Description
This creamy pesto chicken pasta combines tender chicken, al dente penne, and a rich, cheesy basil pesto sauce all cooked together in a stainless steel skillet for a comforting and flavorful meal that's perfect for dinner.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasonings
- 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
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauce Ingredients
- 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 large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set it aside.
- Season Chicken: In a bowl, season the bite-sized chicken pieces with Italian seasoning, onion powder, salt, and pepper. Mix thoroughly to coat all pieces evenly.
- Sear Chicken: Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken and sear until golden brown and cooked through, about 6–8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Garlic: Reduce heat to medium. In the same skillet, melt the remaining 1 tablespoon of butter and sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce: Pour in the chicken broth and heavy cream into the skillet. Scrape up any browned bits from the pan to incorporate flavor. Bring the sauce to a gentle boil over medium heat.
- Incorporate Cheese: Lower the heat to medium-low and gradually add Parmesan and mozzarella cheeses in small batches, stirring continuously until the cheeses melt smoothly into the sauce.
- Simmer Sauce: Taste the sauce and adjust seasonings as needed. Stir occasionally and let the sauce simmer until it thickens, about 8 minutes.
- Combine All Ingredients: Add the cooked pasta, seared chicken along with any plate juices, and basil pesto into the skillet. Stir well to combine everything and thoroughly coat the pasta with the creamy pesto sauce.
- Serve: Dish out the creamy pesto chicken pasta and serve hot for the best flavor and texture.
Notes
- Add fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to the skillet for extra flavor and nutrients.
- For a richer sauce, stir in a few tablespoons of cream cheese along with the heavy cream.
- Add a pinch of crushed red pepper flakes for a spicy kick.
- Always add pesto at the end to retain its fresh flavor and bright color; reheated pesto can become bitter and discolored.
- Use stainless steel skillet for even cooking and easy deglazing for the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
