Description
This creamy pesto chicken pasta dish combines tender chicken, al dente pasta, and a tangy basil pesto sauce in one pan. Ideal for easy meals with bold Italian-American flavor, it delivers convenience and taste in perfect balance.
Ingredients
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon Italian seasoning
Kosher salt to taste
Black pepper to taste
8 ounces penne pasta
2 tablespoons extra virgin olive oil
1/2 cup heavy cream
1/4 cup parmesan cheese
1/4 cup sun-dried tomatoes (drained if packed in oil)
1/2 cup basil pesto
Red pepper flakes to taste
Torn basil leaves to serve
Instructions
Season the chicken pieces with Italian seasoning, kosher salt, and black pepper, tossing to coat evenly.
Boil salted water in a pot. Add the penne pasta and cook until al dente (8-9 minutes). Reserve 1 cup of cooking water and drain.
Heat olive oil in a large non-stick skillet over medium-high heat. Add chicken and cook for 7-8 minutes, tossing occasionally, until golden brown and cooked through.
Add cooked pasta, heavy cream, parmesan cheese, and sun-dried tomatoes to the pan with chicken. Stir well, adding reserved pasta water as needed to achieve a glossy sauce.
Remove from heat, stir in basil pesto, and serve topped with red pepper flakes, torn basil, and additional parmesan.
Notes
Use a non-stick skillet for even browning without burning the chicken.
Ridged pasta varieties help the sauce cling better to the dish.
You can substitute regular tomatoes with a similar tangy alternative if sun-dried tomatoes aren’t available.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg