Description
A creamy and flavorful chicken pasta with pesto, combining tender seared chicken breast, al dente penne, and a luscious sauce made from pesto, light cream, and Parmesan cheese. This quick and easy recipe is perfect for a satisfying weeknight meal, garnished with fresh cherry tomatoes and extra Parmesan for a delightful finish.
Ingredients
Scale
Pasta:
- 10 oz dry penne pasta (300 grams)
Chicken:
- 1 tablespoon olive oil
- 1 lb chicken breast (2 smaller breasts), cut horizontally (450–500 grams)
- 1 teaspoon salt
- ½ teaspoon pepper
Sauce:
- 1 teaspoon olive oil
- 2 cloves garlic, finely diced
- ½ teaspoon lemon zest
- ½ cup chicken stock
- ⅓ cup pesto, divided
- ½ cup light cream (about 3 oz / 100 grams)
- 1 tablespoon lemon juice
- ⅓ cup grated Parmesan cheese
- A pinch of salt to taste
To Serve:
- Cherry tomatoes, halved
- Extra Parmesan cheese
Instructions
- Cook Pasta: Cook the penne according to package directions until al dente. Drain and set aside to keep warm.
- Prepare Chicken: Cut the chicken breasts horizontally so they cook evenly. Season both sides with salt and pepper for balanced seasoning.
- Sear Chicken: Heat 1 tablespoon olive oil in a large sauté pan over high heat. Add the chicken and reduce heat to medium-high. Cook each side about 5 minutes until golden and cooked through, removing thinner pieces early if needed. Transfer all chicken to a plate and allow to rest.
- Make Sauce: Lower the heat to medium. Add 1 teaspoon olive oil to the same pan along with the finely diced garlic and lemon zest. Sauté until fragrant but not browned, releasing the aromatic flavors.
- Build Sauce: Pour in the chicken stock, half the pesto, light cream, lemon juice, and grated Parmesan cheese. Stir to combine and simmer for 4–5 minutes until the sauce thickens slightly and flavors meld.
- Finish Chicken: Slice the rested cooked chicken into strips. Return the chicken along with any juices to the pan. You can also remove the chicken to serve on top for a neater presentation, reserving the juices for mixing into the sauce.
- Combine Pasta: Add the cooked pasta and remaining pesto to the sauce in the pan. Toss everything together thoroughly to coat the pasta evenly with the creamy pesto sauce.
- Serve: Plate the creamy chicken pasta topped with extra Parmesan cheese, halved cherry tomatoes, and an extra drizzle of pesto for added color and fresh flavor contrast.
Notes
- Can I use jarred pantry pesto rather than fresh? Absolutely! Just look for one with good olive oil and real Parmesan for the best flavor.
- What’s the best pasta shape? Penne or rigatoni work well because their ridges help hold the sauce nicely.
- Does this reheat well? Yes! Reheat gently on the stove with a splash of stock or cream to restore creaminess.
- Make it extra creamy by swapping light cream for heavy cream for a richer sauce.
- Protein swap: Use shrimp or rotisserie chicken for an easier option; shrimp only needs about 2 minutes per side pan-frying.
- Veg it up by stirring in baby spinach or peas at the end. Sun-dried tomatoes add another burst of flavor.
- If the sauce feels too thick, loosen with a splash of pasta cooking water.
- Freeze leftover pesto in ice cube trays for quick flavor boosts later.
- Store leftovers in the fridge up to 3 days; freezing is not recommended as cream sauces can separate.
- Make-ahead tips: Cook chicken and sauce a day ahead, reheat gently, and toss with pasta when ready to serve. Cooked pasta can be oiled lightly to prevent sticking if made in advance.
Nutrition
- Serving Size: 1 serving (approx. 1/5 of recipe)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
