You know those evenings when the day has been a whirlwind of chaos and all you want is something comforting and fast? That’s when this Creamy Chicken Pesto Pasta steps in—like a warm hug in a bowl, ready in no time. It’s not just a dish; it’s a little bit of magic (or maybe just a lot of garlic and cheese) that promises to turn any hectic day into a cozy night.
Steps
- Bring a large pot of salted water to a boil and add your chosen pasta. Cook according to the packet instructions.
- Just before draining, reserve 1 cup of the pasta cooking water to use later.
- Drain the pasta using a colander and let it sit for about a minute to remove excess water.
- Transfer the pasta to a bowl rather than the hot cooking pot to prevent the basil from turning black.
- Add the homemade pesto and 1/4 cup of the reserved pasta water to the pasta. Toss until the pasta is well-coated and glossy.
- If the pasta seems dry, gradually add more of the reserved pasta water until the desired consistency is achieved.
- Taste the pasta and adjust seasoning with salt and pepper as needed.
- Serve the pesto pasta immediately, garnished with freshly grated Parmesan cheese for extra flavor.
Ingredients
- 1 batch homemade pesto
- 300 – 350 g (10 – 12 oz) pasta of choice (e.g., ziti, penne, or spaghetti)
- 2 tsp salt
- 3/4 cup pasta cooking water
- Parmesan, for serving
FAQ
- What is the secret to making a juicy pesto pasta without adding extra oil?
- The key to making a pesto pasta that is juicy without being overly oily is to use pasta cooking water. The starch in the water emulsifies with the oil in the pesto, creating a glossy sauce that coats the pasta evenly.
- What type of pasta is best for pesto?
- While you can use any pasta you like, penne or ziti are preferred because they are easy to toss and allow for an even distribution of the sauce. Spaghetti is a good alternative, though it’s slightly more challenging to mix with the pesto.
- Why should you not toss pesto pasta on the stove or in the pot you cooked it in?
- Tossing pesto pasta on the stove or in the cooking pot can cause the basil to turn black due to the heat. To prevent this, it’s better to toss the pasta in a separate bowl.
- How should you handle leftover pesto pasta?
- Leftover pesto pasta should not be reheated as it will cause the basil to turn black. Instead, let it come to room temperature before consuming, as pesto pasta tastes great at room temperature.
- How much pasta cooking water should you reserve before draining the pasta?
- Before draining the pasta, scoop out at least one cup of the cooking water. This water is starchy and can be used to adjust the consistency of the sauce, ensuring it is silky and coats the pasta well.
Tips
- Reserve Pasta Water: Before draining the pasta, save a cup of pasta cooking water. The starch in the water aids in emulsifying the pesto, helping it adhere smoothly to the pasta without being greasy.
- Mix in a Separate Bowl: Toss the pasta with pesto in a separate bowl instead of the pot used for cooking. The residual heat from the pot can cause the basil in the pesto to turn black.
- Avoid Reheating: Do not reheat leftover pesto pasta as it can cause the pesto to discolor. Enjoy leftovers at room temperature for the best flavor.
- Salt the Water: Ensure the pasta water is well-salted, as pesto often lacks sufficient seasoning. This will help balance the flavors when combined with the pasta.
Equipment
- Large Pot – for boiling pasta.
- Colander – for draining the pasta.
- Mixing Bowl – for tossing the pasta with pesto.
- Measuring Cups – to measure pasta cooking water and ingredients.
- Grater – for grating fresh Parmesan cheese.
