Creamy Chicken Pasta

a white skillet with creamy chicken pesto pasta topped with shredded parmesan.

5 from 1 rating

This creamy chicken pasta is a simple dinner of delicious homemade comfort food. Even better, this chicken pesto pasta makes delicious leftovers, and that makes you a meal prep legend.

Prep Time15

Cook Time25

Total Time40

Course: Main Course, Side Dish

Cuisine: American, Fusion

Keyword: chicken pasta creamy, pasta with chicken

Servings:

Author: Sarah Cook

Equipment

Ingredients

1 lb boneless skinless chicken breasts {butterfly in half if they are thick)
1/4 tsp kosher salt {plus more for pasta water}
1/8 tsp ground black pepper
1/2 tsp dry Italian seasoning
1/2 tsp garlic powder
3 tbsp unsalted butter, divided
2 tbsp olive oil, divided
2 cups grape tomatoes {sliced in half}
16 oz dry farfalle noodles
3 cloves garlic {finely minced}
2 tbsp shallot {finely minced}
1 tbsp all-purpose flour
1 1/2 cup chicken stock {sub in vegetable broth if needed}
1/2 cup heavy cream
1/2 cup pesto
1/3 cup shredded parmesan
3 cups baby spinach

Instructions

Pat chicken dry with paper towels and evenly season both sides with kosher salt, black pepper, Italian seasoning, and garlic powder. Pro tip: if the chicken breasts are thick, butterfly them to reduce the overall cooking time and to prevent them from drying out.
1 lb boneless skinless chicken breasts, 1/4 tsp kosher salt, 1/8 tsp ground black pepper, 1/2 tsp dry Italian seasoning, 1/2 tsp garlic powder
In a large deep skillet, melt 1 tbsp of butter and 1 tbsp of olive oil over medium heat.
Add the seasoned chicken and cook for 3-5 minutes on one side and then carefully flip to cook the other side (~3-5 minutes).
Once you have flipped the chicken, add the grape tomatoes to the skillet, cut side down. Cook chicken and tomatoes until the chicken fully is cooked through (165˚F).
2 cups grape tomatoes
Transfer chicken and tomatoes to a plate.
In a large saucepan bring 3 quarts of salted water to a boil.
Add farfalle noodles and cook until al dente, ~10-12 minutes. Make the sauce while the pasta cooks.
16 oz dry farfalle noodles
Drain all but ¼ cup of water from the farfalle. Keep noodles in the saucepan with 1/4 cup of pasta water.
In the same skillet you used for the chicken, heat the remaining 2 tbsp of butter and 1 tbsp of olive oil over medium heat.
Add garlic and the shallots. Stir until the garlic and shallots are starting to soften, and a few of the pieces are starting to brown. ~2-3 minutes.
3 cloves garlic, 2 tbsp shallot
Sprinkle flour over the top of the garlic, and whisk to combine. Cook for 2 minutes.
1 tbsp all-purpose flour
Slowly whisk in chicken stock, heavy cream, and pesto, whisking constantly to incorporate.
1 1/2 cup chicken stock, 1/2 cup heavy cream, 1/2 cup pesto
Increase the temperature to medium-high heat and whisk constantly while the sauce cooks at a near boil for 2 minutes, or until thickened.
Reduce heat and add the cooked farfalle noodles, 1/4 cup pasta water, shredded Parmesan, baby spinach, and tomatoes.
1/3 cup shredded parmesan, 3 cups baby spinach
Stir to combine the pasta and sauce. Cook for 1 minute.
Slice the chicken against the grain and place on top of the pasta.

Notes

Whole wheat farfalle noodles will work great. They generally need an additional 1-3 minutes to cook in boiling water.
Gluten-free - use gluten-free pasta and sub in gluten-free flour OR cornstarch instead of all-purpose flour for the sauce.

Italian Seasoning: 1/4 tsp dried parsley, 1/8 tsp dried oregano, 1/4 tsp dried basil, 1/8 tsp dried tarragon, 1/4 onion powder, (optional) pinch of red pepper flakes.

Nutrition