Pesto Chicken Pasta
Experience a restaurant-quality meal at home with this creamy basil pesto chicken pasta. Tender, golden-brown chicken is tossed with al dente pasta in a silky, vibrant pesto-milk sauce. By utilizing a splash of reserved pasta water to emulsify the sauce, this dish achieves a professional, perfectly coated finish without the need for heavy cream. It is a quick, reliable, and delicious solution for busy weeknights that the whole family will love.
Ingredients
- 12 ounces pasta (penne or rotini)
- 1 pound chicken breast, cut into bite-size pieces
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, minced
- 1 cup whole milk
- 1/2 cup basil pesto
- 1/2 cup grated fresh Parmesan cheese
- 1/4 cup reserved pasta water
Instructions
- Boil a large pot of salted water and cook the pasta according to package directions until al dente.
- Reserve 1/4 cup of the starchy pasta water before draining the noodles.
- Season the chicken breast pieces thoroughly with 1/2 teaspoon of salt and the black pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and sear until golden brown and cooked through; remove chicken and set aside.
- In the same skillet, add the minced garlic and sauté until fragrant.
- Pour in the milk and bring to a gentle simmer.
- Whisk in the basil pesto and Parmesan cheese until smooth.
- Add the cooked pasta and seared chicken back into the skillet.
- Pour in the reserved pasta water and toss everything together until the sauce coats the pasta evenly and reaches your desired consistency.
Notes
Ensure you use fresh Parmesan for the best melting quality. For a gluten-free version, simply swap the standard pasta for a high-quality gluten-free alternative. Store leftovers in an airtight container for up to 3 days.