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Creamy Chicken Pesto Pasta Recipe

Creamy Chicken Pesto Pasta combines golden chicken and pasta with a rich basil pesto cream sauce.Parmesan and mozzarella make the sauce smooth, cheesy, and satisfying.The entire dish takes about 40 minutes for an easy family dinner
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Prep Time 15 minutes
Course Main Course
Cuisine Italian-inspired

Ingredients
  

For the chicken and pasta:

  • 1 pound boneless skinless halal chicken breast, diced into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • 2 garlic cloves minced
  • Salt to taste
  • Black pepper to taste
  • 1/2 pound penne pasta or farfalle or rotini

For the pesto cream sauce:

  • 2 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1/2 cup basil pesto
  • 1/2 cup freshly grated Parmesan cheese
  • 1 cup freshly shredded mozzarella cheese
  • Salt to taste
  • Black pepper to taste

To serve:

  • Fresh basil chopped
  • Extra Parmesan cheese for garnish

Instructions
 

  • Cook the pasta. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package directions. Before draining, reserve about 1/4 cup of pasta water. Drain and set aside.
  • Season the chicken. Heat the olive oil in a large skillet over medium heat. Add the diced chicken in a single layer and season with Italian seasoning, minced garlic, salt, and black pepper.
  • Cook the chicken. Cook for approximately 6–8 minutes, stirring occasionally, until lightly golden and completely cooked. Chicken should reach an internal temperature of 165°F (74°C). Transfer it to a clean plate.
  • Make the roux. Reduce the heat to medium if necessary and melt the butter in the same skillet. Sprinkle in the flour and cook for about 1 minute, stirring constantly.
  • Build the cream sauce. Slowly whisk in the chicken broth until smooth. Gradually add the half-and-half while continuing to whisk.
  • Bring the mixture to a gentle simmer and cook for 3–4 minutes, whisking frequently, until slightly thickened.
  • Add the pesto. Remove the skillet from the heat and stir in the basil pesto until evenly incorporated.
  • Add the cheese. Gradually stir in the Parmesan and mozzarella, adding a little at a time and mixing until the cheese is completely melted and the sauce is creamy.
  • If the sauce becomes thicker than desired, stir in a splash of reserved pasta water until it reaches your preferred consistency.
  • Combine. Return the cooked chicken and pasta to the skillet. Toss gently until everything is evenly coated in the Creamy Chicken Pesto Pasta sauce.
  • Taste and adjust the salt and pepper as needed. Serve warm with chopped fresh basil and extra Parmesan.

Notes

Penne works especially well because its ridges and hollow center capture plenty of creamy pesto sauce. Farfalle, fusilli, rotini, rigatoni, or another short pasta can also be used.
For extra vegetables, add baby spinach, broccoli, peas, asparagus, or sautéed zucchini.
Serve this chicken pesto pasta with a simple green salad, roasted vegetables, or garlic bread for a more substantial meal.
When purchasing prepared pesto, check the ingredient label if halal suitability is important, particularly the cheese used in the pesto.