Description

This Creamy Basil Pesto Chicken Pasta is a comforting, flavorful dish featuring tender chicken thighs, a rich and creamy basil pesto sauce, and fresh pasta. With juicy tomatoes and creamy burrata cheese, this dish is perfect for weeknight dinners or special gatherings. Quick to prepare and full of flavor, it’s sure to impress anyone who tries it!

Ingredients

For the Chicken:

1 tablespoon paprika

1 teaspoon garlic powder

1 teaspoon bouillon powder

1 teaspoon salt

½ teaspoon black pepper

2 tablespoons olive oil

4 bone-in, skinless chicken thighs

For the Pesto:

2 cups fresh basil leaves

¼ cup pine nuts (or walnuts)

2 cloves garlic

¼ cup grated Parmesan cheese

½ teaspoon lemon juice

¼ cup extra virgin olive oil

2 tablespoons heavy cream (for a creamy pesto)

For the Pasta and Garnishes:

8 ounces pasta shells (or any pasta shape you prefer)

1 cup cherry tomatoes, halved

8 ounces burrata cheese, torn into pieces

Fresh basil for garnish

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Instructions

Prepare the Chicken: Combine paprika, garlic powder, bouillon powder, salt, and black pepper in a small bowl. Coat chicken thighs with olive oil, then sprinkle the seasoning mixture over them. Refrigerate for 30 minutes (or overnight for more flavor).
Cook the Pasta: Cook pasta shells according to package instructions. Drain and set aside.
Make the Pesto: In a food processor, combine basil, pine nuts, garlic, Parmesan cheese, and lemon juice. Slowly add olive oil and heavy cream while processing until smooth.
Cook the Chicken: Preheat the oven to 400°F (200°C). Heat olive oil in an oven-safe skillet over medium heat. Brown chicken thighs on both sides, then transfer the skillet to the oven. Bake for 16-18 minutes, until the internal temperature reaches 165°F. Let rest for 5 minutes before slicing.
Assemble the Dish: Add cooked pasta to bowls. Top with halved tomatoes, burrata, and sliced chicken. Drizzle with pesto and garnish with fresh basil.
Serve: Serve immediately while warm.

Notes

Vegan Version: Skip the chicken and burrata cheese, and substitute cream in pesto with coconut cream or omit for a dairy-free option.

Pasta Choices: Any pasta shape, like spaghetti or fusilli, works well with this dish.

Extra Veggies: Add roasted bell peppers, zucchini, or spinach for more texture and flavor.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course, Pasta
Method: Baked, Stovetop
Cuisine: Italian