Creamy Chicken Pesto Pasta
This easy and delicious one-pan Chicken Pesto Pasta is creamy, decadent, and filled with simple, flavorful ingredients. It comes together quickly in less than 30 minutes, making it the the perfect weeknight dinner or entertaining meal.
Servings 6 servings
Ingredients
- 1 lb bow tie pasta cooked
- 2 -3 large chicken breasts chopped into bite-sized pieces
- 2 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 medium onion diced
- 1/2 cup sun-dried tomatoes chopped
- 1 1/2 cups chicken stock
- 3/4 –1 cup prepared pesto
- 1/2 cup heavy cream or half and half
- 1/2 cup grated Parmesan cheese
- Optional: fresh basil cherry tomatoes, red pepper flakes
Instructions
- Bring a large pot of salted water to a boil and cook the bow tie pasta according to package instructions. Drain and set aside.
- Pat the chicken dry and toss the pieces with the flour, salt, and black pepper until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the chicken and cook for about 5–6 minutes, turning occasionally, until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- In the same skillet, add the diced onion and sauté for 2–3 minutes until softened.
- Stir in the sun-dried tomatoes and cook for another minute.
- Pour in the chicken stock and scrape up any browned bits from the bottom of the pan.
- Stir in the pesto and lower the heat to a simmer.
- Add the heavy cream and Parmesan cheese, stirring until the sauce becomes creamy and smooth.
- Return the chicken and any juices back to the skillet and toss to coat.
- Add the cooked pasta and gently stir everything together until fully combined and coated in the creamy pesto sauce.
- Serve warm topped with extra Parmesan, basil, or red pepper flakes if desired.
Notes
Storage:
- Store leftover in airtight container in the fridge for up to 3-4 days. Reheat on the stove over medium heat with a splash of stock, drizzle of olive oil or extra spoonful of pesto to loosen. Serve once hot.
- This recipe is great for meal prep and tastes even better the next day. Prep and make this pasta up to a day in advance, store in the fridge in an airtight container, then reheat and serve whenever you're ready to enjoy.