with the creamy pesto sauce and evenly mixed with the chicken.
Remove the skillet from heat and serve immediately. Elevate the dish by garnishing with halved cherry tomatoes and a sprinkle of fresh basil leaves for a burst of color and flavor.

Notes

Feel free to add more vegetables for extra nutrition.

Keyword chicken, creamy, dinner, pasta, pesto