If you’re looking for a comforting yet flavorful meal, this Pesto Chicken Pasta is the perfect choice! It’s creamy, cheesy, and packed with the delicious flavors of pesto and tender chicken. This dish is one of my favorite weeknight dinners because it’s easy to make but tastes like something you’d get at a fancy restaurant. Let’s dive into this recipe so you can make it at home!
Method
Cook the Chicken
Begin by preparing the chicken to infuse it with robust flavors. Preheat your oven or air fryer to 180°C (350°F). Season the 300g of chicken fillets with 1 teaspoon of oregano, 1 teaspoon of black pepper, 1 teaspoon of garlic powder, and a pinch of salt. Ensure each fillet is evenly coated with the seasoning mixture. Place the seasoned chicken fillets in the preheated oven or air fryer and cook for 20-25 minutes, or until the chicken is fully cooked through and no longer pink in the center. Cooking times may vary slightly depending on your appliance, so use a meat thermometer to ensure the internal temperature reaches 75°C (165°F) for safety and optimal tenderness.
Cook the Pasta
While the chicken is cooking, prepare the pasta to serve as the hearty base of your Pesto Chicken Pasta. Bring a medium pot of salted water to a boil and add 150g of dry pasta. Cook the pasta according to the package instructions, typically around 8-10 minutes, until it reaches an al dente texture—firm to the bite but fully cooked. Once done, drain the pasta using a strainer and set it aside. This ensures the pasta maintains its shape and doesn’t become mushy when combined with the creamy sauce.
Prepare the Sauce
With the chicken and pasta underway, move on to preparing the flavorful sauce. In a large skillet or frying pan, heat a splash of oil over medium heat. Add the sliced red onion and sliced mushrooms to the pan, sautéing them until they become softened and begin to caramelize, which should take about 5 minutes. This process enhances their natural sweetness and adds depth to the sauce. Once the vegetables are tender, add 1 teaspoon of lazy garlic to the skillet and cook for an additional 30 seconds, allowing the garlic to release its aromatic flavors without burning.
Add the Liquids and Cheeses
Next, incorporate the liquids and cheeses to create a rich and creamy sauce. Pour 100ml of chicken stock into the skillet, stirring to combine with the sautéed vegetables. Allow the mixture to simmer for a few minutes, letting the chicken stock reduce slightly and concentrate the flavors. Stir in 2 tablespoons of reduced-fat pesto, ensuring it is evenly distributed throughout the sauce. Add 30g of Philadelphia cream cheese and half of the 60g of mozzarella cheese to the skillet. Continuously stir the mixture until the cheeses are fully melted and the sauce becomes smooth and creamy. This combination of cheeses adds a luxurious texture and enhances the overall flavor profile of the dish.
Combine Everything
Once the sauce is ready, it’s time to bring all the components together for a harmonious blend of flavors. Slice the fully cooked chicken fillets into strips or bite-sized pieces and add them to the skillet with the creamy sauce. Gently fold in the drained pasta, ensuring that each piece is thoroughly coated with the pesto-infused sauce. Toss everything together until the chicken and pasta are evenly distributed and well-coated. This step ensures that every bite is infused with the rich, creamy pesto flavor and the tender chicken pieces.
Final Touches
To elevate the dish to a restaurant-quality meal, add the final touches. Divide the pesto chicken pasta into serving bowls, ensuring each portion has a generous amount of chicken, pasta, and sauce. Sprinkle the remaining 30g of mozzarella cheese evenly over the top of each bowl. Place the bowls under the grill for 2-3 minutes, or until the cheese becomes bubbly and golden brown. This quick broiling step adds a delightful melty texture and a slightly crispy top, enhancing both the appearance and taste of the dish.
Serve
Your Pesto Chicken Pasta is now ready to be enjoyed! Serve the creamy, cheesy pasta hot, accompanied by a side of steamed vegetables or a fresh salad to add a nutritious and vibrant element to the meal. For an extra burst of flavor, consider garnishing with freshly grated Parmesan cheese or a sprinkle of chopped fresh basil. This comforting and flavorful dish is perfect for any night of the week, offering the ease of a quick meal with the sophisticated taste of a fancy restaurant. Enjoy your homemade Pesto Chicken Pasta and savor every delicious bite!
Pesto Chicken Pasta
Equipment
- Oven or air fryer (for chicken)
- Large skillet or frying pan
- Medium pot (for pasta)
- Wooden spoon or spatula
- Knife and cutting board
- Grater (for mozzarella)
Ingredients
- For the Chicken:
- 300 g 2 medium chicken fillets
- 1 tsp oregano
- 1 tsp black pepper
- 1 tsp garlic powder
- Pinch of salt
- For the Sauce and Pasta:
- 150 g dry pasta
- 1 sliced red onion
- 100 g sliced mushrooms
- 2 tbsp reduced-fat pesto
- 100 ml chicken stock
- 30 g Philadelphia cream cheese
- 60 g mozzarella divided in half
- 1 tsp lazy garlic
Instructions
- Step 1: Cook the Chicken. Preheat your oven or air fryer to 180°C (350°F). Season the chicken fillets with oregano, black pepper, garlic powder, and salt. Place them in the oven or air fryer and cook for 20-25 minutes until fully cooked.
- Step 2: Cook the Pasta. Boil the pasta in salted water according to package instructions. Once cooked, drain and set aside.
- Step 3: Prepare the Sauce. In a large skillet, heat a splash of oil and fry the sliced red onion and mushrooms until softened. Add the lazy garlic and cook for 30 seconds.
- Step 4: Add the Liquids and Cheeses. Pour in the chicken stock and let it simmer for a few minutes to reduce slightly. Stir in the pesto, then add the Philadelphia cream cheese and half of the mozzarella. Stir continuously until the cheese is melted and the sauce is smooth.
- Step 5: Combine Everything. Slice the cooked chicken into strips and stir it into the sauce. Add the drained pasta and mix everything together until evenly coated.
- Step 6: Final Touches. Divide the pasta into bowls, sprinkle the remaining mozzarella on top, and place under the grill for 2-3 minutes until the cheese is bubbly and golden.
- Step 7: Serve. Enjoy your pesto chicken pasta with a side of steamed veggies or a fresh salad.
Notes
- Cook the Chicken Thoroughly: Use a meat thermometer to ensure the chicken reaches an internal temperature of 75°C (165°F).
- Stir the Sauce Well: Make sure the cheeses are fully melted and combined for a smooth, creamy sauce.
- Don’t Overcook the Pasta: Pasta should be al dente (firm to the bite) so it holds up well in the sauce.
Serving Suggestions
- Pair with a side of roasted vegetables or garlic bread for a complete meal.
- Sprinkle extra Parmesan cheese or fresh basil on top for added flavor.
- Serve with a chilled glass of white wine for a special dinner.
Fun Fact
Did you know pesto originates from Genoa, Italy? The word “pesto” comes from the Italian word “pestare,” meaning “to crush” or “pound,” because it’s traditionally made by grinding basil, garlic, pine nuts, and Parmesan cheese with a mortar and pestle.
Conclusion
This Pesto Chicken Pasta is a comforting and flavorful dish that’s perfect for any night of the week. With creamy sauce, tender chicken, and gooey mozzarella, it’s sure to become a favorite in your household. Serve it up with some veggies or salad, and you’ve got a complete, satisfying meal. Give it a try and let me know how much you love it! 🍝🍗🌿