Creamy Chicken Pesto Pasta (with Homemade Pesto)

Serves: 4

This cozy, creamy pasta is one of those meals that feels fancy but comes together fast—perfect for weeknights. Juicy chicken, sautéed mushrooms, onion, and the option to sneak in zucchini, all tossed in a silky homemade pesto cream sauce. It’s rich, satisfying, and made with whole ingredients—no jars or preservatives in sight.

Homemade Basil Pesto

Ingredients:

• 2 cups fresh basil leaves, packed

• ¼ cup pine nuts (or sunflower seeds)

• 1 clove garlic

• ⅓ cup olive oil

• ¼ cup grated Parmesan

• Juice of ½ lemon

• Salt, to taste

Instructions:

1. In a food processor, combine basil, nuts, garlic, lemon juice, and salt.

2. Pulse while slowly adding olive oil until smooth.

3. Stir in Parmesan. Taste and adjust seasoning or lemon as needed.

Creamy Chicken Pesto Pasta

Ingredients:

• 400g pasta of choice (optional - homemade pasta recipe here)

• 500g chicken breast or thigh, thinly sliced

• 1 tbsp olive oil

• 1 brown onion, diced

• 1 cup mushrooms, sliced

• 1 small zucchini, grated or chopped (optional)

• 1 cup cream (or coconut cream for dairy-free)

• ¼–⅓ cup homemade pesto

• ¼ cup grated Parmesan

• Salt & pepper to taste

Instructions:

1. Cook pasta according to packet directions. Reserve ½ cup pasta water, then drain.

2. While pasta cooks, heat olive oil in a large pan. Sauté onion until soft, then add mushrooms (and zucchini if using). Cook until tender.

3. Add chicken to the pan and cook until golden and fully cooked through.

4. Lower the heat, stir in cream, pesto, and Parmesan. Simmer gently until creamy.

5. Add pasta to the sauce and toss to coat. Loosen with a bit of pasta water if needed.

6. Season with salt and pepper, and serve warm.