Chicken Pesto Pasta
A delightful and flavorful dish that combines tender chicken, creamy sauce, and vibrant basil pesto, perfect for a comforting weeknight dinner or impressing guests.
Ingredients
For the chicken
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized pieces Use fresh chicken for better flavor.
- 1/2 teaspoon onion powder
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon Kosher salt Additional salt to taste.
For the sauce
- 2 tablespoons butter
- 1 teaspoon garlic, minced Don't skip the garlic; it adds wonderful aroma and taste.
- 1 cup chicken broth
- 1 1/2 cups heavy cream Can substitute with half-and-half or non-dairy alternative.
- 3/4 cup grated Parmesan For garnish, add more Parmesan cheese.
- 1/2 cup mozzarella cheese, shredded
For the pasta
- 3/4 cup basil pesto Feel free to adjust according to taste preference.
- 8 ounces penne pasta, cooked and drained
- to taste additional salt, pepper, and crushed red pepper Adjust seasoning to personal preference.
Instructions
Cooking the chicken
- Add the olive oil to a skillet over medium heat.
- Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned and cooked through. Remove from the skillet and set aside.
Making the sauce
- In the same skillet, add the butter and garlic. Melt the butter and sauté the garlic for 30 seconds until fragrant.
- Add chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue stirring over medium-high heat. Cook for 5-10 minutes or until the sauce starts to thicken.
Combining everything
- While the sauce is thickening, boil the pasta according to the package instructions. Drain and set aside.
- Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet. Stir to combine and cook until warmed through.
- Season with additional salt, pepper, and red pepper flakes if desired.
Notes
Store in an airtight container in the refrigerator for 3-4 days. Reheat in a skillet over medium heat, adding a splash of cream or chicken broth if pasta seems dry. You can customize by adding vegetables like spinach or sun-dried tomatoes.