Creamy Chicken Pesto Pasta
This creamy pesto pasta is to die for! Made with fresh basil pesto, heavy cream, parmesan, pasta of your choice, and cherry tomatoes.
Servings: 2 people
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
Pesto:
- 2 oz basil
- 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 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.
- Next add the pine nuts and crush into a rough paste with the garlic.
- Add 1/3 of the basil with a pinch of coarse salt. Grind 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 repeat until all the basil is used. This will take some time and elbow grease.
- After all the basil has 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.
