Pesto Parmesan Chicken Pasta: A Delicious & Easy Recipe

Pesto Parmesan Chicken Pasta: Just the name conjures up images of vibrant green sauce clinging to perfectly cooked pasta, studded with juicy chicken and the salty bite of Parmesan. Are you ready to transform your weeknight dinner from drab to dazzling in under 30 minutes? This isn’t just a recipe; it’s a culinary hug in a bowl!

While pesto itself has roots tracing back to ancient Roman times, with variations of crushed herbs, garlic, and cheese, the modern pesto we know and love hails from Genoa, Italy. The combination of basil, pine nuts, garlic, Parmesan cheese, and olive oil creates a symphony of flavors that’s both refreshing and comforting. When paired with tender chicken and al dente pasta, it becomes a complete and satisfying meal.

People adore Pesto Parmesan Chicken Pasta for its incredible versatility and ease. It’s a dish that can be easily customized to suit your preferences – add sun-dried tomatoes for a burst of sweetness, swap out the chicken for shrimp, or toss in some roasted vegetables for extra nutrients. The creamy pesto sauce coats every strand of pasta, creating a luscious texture that’s simply irresistible. Plus, it’s a fantastic way to use up leftover cooked chicken, making it a budget-friendly and time-saving option for busy weeknights. So, let’s dive into this simple yet elegant recipe and create a Pesto Parmesan Chicken Pasta masterpiece!

Ingredients:

• For the Chicken:
• 2 large boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup grated Parmesan cheese
• For the Pesto:
• 2 cups fresh basil leaves, packed
• 1/2 cup grated Parmesan cheese
• 1/3 cup pine nuts, toasted
• 2-3 cloves garlic, minced
• 1/4 cup olive oil, plus more as needed
• Salt and pepper to taste
• For the Pasta:
• 1 pound pasta (penne, rotini, or your favorite shape)
• 4 tablespoons butter
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese, plus more for serving
• Fresh basil leaves, for garnish (optional)

Preparing the Pesto:

1. Toast the Pine Nuts: This step is crucial for bringing out the nutty flavor of the pesto. Place the pine nuts in a dry skillet over medium heat. Toast them, stirring frequently, until they are lightly golden brown and fragrant. This usually takes about 3-5 minutes. Watch them carefully, as they can burn quickly. Remove from the skillet and let them cool slightly.
2. Combine Ingredients in a Food Processor: In a food processor, combine the fresh basil leaves, Parmesan cheese, toasted pine nuts, and minced garlic. Pulse a few times to coarsely chop the ingredients.
3. Slowly Drizzle in Olive Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. You may need to add a little more olive oil if the pesto is too thick. I usually aim for a slightly loose, but not watery, consistency.
4. Season to Taste: Season the pesto with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and add more as needed. Give it a good pulse to incorporate the seasoning.
5. Store or Use Immediately: Your homemade pesto is now ready! You can use it immediately in the pasta dish, or store it in an airtight container in the refrigerator for up to a week. You can also freeze pesto for longer storage. I like to freeze it in ice cube trays for easy portioning.

Preparing the Chicken:

1. Prepare the Chicken Breasts: Place the chicken breasts on a cutting board. If they are very thick, you can slice them horizontally in half to create thinner cutlets. This will help them cook more evenly and quickly. Pat the chicken breasts dry with paper towels. This helps them brown nicely.
2. Season the Chicken: In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper. Sprinkle this mixture evenly over both sides of the chicken breasts. Make sure to coat them well.
3. Add Parmesan Cheese: Sprinkle the grated Parmesan cheese evenly over both sides of the seasoned chicken breasts. Gently press the cheese into the chicken so it adheres well.
4. Heat Olive Oil in a Skillet: Heat the olive oil in a large skillet over medium-high heat. Make sure the skillet is hot before adding the chicken.
5. Cook the Chicken: Carefully place the chicken breasts in the hot skillet. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer to ensure accuracy. The chicken should be golden brown and slightly crispy on the outside.
6. Rest the Chicken: Once the chicken is cooked, remove it from the skillet and place it on a cutting board. Let it rest for a few minutes before slicing. This allows the juices to redistribute, resulting in more tender and flavorful chicken.
7. Slice the Chicken: After resting, slice the chicken breasts into thin strips or bite-sized pieces.

Cooking the Pasta:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Al dente means “to the tooth” in Italian, so the pasta should be firm but not hard.
2. Reserve Pasta Water: Before draining the pasta, reserve about 1 cup of the pasta water. This starchy water is a secret ingredient that helps to create a creamy and emulsified sauce.
3. Drain the Pasta: Drain the pasta in a colander.

