Description
A quick and easy 20-minute weeknight dinner featuring tender chicken and pasta tossed in a rich, garlicky basil pesto sauce made with heavy cream and parmesan.
Ingredients
Scale
- 12 oz (340g) penne, fusilli, or rigatoni
- 2 cups (300g) shredded or cubed cooked chicken
- 1/2 cup (120g) basil pesto
- 1 cup (240ml) heavy cream
- 2 cloves garlic, minced
- 1/2 cup (50g) freshly grated Parmesan cheese
- 1 tablespoon unsalted butter
- Salt and black pepper to taste
- 1/2 teaspoon red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente. Reserve 1 cup of pasta water before draining.
- While pasta cooks, shred or cube the cooked chicken.
- In a large skillet, melt butter over medium heat. Add minced garlic and red pepper flakes, sautéing for 1 minute until fragrant.
- Reduce heat to low, pour in heavy cream, and simmer for 2-3 minutes until slightly thickened.
- Stir in basil pesto and Parmesan cheese, whisking until smooth and melted. Add a splash of reserved pasta water if the sauce is too thick.
- Add the cooked pasta and chicken to the skillet, tossing to coat evenly in the sauce. Add more pasta water if needed.
- Season with salt and black pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan.
Notes
Reserve pasta water to help emulsify the sauce. Add pesto off the heat or on very low heat to preserve its vibrant green color. If using raw chicken, sear it separately first. Do not freeze this dish as the cream may separate upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 600
- Sugar: 3
- Sodium: 600
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 50
- Fiber: 2
- Protein: 35
Keywords: pesto pasta, creamy chicken pasta, quick dinner, weeknight meals, easy pasta recipe, 20 minute dinner, comfort food