Looking for a quick, flavorful dinner idea? This 30-Minute Pesto Chicken Pasta is a perfect choice! Juicy chicken breast, al dente pasta, creamy pesto sauce, and fresh basil come together in a delightful dish that’s as easy to make as it is delicious. Topped with melty mozzarella and crunchy walnuts, it’s a weeknight dinner your family will love.
Ingredients
Meat
- 2 large boneless, skinless chicken breasts
Produce
- 1 bunch fresh basil
- 3 cloves garlic, minced
Canned Goods
- 100 ml vegetable stock
Condiments
- 80 g basil pesto
Pasta & Grains
- 500 g pasta (penne or fusilli recommended)
Baking & Spices
- Salt and pepper, to taste
Oils & Vinegars
- 2 tablespoons olive oil
Nuts & Seeds
- 2 tablespoons walnuts, chopped
Dairy
- 1 ball mozzarella, torn into pieces
- 50 g Parmesan cheese, grated
- 100 ml single cream
Instructions
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the Chicken : While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove from skillet and slice into strips.
- Make the Pesto Sauce : In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in the vegetable stock and bring to a simmer. Reduce heat to low and stir in the basil pesto, single cream, and Parmesan cheese. Mix until the sauce is smooth and creamy.
- Combine and Serve : Add the cooked pasta and chicken strips to the skillet, tossing to coat in the sauce. Use reserved pasta water to adjust the consistency if needed. Stir in chopped walnuts and torn mozzarella, allowing the cheese to melt slightly. Garnish with fresh basil leaves and additional Parmesan. Serve hot and enjoy!
Conclusion
This 30-Minute Pesto Chicken Pasta is a delightful mix of creamy, nutty, and herbaceous flavors. With tender chicken, al dente pasta, and the vibrant taste of pesto, this dish brings comfort and sophistication to the dinner table in no time. It’s the ultimate solution for busy nights or impromptu gatherings.
30-Minute Pesto Chicken Pasta
A quick and creamy pasta dish with tenderchicken, basil pesto, mozzarella, and walnuts for a perfect blend of flavor andtexture.
- 2 large boneless (skinless chicken breasts)
- 1 bunch fresh basil
- 3 cloves garlic (minced)
- 100 ml vegetable stock
- 80 g basil pesto
- 500 g pasta (penne or fusilli recommended)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons walnuts (chopped)
- 1 ball mozzarella (torn into pieces)
- 50 g Parmesan cheese (grated)
- 100 ml single cream
- Cook the Pasta : Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta water before draining.
- Prepare the Chicken : While the pasta cooks, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove from skillet and slice into strips.
- Make the Pesto Sauce : In the same skillet, add minced garlic and cook until fragrant, about 1 minute. Pour in the vegetable stock and bring to a simmer. Reduce heat to low and stir in the basil pesto, single cream, and Parmesan cheese. Mix until the sauce is smooth and creamy.
- Combine and Serve : Add the cooked pasta and chicken strips to the skillet, tossing to coat in the sauce. Use reserved pasta water to adjust the consistency if needed. Stir in chopped walnuts and torn mozzarella, allowing the cheese to melt slightly. Garnish with fresh basil leaves and additional Parmesan. Serve hot and enjoy!