15-Minute Chicken Pesto Pasta

A square photo with a black pan of pasta pesto with chicken, arugula, and sun-dried tomatoes.

15-Minute Chicken Pesto Pasta with chicken, pesto, sun-dried tomatoes, mozzarella, and arugula. A quick, creamy dinner for busy nights.

Cook Time 15

Total Time 15

Course Dinner

Cuisine European Cuisine, Italian, Mediterranean

Servings persons

Calories 903 kcal

Ingredients

Ingredients you need per step are listed below the step in Italic

Instructions

Bring a large pot of salted water to a boil. Add the fusilli and cook according to the package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
7 cups fusilli
Heat the vegetable oil in a large skillet over medium heat.
1 tablespoon vegetable oil
Add the diced chicken, season with salt and pepper, and cook until golden brown and cooked through.
1 pound chicken breast, Salt and pepper
Lower the heat. Stir in the pesto and crème fraîche until smooth.
2½ tablespoons green pesto, 1 cup crème fraîche
Add the sun-dried tomatoes and cook for 2 to 3 minutes, just until warmed through.
1½ cup sun-dried tomatoes
Add the drained pasta to the skillet and toss to coat. If the sauce is too thick, add a little reserved pasta water until it is creamy and coats the pasta nicely.
Gently fold in the mozzarella so it softens slightly.
1 cup mozzarella
Remove from the heat and stir in the arugula just before serving.
2 cups arugula

NOTES

1. Cook the fusilli al dente. It will keep cooking a little in the sauce.

2. Add the mozzarella and arugula at the end for the best texture. The mozzarella should soften, not fry. The arugula should lightly wilt, not shrink away completely.

3. This recipe works best with oil-packed sun-dried tomatoes. They bring more flavor and a softer texture right away.

4. Store-bought pesto works very well here and keeps the recipe extra quick. If you want a little extra flavor, stir in a squeeze of lemon juice or a sprinkle of grated Parmesan. Homemade pesto is wonderful too, if you have some in the fridge.

5. Serving Suggestion: Serve as is for a full meal, or put extra arugula on the table for a fresh finish.

6. Storage

Refrigerator: Place leftovers in a sealed container. Store for up to 2 days.
Reheat: Warm up gently in a pan or microwave. Add a little bit of water to make the sauce creamy again.

Nutrition

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