My kids absolutely love pasta, and the addition of pesto and chicken gives it that extra oomph. One night, I whipped this up after a particularly hectic day, and you should have seen their faces light up! It reminded me of the family dinners at my mom’s house, where laughter and stories were shared over bowls of comforting dishes. This recipe is not just about eating; it’s about creating memories around the table.
This meal comes together in about 25 minutes, which is fantastic when you have little ones running around. Plus, it’s versatile; you can swap in whatever vegetables you have on hand, making it a perfect clean-out-the-fridge dinner. Whether you’re serving it on a special occasion or just a regular Tuesday night, I promise it will leave your loved ones asking for seconds.
So gather your loved ones and let’s dive into this easy yet satisfying Pesto Chicken Pasta recipe. It’s easy enough that even your kids can lend a hand, and I can’t wait for you to see how much joy it brings to your dinner table!
How to Make Pesto Chicken Pasta
Ingredients
- 2 tbsp extra virgin olive oil
- 500 g (1 lb) diced chicken breast
- 1 tsp sea salt, or to taste
- ½ tsp black pepper, or to taste
- 40 g (2 ½ tbsp) unsalted butter
- 1 tbsp minced garlic
- 3 cups (720 ml) chicken broth
- 1.5 cups (360 ml) heavy cream
- 250 g (8 oz) short pasta (cooking time: 8-9 mins)
- 1 head of broccoli, cut into florets, stalk sliced (or 2 cups of your preferred vegetables)
- 2 tbsp pesto, either homemade or store-bought
- 1 cup (100 g) freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Directions
Start by heating the olive oil in a large skillet over medium-high heat. Once the oil is hot, toss in the diced chicken seasoned with salt and black pepper. Sauté for about 3 to 5 minutes, stirring frequently until the chicken turns golden and is fully cooked through. Remove the chicken from the skillet and set it aside for later.
In the same skillet, reduce the heat slightly and add the butter. Once it melts, add the minced garlic and let it sauté for about 30 seconds until fragrant—just be careful not to burn it!
Next, pour in the chicken broth and the heavy cream, bringing the mixture to a gentle simmer. Stir in the uncooked pasta, allowing it to cook uncovered for around 4 minutes, stirring occasionally to keep it from clumping together.
Once the 4 minutes are up, arrange the broccoli or your chosen vegetables on top of the pasta. Cover the skillet with a lid and let it cook for an additional 4 minutes, gently stirring the pasta and veggies to combine and prevent sticking.
Finally, return the cooked chicken to the skillet. Stir in the pesto and freshly grated Parmesan cheese, and taste to adjust the seasoning with more salt and pepper if needed. Garnish with fresh basil leaves and dig in!
Storing Suggestion
Leftover Pesto Chicken Pasta can be stored in an airtight container in the refrigerator for up to three days. To reheat, just warm it gently on the stovetop or microwave. If you find it too thick, add a splash of chicken broth or cream for a creamier texture.
Cooking Tips
Feel free to mix and match vegetables based on what you have available; zucchini or bell peppers work wonderfully. If you’re looking to lighten things up a bit, consider using half-and-half instead of heavy cream or opting for whole grain pasta for extra fiber.
Serving Suggestions
This pasta dish pairs beautifully with a light side salad dressed in lemon vinaigrette and some crusty bread for mopping up that delicious sauce. A refreshing iced tea or a crisp white wine would complement the flavors perfectly!
Ingredient Substitutions
If you’re out of chicken breast, ground turkey or even tofu make great alternatives. For the cream, you can use coconut cream for a dairy-free option, and nutritional yeast can replace Parmesan cheese for a vegan-friendly dish.
Seasonal Variations
In the summer, consider adding seasonal vegetables like cherry tomatoes or asparagus to boost freshness. In the fall, pumpkin can be a delightful addition. Just remember to adjust cooking times based on your vegetable choices for optimal tenderness.
Allergen Information
This recipe contains common allergens such as dairy and gluten. For a dairy-free version, switch the cream for a non-dairy milk alternative and use nutritional yeast instead of Parmesan. To avoid gluten, substitute the pasta for a gluten-free variety.
FAQ
1. Can I use frozen chicken breast for this recipe?
Yes, you can use frozen chicken breast. Just ensure you cook it thoroughly; you may need to increase the cooking time. Thawing the chicken beforehand is ideal for even cooking.
2. What type of pasta works best for Pesto Chicken Pasta?
Short pastas like penne, fusilli, or bowties work best since they hold onto the creamy sauce and pesto. You can even use whole grain or gluten-free pasta if preferred.
3. Can I add more vegetables to this dish?
Absolutely! This recipe is quite flexible. Feel free to add spinach, mushrooms, or even bell peppers. Just remember to adjust the cooking time to ensure everything is tender and cooked through.
4. How can I make this dish ahead of time?
You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Simply cook the pasta and combine everything right before serving for the freshest taste.
5. Is Pesto Chicken Pasta suitable for meal prep?
Yes, it is perfect for meal prep! You can portion out servings in airtight containers for easy grab-and-go lunches or dinners throughout the week. Just add a touch of water when reheating if it thickens up.
6. Can I use store-bought pesto or should I make my own?
You can absolutely use store-bought pesto if you’re short on time. However, making your own can provide a fresher taste. Either way will still yield a delicious pasta dish!
Pesto Chicken Pasta
Ingredients
- 2 tablespoons extra virgin olive oil
- 500 g diced chicken breast
- 1 teaspoon sea salt or to taste
- ½ teaspoon black pepper or to taste
- 40 g unsalted butter
- 1 tablespoon minced garlic
- 3 cups chicken broth
- 1.5 cups heavy cream
- 250 g short pasta (cooking time: 8-9 mins)
- 1 head broccoli cut into florets, stalk sliced (or 2 cups of your preferred vegetables)
- 2 tablespoons pesto either homemade or store-bought
- 1 cup freshly grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- In a large skillet, warm the olive oil over medium-high heat. Add the chicken along with salt and pepper. Cook for 3-5 minutes, stirring until the chicken is no longer pink. Remove from the skillet and set aside.
- Melt the butter in the same skillet, then stir in the garlic for about 30 seconds. Pour in the chicken broth and cream, bringing the mixture to a gentle simmer.
- Introduce the uncooked pasta, cooking for 4 minutes without the lid while stirring occasionally.
- Add the broccoli (or your choice of vegetables) on top of the pasta. Cover with a lid and let it cook for another 4 minutes, gently stirring the pasta to prevent sticking.
- Return the chicken to the skillet and mix in the pesto and Parmesan cheese. Adjust seasoning with salt and pepper as needed. Top with fresh basil leaves and enjoy!
