Chicken Pesto Pasta: A Quick, Flavorful, and Satisfying Meal

This Chicken Pesto Pasta is a quick, easy, and flavorful meal that’s perfect for weeknight dinners or casual gatherings. It combines tender chicken, a creamy pesto sauce, perfectly cooked pasta, and fresh broccoli for a satisfying and balanced dish. This recipe is highly adaptable, allowing you to customize it with your favorite vegetables and cheeses. This guide provides a comprehensive breakdown of the recipe, ensuring a perfect, delicious pasta dish every time.

A Weeknight Winner

I’m always looking for quick and easy dinner recipes that don’t compromise on flavor. This Chicken Pesto Pasta has become a go-to in my kitchen. It’s a great way to use up leftover cooked chicken, and the pesto adds a vibrant, herbaceous flavor that everyone loves. It’s a dish that’s both comforting and satisfying, and it comes together in under 30 minutes.

Ingredient Descriptions: Building a Flavorful and Balanced Dish

Each ingredient contributes to the pasta’s overall flavor, texture, and nutritional profile:

• Olive Oil: Used for sautéing the onion, garlic, and chicken. Olive oil adds a subtle flavor and helps create a smooth sauce.
• Onion (Minced): Adds a savory base to the sauce. Yellow or white onion can be used.
• Garlic (Minced): Adds a pungent, aromatic flavor. Use fresh garlic for the best results.
• Chicken Breasts (Sliced into 1/2-inch Strips): Provide the protein for the dish. You can also use leftover cooked chicken, shredded or diced. Boneless, skinless chicken breasts are recommended.
• Light Cream: Creates the creamy base of the sauce. You can substitute with heavy cream for a richer sauce, or half-and-half for a slightly lighter option.
• Grated Parmesan Cheese: Adds a salty, nutty flavor and helps thicken the sauce. Freshly grated Parmesan is highly recommended for the best flavor and melting properties.
• Pesto: The star of the sauce! Pesto adds a vibrant, herbaceous flavor and a beautiful green color. You can use store-bought pesto or make your own.
• Salt and Pepper: Season the chicken and the sauce to taste.
• Pasta (Al Dente, Drained): The foundation of the dish. Use your favorite pasta shape. Penne, rotini, rigatoni, or fusilli work well because they hold the sauce nicely. Farfalle or linguine are also good. Cook the pasta al dente (firm to the bite) for the best texture.
• Broccoli Florets (Frozen or Fresh): Add a pop of color, texture, and nutrients. If using fresh broccoli, you may need to blanch it for a minute or two before adding it to the pasta.

Equipment/Tools: Essential Gear for Pasta Perfection

• Large Pot: For cooking the pasta and broccoli.
• Colander: For draining the pasta and broccoli.
• Large Pan or Skillet: For cooking the chicken and making the sauce.
• Cutting Board and Knife: For mincing the onion and garlic, and slicing the chicken.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Wooden Spoon or Spatula: For stirring the sauce and combining the ingredients.
• Grater: to grate Parmesan.

Complete Recipe: Chicken Pesto Pasta

Ingredients with Measurements:

• 1 tablespoon olive oil
• 1/2 onion, minced
• 4 cloves garlic, minced
• 2 chicken breasts, sliced into 1/2-inch strips
• 1 cup light cream
• 1/4 cup grated Parmesan cheese (plus more for garnish)
• 1/4 cup pesto
• 1/2 teaspoon salt
• 1/4 teaspoon pepper (or to taste)
• 4 cups al dente pasta, drained (approximately 8-12 oz dry pasta)
• 2 cups broccoli florets, frozen or fresh

Step-by-Step Instructions:

1. Cook the Pasta and Broccoli:

1. Bring a large pot of salted water to a boil.
2. Add the pasta and cook according to package directions, or until al dente.
3. Add the broccoli florets to the pot during the last 1 minute of cooking time. If using fresh broccoli, you may need to add it a few minutes earlier, depending on the size of the florets.
4. Drain the pasta and broccoli together and set aside.

2. Cook the Chicken:

1. While the pasta is cooking, heat the olive oil in a large pan or skillet over medium heat.
2. Add the minced onion and cook for 3-4 minutes, or until softened and golden.
3. Add the minced garlic and cook for just a few seconds, or until fragrant. Be careful not to burn the garlic.
4. Add the sliced chicken to the pan.
5. Season with salt and pepper.
6. Cook the chicken for 5-7 minutes, or until browned and cooked through. The internal temperature should reach 165°F (74°C).

