North Italia Chicken Pesto Pasta Recipe
Love creamy pasta with a fresh twist? This North Italia Chicken Pesto Pasta Recipe is your new go-to. It's like a hug in a bowl—tender chicken, vibrant pesto, and al dente pasta.
Ingredients
- 2 cups fresh basil leaves packed
- 1/2 cup grated Parmesan cheese
- 1/2 cup extra-virgin olive oil
- 1/4 cup pine nuts or walnuts
- 2 garlic cloves peeled
- Juice of 1 lemon
- Salt and black pepper to taste
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 12 oz linguine or fettuccine pasta
- 1 cup heavy cream
- 1/2 cup cherry tomatoes halved
- 1/4 cup grated Parmesan cheese extra for topping
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
Make the Fresh Pesto
- Blend basil, Parmesan, pine nuts, garlic, lemon juice, and olive oil in a food processor. Pulse until smooth. Season with salt and pepper. Taste it. Adjust if needed. Set aside. This takes just 5 minutes. Bright green pesto is key to flavor.
Cook the Pasta
- Bring a large pot of salted water to a boil. Add pasta. Cook until al dente, about 8-10 minutes. Drain but save 1/2 cup pasta water. Toss pasta with a drizzle of oil to prevent sticking. Set aside. Perfect texture makes the dish shine.
Prepare the Chicken
- Heat 2 tbsp olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper. Add to skillet. Cook for 5-7 minutes, stirring often. Chicken turns golden and cooks through. No pink inside. Remove to a plate. Keep warm.
Build the Creamy Sauce
- In the same skillet, pour in heavy cream. Bring to a gentle simmer for 2 minutes. Stir in your homemade pesto. Mix well. Add reserved pasta water for smoothness. It thickens nicely. Creamy base hugs every bite.
Combine Everything
- Add cooked pasta and chicken back to the skillet. Toss gently over low heat for 2 minutes. Stir in halved cherry tomatoes. They burst with sweetness. Sprinkle extra Parmesan. Heat through. Garnish with fresh basil. Serve hot. Dinner magic!
Notes
- Use room-temperature chicken for even cooking. Pat dry first.
- Don't overcook pasta—al dente holds sauce better.
- Swap linguine for penne if you like bite-sized fun.
- Make it lighter: Use half-and-half instead of heavy cream.
- Add spinach at the end for greens. Wilts perfectly.
- Vegan twist: Skip chicken, use chickpeas; dairy-free pesto with nutritional yeast.
- Double pesto for extra herby punch. Freezes well too.
- Fresh lemon zest on top brightens flavors.