Creamy Chicken Pesto Pasta
A delicious creamy pasta flavored with basil pesto, parmesan, garlic and a squeeze of lemon. Topped with perfectly golden brown chicken breast. A pasta dish that will become a staple, I am sure.
Servings: 2 people
Equipment
- Large skillet or fry pan
- Saucepan for cooking pasta
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
For the chicken
- 1 tablespoons olive oil
- 200 - 250 grams chicken breast
- 1 tablespoon flour (optional)
For the sauce
- ½ tablespoon olive oil
- 2 garlic cloves finely chopped
- ¾ cup heavy cream
- ½ teaspoon black pepper
- 20 grams parmesan cheese very finely grated
- 1 tablespoon fresh lemon juice (plus the zest for serving)
- ⅓ cup basil pesto (homemade or store bought)
- salt to taste
Instructions
- Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Cut the chicken into bite-sized pieces and season well with salt and pepper. Lightly dust with flour and toss to coat. It helps create a nice golden crust, but is optional.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 4–5 minutes, turning the pieces until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, lower the heat and gently fry the garlic in ½ tablespoon of olive oil for 1 minute. The garlic shouldn't color or burn.
- Turn the heat down slightly and add the cream and pepper. Bring to a very gentle simmer, it should never boil, just a very gentle simmer.
- Add the finely grated parmesan and mix it in until melted through. Let the cream slightly thicken over the heat for 1-2 minutes.
- Add the cooked pasta, the lemon juice and ¼ cup of pasta water and toss continuously to thicken for a further 1-2 minutes. Add the chicken and toss gently to combine.
- Take the pan off the heat and mix through the pesto, season to taste. Serve immediately with extra grated parmesan and lemon zest, if desired.
Notes
Sauce factor - It will seem way too ‘saucy’ when you first add the pasta, but trust me! Cream sauces thicken quickly, both as the pasta finishes cooking and as they sit off the heat. Keep it looser than you think in the pan and it will be perfect when served.
Chicken - Cut the chicken into fairly even bite sized pieces so they cook at the same rate. The light flour coating is optional but helps create those lovely golden edges. Boneless, skinless chicken thighs work beautifully too, and feel free to use more or less chicken depending on your preference.
Cream - Heavy cream works best for this sauce. Keep the heat gentle, the sauce should never boil. If it thickens too much, loosen it with an extra splash of reserved pasta water.
Pesto - Use a good quality store-bought pesto or homemade. Because pesto brands vary in saltiness, taste the sauce before adding extra salt.
Pasta -Undercook dried pasta by about 1 minute and finish it in the sauce so it absorbs more flavor. Always reserve some pasta water before draining.
Storage - Creamy pasta is definitely best eaten fresh. Leftovers will keep in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water or cream.