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Tender pasta swirls in a luscious pesto cream sauce with juicy chicken layered in for just the right bite. This dish is the answer when you want restaurant flavor in your own kitchen with minimal effort or time. The silky sauce hugs every forkful and the blend of fresh mozzarella and basil brings the taste of summer right to your table. A scattering of toasted walnuts and parmesan on top gives each bite that extra special finish.
Last week I served this to unexpected dinner guests. They were sure it was from their favorite Italian trattoria. Even my youngest, who avoids green sauces, asked for seconds and now requests it in our regular rotation.
Ingredients
- Pasta: Choose bronze-cut pasta with a matte finish for better sauce clinging
- Pesto: Opt for bright green and vibrant pesto – homemade really shines here
- Chicken breasts: Use even thickness for quick and juicy cooking
- Mozzarella: Fresh and packed in water gives you a perfect cheese pull
- Garlic cloves: Plump and firm cloves add punchy flavor
- Walnuts: Lightly toast to bring out their natural sweetness
- Parmesan: Choose a wedge and grate yourself for best flavor
- Basil: Fresh leaves added at the end wake everything up
- Cream: Single cream with a fresh date ensures a silky sauce
- Vegetable stock: Choose a good quality stock for subtle depth
Creating Pasta Magic
- Chicken Perfection:
- Pound the chicken until even then season on both sides. In a large pan heat olive oil over medium high. Sear chicken until a golden crust forms and juices run clear about seven minutes per side. Let rest five minutes before slicing to keep every bite moist and tender.
- Sauce Symphony:
- Reduce heat to medium and add minced garlic to the pan letting it sizzle until fragrant and just turning golden about one minute. Stir in pesto single cream and vegetable stock whisking as it simmers until it forms a smooth emerald sauce.
- Final Harmony:
- Add drained pasta to the sauce and toss actively letting the heat help the sauce coat every strand. Pile sliced chicken on top then nestle in torn mozzarella allowing the residual heat to melt it into irresistible strings. Scatter fresh basil toasted walnuts and a generous handful of grated parmesan over everything before serving.
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My journey with this dish began when I needed to impress on no notice. Watching the pesto blend into the cream taught me how simple steps can create magic. The way each ingredient shines while coming together as one is why I keep returning to this recipe every month.
Perfect Pasta Partners
A basket of garlic bread brushed with butter and herbs turns this meal into an Italian feast. For a bit of freshness, an arugula salad dressed with lemon and olive oil brightens the plate. Offer extra toasted walnuts and crushed red pepper at the table for added crunch and heat. When I have guests, I love garnishing with basil leaves and cherry tomatoes to make the platter as beautiful as it is tasty.
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Creative Pasta Adventures
This pasta is always ready for a twist. Swap in sun dried tomatoes for a tangy kick or add sautéed zucchini when summer is in full swing. Sliced mushrooms or artichoke hearts lend an earthy note. Sometimes I stir in a handful of spinach at the end, letting it wilt in the warm sauce for even more color and nutrition.
Keeping It Fresh
This dish tastes best fresh but leftovers will keep in an airtight container for three days. On the second day, I add a splash more cream and reheat gently on the stove, stirring constantly until silky again. If you can, skip the microwave as gentle reheating keeps the sauce creamy and prevents separation.
Frequently Asked Questions
- → Can I use store-bought pesto?
- Totally! A good jar of pesto works fine. If you want, homemade’s nice too.
- → What pasta shapes work best?
- Go for any shape you like—penne, spirals, or fat noodles all work. Just pick one that grabs sauce well.
- → Can I make this ahead?
- It’s tastiest right away, but you can prep the chicken ahead. Combine it all and warm up the sauce when you’re ready to eat.
- → How do I store leftovers?
- Pop leftovers in a sealed fridge container for up to 3 days. When you reheat, splash in a little cream so it stays smooth.
- → Can I make it lighter?
- Skip the heavy cream and use half-and-half, and cut back on the cheese. Still yummy, just not as rich.