Chicken Pesto Pasta {super quick and easy recipe}

This Creamy Chicken Pesto Pasta comes together in about 20 minutes – super quick and easy! All you need is five…yes, really! – just five simple ingredients….

This quick and easy Chicken Pesto Pasta is one of my go-to dinners for those evenings when I want something delicious but don’t want to spend hours cooking.

why you’ll love this recipe

• Fuss free – No fancy techniques, barely any prep – easy enough for the most novice of cooks to put together.
• Rich and full of flavour – The pesto is adding all the flavour here, but the cream tones it down and enriches the whole dish.
• Versatile – You can use any kind of pasta for this dish – and you can also add other ingredients if you like, such as tomatoes, a handful of fresh spinach or chopped steamed broccoli florets.
• Fast – The whole dish takes no longer than 20 minutes from start to finish – making it ideal for busy evenings.

ingredients for creamy chicken pesto pasta

Chicken Breast: I use boneless, skinless chicken breasts for this recipe as they don’t take very long to cook. Make sure the chicken is cut into small, equal sized pieces.

Dried Pasta: You can use any type of pasta for this recipe, but Penne or Fusilli are the ones I reach for most – because I always have them on hand. Use whatever pasta shape you like.

Basil/Green Pesto – Homemade pesto or shop bought are both fine -but if you’re buying it, I would recommend using the fresh pesto from the chilled cabinets in the supermarket. It’s better than jarred – but having said that, if you can’t find any, a jar is absolutely fine!

Double Cream – A splash of cream enriches the sauce and gives a silky texture.

Parmesan Cheese – Adds a savoury kick and of course, goes perfectly with the pesto sauce

Pasta Water – This is an important one! A splash of the starchy pasta water emulsifies and thickens the sauce – and prevents it from turning too thick and “stodgy”.

how to make it

1. Cook the pasta: Cook your pasta in plenty of boiling, salted water according to the packet instructions. When the pasta is cooked, drain – and don’t forget to reserve some of that “liquid gold” pasta water!
2. Cook the chicken: While the pasta cooks, cook the chicken in a little cooking oil in a frying pan over high heat, allowing the chicken to turn golden brown on both sides.
3. Make the sauce: Reduce the heat and stir in the pesto (be careful – it might splatter at first) – then add the cream, letting it bubble gently for a minute or two.
4. Bring everything together: Add the drained pasta to the pan and stir well, adding a splash or two of the cooking water to loosen the consistency. The sauce should be clinging to the pasta beautifully.
5. Add cheese: Finish off with a handful of freshly grated parmesan cheese…and that’s it!