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Smooth and Creamy Pesto Spaghetti


  • 1/3 c. pine nuts
  • 3 c. fresh basil leaves
  • 1/4 c. plus 2 tsp. extra-virgin olive oil
  • 2 cloves garlic, chopped, divided
  • 1/4 c. freshly grated Parmesan, plus more for serving
  • 1/4 tsp. kosher salt
  • 1 lb. spaghetti
  • 2/3 lb. boneless skinless chicken breasts
  • 2 c. halved cherry tomatoes
  • 1/4 c. heavy cream


  1. Make pesto: In a dry skillet over low heat, toast pine nuts until golden, about 3 minutes.
  2. In a blender, combine basil and 1/4 cup olive oil. Blend until combined, then add most of the toasted pine nuts (reserving some for garnish), half the garlic, Parmesan and salt.
  3. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain, reserving 1/4 cup pasta water, and return to pot.
  4. To skillet add remaining 2 teaspoons olive oil. Add remaining garlic and cook until fragrant, 1 minute, then add chicken. Season with salt and pepper. Cook, stirring occasionally, 10 minutes.
  5. Add pesto to skillet and stir until chicken is coated, then add tomatoes and heavy cream. Add spaghetti and toss until completely coated and creamy. Stir in reserved pasta water.
  6. Serve pasta garnished with Parm and remaining toasted pine nuts. 

    Source :  allrecipes.com