Description
Indulge in a delicious and easy-to-make Chicken Pesto Pasta that combines tender chicken, al dente penne, and a creamy pesto sauce. This one-pan meal is perfect for busy weeknights, offering a balanced blend of flavors and textures that will satisfy the whole family.
Ingredients
Units
Scale
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper
- 3/4 pound boneless skinless chicken breasts, diced into 1/2-inch pieces
- 2 cloves garlic, minced
- 8 ounces dry Penne pasta noodles (225g)
- 2 cups chicken broth (480ml)
- 1/2 cup basil pesto (120ml)
- 1/2 cup heavy whipping cream (120ml)
- 1/4 cup sun-dried tomatoes
- 1 cup grated parmesan (80g)
- 1/4 cup fresh basil leaves, torn
Instructions
- Prepare the seasoning and cook the chicken
In a large skillet over medium-high heat, combine the oil, Italian seasoning, black pepper, salt, and red pepper. Cook until oil is fragrant, about 2 minutes. Add the chicken. Cook occasionally stirring, until the outside of the pieces is golden browned, about 4 minutes. Stir in the garlic and cook for 1 minute more, stirring frequently. - Cook the pasta
Add the pasta and broth, stirring to combine. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 5 minutes. Uncover the skillet and increase the heat to medium. Cook, stirring frequently until the pasta is tender and the broth is almost completely absorbed, about 10 minutes more. - Add the sauce ingredients
Add the pesto, cream, and sundried tomatoes, stirring to combine. - Finish the dish
Remove from the heat and add the parmesan, stirring until fully incorporated. Stir in fresh basil just before serving. Serve immediately.
Notes
- Keep the broth simmering and stir frequently to prevent mushy pasta and ensure even cooking.
- Leftover rotisserie chicken can be used instead of cooking fresh chicken.
- Use a large skillet to avoid overcrowding the chicken while cooking.
- Freshly grated parmesan cheese melts more smoothly than pre-shredded.
- Add pesto and cream at the end to prevent sauce separation.
- Serve immediately to prevent the pasta from drying out.
- Adjust seasoning to taste, considering the salt content in broth, pesto, and parmesan.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 5g
- Sodium: 800mg
- Fat: 38g
- Saturated Fat: 13g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg
