Chicken Pesto Pasta

4.50 from 2 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 mins

Cook Time20 mins

Total Time30 mins

Course: Main Dish

Cuisine: Italian

Keyword: Chicken Pesto Pasta, Pesto pasta

Servings: servings

Calories: 475kcal

Author: Caytlin McCleery

Ingredients

Pesto

2 cups fresh basil leaves loosely packed
3 cloves garlic
1/2 cup shredded Parmesan cheese , or grated
1/3 cup extra virgin olive oil
1/4 cup pine nuts

Chicken and Pasta

2 pounds boneless skinless chicken breasts cubed 1 inch
2 tablespoons olive oil
2 teaspoons table salt
2 teaspoons black pepper pepper
2 teaspoons granulated garlic (or garlic powder)
12 ounces penne pasta
3 cups low sodium chicken broth
1 cup heavy cream
1 cup shredded parmesan cheese , or grated

US Customary - Metric

Instructions

Pesto

First make the pesto. Measure the fresh basil leaves by loosely packing them into a measuring cup. Place the leaves into a food processor or blender.
Add in garlic, parmesan cheese, olive oil, and pine nuts. Blend until fairly smooth. Set aside.

Chicken and Pasta

Heat olive oil in a large (12-inch) deep skillet over medium-high heat. Add in chicken and season the chicken with salt, pepper and granulated garlic.
Cook chicken until it starts to brown, about 6-8 minutes. Add into the chicken the chicken broth and uncooked pasta. Turn heat to medium high and bring everything to a boil. Once it hits a rolling boil, turn the heat to medium and cover the pan with a lid. Cook the pasta in the chicken broth until the pasta is al dente. Cooking time will vary based off of what type of pasta you use so be sure to check the package directions. Stir occasionally so the pasta does not stick to the bottom of the pan.
Once the pasta is cooked to al dente, reduce heat to a simmer and add in the heavy cream and the pesto mixture. Stir until well incorporated. Remove from stove. Sprinkle with parmesan cheese and stir until melted. Serve hot.

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