Description
This creamy pesto chicken pasta recipe combines tender chicken, al dente penne, and a luscious cream sauce infused with basil pesto and cheese, all cooked in a stainless steel skillet. Perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasoning
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon coarse sea salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 2 cloves garlic, minced
Cooking Fats and Oils
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside for later use.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with Italian seasoning, onion powder, sea salt, and pepper. Mix well to coat evenly.
- Sear Chicken: Heat 2 tablespoons of butter and the olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken and sear until golden brown and fully cooked through. Remove the chicken from the skillet and transfer to a plate, setting aside.
- Sauté Garlic: Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the skillet and melt it. Add the minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Prepare Sauce: Pour in the chicken broth and heavy cream. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the pan. Stir to incorporate these flavorful bits into the sauce and bring the mixture to a gentle boil.
- Melt Cheese: Lower the heat to medium-low. Gradually add the Parmesan cheese and mozzarella cheese in small batches, stirring continuously until the cheeses melt smoothly into the sauce.
- Simmer Sauce: Taste the sauce and adjust seasoning if needed with extra salt or pepper. Continue simmering, stirring occasionally, until the sauce thickens, approximately 8 minutes.
- Combine Ingredients: Add the cooked pasta, seared chicken with juices, and the basil pesto to the skillet. Stir thoroughly to combine and ensure the pasta is fully coated in the creamy pesto sauce.
- Serve: Dish the creamy pesto chicken pasta onto plates and serve hot. Enjoy your flavorful and comforting meal!
Notes
- Add pesto just before serving to preserve its fresh flavor and vibrant color; avoid cooking pesto too long to prevent bitterness and discoloration.
- For additional freshness and texture, add vegetables such as baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms during the sauce simmering step.
- To make the sauce richer, incorporate a few tablespoons of cream cheese along with the heavy cream.
- Add a pinch of crushed red pepper flakes if you prefer a little heat and spice in the dish.
- Use freshly grated Parmesan and shredded mozzarella for best melting and flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
