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Creamy Pesto Chicken Pasta with Mozzarella

A bowl of Creamy Pesto Chicken Pasta with Mozzarella, topped with grated cheese and fresh mint.
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Prepare a rich and flavorful pasta dish featuring tender chicken, basil pesto, and melted mozzarella cheese in a simple, creamy sauce.

Ingredients

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  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 12 ounces fettuccine or penne pasta
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup prepared basil pesto (store-bought or homemade)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 ounces fresh mozzarella cheese, torn into small pieces
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh basil, chopped, for garnish

Instructions

  1. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of the starchy pasta water before draining. Set the drained pasta aside.
  2. Season the chicken pieces lightly with salt and pepper. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides and cooked through, about 5 to 7 minutes. Remove the chicken from the skillet and set aside.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Do not let the garlic burn.
  4. Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 1 minute.
  5. Stir in the heavy cream and bring the mixture to a gentle simmer. Cook for 2 minutes, stirring occasionally, until the sauce slightly thickens.
  6. Reduce the heat to low. Whisk in the basil pesto until fully incorporated. If the sauce seems too thick, add a splash of the reserved pasta water until you reach your desired consistency.
  7. Return the cooked chicken to the skillet. Add the drained pasta and toss everything gently to coat evenly with the sauce.
  8. Stir in the torn fresh mozzarella pieces and the grated Parmesan cheese. Cook just until the mozzarella melts and becomes stringy, about 1 to 2 minutes. Avoid overcooking once the cheese is added.
  9. Serve immediately, garnished with fresh chopped basil.

Notes

  • To prevent the pesto from separating when mixing with cream, ensure the heat is low when adding the pesto. High heat can cause the oil in the pesto to separate from the solids.
  • Use high-quality, full-fat heavy cream for the richest texture.
  • Fettuccine, penne, or rotini work well with this thick, creamy sauce.

Nutrition

Find it online: https://epicureempire.com/creamy-pesto-chicken-pasta-with-mozzarella/