This Chicken Pesto Pasta is not just another pasta dish; it stands out due to its creamy pesto sauce, which is the star of the show. The freshness of the basil combined with the richness of the nuts and Parmesan creates a flavor explosion. By grilling the chicken, you add a smoky depth that complements the herb-infused sauce beautifully.
Ingredients
Scale:
12 ounces Fusilli or penne pasta
2 cups grilled chicken breast, diced
2 cups fresh basil leaves
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1/4 cup olive oil
1/2 cup heavy cream
Salt to taste
1/4 cup pine nuts (optional)
Instructions
Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
In a food processor, combine the fresh basil, garlic, Parmesan cheese, and pine nuts (if using). Pulse until finely chopped.
With the food processor running, slowly drizzle in the olive oil until the mixture is smooth. Season with salt to taste.
In a large skillet over medium heat, combine the cooked pasta, grilled chicken, and creamy pesto sauce. Stir gently to combine.
If the sauce is too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Remove from heat and stir in the heavy cream for extra creaminess. Serve immediately.
