Pesto Chicken Pasta

pasta with tomatoes and pesto in a white bowl

Pesto Chicken Pasta is a super easy, super yummy weeknight dinner that checks all the boxes. Your family will love it and fight over the last bowl!

Course Main Course

Cuisine Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 563kcal

Author Kylee Ayotte

Ingredients

12 ounces pasta I use farfalle, but any shaped pasta works
1 tablespoon olive oil
salt and pepper
1/2 teaspoon onion powder
2 chicken breasts cut into bite sized pieces
2 cloves garlic minced
1 1/2 cup milk
4 ounces cream cheese
3 ounces prepared pesto this is about 6 Tbs
1 cup cherry tomatoes
parmesan cheese

Instructions

Cook 12 ounces pasta according to box directions. Drain, set aside
Season 2 chicken breasts with salt and pepper and 1/2 teaspoon onion powder and heat 1 tablespoon olive oil in a large skillet over medium high heat.
Add the 2 cloves garlic (minced) to the skillet, then the chicken and cook until browned on all sides and cooked through. Add 1 cup cherry tomatoes during the last few minutes.
Add 1 1/2 cup milk, 4 ounces cream cheese, and 3 ounces prepared pesto, and whisk to melt the cream cheese. Cook for 5 minutes until thickened. Taste the sauce, and add more pesto if you like!
Add in the cooked and drained pasta and toss until well combined.
Add the chicken and 1 cup cherry tomatoes over the top.
Grate some parmesan cheese, add some fresh cracked pepper.
Devour.

Notes

What temperature should chicken be cooked to?
Use a digital thermometer and check your chicken in the thickest part of a piece. It needs to be 165 degrees F.

Substitutions:

You can switch this up and use shrimp instead of chicken, or even some fish fillets as they’ll cook super fast and will taste great with the pesto.
Roasted red peppers or sun dried tomatoes are a great sub for cherry tomatoes, if you have them in your pantry!
Steamed broccoli or red peppers are also fabulous

Nutrition