3. Make the Sauce:

1. Reduce the heat to low.
2. Add the Parmesan cheese, light cream, pesto, salt, and pepper to the pan with the chicken.
3. Stir well to combine.
4. Simmer the sauce for 2-3 minutes, stirring occasionally, until it thickens slightly.

4. Combine and Serve:

1. Add the cooked pasta and broccoli to the pan with the sauce.
2. Stir gently until the pasta and broccoli are fully coated with the sauce.
3. Simmer for another 2-3 minutes to allow the flavors to meld.
4. Remove from heat and garnish with more Parmesan cheese, if desired.
5. Serve immediately.

Troubleshooting Common Problems:

• Sauce is Too Thin: Simmer the sauce for a few more minutes to reduce it, or add a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water. You can also add more Parmesan cheese.
• Sauce is Too Thick: Add a little bit of the pasta cooking water, milk, or cream, 1 tablespoon at a time, until the sauce reaches your desired consistency.
• Chicken is Dry: Make sure not to overcook the chicken. Use a meat thermometer to check for doneness (165°F/74°C).
• Pasta is Mushy: Cook the pasta al dente according to package directions.
• Sauce is bland. Taste and adjust! More pesto, salt, pepper, or Parmesan can be added.

Tips and Variations:

• Add Vegetables: Add other vegetables to the sauce, such as sun-dried tomatoes, mushrooms, spinach, or bell peppers.
• Spice it Up: Add a pinch of red pepper flakes to the sauce for extra heat.
• Lemon Juice: Add a squeeze of fresh lemon juice to the sauce for a brighter flavor.
• Different Cheeses: Use a combination of Parmesan and Pecorino Romano cheese.
• Different Protein: Use cooked shrimp, sausage, or tofu instead of chicken.
• Make it Vegetarian: Omit the chicken.
• Roast the Broccoli: For a deeper flavor, roast the broccoli in the oven instead of boiling it with the pasta.
• Homemade Pesto: For the ultimate flavor, use homemade pesto.

Serving Suggestions:

• Serve hot as a main course.
• Serve with a side salad and garlic bread.

Pairing Recommendations:

• Drinks: A crisp white wine (like Pinot Grigio or Sauvignon Blanc), a light-bodied red wine (like Pinot Noir), or iced tea.
• Side Dishes: A simple green salad, roasted vegetables, or garlic bread.

Nutritional Information (Approximate):

This is an estimated nutritional breakdown per serving (assuming 4 servings). Actual values may vary based on specific ingredients and portion sizes.

• Calories: 450-550
• Fat: 20-25g
• Saturated Fat: 8-12g
• Cholesterol: 80-100mg
• Sodium: 400-500mg
• Carbohydrates: 50-60g
• Fiber: 4-6g
• Sugar: 5-8g
• Protein: 25-35g

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Comprehensive FAQ:

Q: Can I make this ahead of time?

A: You can cook the chicken and make the sauce ahead of time and store them separately in the refrigerator for up to 2 days. Cook the pasta and broccoli just before serving and combine with the reheated chicken and sauce.

Q: How long does it last in the refrigerator?

A: Leftover pasta will last for up to 3-4 days in the refrigerator, stored in an airtight container.

Q: Can I freeze this dish?

A: It’s best to freeze the sauce and chicken separately from the pasta. Freeze the sauce and cooked chicken in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating. Cooked pasta does not freeze well, as it can become mushy.

Q: Do I really need to use fresh garlic?

A: Fresh garlic provides the best flavor, but you can substitute with 1 teaspoon of garlic powder if needed.

Q: Can I use heavy cream instead of light cream?

A: Yes, you can use heavy cream for a richer sauce. You can also use half-and-half for a slightly lighter option.

Q: My sauce is separating. What should I do?

A: This can happen if the heat is too high. Reduce the heat to low and stir gently until the sauce comes back together. You can also add a little bit of the pasta cooking water to help emulsify the sauce.

Q: Can I use pre-cooked chicken? A: Absolutely! This makes the recipe even quicker.

Q: Can I use gluten-free pasta? A: Yes.