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I threw together this chicken pesto pasta when I needed something quick but impressive. Tender chicken chunks and creamy pesto sauce coat every bit of pasta, creating comfort food magic in each forkful. The warm dish gets even better when fresh mozzarella slowly melts throughout, and you'll have it ready in just half an hour.
Why This Dish Stands Out
Everything comes alive when zesty basil pesto mingles with smooth cream to make an amazing sauce that wraps around all the pasta. The plump chicken adds heartiness while mozzarella and Parmesan bring that mouthwatering cheesy richness we can't resist. I turn to this recipe constantly because it works with whatever I have and always wows everyone at the table.
Your Ingredient List
- Pasta: Any shape works great but curly fettuccine or rigatoni really hold the sauce nicely.
- Chicken breasts: Flatten them for faster cooking. A quick salt soak keeps them super moist.
- Olive oil: Just a splash to get that yummy brown crust on your chicken.
- Garlic: Freshly chopped brings wonderful flavor notes.
- Basil pesto: Gives everything that knockout herb taste.
- Single cream: Makes the sauce silky and rich.
- Vegetable stock: Thins the sauce to just the right texture.
- Walnuts: They add great texture but you can leave them out.
- Mozzarella: Just rip it up by hand for those gooey melty spots.
- Basil: Fresh leaves make everything taste homegrown.
- Parmesan cheese: Brings that perfect salty kick that lifts all flavors.
- Salt and pepper: Add gradually while cooking for balanced taste.
Creating Your Masterpiece
- Step 1: Prepare Your Pasta
- Fill a large pot with heavily salted water and cook pasta until barely tender. Grab a cup of the cooking water before draining, it might come in handy.
- Step 2: Get Chicken Ready
- Flatten chicken breasts using parchment paper and a mallet, then season thoroughly. Heat olive oil and cook until golden-brown, roughly 5 minutes per side. They should spring back slightly when touched.
- Step 3: Whip Up The Sauce
- Use the same pan with those tasty chicken remnants, add garlic until fragrant. Mix in pesto to warm it through, then pour cream and stock. Let everything bubble gently.
- Step 4: Combine Everything
- Mix drained pasta directly into your sauce until completely covered. Put sliced chicken over top, scatter with torn mozzarella pieces, Parmesan shavings and fresh basil.
Tasty Twists
- Try Different Proteins: Sub in quick-cooking seafood like prawns or chunks of salmon.
- Pasta Alternatives: Works brilliantly with rice pasta or spiralized veggie noodles.
- Veggie Boost: Toss in halved grape tomatoes or baby spinach for color and nutrition.
- Cheese Upgrade: Treat yourself with torn burrata for extra creaminess.
Smart Cooking Tricks
- Cook Pasta Carefully: Stop when it's still a bit chewy as it'll soften more in the hot sauce.
- Make Chicken Better: A short soak in salt water makes an amazing difference.
- Don't Waste Pasta Water: This starchy liquid is perfect for adjusting sauce thickness.
- Add Some Zing: A tiny squeeze of fresh lemon at the end cuts through the richness wonderfully.
Storing What's Left
- Keeping It: Store in a sealed container and use within 3 days from your fridge.
- Heating Again: Warm gently in a skillet with a drizzle of olive oil to restore that silky texture.
Round Out Your Dinner
This pasta tastes amazing with a handful of mixed greens on the side. Don't forget some fresh bread to mop up that extra sauce. When company's coming, I grab a bottle of light, citrusy white wine that plays off the creamy herb flavors perfectly.
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Frequently Asked Questions
- → Can I use a jarred pesto for this?
- Absolutely! A quality store-bought basil pesto works great. Try sun-dried tomato pesto if you want a twist.
- → How do I stop the sauce from curdling?
- Keep the stove on low heat and don’t let it boil while mixing the cream, pesto, and stock. Stir it gently as you combine them.
- → Can I prepare this dish in advance?
- It's best served fresh, but leftovers can be refrigerated for up to 3 days. Add a bit of cream or pasta water when reheating to smooth out the sauce.
- → How should I flatten chicken breasts?
- Lay the chicken between two sheets of wax paper and use a rolling pin to gently press it flat. Get it even to cook properly.
- → Can I swap out the pasta shape?
- Totally! Fettuccine, spaghetti, penne, or fusilli all grab the creamy sauce well. Use what you have on hand.