Chicken Pesto Pasta is one of those recipes that manages to hit all the right notes—simple to make, packed with flavor, and always a crowd-pleaser. This dish has become a favorite in our household, especially on busy weeknights when time is of the essence. I remember the first time I made this recipe; it was during one of those chaotic evenings when everyone was hungry, and I needed to get dinner on the table fast. The combination of tender chicken, rich pesto, and creamy Parmesan sauce, all tossed with pasta and vibrant broccoli, was a hit with the entire family.
What I love most about this recipe is its versatility. You can easily swap out the chicken for shrimp or even keep it vegetarian by adding extra veggies like bell peppers or cherry tomatoes. The pesto adds a delightful herbaceous flavor, and if you’re feeling adventurous, you can experiment with different types of pesto, such as sun-dried tomato or even a homemade version with kale or spinach.
Another tweak I’ve enjoyed is using whole wheat or gluten-free pasta to make the dish a bit healthier. The light cream provides the perfect balance of richness without being too heavy, making it a meal that feels indulgent without being overwhelming. And let’s not forget about the broccoli—it adds a nice pop of color and a subtle crunch that complements the creamy sauce beautifully.
If you’re looking for a quick, easy, and delicious meal that’s sure to satisfy, this Chicken Pesto Pasta is a fantastic choice. It’s one of those go-to recipes that you can rely on, whether you’re cooking for your family or hosting a casual dinner with friends. The best part? It’s ready in just 25 minutes, so you can spend less time in the kitchen and more time enjoying your meal with loved ones.
Making Chicken Pesto Pasta
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Ingredients
- 2 boneless chicken breasts, cut into 1/2-inch strips
- 1/2 cup chopped onion
- 4 minced garlic cloves
- 1/4 cup Parmesan cheese, grated
- 1 cup half-and-half
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 4 cups cooked pasta, drained
- 1/4 teaspoon ground black pepper, or to taste
- 1/4 cup pesto sauce
- 2 cups broccoli florets, fresh or frozen
Directions
- Boil the pasta in a large pot according to the package instructions. During the final minute, add the broccoli to the boiling water. Drain the pasta and broccoli together, then set aside.
- In a large pan, warm the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it turns golden. Then, stir in the minced garlic and cook briefly before adding the chicken strips. Season with salt and pepper, cooking for 5-7 minutes until the chicken is nicely browned.
- Stir in the half-and-half, grated Parmesan, and pesto sauce. Allow the mixture to simmer for 2-3 minutes.
- Add the drained pasta and broccoli to the skillet, stirring until the ingredients are evenly mixed. Let it cook for an additional 2-3 minutes.
- Remove the skillet from heat. If desired, garnish with extra Parmesan before serving. Enjoy your Chicken Pesto Pasta!
Storing Suggestions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, adding a splash of cream or milk to restore creaminess.
FAQs:
Can I use a different type of pasta for this recipe?
Yes, you can substitute the pasta with any type you prefer, such as penne, fusilli, or whole wheat pasta. Just make sure to adjust the cooking time according to the pasta type.
What can I use as a substitute for half-and-half?
If you don’t have half-and-half on hand, you can use a mixture of half milk and half heavy cream. Alternatively, you can use light cream or whole milk, but the sauce may be slightly less rich.
Can I make this dish ahead of time?
You can prepare this dish ahead of time, but it’s best enjoyed fresh. If you need to make it in advance, prepare the sauce and cook the pasta separately. Combine and reheat them together when ready to serve.
What should I do if my sauce is too thick?
If the sauce becomes too thick, add a little pasta water, milk, or broth to thin it out. Stir well until you reach the desired consistency.
Can I add other vegetables to this recipe?
Absolutely! You can add other vegetables like bell peppers, cherry tomatoes, or spinach to enhance the flavor and nutrition of the dish. Sauté them with the onions or steam them with the broccoli.
How can I make this dish dairy-free?
To make this dish dairy-free, use a dairy-free pesto, and substitute the half-and-half with coconut milk or a plant-based cream. Use nutritional yeast in place of Parmesan cheese.
Chicken Pesto Pasta
Ingredients
- 2 chicken breasts sliced into 1/2 inch strips
- 1 tablespoon olive oil
- 1/2 cup onion finely chopped
- 4 cloves garlic finely minced
- 1 cup light cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup pesto
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper or to taste
- 4 cups pasta cooked al dente, drained
- 2 cups broccoli florets fresh or frozen
Instructions
- Cook the pasta in a large pot according to the package instructions. Add the broccoli to the pot for the last minute of cooking. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until golden. Add the minced garlic and cook for a few seconds before adding the chicken strips. Season with salt and pepper and cook for 5-7 minutes until the chicken is browned.
- Pour in the cream, grated Parmesan, and pesto. Let it simmer for 2-3 minutes. Add the cooked pasta and broccoli to the skillet, stirring until everything is well combined. Simmer for an additional 2-3 minutes. Remove from heat and garnish with extra Parmesan if desired. Enjoy your delicious Chicken Pesto Pasta!
