Description
This creamy pesto pasta features al dente spaghetti tossed in a rich and flavorful sauce made with half and half, heavy cream, and Parmesan cheese. Tender diced chicken breasts seasoned with basil, oregano, salt, and pepper add protein and depth to the dish. Pine nuts and fresh basil garnish the pasta for a delightful finishing touch. Perfectly balanced with vibrant pesto, this dish makes for a comforting and elegant meal that can be prepared in under an hour.
Ingredients
Scale
Pasta
- 12 ounces spaghetti (about â…” package)
Chicken
- 1 tablespoon olive oil
- 2-3 boneless skinless chicken breasts (about 1 lb, diced into ½ inch cubes)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- Salt and pepper to taste
Sauce
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup half and half
- ½ cup heavy whipping cream
- â…“ cup chicken broth
- ¾ cup shredded Parmesan cheese
- ½ cup pesto
Garnish
- Fresh basil leaves
- Parmesan cheese for sprinkling
- 1-2 tablespoons pine nuts
Instructions
- Cook the spaghetti: In a large pot, bring salted water to a boil and cook the spaghetti according to the package directions until al dente. Drain the pasta, reserving 1 cup of the pasta water, and set aside.
- Season the chicken: While the pasta cooks, heat olive oil in a frying pan over medium heat. Season the diced chicken breasts with dried basil, dried oregano, salt, and pepper to taste.
- Cook the chicken: Add the seasoned chicken to the heated pan and cook for about 5-6 minutes, stirring occasionally, until the chicken is cooked through with no pink remaining. Remove the chicken from the pan and set aside.
- Prepare the roux: In the same pan, add butter and flour. Stir continuously to create a smooth paste and cook for 2-3 minutes to eliminate the raw flour taste.
- Make the creamy sauce: Gradually whisk in the half and half, heavy cream, and chicken broth. Bring the mixture to a simmer over medium heat, allowing it to thicken slightly, about 2-3 minutes.
- Add cheese and pesto: Remove the sauce from heat and stir in the shredded Parmesan cheese and pesto until fully blended and smooth.
- Toss pasta with sauce and chicken: Add the cooked spaghetti into the pesto cream sauce and toss to coat evenly. Add reserved pasta water as needed to loosen the sauce to your preferred consistency. Return the cooked chicken to the pan and mix gently to combine.
- Garnish and serve: Plate the creamy pesto pasta and garnish with fresh basil leaves, pine nuts, and additional Parmesan cheese if desired. Serve immediately for best flavor and texture.
Notes
- Reserve pasta water carefully, as it helps adjust the sauce consistency without diluting the flavor.
- Use fresh basil leaves for garnish to enhance the aroma and presentation.
- Pine nuts add a nice crunch but can be omitted or substituted if allergic.
- For a vegetarian version, omit the chicken and increase the pesto quantity or add vegetables.
- To reduce fat, substitute half and half and cream with milk and use less butter, though it will sacrifice some creaminess.
