Creamy Chicken Pesto Pasta

Chicken pesto pasta is a family favorite recipe made with lean chicken, tomatoes, creamy pesto sauce, and tender pasta in only 30 minutes!

📝 Ingredients

• 8 ounces Spaghetti Noodles (or preferred pasta)
• 2 Boneless Skinless Chicken Breasts (or 1 pound chicken cutlets)
• 1 tablespoon Extra Virgin Olive Oil (for cooking)
• Salt and Black Pepper (for seasoning)
• 1/2 large Onion (thinly sliced)
• 1 cup Chicken Broth
• 1 cup Milk (or other dairy)
• 2 cups Whole Cherry Tomatoes
• 2 teaspoons Cornstarch (or 1 teaspoon arrowroot)
• 1/4 cup Pesto
• Salt and Black Pepper (to taste)
• Optional: Fresh Basil or Parsley, Grated Parmesan Cheese, Red Chili Flakes.

👨‍🍳 Instructions

1. 1Cook SPAGHETTI NOODLES according to package directions. Drain and set aside.
2. 2Slice the CHICKEN BREASTS into ½-inch thick cutlets and season both sides with SALT and PEPPER. If time allows, let the chicken rest at room temperature for 10 minutes.
3. 3Heat a 12-inch skillet over medium heat. Add OLIVE OIL and heat until shimmering.
4. 4Add the CHICKEN cutlets in a single layer. Cook undisturbed until they release naturally from the pan, then flip and cook until the internal temperature reaches 165°F. Transfer to a plate and cover loosely.
5. 5In the same skillet, add more OLIVE OIL if needed. Add ONIONS and sauté about 5 minutes until softened and lightly golden. Pour in a splash of CHICKEN BROTH and scrape up the browned bits from the pan.
6. 6Add the remaining CHICKEN BROTH, MILK, and whole CHERRY TOMATOES. Bring to a gentle simmer.
7. 7In a small bowl, whisk CORNSTARCH with a little water to make a smooth slurry. Stir it into the sauce and simmer until slightly thickened.
8. 8Stir in the PESTO. Return the CHICKEN CUTLETS to the skillet and simmer a few minutes to warm through. Season with SEA SALT and BLACK PEPPER to taste.
9. 9Serve the CHICKEN and sauce over the cooked pasta. Garnish with fresh herbs, PARMESAN, or RED CHILI FLAKES if desired.