Description
This Best Creamy Pesto Chicken Pasta is a quick and flavorful dish combining tender pan-fried chicken breast, al dente pasta, and a rich, creamy pesto sauce. Perfect for a satisfying weeknight meal, it highlights fresh basil pesto blended into a luscious cream sauce with parmesan and a hint of lemon zest for brightness.
Ingredients
Pasta
- 200 grams dried pasta (or 300 grams fresh, see notes)
Chicken
- 1 chicken breast
- 1 tablespoon flour
- 1 tablespoon olive oil
- Salt, to taste
- Black pepper, to taste
Sauce
- 1/2 tablespoon olive oil
- 2 garlic cloves, finely chopped
- 3/4 cup single cream or light cream
- 1/2 teaspoon black pepper
- 1 tablespoon fresh lemon juice
- 1/3 cup basil pesto (homemade or store bought)
- 20 grams parmesan cheese, very finely grated
- Salt, to taste
To Serve
- Extra grated parmesan cheese
- Fresh lemon zest
- Fresh basil leaves (optional)
Instructions
- Cook the Pasta: Bring a large pot of well-salted water to a boil. Add the pasta and cook for one minute less than the package instructions to keep it slightly undercooked. Reserve one cup of the pasta cooking water before draining.
- Prepare the Chicken Breast: Flatten the chicken breast to an even thickness of about 1 to 1.5 cm using plastic wrap and a rolling pin, or cut into bite-sized pieces if thick.
- Season and Coat Chicken: Season both sides of the chicken breast with salt and pepper, then lightly dust with flour to help create a light crust when frying.
- Pan-Fry the Chicken: Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Cook the chicken breast for about 2 minutes on each side or until cooked through. For bite-sized pieces, ensure they are cooked through throughout.
- Rest the Chicken: Remove the chicken and wrap it lightly in foil to keep warm while you prepare the sauce.
- Fry the Garlic: In a large skillet that can hold the pasta later, heat 1/2 tablespoon olive oil over medium heat. Add the finely chopped garlic and fry gently for 1-2 minutes without letting it brown to keep the flavor sweet and mellow.
- Add the Cream: Reduce the heat slightly, then pour in the cream. Bring it to a very gentle simmer—do not let it boil—to prevent curdling.
- Season the Sauce: Stir in the lemon juice and black pepper quickly to combine flavors.
- Incorporate Parmesan: Add the finely grated parmesan cheese and stir until it melts into the sauce, thickening it slightly over 1-2 minutes.
- Add Pesto and Pasta: Mix in the basil pesto then add the cooked pasta. Toss everything together and let it gently bubble for 1-2 minutes to blend the flavors.
- Adjust Consistency: If the sauce thickens too much, add a splash of reserved pasta water to loosen it to your desired consistency.
- Serve: Divide the pasta into bowls, slice the chicken and arrange on top. Garnish with extra grated parmesan, fresh lemon zest, and basil leaves if desired.
Notes
- For best results, use fresh basil pesto for a vibrant flavor, but store-bought works well too.
- You can use single or light cream to reduce calories while keeping the sauce creamy.
- Adjust the lemon juice and zest amounts based on your taste preference for brightness.
- Fresh pasta requires a slightly larger quantity (300g) compared to dried (200g) due to moisture content.
- Reserving pasta water is essential as it contains starch that helps loosen and bind the sauce to the pasta.
- If using particularly thick chicken breasts, cutting into smaller pieces can help ensure even cooking and quicker frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian
