Creamy Pesto Chicken Pasta
"A rich and savory pasta dish featuring tender pan-seared chicken, vibrant basil pesto, and a luscious cream sauce, all tossed with pasta and fresh cherry tomatoes. It's a comforting and quick meal perfect for a weeknight."
Ingredients
All Steps
- 1
Pat chicken breasts dry and season generously with salt, black pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat.
- 2
Sear chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 740C or 1650F). Remove from skillet, let rest for a few minutes, then slice into bite-sized pieces.
- 3
Meanwhile, cook penne pasta according to package directions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup (120 ml) of pasta water before draining.
- 4
While the pasta cooks, halve the cherry tomatoes. Set aside.
- 5
In the same skillet (no need to clean), reduce heat to medium-low. Add the heavy cream and basil pesto. Stir well to combine, scraping up any browned bits from the chicken.
- 6
Add the drained pasta and sliced chicken to the skillet with the creamy pesto sauce. Toss everything together, adding a splash or two of the reserved pasta water if the sauce is too thick.
- 7
Stir in the halved cherry tomatoes and most of the grated Parmesan cheese. Toss gently to combine. Taste and adjust seasoning if necessary.
- 8
Serve immediately, garnished with the remaining grated Parmesan cheese.