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creamy chicken pesto pasta

Creamy Chicken Pesto Pasta

The Home Cook's Kitchen
Our creamy chicken pesto pasta is not too heavy, and a perfect Summer night's dish!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Australian
Servings 2 people
Calories 782 kcal

Ingredients
 

Pesto

  • 2 cups fresh basil leaves
  • 1 garlic clove
  • 4 tablespoon olive oil
  • 2 tablespoon parmesan cheese
  • ½ tablespoon lemon juice
  • ½ teaspoon lemon rind
  • salt and pepper

Pasta

  • 2 cups Rotini pasta
  • 1 chicken breast
  • ½ cup cherry tomatoes
  • ¼ cup cream
  • ½ tablespoon butter
  • 1 teaspoon olive oil
  • salt and pepper
  • your homemade pesto

Instructions
 

Pesto

  • In a food processor, combine the basil leaves, garlic, parmesan, salt and pepper, lemon rind and lemon juice. Whiz for 30 seconds.
  • With the food processor still running, add the olive oil one tablespoon at a time through the funnel, until the basil pesto comes together. *

Pasta

  • Dice chicken breast into bite size pieces
  • Heat butter and olive oil in a large frying pan over medium - high heat
  • Add chicken, and cook until browned and almost ready.
  • Meanwhile make your pasta according to packet instructions.
  • Once chicken is browned and mostly cooked, add the pesto and cream.
  • Bring to a light simmer for about 10 minutes, then add the tomatoes.
  • Continue to simmer for another 5 minutes, or until tomatoes are just done
  • Season well with salt and pepper
  • Serve with parmesan cheese

Notes

*my blender blade has almost broken, so I ended up with a rather chunky pesto. Blend until relatively smooth, unless you prefer chunky like mine.
Keyword chicken pasta, pesto pasta