Chicken Pesto Pasta

This creamy chicken pesto pasta is what happens when classic Italian flavors meet pure indulgence. With tender chicken, al dente pasta, and a sauce that’s basically liquid gold, this dish is about to become your new weeknight hero.

The magic lies in the perfect balance of rich cream sauce, bright pesto, and two kinds of cheese that create the most incredible silky texture. When that aromatic garlic hits the pan and the Parmesan starts melting into the sauce, your kitchen will smell like a cozy Italian restaurant.

Ingredients

For the Chicken:

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon Kosher salt

For the Sauce:

• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 1 cup chicken broth
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan
• 1/2 cup mozzarella cheese, shredded
• 3/4 cup basil pesto

Additional Ingredients:

• 8 ounces penne pasta
• Salt, pepper, and crushed red pepper to taste

Steps

1. Heat 2 tablespoons olive oil in a large skillet over medium heat (350°F/175°C). Add chicken pieces, ensuring they’re not overcrowded (work in batches if needed). Season with onion powder, Italian seasoning, and salt. Cook for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C). Remove and set aside.
2. In the same skillet (don’t wipe it clean – those brown bits add flavor!), add butter and minced garlic. Sauté for 30-45 seconds until fragrant but not brown. If garlic starts to darken, lower heat immediately to prevent bitterness.
3. Pour in chicken broth, scraping the bottom of the pan to release any browned bits. Add heavy cream, Parmesan, and mozzarella. Whisk constantly while bringing to a gentle simmer over medium-high heat. Cook for 5-10 minutes until sauce coats the back of a spoon and leaves a clear line when you run your finger through it.
4. While sauce thickens, cook pasta in heavily salted water (2 tablespoons salt per quart) for 8-10 minutes until al dente. Reserve 1/2 cup pasta water before draining.
5. Once sauce is thickened, stir in pesto, cooked chicken, and drained pasta. If sauce seems too thick, add reserved pasta water 1 tablespoon at a time. Cook for 2-3 minutes until everything is heated through and well combined.
6. Taste and adjust seasoning with salt, pepper, and red pepper flakes. Garnish with extra Parmesan and serve immediately while the sauce is at its creamiest.

Smart Swaps

• Use half-and-half instead of heavy cream to reduce calories (sauce will be slightly thinner)
• Substitute whole wheat penne for added fiber
• Try dairy-free pesto and nutritional yeast for a vegan version

Make It Diabetes-Friendly

• Replace regular pasta with zucchini noodles (reduces carbs by 30g per serving)
• Use 2% milk thickened with 1 tablespoon cornstarch instead of heavy cream
• Portion into 1-cup servings (approximately 25g carbs per serving)
• Pair with a side salad to slow glucose absorption

Pro Tips

• Let chicken come to room temperature before cooking for even browning
• Don’t rinse pasta – the starch helps sauce adhere better
• If sauce breaks, whisk in 1 tablespoon cold cream to re-emulsify