Description
Creamy Chicken Pesto Pasta is a flavorful and comforting dish featuring tender chicken breast chunks, al dente penne pasta, and a rich, cheesy pesto sauce made with Parmesan and mozzarella. This easy-to-make recipe combines the bright freshness of basil pesto with a creamy sauce to create a perfect weeknight dinner or special meal.
Ingredients
Units
Scale
Pasta and Chicken
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
- 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 all milk/cream
- 1/2 cup Freshly grated Parmesan
- 1 cup Freshly shredded Mozzarella
- 1/2 cup Basil pesto or more, to taste
- Fresh basil for garnish, if desired
Instructions
- Cook Pasta: Boil the penne pasta until al dente according to the package instructions. Drain well and set aside for later use.
- Cook Chicken: Heat a large skillet over medium heat and add olive oil. Add the minced garlic and Italian seasoning, then add the chicken breast chunks. Season with salt and pepper, and cook, stirring occasionally to brown the chicken on all sides until it is no longer pink inside. Transfer the cooked chicken to a plate and discard any liquid remaining in the skillet.
- Make Roux: Return the empty skillet to medium heat and melt the butter. Whisk in the flour and cook while stirring constantly until it turns golden and fragrant, about 3 minutes.
- Prepare Sauce: Gradually whisk in the chicken broth and half and half. Bring the mixture to a boil, then reduce to a simmer and cook for about 5 minutes until the sauce thickens and reduces slightly.
- Add Cheese and Pesto: Remove the skillet from heat. Stir in the basil pesto and freshly grated Parmesan and shredded mozzarella cheese in small increments, mixing well after each addition to avoid the mozzarella clumping.
- Combine Pasta and Chicken: Add the cooked pasta and chicken back into the skillet. Stir gently to coat everything evenly with the creamy pesto cheese sauce.
- Garnish and Serve: Garnish the dish with fresh chopped basil and freshly cracked black pepper. Serve immediately while warm.
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, add it gradually in small handfuls and stir quickly to blend smoothly.
- The recipe includes a generous amount of cheese; feel free to start with half the amount and add more to taste.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months. Ensure the dish is completely cooled before storing.
- For reheating, thaw completely in the fridge and warm on the stove over low heat, adding a splash of milk to keep the sauce creamy and prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
