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Creamy Chicken Pesto Pasta Recipe

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4.1 from 74 reviews

This Creamy Chicken Pesto Pasta recipe combines tender sautéed chicken cutlets with a luscious, pesto-infused creamy sauce and cherry tomatoes, served over perfectly cooked spaghetti noodles for a comforting and flavorful meal ready in just 30 minutes.

Ingredients

Pasta

  • 8 ounces Spaghetti Noodles (or preferred pasta)

Chicken

  • 2 Boneless Skinless Chicken Breasts (or 1 pound chicken cutlets)
  • Salt and Black Pepper (for seasoning)
  • 1 tablespoon Extra Virgin Olive Oil (for cooking)

Sauce

  • 1/2 large Onion (thinly sliced)
  • 1 cup Chicken Broth
  • 1 cup Milk (or other dairy)
  • 2 cups Whole Cherry Tomatoes
  • 2 teaspoons Cornstarch (or 1 teaspoon arrowroot)
  • 1/4 cup Pesto
  • Salt and Black Pepper (to taste)

Optional Garnishes

  • Fresh Basil or Parsley
  • Grated Parmesan Cheese
  • Red Chili Flakes

Instructions

  1. Cook Spaghetti Noodles: Prepare the spaghetti noodles according to the package instructions until al dente. Drain and set aside to keep warm.
  2. Prepare Chicken: Slice the chicken breasts into ½-inch thick cutlets. Season both sides generously with salt and black pepper. If possible, let rest at room temperature for 10 minutes to ensure even cooking.
  3. Heat Skillet and Cook Chicken: Warm a 12-inch skillet over medium heat and add the olive oil. Once shimmering, place the chicken cutlets in a single layer. Cook undisturbed until the chicken naturally releases from the pan, then flip and continue until the internal temperature reaches 165°F (74°C). Transfer chicken to a plate and loosely cover to keep warm.
  4. Sauté Onions: In the same skillet, add additional olive oil if needed. Add the sliced onions and sauté for about 5 minutes until softened and lightly golden. Pour in a splash of chicken broth and use a spatula to scrape up any browned bits from the pan for extra flavor.
  5. Add Liquids and Tomatoes: Add the remaining chicken broth, milk, and whole cherry tomatoes to the skillet. Bring the mixture to a gentle simmer to combine the flavors.
  6. Thicken Sauce: In a small bowl, whisk the cornstarch with a little water to create a smooth slurry. Stir the slurry into the simmering sauce and cook until it thickens slightly, enhancing the creamy texture.
  7. Incorporate Pesto and Reheat Chicken: Stir in the pesto sauce until fully combined. Return the cooked chicken cutlets to the skillet and simmer for a few minutes to ensure everything is warm and flavors melded. Season with salt and black pepper to taste.
  8. Serve: Plate the cooked spaghetti noodles and spoon the creamy chicken pesto sauce with tomatoes over the top. Garnish with fresh basil or parsley, grated Parmesan cheese, and red chili flakes if desired for an extra flavor boost.

Notes

  • You can substitute the spaghetti with any pasta shape you prefer, such as penne or fettuccine.
  • For a dairy-free option, use almond milk or coconut milk instead of milk.
  • Allowing the chicken to rest before cooking helps it retain moisture and cook more evenly.
  • If you don’t have cornstarch, arrowroot powder works well as a thickening agent.
  • Adjust seasoning at the end since pesto already contains salt and strong flavors.

Find it online: https://recipethrive.com/creamy-chicken-pesto-pasta-recipe/