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Whipping up this chicken pesto pasta is my secret to a fast and cozy dinner. Grilled chicken with a buttery pesto cream clings to pasta, giving every forkful a hug of comfort. When that fresh mozzarella melts in, it’s totally impossible to turn down. You can have it piping hot on the dinner table in just half an hour.
Why You'll Love This One
The real wow factor kicks in when zesty basil pesto and smooth cream swirl into a dreamy sauce that covers every bite. Juicy pan-seared chicken makes the whole thing feel hearty, and the combo of mozzarella and Parmesan brings a cheesy boost. I make this again and again because it works with whatever I’ve got and it never lets me down.
What You'll Need
- Parmesan cheese: The sharp, salty flavor ties it all together.
- Fresh basil: A handful of leaves will make each bite taste sunny.
- Mozzarella: Rip a ball into pieces—those melty spots are the best.
- Walnuts: For a little crunch, but you can skip these.
- Vegetable stock: Lets you get the right sauce thickness.
- Single cream: Makes the sauce smooth and rich.
- Basil pesto: Loads up the pasta with herby goodness.
- Garlic: Freshly minced is a must for max flavor.
- Olive oil: Helps brown the chicken just right.
- Chicken breasts: Slice them thin—they cook super fast that way. Try a speedy brine for extra tenderness.
- Pasta: Pick a shape that holds sauce—think penne or linguine.
- Salt and pepper: Sprinkle as you go to taste.
Super Simple How-To
- Step 4: Pull It All Together
- Pour the hot sauce over your pasta and toss until everything’s coated. Add sliced chicken over the noodles, toss on mozzarella, Parmesan, and a sprinkle of fresh basil.
- Step 3: Make the Sauce
- Keep the cooked chicken bits in the skillet, then stir in garlic for a blast of smell-good. Mix in the pesto and let it get warm. Add cream and stock, then keep it bubbling nice and slow.
- Step 2: Cook Chicken
- Pound chicken breasts so they’re thin and season well. Sear in hot olive oil for about five minutes per side—golden outside, juicy inside.
- Step 1: Boil Pasta
- Get your salted water boiling and cook your pasta until it’s barely tender. Scoop out some cooking water before draining for loosening your sauce if you need it.
Ways to Make it Yours
- Bump Up Your Cheese: Want it even creamier? Swap in burrata cheese.
- Add Veg: Cherry tomatoes or spinach mixed in look and taste great.
- Pick Different Noodles: This works with gluten-free kinds or even spiraled zucchini.
- Flip Your Protein: Shrimp or salmon make awesome swaps. Just keep an eye on cook time.
Kitchen Hacks I Swear By
- Keep It Al Dente: Your pasta should still have a bite since it'll soften up in the sauce later.
- Best Chicken Trick: Give those cutlets a fast soak in salty water. It totally bumps up the juiciness.
- Grab Some Pasta Water: Use that starchy water to loosen or thicken your sauce if it gets wonky.
- Add Zing: Sometimes I finish it off with a good squeeze of lemon to balance out all the creamy flavors.
How to Store the Extras
- To Keep: Tuck leftovers in a sealed container and stash them in the fridge. They'll last about three days.
- Heat It Up: Rewarm gently in a skillet with just a bit of olive oil to get it nice and creamy again.
Round Out Your Plate
I usually pair this with greens tossed in a quick vinaigrette. Add a hunk of warm bread for swiping up sauce. If you’re having folks over, chill a bottle of crisp white wine. Trust me, it’s a game changer.
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Frequently Asked Questions
- → Can I use store pesto instead of homemade?
- Yep, store-bought basil pesto works great! If you like a unique twist, sun-dried tomato pesto is a fun option too.
- → How can I stop my sauce from splitting?
- Keep the heat low when you add the cream. Don’t let it boil or the sauce might separate. Stir constantly while mixing the cream, stock, and pesto together.
- → Can I prep this ahead of time?
- It’s best fresh, but leftovers keep for 3 days in the fridge. Reheat gently with cream or reserved pasta water to loosen the sauce.
- → What’s the easiest way to flatten chicken?
- Place the chicken between baking paper sheets, then lightly press with a rolling pin. Keep the thickness even for perfectly cooked chicken.
- → Can I use any other pasta for this?
- Absolutely! Fettuccine, spaghetti, penne, or fusilli all work beautifully with the creamy pesto.