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Delicious Comfort Dish: Creamy Pesto Chicken Pasta - A Cozy Weeknight Favorite

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 oz short pasta (penne, fusilli, or rigatoni) or long pasta like fettuccine
  • Chicken: 1 lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
  • Pesto: 1/2 cup good-quality basil pesto (store-bought or homemade)
  • Cream: 3/4 cup heavy cream (or half-and-half for lighter)
  • Cheese: 1/2 cup freshly grated Parmesan, plus extra for serving
  • Aromatics: 3 cloves garlic, minced; 1 small shallot, minced (optional)
  • Lemon: Zest of 1 lemon and 1–2 teaspoons lemon juice
  • Olive oil and butter: 1 tablespoon each
  • Seasoning: Kosher salt, black pepper, red pepper flakes (optional)
  • Greens (optional): 2 cups baby spinach or 1 cup frozen peas
  • Fresh basil (optional): For garnish

Method
 

  1. Boil the pasta: Bring a large pot of salted water to a boil. Cook pasta until just shy of al dente. Reserve 1 cup pasta water, then drain.
  2. Season the chicken: Pat dry and season generously with salt and pepper. Add a pinch of red pepper flakes if you like heat.
  3. Sear the chicken: In a large skillet over medium-high heat, add olive oil and butter. Cook chicken in a single layer, 3–5 minutes per side, until golden and cooked through. Transfer to a plate.
  4. Sauté aromatics: Lower heat to medium. In the same skillet, add shallot and garlic. Cook 30–60 seconds until fragrant, stirring to avoid burning.
  5. Build the sauce: Stir in cream and bring to a gentle simmer. Whisk in pesto and Parmesan until smooth. Add lemon zest and juice. Season to taste.
  6. Combine: Return chicken to the skillet with any juices. Add the drained pasta and toss to coat. If using spinach or peas, stir them in now.
  7. Adjust texture: Add splashes of reserved pasta water until the sauce is glossy and clings to the pasta.
  8. Finish and serve: Taste and adjust salt, pepper, and lemon. Top with extra Parmesan and torn basil. Serve warm.