Chicken Pesto Pasta

4.88 from 8 votes

Chicken Pesto Pasta is a 30 minute, one pot meal! Whether you make it with homemade pesto or store bought, it is creamy and savory and addictingly good. You're going to love it!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Italian

Keyword: Chicken Pesto Pasta, Pesto pasta

Servings: servings

Author: Caytlin McCleery

Ingredients

Pesto

2 cups fresh basil leaves loosely packed
3 whole garlic cloves
½ cup grated Parmesan cheese
⅓ cup extra virgin olive oil
¼ cup pine nuts

Chicken and Pasta

2 pounds boneless skinless chicken breast
2 tablespoons olive oil
2 teaspoons salt
2 teaspoons black pepper
2 teaspoons garlic powder
3 cups chicken broth
12 ounces penne pasta
1 cup heavy cream
1 cup grated Parmesan cheese

Instructions

Pesto

Measure 2 cups fresh basil leaves leaves by loosely packing them into a measuring cup.
In a food processor or blender, combine the basil leaves, 3 whole garlic cloves, ½ cup grated Parmesan cheese, ⅓ cup extra virgin olive oil, and ¼ cup pine nuts.
Blend until fairly smooth. Set aside.

Chicken and Pasta

Cut the 2 pounds boneless skinless chicken breast into bite-sized cubes.
Heat 2 tablespoons olive oil in a large (12-inch) deep skillet over medium-high heat.
Add the cubed chicken and season with 2 teaspoons salt, 2 teaspoons black pepper, and 2 teaspoons garlic powder.
Cook the chicken until browned and cooked through, about 6 to 8 minutes.
Add 3 cups chicken broth and the uncooked 12 ounces penne pasta pasta to the pan.
Increase heat to medium-high and bring to a rolling boil.
Once boiling, reduce heat to medium, cover with a lid, and cook until the pasta is al dente, stirring occasionally to prevent sticking. Check the package directions for exact cooking time.
Once the pasta is cooked, reduce heat to a simmer and stir in the prepared pesto and 1 cup heavy cream.
Remove from heat and sprinkle with 1 cup grated Parmesan cheese. Stir until the cheese melts and the sauce is creamy.
Serve hot.

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