Description
A quick and delicious creamy pesto chicken pasta featuring bright basil, tender chicken, and a silky sauce that’s perfect for weeknight dinners.
Ingredients
Scale
- 500 g (1.1 lb) boneless skinless chicken thighs
- Kosher salt and freshly ground black pepper, to taste
- 15 ml (1 tbsp) extra-virgin olive oil
- 3 cloves garlic, minced
- 1 small shallot (60 g / 1/4 cup), minced
- 320 g (11.3 oz) dry pasta (e.g., linguine or penne)
- 160 g (1/2 cup + 2 tbsp) basil pesto
- 240 ml (1 cup) heavy cream
- Approximately 120–240 ml (1/2–1 cup) reserved pasta cooking water
- 60 g (1/2 cup) grated Parmesan
- Zest of 1 lemon
- 1–2 tsp lemon juice
- Pinch of red pepper flakes (optional)
Instructions
- Pat 500 g (1.1 lb) chicken thighs dry and season with salt and pepper. Bring a large pot of salted water to a boil and cook 320 g (11.3 oz) dry pasta according to package directions, reserving 240 ml (1 cup) pasta water before draining.
- Heat 15 ml (1 tbsp) olive oil in a large skillet over medium-high until shimmering. Sear chicken for 3–4 minutes per side until golden brown and cooked through; remove and rest for 5 minutes, then slice thinly.
- Lower heat to medium and add 10 g (1 tbsp) butter or more olive oil if needed. Sauté minced shallot and garlic for 1–2 minutes until fragrant.
- Pour in 240 ml (1 cup) heavy cream and bring to a gentle simmer. Whisk in pesto and Parmesan until smooth. Gradually add reserved pasta water to achieve desired sauce consistency.
- Add pasta to the skillet and toss for 1–2 minutes. Return sliced chicken and toss gently. Finish with lemon zest and juice; season to taste. Serve immediately.
Notes
Don’t over-salt early; wait until the end to adjust seasoning based on the saltiness of pesto and cheese. Save some pasta water for adjusting sauce thickness. For make-ahead options, prepare chicken and sauce up to 24 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 860mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 110mg