If you’re a fan of creamy pasta, tender chicken, and bright, fresh flavors, then you’re going to love this Chicken Pesto Pasta! This dish is a big hit in my house, and it’s one of those meals that makes everyone excited for dinner. The creamy pesto sauce hugs every strand of pasta, the chicken is seasoned and juicy, and the veggies add just the right pop of color and crunch. Let’s get cooking!
Method
Season the Chicken
To start, place your chicken tenders in a large mixing bowl. Add the avocado oil, minced garlic, Italian seasoning, garlic powder, onion powder, paprika, salt, and black pepper. This blend of spices brings a bold and savory flavor to the chicken. Use clean hands or a spoon to gently massage the seasoning into the chicken, making sure every piece is fully coated. Let it sit for a few minutes while you get your skillet ready this allows the seasoning to soak in and flavor the chicken all the way through.
Cook the Chicken
Heat a large skillet over medium heat and add the unsalted butter. Once melted and bubbly, place half of the seasoned chicken tenders into the skillet in a single layer. Let them cook undisturbed for about 3 minutes, then flip and cook the other side for another 3 minutes or until the internal temperature reaches 165°F. The goal is to get a nice golden sear while keeping the inside juicy. Remove the cooked chicken and place it in a clean bowl. Cover it with foil to keep it warm while you repeat the process with the remaining chicken tenders.
Sauté the Veggies
Using the same skillet (don’t wipe it clean those leftover bits are packed with flavor!), add a small drizzle of avocado oil if needed. Toss in the minced garlic, sliced red bell peppers, and chopped asparagus. These vegetables add freshness, crunch, and color to the dish. Season them lightly with salt and black pepper, then sauté for about 5 minutes, stirring occasionally, until the veggies are tender but still have a bit of bite.
Make the Creamy Pesto Sauce
Once the vegetables are softened, it’s time to build that rich, creamy sauce. Pour in the heavy whipping cream and add the store-bought basil pesto. Stir everything together thoroughly, scraping up any flavorful bits stuck to the bottom of the pan that’s where a lot of deliciousness lives! Bring the sauce to a gentle simmer over medium-low heat and let it cook for around 5 minutes. This step allows the flavors to blend together beautifully. Taste the sauce and adjust with a pinch of salt or pepper if needed.
Cook the Pasta
While your sauce is simmering, bring a large pot of salted water to a boil. Add the angel hair pasta and cook it until al dente, which means it should still have a slight firmness when bitten usually around 3–4 minutes for angel hair. Before draining, carefully scoop out about 1 cup of the starchy pasta water and set it aside. Then, drain the pasta using a colander and get ready to combine everything.
Mix Pasta with Sauce
Add the cooked and drained pasta straight into the skillet with the creamy pesto sauce and vegetables. Pour in about half a cup of the reserved pasta water and gently toss everything together over low heat for about 2 minutes. The pasta water helps the sauce cling beautifully to the noodles and creates a silky texture. If the sauce seems too thick, you can add a little more of the reserved pasta water until you reach your desired consistency. Keep stirring gently to make sure every strand of pasta is coated in that flavorful sauce.
Serve and Enjoy!
Now that everything is ready, it’s time to bring it all together. Serve generous portions of the creamy pesto pasta on plates or in bowls, and top each one with a few juicy chicken tenders. Finish with freshly grated Parmesan cheese for that perfect cheesy touch. You can even garnish with extra basil or a sprinkle of black pepper if you’d like. Grab a fork and enjoy every bite of this creamy, comforting, and colorful meal!
Necessary Tools
- Large pot (for boiling pasta)
- Large deep skillet or sauté pan
- Knife and cutting board
- Tongs or spatula
- Measuring cups and spoons
- Colander (to drain pasta)
- Bowl (for seasoning chicken)
Chicken Pesto Pasta Recipe – Creamy, Cheesy & Full of Flavor!
Course: Main Dish4
servings30
minutes40
minutes300
kcalIngredients
For the Pasta
1 lb Angel hair pasta
2 medium red bell peppers (sliced)
½ lb asparagus (cut into thirds)
3 garlic cloves (minced)
2 cups heavy whipping cream
1 cup reserved pasta water
1 cup store-bought basil pesto
Parmesan cheese (to taste)
Salt and black pepper (to taste)
Oil for cooking
For the Chicken
2 lbs chicken tenders
1 tbsp avocado oil
3 garlic cloves (minced)
1 tsp Italian seasoning
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1½ tsp salt
1 tsp black pepper
2 tbsp unsalted butter
Directions
- Season the Chicken
In a bowl, add your chicken tenders along with avocado oil, garlic, and all the spices. Use your hands or a spoon to rub all that yummy seasoning onto the chicken so it’s coated well. - Cook the Chicken
Melt butter in a skillet over medium heat. Cook half the chicken in a single layer for about 3 minutes on each side, or until fully cooked (165°F inside). Repeat for the second batch. Place the cooked chicken in a clean bowl and cover it with foil to keep warm. - Sauté the Veggies
In the same skillet, add a little avocado oil, minced garlic, sliced bell peppers, and asparagus. Season with a pinch of salt and pepper. Cook for about 5 minutes until they start to soften. - Make the Creamy Pesto Sauce
Now pour in the heavy cream and pesto. Stir well and scrape up the tasty bits from the bottom of the pan (they add flavor!). Let this simmer for about 5 minutes. Taste and season if needed. - Cook the Pasta
While the sauce simmers, cook the angel hair pasta in salted boiling water until al dente (just a little firm). Before draining, save about a cup of that pasta water. - Mix Pasta with Sauce
Add the cooked pasta to the creamy pesto sauce. Pour in about half a cup of pasta water and gently toss everything together on low heat for 2 minutes. Add more pasta water if the sauce feels too thick. - Serve and Enjoy!
Place the chicken on top of the pasta, sprinkle with Parmesan cheese, and dig in!
Notes
- Don’t Overcook the Chicken: Cook until just done. Overcooked chicken gets dry.
- Use Low Heat for the Sauce: If the heat is too high, the cream might separate.
- Pasta Water is Gold: It helps the sauce stick to the pasta. Don’t forget to save it!
- Cook Pasta Last Minute: Angel hair cooks super fast about 3-4 minutes!
Serving Suggestions
- With Garlic Bread: Toasty garlic bread makes a perfect side.
- Add a Salad: A fresh green salad with lemon dressing balances the creaminess.
- Make it Fancy: Sprinkle pine nuts or fresh basil on top before serving!
Fun Fact
Did you know pesto comes from Italy and the word “pesto” means “to pound” or “crush”? That’s because it was traditionally made by crushing basil, garlic, pine nuts, and cheese together with a mortar and pestle!
Conclusion
This Chicken Pesto Pasta is creamy, colorful, and packed with delicious flavors. It’s perfect for family dinners or even when you want to impress guests without too much fuss. With tender chicken, fresh veggies, and a dreamy pesto sauce, this recipe is one you’ll want to make again and again.