Assembling the Pesto Parmesan Chicken Pasta:

1. Melt Butter in the Same Skillet: In the same skillet that you cooked the chicken in (no need to wash it!), melt the butter over medium heat.
2. Add Heavy Cream: Pour in the heavy cream and bring to a simmer. Let it simmer for a minute or two to slightly thicken.
3. Stir in Parmesan Cheese: Stir in the grated Parmesan cheese until it is melted and the sauce is smooth.
4. Add Pesto: Stir in the prepared pesto. Start with about 1/2 cup and add more to taste. Remember that pesto is very flavorful, so you may not need to use all of it.
5. Add Pasta Water (if needed): If the sauce is too thick, add a little of the reserved pasta water to thin it out. Add it a tablespoon at a time until you reach your desired consistency.
6. Add Pasta and Chicken: Add the cooked pasta and sliced chicken to the skillet. Toss everything together to coat the pasta and chicken evenly with the pesto cream sauce.
7. Season to Taste: Taste the pasta and adjust the seasoning as needed. Add more salt, pepper, or Parmesan cheese to your liking.
8. Serve Immediately: Serve the Pesto Parmesan Chicken Pasta immediately. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired.

Tips and Variations:

• Use Store-Bought Pesto: If you’re short on time, you can definitely use store-bought pesto. Just make sure to choose a high-quality brand for the best flavor.
• Add Vegetables: Feel free to add some vegetables to the pasta dish. Some great options include cherry tomatoes, sun-dried tomatoes, spinach, or asparagus. Sauté the vegetables in the skillet before adding the heavy cream.
• Make it Spicy: For a little kick, add a pinch of red pepper flakes to the sauce.
• Use Different Types of Cheese: Experiment with different types of cheese in the pesto or the sauce. Pecorino Romano or Asiago cheese would be delicious additions.
• Make it Lighter: To lighten up the dish, you can use half-and-half instead of heavy cream. You can also use whole wheat pasta for a healthier option.
• Grilling the Chicken: Instead of pan-frying, you can grill the chicken for a smoky flavor. Marinate the chicken in the pesto for at least 30 minutes before grilling.
• Adding Lemon: A squeeze of fresh lemon juice at the end can brighten up the flavors of the dish.
• Nut-Free Pesto: If you have a nut allergy, you can make pesto without pine nuts. Substitute sunflower seeds or pumpkin seeds for the pine nuts.

Serving Suggestions:

This Pesto Parmesan Chicken Pasta is a complete meal on its own, but it also pairs well with a simple side salad or some crusty bread for dipping in the sauce. A glass of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, would be a perfect accompaniment.

Make Ahead Tips:

You can prepare the pesto and cook the chicken ahead of time. Store them separately in the refrigerator until you’re ready to assemble the pasta dish. Cook the pasta just before serving for the best texture.

Storage Instructions:

Store leftover Pesto Parmesan Chicken Pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave. You may need to add a little milk or cream to loosen the sauce when reheating.

Conclusion:

This Pesto Parmesan Chicken Pasta isn’t just another weeknight dinner; it’s a flavor explosion waiting to happen! From the vibrant, herbaceous pesto clinging to perfectly cooked pasta, to the tender, juicy chicken and the salty, nutty Parmesan, every bite is a symphony of textures and tastes. I truly believe this recipe is a must-try because it’s quick, easy, and incredibly satisfying. It elevates a simple pasta dish into something truly special, making it perfect for a busy weeknight or a casual weekend gathering.

But the best part? It’s incredibly versatile! Feel free to get creative and adapt it to your own preferences. For a lighter meal, try using whole wheat pasta or zucchini noodles. If you’re a vegetarian, simply omit the chicken and add some roasted vegetables like bell peppers, zucchini, or eggplant. Sun-dried tomatoes would also be a fantastic addition, adding a burst of sweetness and tanginess.

Looking to spice things up? A pinch of red pepper flakes will add a delightful kick. Or, for a creamier sauce, stir in a dollop of mascarpone cheese or a splash of heavy cream at the end. You could even add some toasted pine nuts for extra crunch and nutty flavor.

Serving suggestions are endless! This Pesto Parmesan Chicken Pasta is delicious on its own, but it also pairs perfectly with a simple side salad and some crusty bread for dipping. A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio would complement the flavors beautifully. For a more casual meal, serve it with a side of garlic bread or some grilled vegetables.

I’ve made this recipe countless times, and it’s always a crowd-pleaser. It’s the kind of dish that everyone raves about and asks for the recipe. And honestly, that’s the best feeling in the world! Knowing that I’ve shared something delicious and brought a little bit of joy to someone’s day.

So, what are you waiting for? Grab your ingredients and get cooking! I promise you won’t be disappointed. This Pesto Parmesan Chicken Pasta is a guaranteed winner. It’s a simple yet elegant dish that’s sure to impress your family and friends.

I’m so excited for you to try this recipe and experience the deliciousness for yourself. And I would absolutely love to hear about your experience! Did you make any variations? What did you think of the flavors? What did you serve it with?

Please, please, please, come back and leave a comment below letting me know how it turned out. Your feedback is invaluable to me, and it helps other readers who are considering trying the recipe. Share your photos on social media and tag me! I can’t wait to see your creations. Happy cooking, and bon appétit! I hope this Pesto Parmesan Chicken Pasta becomes a new favorite in your household, just like it is in mine. It’s a truly special dish that I know you’ll love.