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Pesto Chicken Pasta

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Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.



Pesto Chicken Pasta is a simple and delicious penne pasta recipe perfect for weeknights.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

This chicken penne is packed with flavour from basil pesto.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

This basil penne pasta recipe takes about forty-five minutes from start to finish and serves four people.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To make this pasta dish, I started by placing some pine nuts on a parchment lined baking sheet.

pine nuts on a parchment lined baking sheet

I placed the baking sheet in the oven and toasted the pine nuts until they were lightly browned.

roasted pine nuts on a parchment lined baking sheet

I cooked some penne pasta according to the packaging directions.

penne pasta cooking in a pot of water

Then I drained the pasta and set it aside.

cooked penne pasta in a colander

While the pasta was cooking, I seasoned two boneless, skinless chicken breasts with dried basil, dried oregano, red pepper flakes, salt, and black pepper.

raw seasoned chicken breasts

I heated some olive oil in a skillet over medium-high heat.

olive oil heating in a skillet

I placed the seasoned chicken breasts in the skillet.

raw seasoned chicken breasts in a skillet

I cooked the chicken breasts for 6-7 minutes per side making sure they were cooked through.

cooked, seasoned chicken breasts in a skillet

I transferred the cooked chicken breasts to a cutting board to rest for a few minutes and then sliced them.

slicing cooked chicken breasts

I added some more olive oil to the skillet.

I also added some minced garlic to the skillet.

minced garlic and olive oil in a skillet

I cooked the garlic for 1-2 minutes until fragrant.

I added some heavy cream to the skillet and stirred well.

heavy cream added to skillet with garlic and olive oil

I simmered the cream until it started to thicken.

I added the cooked penne, sliced chicken, basil pesto and grated parmesan to the skillet.

cooked penne, basil pesto, parmesan cheese and cooked sliced chicken breast pieces added to skillet

I stirred all of the ingredients together until all of the pasta and chicken was coated in sauce.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

 

Then I added some more parmesan cheese to the skillet.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

 

I stirred until the cheese was melted.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

Then the chicken pesto penne was ready to serve.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

I sprinkled the roasted pine nuts on top when serving.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

I used store bought basil pesto for this recipe but you could make your own from scratch if you prefer.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

This is a simple and delicious pasta recipe the whole family will love.

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

If you are looking for a tasty, creamy chicken pasta recipe, then you need to try this Pesto Chicken Pasta!

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

More Easy Chicken Pasta Recipes You’ll Love…

 

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make This Pesto Chicken Pasta:

  • 1/4 cup pine nuts (optional)
  • 12 ounces pasta of your choice (I used penne)
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated or shaved parmesan cheese, divided

How to Make Pesto Chicken Pasta:

  1. Preheat oven to 350°F. Place the pine nuts on a parchment paper lined baking sheet and roast for 5-7 minutes, or until lightly browned. Set aside.
  2. Cook the pasta according to package instructions. Drain and set aside.
  3. While the pasta is cooking, prepare the chicken. If needed, pound the chicken to be an even thickness in order to cook properly. Season both sides of the chicken breasts with dried basil, dried oregano, red pepper flakes, salt, and black pepper (press in the seasonings with your fingers to ensure they stick).
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the chicken to the skillet. Cook for 6-7 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
  5. Remove skillet from heat to let it cool down a bit while the chicken is resting.
  6. In the same skillet on medium-low heat (the pan will already be hot), add the remaining tablespoon of olive oil and garlic. Cook for 1-2 minutes or until fragrant. Add the heavy cream and bring to a simmer for a few minutes or until it slightly thickens.
  7. Once the cream has slightly thickened, add the cooked pasta, sliced chicken, pesto, and half of the parmesan cheese (if you want the sauce to be more creamy, simmer the basil pesto and parmesan with the heavy cream before adding the noodles and chicken). Toss everything together until the pasta and chicken are coated with the sauce.
  8. Add the remaining parmesan cheese and stir until melted and the sauce is creamy.
  9. Serve hot, topped with the roasted pine nuts.
  10. Enjoy!

FAQS:

How should I store the leftover pasta?

Store the pasta in the refrigerator for 2-3 days. Keep in mind that the sauce can dry out quickly with this recipe, so it’s best to be eaten fresh.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs can be used in place of chicken breasts in this recipe.

Can I make this recipe dairy-free?

Yes, you can make a dairy-free version of this recipe by omitting the parmesan cheese and heavy cream. Instead, you can add a little bit of nutritional yeast and almond milk to the pesto sauce for a cheesy and creamy flavor. 

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

Pesto Chicken Pasta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Pesto Chicken Pasta is a flavourful pasta recipe loaded with seasoned chicken breast chunks, basil pesto, heavy cream and topped with roasted pine nuts.

Ingredients

  • 1/4 cup pine nuts (optional)
  • 12 ounces pasta of your choice (I used penne)
  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1/2 cup prepared basil pesto
  • 1/2 cup grated or shaved parmesan cheese, divided

Instructions

  1. Preheat oven to 350°F. Place the pine nuts on a parchment paper lined baking sheet and roast for 5-7 minutes, or until lightly browned. Set aside.
  2. Cook the pasta according to package instructions. Drain and set aside.
  3. While the pasta is cooking, prepare the chicken. If needed, pound the chicken to be an even thickness in order to cook properly. Season both sides of the chicken breasts with dried basil, dried oregano, red pepper flakes, salt, and black pepper (press in the seasonings with your fingers to ensure they stick).
  4. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and add the chicken to the skillet. Cook for 6-7 minutes on each side, or until fully cooked through. Remove the chicken from the skillet and let it rest for a few minutes before slicing into bite-sized pieces.
  5. Remove skillet from heat to let it cool down a bit while the chicken is resting.
  6. In the same skillet on medium-low heat (the pan will already be hot), add the remaining tablespoon of olive oil and garlic. Cook for 1-2 minutes or until fragrant. Add the heavy cream and bring to a simmer for a few minutes or until it slightly thickens.
  7. Once the cream has slightly thickened, add the cooked pasta, sliced chicken, pesto, and half of the parmesan cheese (if you want the sauce to be more creamy, simmer the basil pesto and parmesan with the heavy cream before adding the noodles and chicken). Toss everything together until the pasta and chicken are coated with the sauce.
  8. Add the remaining parmesan cheese and stir until melted and the sauce is creamy.
  9. Serve hot, topped with the roasted pine nuts.
  10. Enjoy!

Notes

  • Toasting pine nuts in the oven or in a dry skillet will help to bring out their nutty flavor and make them more crunchy and delicious.
  • If you want the sauce to be even creamier, add extra parmesan until it melts and thickens. This recipe makes a thinner sauce so it won’t be thick like an alfredo.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 973Total Fat: 78gSaturated Fat: 34gTrans Fat: 2gUnsaturated Fat: 37gCholesterol: 204mgSodium: 726mgCarbohydrates: 36gFiber: 3gSugar: 5gProtein: 35g

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