Best Creamy Pesto Chicken Pasta
Creamy basil pesto pasta with parmesan, garlic and lemon, topped with pan-fried chicken breast.
Ingredients
- 400g dried pasta (or 600g fresh)
- 2 tbsp olive oil
- 2 chicken breasts
- 2 tbsp flour
- 1 tbsp olive oil
- 4 garlic cloves, finely chopped
- 360ml single cream
- 1 tsp black pepper
- 2 tbsp fresh lemon juice, plus the zest for serving
- 2/3 cup basil pesto (homemade or shop bought)
- 40g parmesan, very finely grated
- salt, to taste
Instructions
- Cook the pasta in well-salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
- Flatten the chicken breasts to an even thickness (about 1-1.5cm) between plastic wrap with a rolling pin, or cut into bite-sized pieces.
- Season the chicken well with salt and pepper on each side, then dust with the flour.
- Heat 1 tbsp olive oil in a frying pan over medium-high heat and fry the chicken for 2 minutes each side, or until cooked through. Lightly wrap in foil and set aside.
- In a large skillet, heat 1 tbsp olive oil over medium heat and fry the garlic for 1-2 minutes at a gentle sizzle, without letting it colour.
- Turn the heat down slightly and add the cream. Bring to a very gentle simmer, never boiling.
- Whisk in the lemon juice and pepper, then add the parmesan and mix until melted through. Let the cream thicken slightly over the heat for 1-2 minutes.
- Add the pesto, mix through, then add the cooked pasta and toss. Let it gently bubble for 1-2 minutes. Season to taste, loosening with a splash of pasta water if needed.
- Divide between bowls, slice the chicken on top, and finish with extra parmesan, lemon zest and a few basil leaves.