Chicken Pesto Pasta
A delicious and comforting dish bringing together tender chicken, creamy sauce, and flavorful basil pesto, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Kosher salt
- 2 tablespoons butter
- 1 teaspoon garlic, minced
- 1 cup chicken broth
- 1 1/2 cups heavy cream
- 3/4 cup grated Parmesan
- 1/2 cup mozzarella cheese, shredded
- 3/4 cup basil pesto
- 8 ounces penne pasta, cooked and drained
- Additional salt, pepper, and crushed red pepper (to taste)
Instructions
Cooking
- Heat the olive oil in a skillet over medium heat.
- Add the chicken, onion powder, Italian seasoning, and salt. Stir and cook until the chicken is browned and cooked through. Remove the chicken from the skillet and set it aside.
- In the same skillet, add the butter and minced garlic. Melt the butter and sauté the garlic for about 30 seconds until it becomes fragrant.
- Pour in the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese. Whisk to combine and continue to stir over medium-high heat for 5-10 minutes until the sauce begins to thicken.
- Boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, drained pasta, and pesto to the skillet. Stir well to combine and heat through.
- Season with additional salt, pepper, and crushed red pepper flakes if desired.
- Garnish with extra Parmesan cheese and enjoy.
Notes
Serve Chicken Pesto Pasta warm, garnished with extra grated Parmesan cheese on top. Perfect for lunch or dinner. Store leftovers in an airtight container in the refrigerator for about 3-4 days. Reheat before serving. Use fresh basil pesto for best flavor, or add vegetables for extra nutrition.