Description
This creamy pesto chicken pasta is simple yet flavorful, combining bright pesto with warm cream for a comforting dish that comes together in about 35 minutes.
Ingredients
Scale
- 600 g boneless skinless chicken thighs
- Salt and black pepper to taste
- 30 ml olive oil
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 240 ml chicken stock or low-sodium broth
- 240 ml heavy cream
- 120 g basil pesto
- 340 g pasta (preferably penne, rigatoni, or farfalle)
- 60 g Parmesan cheese, finely grated
- 1 tsp lemon zest
- 1 tbsp lemon juice
- ¼ tsp red pepper flakes (optional)
- Fresh basil leaves for garnish
Instructions
- Pat the chicken dry and season with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken for 3-4 minutes on each side.
- Reduce heat to medium and sauté the onion until translucent, then add garlic and sauté until aromatic.
- Pour in chicken stock, scrape the pan, and then add heavy cream and basil pesto; simmer for a few minutes.
- Cook the pasta in salted water until al dente, reserve pasta water, then drain and toss in the sauce with grated Parmesan.
- Slice the chicken and combine with the pasta, simmering briefly to meld flavors, then finish with lemon zest and juice.
Notes
For best results, use thigh meat for tenderness. Prevent curdling by heating cream gently. Store leftovers separately for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 720
- Sugar: 4g
- Sodium: 780mg
- Fat: 38g
- Saturated Fat: 15g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 160mg