Description
This creamy pesto pasta recipe combines tender chicken, al dente spaghetti, and a luscious pesto cream sauce enriched with Parmesan cheese. Perfect for a comforting weeknight dinner, it balances herbs and rich dairy flavors to create a satisfying meal in just under an hour.
Ingredients
Scale
Pasta and Chicken
- 12 ounces spaghetti (about â…” package)
- 1 tablespoon olive oil
- 2-3 boneless skinless chicken breasts (about 1 lb, diced into ½ inch cubes)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half and half
- ½ cup heavy whipping cream
- â…“ cup chicken broth
- ¾ cup shredded Parmesan cheese
- ½ cup pesto
Garnish
- Fresh basil leaves
- Parmesan cheese
- Pine nuts
Instructions
- Cook Pasta: In a large pot, bring salted water to a boil and cook the spaghetti according to package instructions until al dente. Drain the pasta, reserving 1 cup of the pasta cooking water, then set aside.
- Prepare Chicken: Heat olive oil in a frying pan over medium heat. Season the diced chicken breasts with dried basil, dried oregano, salt, and pepper evenly.
- Cook Chicken: Add the seasoned chicken to the heated pan and cook, stirring occasionally, until no pink remains inside the chicken pieces, about 5-6 minutes. Remove cooked chicken from the pan and set aside.
- Make Roux: In the same pan, add butter and all-purpose flour. Stir continuously over medium heat until the mixture is smooth and slightly golden, approximately 2-3 minutes, to cook out the raw flour taste.
- Add Dairy and Broth: Gradually add half and half, heavy whipping cream, and chicken broth to the roux while stirring to combine. Increase heat to medium and bring the mixture to a gentle simmer. Let it thicken slightly over 2-3 minutes, stirring occasionally to prevent burning.
- Incorporate Cheese and Pesto: Remove the pan from the heat and stir in the shredded Parmesan cheese and pesto until the sauce is smooth and creamy.
- Combine Pasta and Chicken: Add the cooked spaghetti into the pesto cream sauce and toss well to coat evenly. Add reserved pasta water gradually as needed to loosen the sauce to your desired consistency. Return the cooked chicken to the pan and stir to incorporate.
- Garnish and Serve: Plate the creamy pesto pasta with chicken and garnish with fresh basil leaves, additional Parmesan cheese, and pine nuts for extra texture and flavor. Serve immediately.
Notes
- Reserve pasta water carefully; its starch helps loosen the sauce without watering it down.
- Use freshly grated Parmesan cheese for the best flavor and creaminess.
- Pesto can vary in saltiness; adjust seasoning after adding pesto to the sauce.
- If preferred, substitute chicken breasts with shrimp or omit for a vegetarian version.
- Toast pine nuts lightly in a dry pan for enhanced flavor before garnishing.
