Easy Creamy Chicken Pesto Pasta Recipe in 30 Minutes

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the chicken breasts in half lengthwise to create thinner slices.

Season the chicken with salt, black pepper, and garlic powder (about 1 teaspoon each).

Preheat a skillet over medium-high heat; add 1 tablespoon of butter and 1 tablespoon of olive oil.

Fry the chicken in the skillet for a few minutes on each side until browned and no longer pink; set aside on a plate.

Boil water in a pot and add salt; add 2 cups of fusilli noodles and cook for about 9 minutes until al dente.

Drain the pasta but reserve half a cup of the pasta water.

In the same skillet, add 1 cup of cooking cream and 1/4 cup of basil pesto; stir to combine.

Add 2 tablespoons of sun-dried tomatoes and 1 teaspoon of Italian seasoning; season with salt and pepper to taste.

Bring the sauce to a soft boil and let it simmer until it thickens.

Add a couple of handfuls of baby spinach to the sauce and stir until wilted (about 1-2 minutes).

Chop cherry tomatoes and add them to the sauce along with the drained pasta; toss to combine.

Grate parmesan cheese into the pasta and sauce mixture; toss until well coated.

Plate the pasta and top with sliced chicken, drizzle with sauce, and add more parmesan.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens