Description
Creamy Chicken Pesto Pasta is a rich and comforting dish featuring tender chicken, perfectly cooked penne pasta, and a luscious homemade pesto cream sauce loaded with Parmesan and mozzarella cheeses. This easy skillet recipe is ready in just 30 minutes, making it an ideal weeknight dinner that combines Italian flavors with creamy indulgence.
Ingredients
Units
Scale
Pasta
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
Chicken and Seasoning
- 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 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 the pasta: Boil the penne pasta in salted water according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, stirring briefly to release their aroma. Add the bite-sized chicken pieces, season with salt and pepper, and cook until the chicken is no longer pink and browned on all sides, stirring occasionally. Remove the chicken from the skillet and set aside, discarding any excess liquid in the pan.
- Prepare the roux: In the same skillet over medium heat, melt the butter. Whisk in the all-purpose flour and cook until the mixture turns golden brown, about 3 minutes, stirring constantly to prevent burning.
- Make the sauce: Gradually whisk in the chicken broth and half and half. Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer. Cook for about 5 minutes until the sauce thickens and reduces slightly.
- Combine sauce and cheese: Remove the skillet from heat. Stir in the basil pesto, followed by the Parmesan and mozzarella cheeses in small increments, stirring well after each addition to prevent the mozzarella from clumping.
- Toss with pasta and chicken: Add the cooked penne pasta and chicken back into the skillet. Stir gently to coat everything evenly in the creamy pesto sauce.
- Serve: Garnish with fresh chopped basil and freshly cracked black pepper if desired, and serve immediately for best flavor and texture.
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 and sticking together, add it gradually while stirring quickly after each addition.
- If you prefer less cheese, start by adding half the recommended amount, incorporate fully, then add more as desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months, ensuring the dish is completely cooled before storing.
- For reheating, thaw thoroughly in the fridge and warm gently on the stovetop over low heat, adding 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: 14 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 90 mg
