Description
A creamy, flavorful Chicken Pesto Pasta featuring tender Italian-seasoned chicken, perfectly cooked penne, sun dried tomatoes, and rich basil pesto blended with parmesan and heavy cream for a quick and satisfying meal.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
Pasta & Sauce
- 8 ounces penne pasta, preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving if desired
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if preferred
- 1/2 to 1 teaspoon red pepper flakes
Garnish
- Handful of torn basil leaves
Instructions
- Season the chicken: In a bowl, toss the chicken pieces with Italian seasoning, kosher salt, and black pepper to evenly coat each piece with the seasoning.
- Cook the pasta: Bring a medium pot of water to a boil and salt it generously with about 1 tablespoon kosher salt. Add the penne pasta and cook according to package directions until al dente, approximately 8 to 9 minutes.
- Cook the chicken: While the pasta cooks, heat the olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until the chicken turns golden brown and is cooked through, about 7 to 8 minutes.
- Drain the pasta: Reserve about 1 cup of the pasta cooking water then drain the pasta in a colander.
- Combine pasta and sauce: Reduce the heat to low under the skillet with the chicken. Add the drained pasta, heavy cream, parmesan cheese, and sun dried tomatoes to the skillet. Stir well to combine all ingredients, adding reserved pasta water a little at a time if needed to achieve a glossy, creamy sauce that coats the pasta thoroughly.
- Add the pesto and finish: Remove the pan from heat. Stir in the basil pesto until evenly distributed. Garnish with extra parmesan, red pepper flakes, and torn basil leaves before serving for a fresh and spicy finish.
Notes
- This chicken pesto pasta is a perfect quick and elegant dinner suitable for date nights or any time you want a comforting Italian-inspired dish.
- Keep basil pesto on hand in your fridge or freezer for an easy-to-assemble meal in about 20 minutes.
- Adjust red pepper flakes to control the spice level according to your preference.
- If storing leftovers, you may want to add a splash of cream or reserved pasta water when reheating to restore sauce creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 445 kcal
- Sugar: 4 g
- Sodium: 363 mg
- Fat: 23.3 g
- Saturated Fat: 7.8 g
- Unsaturated Fat: 7.6 g
- Trans Fat: 0.01 g
- Carbohydrates: 33.4 g
- Fiber: 2.3 g
- Protein: 24.7 g
- Cholesterol: 75.3 mg