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I whipped up this chicken pesto pasta when I needed something fast but fancy. Now it's a regular at my dinner table. Every forkful combines juicy chicken with a smooth pesto cream coating over perfectly al dente pasta. When the fresh mozzarella starts getting all gooey throughout the dish, it's downright addictive. Best part? The whole thing's ready in half an hour.
Why You'll Love This Fantastic Dish
Something truly wonderful happens when you mix tangy basil pesto with smooth cream to make this sauce that completely wraps around each pasta piece. The tender chicken gives it substance while the combo of stretchy mozzarella and nutty Parmesan brings that can't-resist richness. It's become what I make whenever I want something adaptable that always gets compliments.
Your Ingredient List
- Pasta: Pick whatever shape you like best - I'm partial to penne or linguine since they really capture the sauce.
- Chicken breasts: Pound them flat for fast cooking. Try a quick salt soak for extra moisture.
- Olive oil: Just a bit to get that beautiful brown crust on your chicken.
- Garlic: Freshly chopped for that wonderful kitchen smell.
- Basil pesto: The star that brings all those herby flavors forward.
- Single cream: This gives us that silky sauce texture we want.
- Vegetable stock: Makes the sauce just the right thickness.
- Walnuts: They add great texture but you can leave them out if you want.
- Mozzarella: Just rip it up by hand for those melty bits throughout.
- Basil: Fresh leaves make everything taste straight from the garden.
- Parmesan cheese: Gives that salty kick that ties everything together.
- Salt and pepper: Add as you cook for the most flavor.
Simple Cooking Steps
- Step 1: Cook Your Pasta
- Fill a large pot with water, add plenty of salt, and bring it to a rolling boil. Cook pasta until just tender. Before draining, grab a cup of that cooking water in case you need it later.
- Step 2: Prepare The Chicken
- Flatten chicken breasts between paper, then add salt and pepper. Warm olive oil in your pan and cook until they're golden brown, roughly 5 minutes per side. They should be firm but not dry.
- Step 3: Whip Up The Sauce
- Use the same pan with all those tasty chicken bits. Toss in garlic until fragrant. Add your pesto to warm it through, then pour in cream and stock. Let everything bubble gently.
- Step 4: Combine Everything
- Mix your drained pasta into the sauce until every bit gets coated. Place your sliced chicken on top and scatter with torn mozzarella, Parmesan shavings and fresh basil.
Tasty Variations
- Try Different Meat: This works great with quick-cooking seafood like shrimp or chunks of salmon too.
- Pasta Options: Swap in no-gluten pasta or veggie spirals if that's more your style.
- Pop In Some Veggies: Small tomatoes or handfuls of spinach add nice color and nutrition.
- Fancy Cheese Upgrade: When I'm feeling fancy, I'll use burrata for an extra creamy touch.
Smart Cooking Tricks
- Don't Overcook Pasta: Keep it slightly chewy since it'll soften more in the hot sauce.
- Better Chicken Trick: A quick salt water soak makes such a huge difference in juiciness.
- Don't Dump That Water: Pasta cooking water is super handy for fixing thick sauce in seconds.
- Add Some Zing: A quick squeeze of fresh lemon just before serving cuts through the richness perfectly.
Saving For Later
- Keeping It: Store in a sealed container and eat within 3 days from the fridge.
- Heating Again: Warm slowly in a pan with a drizzle of olive oil to bring back the creamy texture.
Complete Your Dinner
This goes perfectly with a basic green salad on the side. Grab some fresh crusty bread to mop up any extra sauce too. When I have friends over, I'll open some chilled Sauvignon Blanc which matches so well with those creamy herb flavors.
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Frequently Asked Questions
- → Can I use jarred pesto for this dinner?
- Absolutely! Grab a good-quality basil pesto, or try swapping it for a sun-dried tomato pesto for a twist.
- → How can I stop the sauce from splitting?
- Keep the heat low and steady while stirring. Avoid boiling, as too much heat can ruin the texture while mixing the cream, pesto, and broth.
- → Is it okay to prepare this ahead of time?
- It tastes best fresh, but leftovers can be kept in the fridge for about three days. If the sauce thickens, just add cream or cooking water when reheating.
- → What's the simplest way to flatten chicken?
- Put the chicken between parchment sheets and press evenly with a rolling pin. Make it the same thickness to cook it evenly.
- → Can I switch pasta shapes for this dish?
- Totally! Use anything from fettuccine to penne or fusilli. Both long and short noodles work well to soak up the sauce.