CategoryChicken, Main Courses, Meat, Pasta
Creamy Pesto Pasta with Grilled Chicken is a rich and flavorful dish that combines al dente pasta coated in a creamy, homemade basil pesto sauce with juicy grilled chicken slices. This dish is perfect for a weeknight dinner or a special occasion, bringing classic Italian flavors with a luscious creamy twist.
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
Juice of ½ lemon
For the Creamy Pesto Sauce
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
½ cup grated Parmesan cheese
1 tsp salt
¼ tsp black pepper
½ cup olive oil
¾ cup heavy cream
1 tbsp butter
For the Pasta
12 oz pasta (fettuccine, penne, or linguine)
1 tsp salt (for pasta water)
½ cup reserved pasta water (for adjusting sauce consistency)
For Garnish
Fresh basil leaves
Extra grated Parmesan cheese
Crushed red pepper flakes (optional)
Marinate and Grill the Chicken
1
- Marinate the Chicken:
- Coat the chicken breasts with olive oil, salt, black pepper, garlic powder, Italian seasoning, and lemon juice.
- Let it marinate for 15 minutes.
- Grill the Chicken:
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill the chicken for 5-6 minutes per side until fully cooked (internal temperature of 165°F/75°C).
- Remove and let rest for 5 minutes, then slice into thin strips.
Cook the Pasta
2
- Boil the Pasta:
- Bring a large pot of water to a boil.
- Add salt and pasta, cooking according to package instructions (8-10 minutes for al dente).
- Reserve Pasta Water:
- Before draining, save ½ cup of pasta water to help adjust the sauce later.
- Drain and Set Aside.
Make the Creamy Pesto Sauce
3
- Blend the Pesto:
- In a food processor, blend basil, pine nuts, garlic, Parmesan, salt, and black pepper.
- Slowly drizzle in olive oil while blending until smooth.
- Cook the Sauce:
- In a large pan over medium heat, melt butter and add the prepared pesto.
- Stir in heavy cream, letting it simmer for 2 minutes until creamy.
Combine Everything
4
- Toss Pasta in the Sauce:
- Add the cooked pasta to the creamy pesto sauce, tossing to coat.
- If needed, add a little reserved pasta water for a silkier consistency.
- Add Grilled Chicken:
- Top the pasta with sliced grilled chicken.
Serve and Garnish
5
- Plate the Pasta:
- Divide among serving bowls.
- Garnish:
- Sprinkle with extra Parmesan, fresh basil, and red pepper flakes.
- Pair with a Side:
- Serve with garlic bread or a fresh green salad.
Pro Tips
6
- For a Lighter Version: Use half-and-half instead of heavy cream.
- Make It Vegetarian: Skip the chicken and add roasted mushrooms or cherry tomatoes.
- For Extra Flavor: Sear the chicken with a splash of white wine for more depth.
Ingredients
For the Grilled Chicken
2 boneless, skinless chicken breasts
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp Italian seasoning
Juice of ½ lemon
For the Creamy Pesto Sauce
1 cup fresh basil leaves
¼ cup pine nuts (or walnuts)
2 cloves garlic
½ cup grated Parmesan cheese
1 tsp salt
¼ tsp black pepper
½ cup olive oil
¾ cup heavy cream
1 tbsp butter
For the Pasta
12 oz pasta (fettuccine, penne, or linguine)
1 tsp salt (for pasta water)
½ cup reserved pasta water (for adjusting sauce consistency)
For Garnish
Fresh basil leaves
Extra grated Parmesan cheese
Crushed red pepper flakes (optional)
Directions
Marinate and Grill the Chicken
1
- Marinate the Chicken:
- Coat the chicken breasts with olive oil, salt, black pepper, garlic powder, Italian seasoning, and lemon juice.
- Let it marinate for 15 minutes.
- Grill the Chicken:
- Heat a grill pan or outdoor grill over medium-high heat.
- Grill the chicken for 5-6 minutes per side until fully cooked (internal temperature of 165°F/75°C).
- Remove and let rest for 5 minutes, then slice into thin strips.
Cook the Pasta
2
- Boil the Pasta:
- Bring a large pot of water to a boil.
- Add salt and pasta, cooking according to package instructions (8-10 minutes for al dente).
- Reserve Pasta Water:
- Before draining, save ½ cup of pasta water to help adjust the sauce later.
- Drain and Set Aside.
Make the Creamy Pesto Sauce
3
- Blend the Pesto:
- In a food processor, blend basil, pine nuts, garlic, Parmesan, salt, and black pepper.
- Slowly drizzle in olive oil while blending until smooth.
- Cook the Sauce:
- In a large pan over medium heat, melt butter and add the prepared pesto.
- Stir in heavy cream, letting it simmer for 2 minutes until creamy.
Combine Everything
4
- Toss Pasta in the Sauce:
- Add the cooked pasta to the creamy pesto sauce, tossing to coat.
- If needed, add a little reserved pasta water for a silkier consistency.
- Add Grilled Chicken:
- Top the pasta with sliced grilled chicken.
Serve and Garnish
5
- Plate the Pasta:
- Divide among serving bowls.
- Garnish:
- Sprinkle with extra Parmesan, fresh basil, and red pepper flakes.
- Pair with a Side:
- Serve with garlic bread or a fresh green salad.
Pro Tips
6
- For a Lighter Version: Use half-and-half instead of heavy cream.
- Make It Vegetarian: Skip the chicken and add roasted mushrooms or cherry tomatoes.
- For Extra Flavor: Sear the chicken with a splash of white wine for more depth.
Notes
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