Garlic Shrimp Pasta in One Pan
25 min • 420 cal
Italian • Dinner
Pesto Chicken Pasta
25 minEasy4 servings
🧮Serving Size Calculator
4
servings
520
calories
34g
protein
48g
carbs
18g
fat
Ingredients
- 1 lb chicken breasts, cut into strips
- 8 oz penne or fusilli pasta
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream (or half-and-half)
- 1/2 cup parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp red pepper flakes
- Fresh basil leaves for garnish
Instructions
- 1
Cook pasta according to package directions. Reserve 1 cup pasta water before draining.
- 2
Season chicken strips with salt, pepper, and a pinch of red pepper flakes.
- 3
Heat olive oil in a large skillet over medium-high heat.
- 4
Add chicken and cook for 5-6 minutes until golden and cooked through. Transfer to a plate.
- 5
Reduce heat to medium. Add garlic to the pan and sauté for 30 seconds.
- 6
Pour in heavy cream and bring to a gentle simmer.
- 7
Stir in pesto and parmesan cheese until smooth and creamy.
- 8
Add cherry tomatoes and cook for 2 minutes until slightly softened.
- 9
Add drained pasta and toss to coat, adding pasta water as needed.
- 10
Return chicken to the pan. Toss everything together.
- 11
Serve immediately, garnished with fresh basil leaves.
Pro Tips
💡
Reserve pasta water before draining - the starchy water helps the sauce stick.
💡
Use jarred pesto when in a hurry - good quality brands are excellent.
💡
Half-and-half lightens the sauce without sacrificing creaminess.
🍳
One Pan Tip
To make cleanup even easier, line your pan with parchment paper or aluminum foil before cooking. This recipe is designed to cook everything in one pan, so you'll only have one pot to wash!
Frequently Asked Questions
How to make Pesto Chicken Pasta?
Follow the step-by-step instructions above. This recipe takes about 25 min and is rated easy difficulty.
Is Pesto Chicken Pasta suitable for meal prep?
Yes! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave.
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