Description
This creamy chicken pesto pasta combines tender chicken breast with a luscious pesto cheese sauce and perfectly cooked penne pasta. Infused with garlic, Italian seasoning, and fresh basil, this comforting dish is ideal for a satisfying dinner that can be prepared in just 30 minutes.
Ingredients
Units
Scale
Pasta and Chicken
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast, cut into bite-sized chunks
- Salt and pepper to taste
Sauce
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half or all milk/cream
- 1/2 cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- 1/2 cup Basil pesto or more, to taste
Garnish
- Fresh basil for garnish, if desired
Instructions
- Cook Pasta: Boil the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat a large skillet over medium heat with olive oil, add minced garlic and Italian seasoning. Add diced chicken breast, seasoning with salt and pepper. Cook, stirring occasionally, until chicken is no longer pink and browned on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
- Make Roux: Return the skillet to medium heat and melt butter. Whisk in flour and cook, stirring frequently, until the mixture turns golden, about 3 minutes.
- Add Liquids: Gradually whisk in chicken broth and half and half. Bring the sauce to a boil, then reduce heat slightly to maintain a gentle boil. Simmer for about 5 minutes or until the sauce thickens and reduces.
- Finish Sauce and Combine: Remove from heat and stir in pesto and cheeses incrementally, mixing well with each addition to prevent the mozzarella from seizing. Add cooked pasta and chicken, stirring to coat thoroughly.
- Serve: Garnish with freshly chopped basil and freshly cracked black pepper. Serve immediately while warm and creamy.
Notes
- Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- To prevent mozzarella from seizing, add it in small increments and stir quickly to blend smoothly.
- If you prefer less cheese, start with half the amount, incorporate fully, then add more if desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months after cooling completely.
- For reheating, thaw completely in the fridge then warm gently on the stovetop with a splash of milk to maintain creaminess and prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 110 mg
