Pasta with Chicken and Pesto Cream Sauce

I’ll just tell you right now: this is not a gluten-free, dairy-free, Paleo-friendly, weight loss-inducing recipe. Nope, not today. This is a “Honey, let’s stay in for date night, and I’ll make dinner” recipe, or an invite your best girlfriend over and pour a couple glasses of wine recipe. Or, for that matter, an “I had a really bad day and I need something with cream in it for dinner” recipe. It’s completely yummy. It’s comforting. It’s satisfying. It’s also quick and easy – no more than ten minutes from start to finish once your pasta water is boiling.

In the summer, I make this with fresh pesto, and since basil is available year-round in the grocery stores now, it’s totally possible to make fresh pesto year-round, too. But a jar of good quality store-bought pesto will also do just fine. I love Costco’s Kirkland brand, which you can find in the cooler section, and which is as close to fresh as you can get. I also like Classico, which comes in a jar. If you have the means to make fresh pesto, I say go for it. It takes about three minutes, and is so worth it. It’s also cheaper.

Serve it up with a green salad for a more balanced dinner, or if you’re feeling the need to be decadent, just eat a big bowl of it by itself.

Pasta with Chicken and Pesto Cream Sauce
adapted from a recipe by Ree Drummond

For homemade pesto:
2 cups fresh basil leaves, stems removed
1/2 cup fresh shaved or grated Parmesan cheese
1/4 cup pine nuts (pignolis)
3-4 cloves garlic, peeled
1/4-1/3 cup extra-virgin olive oil
Kosher or fine grain sea salt
Black pepper

For the pasta:
1 pound pasta, any shape (I like linguini with this recipe)
1 pound skinless, boneless chicken breasts
2 tablespoons unsalted butter
1/2 cup heavy cream
1 cup pesto (the recipe above yields about 1 cup)
Salt and pepper to taste, if needed
Freshly grated Parmesan, for serving

Place a pot of water over high heat to come to a boil for the pasta.

At the same time, place the chicken breasts in a medium-large saucepan with water to cover, and place over medium-high heat to poach. Once the water is simmering, this should take about 10 minutes. Check for doneness by cutting into a chicken breast with a sharp knife. The inside should be white or just the palest pink, and you should be able to see the fibers in the meat.

While the water for the pasta is heating and the chicken is poaching, make the pesto. If you’re not making homemade pesto, pour yourself a glass of wine and put your feet up for a few minutes.

In the bowl of a food processor, put the fresh basil, Parmesan, pine nuts, and garlic.

With the processor running on low, drizzle in the olive oil through the feeder tube until you have a thick, oily paste.

Taste, and add salt and pepper to season – as much as you like. Set aside.

When the water in the large pot is boiling, add the pasta and cook according to the directions on the package, until al denté.

When the chicken is done, remove it from the water and slice crosswise.

When the pasta is about 5 minutes from being done, it’s time to finish the sauce. In a medium saucepan over medium-high heat, melt the butter.

Slowly pour in the cream, stirring to incorporate with the butter.

Add the pesto, and stir some more, until it’s all pale green and creamy looking. Taste, and season with more salt and pepper if needed. Once it’s heated through, reduce the heat to low, just to keep it warm.

By now, the pasta should be cooked. Drain, and place in a big bowl. Pour the pesto cream sauce over the top and toss well to coat. Add the chicken and toss some more.

Serves 4.

Here’s the printable recipe. Enjoy!