Creamy Chicken Pesto Pasta

5 from 2 votes

Chicken pesto pasta is a family favorite recipe made with lean chicken, tomatoes, creamy pesto sauce, and tender pasta in only 30 minutes!

Prep Time10

Cook Time20

Total Time30

Course: Dinner, entree, Main Course

Cuisine: American, Italian, Mediterranean

Servings: cups

Calories: 291kcal

Author: Traci

Equipment

casserole skillet or 12-inch skillet
tongs
mixing bowl
whisk or other stirring utensil

Ingredients

8 ounces Spaghetti Noodles or preferred pasta
2 Boneless Skinless Chicken Breasts or 1 pound chicken cutlets
1 tablespoon Extra Virgin Olive Oil for cooking
Salt and pepper for seasoning
½ large Onion thinly sliced
1 cup Chicken Broth
1 cup Milk or other dairy
2 cups Whole Cherry Tomatoes
2 teaspoons Cornstarch or 1 teaspoon arrowroot
¼ cup Pesto
Sea Salt and Black Pepper to taste
Optional: Fresh Basil or Parsley, Grated Parmesan Cheese, Red Chili Flakes.

Instructions

Cook SPAGHETTI NOODLES according to package directions; drain and set aside.
Slice the CHICKEN BREASTS into ½-inch thick cutlets and season with SALT and PEPPER. When time permits, I prefer to rest the chicken at room temperature for 10 minutes to remove the chill.
Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
Gently place the CHICKEN cutlets in the skillet and sauté for a few minutes until they release naturally from the skillet. Use tongs to flip them over (don't force it) and sauté a few more minutes until cooked through. Transfer to a covered dish.
In the same skillet, add more OLIVE OIL if needed. Sauté the ONIONS for about 5 minutes until golden brown. Add a splash of the CHICKEN BROTH to the pan and scrape the brown bits (aka flavor gold) from the pan surface into the onions.
Add the remaining CHICKEN BROTH, MILK, and whole CHERRY TOMATOES. Bring to a slight boil, reduce heat, and lower heat to simmer.
In a small bowl, mix CORNSTARCH with enough water to create a slurry. Stir this into the sauce and continue simmering, stirring as it thickens.
Stir in the PESTO and add the CHICKEN CUTLETS to the sauce. Simmer for a few minutes to reheat the chicken, stirring as needed. Season with salt and pepper to taste.
Plate the pasta with chicken cutlets and spoon the desired amount of sauce. Serve and devour!

Notes

Storage and reheat

Cool leftovers completely and refrigerate in an airtight container for up to 5 days. Reheat gently on the stove or microwave, adding a splash of broth or milk to adjust consistency.

Recipe tips

You can use any pasta for this recipe. Follow the package instructions for cooking.

Don't bother cutting cherry tomatoes for this recipe. They'll naturally burst as they cook. If using larger tomatoes, cut them into bite-sized pieces.

Slice the chicken as evenly as possible to ensure even cooking.

When simmering the sauce, keep the heat low to prevent boiling. This prevents separation and ensures a creamy consistency.

Use any pesto for this recipe and adjust the amount to suit your taste.

Recipe variations

Substitute the pasta with your favorite low-carb option, such as cauliflower rice or zucchini noodles.

Substitute the milk with any cooking liquid, including plant-based milk, half and half, heavy cream, or chicken broth.

Add grated Parmesan for extra flavor and texture.

Add crushed red pepper flakes to the sauce for a spicy kick.

Nutrition