This recipe is one of my favorite pasta dishes ever! I absolutely LOVE pesto- this one is bursting with flavor, and I think this creamy pesto pasta is going to become your new favorite 🙂
I had this arugula pesto cream pasta for the first time in Paju, South Korea. I was very surprised to learn that Koreans do pasta VERY well! I can’t speak to any type of authenticity when it comes to Korean-made Italian food, but I can say that it is very good.
This dish is inspired by the arugula pesto cream pasta I had at a restaurant/cafe called Mochuisle. It was herby, creamy, perfectly seasoned and topped with chicken, cherry tomatoes, and arugula. If you ever have a chance to visit, I highly recommend checking it out. It’s located in the Heyri Art Village in Paju, and the food/drinks are excellent!
In this recipe, I will show you how to make this dish from scratch, start to finish (except the pasta). I will also provide some shortcuts if you don’t have time or don’t want to make some of the ingredients.
Arugula-Basil Pesto Ingredients
I highly recommend making your own pesto for this recipe. I have tried so many jarred pestos and I just don’t like ANY of them. You may use jarred pesto of course to cut down time, but I promise it’s MUCH better with homemade pesto.
Here’s what you’ll need:
Arugula
Basil
Salt
Pine nuts
Parmesan
Pecorino
Garlic
Extra vigin olive oil
Fresh lemon juice
Step-by-step instructions:
1. Begin with a butterflied chicken breast, seasoned with Lawry’s Seasoned Salt, black pepper, garlic powder, and paprika. Then coat with sour cream. Let this marinate on the kitchen counter while you make the pesto.
2. Begin making the pesto by pounding 2 garlic cloves (germ removed) using a mortar and pestle. Then add the pine nuts and grind into a rough paste with the garlic.
3. Add 1/3 of the arugula and basil with a pinch of salt.
4. Grind using circular motions with the pestle on the sides of the mortar. When it’s roughly broken down, add another 1/3 of the basil and arugula and repeat until all the herbs are used. The paste will become creamy as it’s broken down. This will take some time and elbow grease.
5. Once all the herbs are ground into a paste, add the parmesan, pecorino, and a little extra virgin olive oil. Use the pestle to work it into the pesto.
6. Little by little, work in the remaining olive oil. Add a couple tablespoons at a time, mixing it in until emulsified.
7. Add a squeeze of lemon juice. This is not a traditional ingredient for pesto, but it brightens up the flavors for this dish, and also keeps the pesto from oxidizing. Cover and set aside.
* You may use a food processor to make this pesto as well, but it will not be as creamy nor will it taste as good. Food processor pesto tends to taste bitter and doesn’t properly break down the cell walls in order to achieve maximum flavor.
If using a food processor, PULSE to break down the herbs, and mix in the olive oil by hand. If your pesto tastes bitter, it’s because of the heat from the blades and/or processing the olive oil. For more info check out this blog post by Serious Eats.
8. Sear the marinated chicken breast in a little neutral oil for about 2 minutes over medium-high heat.
9. Flip the chicken over, then add butter and baste the chicken like you would a steak. Reduce the heat to low, then cover for about 5 minutes.
Use a meat thermometer to check the temp- I take them out of the pan at 160 degrees Fahrenheit.
10. Let the chicken rest for 5 minutes before you cut it. Do not throw out the pan juices (we will be using this same pan to make the pesto cream sauce).
This is my favorite way to cook chicken breast! It’s incredibly flavorful and moist. You can find more details about this chicken here.
11. Bring a pot of water to a rolling boil and add salt. Blanch the cherry tomatoes for 1 minute, then let them cool before peeling off the skin.
Add the pasta to the boiling water after you pull the tomatoes out. Cook your pasta (according to the package instructions) and start on the cream sauce in the meantime.
12. Over low heat using the same pan that was used to cook the chicken, add more butter and any additional pan juices from resting the chicken. Add the minced garlic and saute until fragrant. Careful not to burn it.
*Note: If you are subbing the chicken for rotisserie or not making it at all, I recommend adding some of the Lawry’s seasoned salt at this time- about 1/4 tsp.
13. Next stir in the heavy cream
14. Add garlic powder and mix until thickened, about 2-3 minutes.
*Note: As a general rule of thumb with Italian cooking, every time you introduce something new to the pan that isn’t seasoned, you should taste and season with a little salt. This builds the flavors as you are cooking. However, keep in mind that parmesan cheese is salty and the addition of the pasta water will also impart salt.
15. Turn off the heat. Stir in the parmesan cheese until combined.
16. Stir in some hot pasta water, then add the pesto and one squeeze of lemon juice. The heat should still be off, do not cook the pesto. Just mix it in with the hot cream sauce.
17. Add the pasta straight from the boiling pot, then mix to coat evenly.
18. Top with sliced chicken breast, cherry tomatoes, and seasoned arugula.
The cherry tomatoes and seasoned arugula are totally optional, but I highly recommend adding them! They both add some texture and brighten up the creamy dish. To make the seasoned arugula, I just tossed it in a TINY bit of extra virgin olive oil and balsamic vinegar. Any kind of vinegar will work.
*This blog post has affiliate links to products that I recommend. I am not sponsored by these brands, but I do make a small commission from purchases made through these links.
Arugula Pesto Cream Pasta
Ingredients
- 5 oz pasta of your choice 5 oz of uncooked pasta
- 1 tsp salt for boiling
For the chicken:
- 1/2 lb chicken breast butterflied
- 1/2 tsp Lawry's Seasoned Salt
- 1/4 tsp garlic powder
- 1/8 tsp black pepper
- 1/8 tsp paprika
- 1 tbsp sour cream
- 1 tbsp butter
- 1 tbsp neutral oil
Arugula-basil pesto:
- 1 oz basil
- 1 oz arugula
- 2 tbsp pine nuts
- 2 garlic cloves germ removed
- salt to taste
- 1/2 oz parmigiano reggiano
- 1/4 oz pecorino romano
- 1/2 cup extra virgin olive oil
- 1 tbsp lemon juice
Cream sauce:
- 2 tbsp butter
- 2 garlic cloves minced
- 1/2 cup heavy cream
- 1/2 oz parmigiano reggiano
- 1/4 cup pasta water
- 1 tsp garlic powder
- 1/2 cup arugula-basil pesto
Optional:
- cherry tomatoes blanched and skinned
- arugula tossed in a little olive oil & balsamic vinegar
Instructions
Season the chicken:
- Season the chicken breast all over with Lawry's Seasoned Salt, pepper, paprika, and garlic powder. Coat the seasoned chicken in sour cream and let it rest on the counter for 30 min to marinate and come to room temperature.
Make the pesto:
- In a mortar and pestle, crush the garlic cloves.*Note: You can use store bought pesto or use a food processor to make it faster, but it is really 100x better when you make pesto the traditional way with a mortar and pestle. For a more detailed recipe on traditional pesto, check out Serious Eats.
- Next add the pine nuts and crush into a rough paste with the garlic.
- Add 1/3 of the basil and arugula with a pinch of coarse salt. Grind them using circular motions with the pestle on the sides of the mortar. When it looks like this, add another 1/3 of the basil and arugula and repeat until all the herbs are used. This will take some time and elbow grease.
- After all the arugula and basil have been added and ground, this is what it should look like before proceeding to the next step.
- Add the parmesan, pecorino, and a little olive oil. Use the pestle to work it into the pesto, adding more olive oil little by little.
- Mix in fresh lemon juice then transfer the pesto to an airtight container and set aside.
Cook the chicken breast:
- In a skillet on medium high heat, add some neutral oil and sear the chicken breast for 2-3 minutes.
- Flip the chicken over, add the butter and baste the chicken a few times until covered in butter. Then reduce the heat to low and COVER for about 5 minutes. I use a meat thermometer to check the temperature and take it out of the pan at 160 degrees Fahrenheit (the chicken will continue to cook a little more while resting)
- Let the chicken rest for 5 minutes before you cut it. Do not throw out the pan juices.This is my favorite way to cook chicken breast. You can find more details about this chicken here.
Boil the pasta and tomatoes:
- Bring a pot of water to a rolling boil and add salt. Blanch the cherry tomatoes for 1 minute, then let them cool before peeling off the skin. Add the pasta to the boiling water after you pull the tomatoes out. Cook your pasta (according to the package instructions) and start on the cream sauce in the meantime.
Make the pesto cream sauce
- Over low heat using the same pan that was used to cook the chicken, add more butter and any additional pan juices from resting the chicken. Add the minced garlic and saute until fragrant. Careful not to burn it.*Note: If you are subbing the chicken for rotisserie or not making it at all, I recommend adding some of the Lawry's seasoned salt at this time- about 1/4 tsp.
- Next stir in the heavy cream and garlic powder until thickened, about 2-3 minutes.*Note: As a general rule of thumb with Italian cooking, every time you introduce something new to the pan that isn't seasoned, you should taste and season with a little salt. This builds the flavors as you are cooking. However, keep in mind that parmesan cheese is salty and the addition of the pasta water will also impart salt.
- Turn off the heat. Stir in the parmesan cheese until combined.
- Stir in some hot pasta water, then add the pesto and one squeeze of lemon juice. The heat should still be off, do not cook the pesto. Just mix it in with the hot cream sauce.
- Add the pasta straight from the boiling pot, then mix to coat evenly.
- Top with sliced chicken breast, cherry tomatoes, and seasoned arugula.
