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Summer is the season of light bright flavors and minimal cooking, and this chicken pesto pasta is bringing all that—and more—to your weeknight table. Featuring store-bought pesto along with just six other ingredients, this 30-minute, one-pan meal is truly the lazy cook’s dream. Don’t be surprised if you end up (willingly!) eating the leftovers for lunch every day until they run out.
Start by cooking the chicken. In a large, deep skillet, heat the olive oil over medium heat. Add the cubed chicken and season with salt. Cook, stirring occasionally, until the chicken is browned and cooked through. This should take 4 to 5 minutes, but if you have a probe thermometer, you can also just use that to check and make sure the thickest pieces are temping at 160°. Remove the cooked chicken to a clean plate and set aside.
To the now-empty pan, combine the chopped garlic and red pepper flakes. Cook, stirring constantly, until you can smell them (about 30 seconds), then pour in the water and heavy cream; season with 1/2 tsp. salt. Bring the liquid to a boil, then add the pasta and simmer until the pasta is just tender. This reliably took me 8 minutes, but depending on the brand of pasta you’re using, it could take a little longer. By the time the pasta is cooked, the liquid should have reduced to a thin sauce.
Once the pasta is tender, stir in the cheese and reserved chicken until the cheese is melted and the chicken is warmed through. Remove the pan from the heat and fold in the pesto, then taste and season with more salt as needed.
Top with fresh basil (if you’re using!) and serve.
If you have leftovers, this pasta can be stored in an airtight container in the refrigerator for up to 3 days. If you’re okay with cold pasta, I actually recommend eating the leftovers cold rather than reheating—it’s tricky to rewarm this pasta sauce without it turning into a greasy puddle. The cold leftovers, on the other hand, almost give pesto pasta salad vibes.
extra-virgin olive oil
(8-oz.) boneless, skinless chicken breasts, cut into 1" pieces
Kosher salt
garlic cloves, finely chopped
crushed red pepper flakes
water
heavy cream
penne
Parmesan, finely grated (about 1/2 cup)
store-bought or homemade pesto
Fresh basil, for serving (optional)
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