20 Minute Creamy Chicken Pesto Pasta
This easy Chicken Pesto Pasta is ready in 20 minutes! Tender pesto chicken tossed with pasta, green beans, tomatoes, and a creamy sauce. The perfect quick weeknight dinner.
Ingredients
- 2 boneless skinless chicken breasts (1 lb)
- 1 6-7 oz jar basil pesto, divided
- 12 oz dried short pasta
- ½ lb green beans trimmed
- 1 pint cherry tomatoes halved
- 2 tablespoons creme fraiche or sour cream
- Salt and black pepper to taste
- ¼ cup toasted pine nuts optional
- 4 oz fresh mozzarella pearls optional
Instructions
- Preheat broiler. Pound chicken to ½ inch thickness. Broil for 5 mins, flip, spread with 1 tsp pesto each, and broil 4-6 more mins until cooked. Slice.
- Cook pasta in salted boiling water according to package directions. 4 minutes before done, add green beans to the pot.
- Drain pasta and beans, reserving ½ cup pasta water.
- Return pasta and beans to the hot pot. Add remaining pesto, creme fraiche, tomatoes, and sliced chicken. Toss to combine. Add pasta water if needed to loosen sauce.
- Season with salt and pepper. Top with pine nuts and mozzarella if desired. Serve.
Notes
- Pounding the Chicken: This ensures quick, even cooking under the broiler.
- Sauce Consistency: The reserved starchy pasta water is the secret to a perfectly creamy, clingy sauce. Add it a little at a time.
- Shortcut: Use a store bought rotisserie chicken and skip step 1. Shred the chicken and stir it in at the end.