Description
Chicken pesto pasta mixes tender pasta, juicy chicken, and bright basil sauce that coats every strand beautifully. The combination of fresh ingredients creates something simple yet satisfying that your whole table ends up enjoying.
Ingredients
Scale
Pasta and Protein:
- 8 ounces penne pasta
- 2 boneless, skinless chicken breasts
Seasonings and Aromatics:
- Salt and pepper, to taste
- 1 teaspoon Italian seasoning
- 2–3 garlic cloves, minced
- 1/4 teaspoon red pepper flakes
Sauce and Finishing Ingredients:
- 2 tablespoons olive oil
- 1 cup pesto sauce
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 cup fresh basil leaves
Instructions
- Bring a large pot of salted water to a rolling boil, then add your 8 oz penne pasta and cook until al dente according to the package timing. Drain your pasta through a colander, setting aside 1/2 cup of the starchy cooking water for later adjustments.
- Pat your 2 chicken breasts dry and season both sides generously with salt, pepper, and 1 teaspoon Italian seasoning.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat until the oil shimmers and moves easily around the pan.
- Place your seasoned chicken into the hot skillet and let it cook undisturbed for 6-7 minutes on the first side until golden, then flip and cook the other side for another 6-7 minutes until the internal temperature reaches 165 degrees Fahrenheit.
- Transfer your cooked chicken to a clean cutting board and let it rest for 3-4 minutes before cutting it into bite-sized pieces.
- Reduce your skillet heat to medium and add 2-3 minced garlic cloves, stirring constantly for about 1-2 minutes until the garlic becomes fragrant and softens slightly.
- Pour in your 1 cup pesto sauce and 1/2 cup heavy cream, stirring everything together for 2-3 minutes at 350 degrees Fahrenheit until the mixture heats through and the sauce coats the back of a spoon.
- Mix in your 1/4 cup chopped sun-dried tomatoes and 1/4 teaspoon red pepper flakes if spice appeals to your palate.
- Add your cooked pasta to the skillet and toss it through the sauce for about 1 minute, using the reserved pasta water a little at a time if your sauce feels too thick.
- Gently stir in your chicken pieces and let everything warm together for 1-2 minutes at 350 degrees Fahrenheit.
- Remove your skillet from heat and sprinkle in 1/4 cup grated Parmesan cheese, stirring until it melts completely into the sauce.
- Divide your pasta among serving bowls and top each portion with fresh basil leaves for color and fresh flavor.
Notes
- Don’t skip reserving that pasta water because it’s your best tool for getting the sauce to the right consistency; thick enough to coat but still silky.
- Cook your chicken to an internal temperature of 165°F to stay safe, and those few minutes of resting time actually help keep the meat juicy instead of tough.
- Stir the pesto and cream together gently to avoid breaking down the basil too much, which keeps your sauce tasting fresh rather than bitter.
- For a lighter version, swap heavy cream with half-and-half or a splash of chicken broth mixed with a little cornstarch to thicken it up naturally.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Sautéed Chicken
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 320 mg
- Fat: 28 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg