Creamy Pesto Cellentani with Tuscan Chicken
Today, my basil plant was looking a little overgrown, so I decided to whip up some fresh pesto. Maybe I’ll share that recipe in another post, but for now, let’s talk about what that pesto inspired—this creamy, flavorful pasta dish!
This meal wasn’t planned; it was one of those “let’s see what’s in the fridge” dinners. But sometimes, those spontaneous creations turn out to be the best ones, and this was definitely one worth sharing.
This Creamy Pesto Cellentani with Tuscan Chicken is rich, flavorful, and packed with just the right amount of heat from Dr. C’s Tuscan Heat Dust. It’s a perfect balance of creamy, herby, and slightly spicy. Whether you're making it for a cozy weeknight dinner or a special gathering, it’s sure to be a hit.
Servings: 6–8
Ingredients
- 20–24 oz chicken, cut into bite-sized pieces
- 4–5 cloves garlic, minced
- 4–5 scallions, sliced (whites and greens separated)
- ½ cup sour cream
- ½ cup Parmesan cheese (plus extra for garnish)
- 4 tbsp butter
- 6 tbsp pesto
- 1–2 tbsp Dr. C’s Tuscan Heat Dust
- 12–16 oz cellentani pasta (or your favorite pasta)
- Salt & pepper, to taste
- Olive oil, for cooking
Preparation
1. Cook the Tuscan Chicken
- Heat a drizzle of olive oil in a skillet over medium heat.
- Pat the chicken dry and season lightly with salt and pepper.
- Add the chicken to the skillet along with minced garlic, scallion whites, and Dr. C’s Tuscan Heat Dust.
- Sauté until the chicken is fully cooked (about 5–7 minutes), then remove from heat and set aside.
- Pro tip: If you can't see seasoning on your chicken, it's not seasoned!
2. Cook the Pasta
- Bring a large pot of water to a rolling boil.
- Add a generous pinch of salt, then cook the pasta according to package instructions until al dente.
- Reserve ½ cup of pasta water, then drain the pasta.
- Pro tip: To keep your pasta from sticking, give it a quick rinse and toss it with a drizzle of olive oil.
3. Make the Sauce
- In the same pot used for the pasta, melt the butter over low heat.
- Stir in sour cream and pesto until smooth.
- Slowly add the reserved pasta water, about ¼ to ⅓ cup, until the sauce reaches a creamy consistency.
- Season with salt and pepper to taste.
- Stir in ¼ cup Parmesan cheese, mixing until fully melted and combined.
4. Bring It All Together
- Add the cooked pasta and Tuscan chicken to the sauce, tossing everything together until evenly coated.
5. Serve & Enjoy!
- Plate the pasta and top with extra Parmesan cheese and scallion greens for garnish.
This dish is comforting, flavorful, and incredibly easy to make. If you love bold, Tuscan-inspired flavors with a creamy pesto twist, this is definitely one to try.
