Quick & Easy Chicken Pesto Pasta Recipe

Closeup of a plate of pesto pasta with chicken.

5 from 10 votes

Quick & Easy Chicken Pesto Pasta Recipe

This creamy pesto pasta is perfect for any busy weeknight dinner. The chicken is sautéed in fresh garlic then tossed in a rich and flavorful basil pesto sauce mixed with Parmesan cheese. A delicious meal, this chicken pesto pasta recipe is ready in 35 minutes!

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: Italian

Servings: people

Calories: 445kcal

Author: Amanda Mason

Ingredients

4 large carrots, unpeeled and thinly sliced
9 ounces uncooked penne or rotini pasta
2 Tablespoons unsalted butter, divided
1 Tablespoon olive oil
¼ teaspoon fresh ground pepper
¼ teaspoon salt
3 cloves garlic, minced
1 lb skinless, boneless chicken breasts, cut into 1 inch cubes
¼ cup pesto sauce, homemade or store bought
¼ cup parmesan cheese, freshly grated
sliced fresh basil

Instructions

Start by thinly slicing the unpeeled carrots into matchsticks. Rinse and set aside.
Bring a large pot of water to a boil. Cook the pasta according to package directions.
While the pasta is cooking, melt 1 Tablespoon of butter over medium heat in a large skillet.
Add the thinly sliced carrots to the skillet with the melted butter and saute for 7-10 minutes or until the carrots become slightly caramelized and tender. Once done, remove them from the skillet and set aside.
Using the same skillet, add the olive oil and allow it to get hot. Add the minced garlic and saute for for 1-2 minutes.
Season the diced chicken with salt and pepper and add to the skillet. Cook until done, about 7-10 minutes or until chicken is no longer pink. Remove the chicken from the skillet and set aside.
When the pasta has finished cooking, drain and return the cooked pasta and 1 Tablespoon of butter to the skillet.
Add the pesto sauce, shredded parmesan cheese, sauteed carrots, and chicken to the large skillet with the pasta and toss to combine.
Divide the pasta among four plates. Garnish with fresh sliced basil. Serve immediately.

Notes

Grate your own Parmesan cheese. Leave the Parmesan cheese block at room temperature for 30-45 minutes so it's easier to grate.
There are a lot of nutrients in the peelings of the carrots so don't peel the carrots before you slice them.
If you have flavored olive oil, definitely use it when sautéing the chicken. It will subtly enhance the flavor of the chicken.
When sautéing the carrots, you want to trigger the Maillard reaction. I explain what that is in my smoked beef short ribs recipe but it's a natural chemical reaction that can occur when cooking that delivers an amazing amount of flavor. While you will experience a bit of browning in your pan, ensure the burner is on medium heat so no charring or burning occurs.
If the chicken is drying out too fast while sautéing, put the lid on the skillet. This will trap in the moisture and ensure the chicken doesn't dry out before it's done cooking.

Nutrition