Description
Creamy Chicken Pesto Pasta features tender chunks of chicken and penne pasta enveloped in a rich, cheesy pesto sauce. This easy and flavorful dish is perfect for a quick weeknight dinner, ready in just 30 minutes.
Ingredients
Pasta
- ½ pound Penne pasta (about 2 ½ cups dry, half of a one-pound box)
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 any milk/cream)
- ½ cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- ½ cup Basil pesto (or more to taste)
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Cook the pasta: Boil the penne pasta in salted water according to package instructions until al dente. Drain and set aside.
- Cook the chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, then add the chicken pieces. Season with salt and pepper. Cook until the chicken is no longer pink and browns on all sides, stirring occasionally. Transfer the chicken to a plate and discard any rendered liquid from the skillet.
- Make the roux: Return the skillet to medium heat and melt the butter. Whisk in the flour and cook for about 3 minutes until the mixture turns golden, stirring continuously to avoid burning.
- Add liquids and reduce sauce: Slowly whisk in the chicken broth and half and half. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 5 minutes until the sauce thickens and reduces slightly.
- Incorporate cheese and pesto: Remove the skillet from heat. Stir in the basil pesto, Parmesan, and shredded mozzarella gradually. Add the cheese in small increments, mixing thoroughly after each addition to prevent the mozzarella from seizing and sticking together.
- Combine pasta and chicken: Add the cooked pasta and chicken back into the sauce. Stir well to coat everything evenly in the creamy pesto sauce.
- Garnish and serve: Garnish with fresh chopped basil and freshly cracked black pepper if desired. 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 the mozzarella from seizing, add it gradually and stir quickly to blend it smoothly into the sauce.
- Adjust cheese quantities according to your preference; adding half first and then more if desired is recommended.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 4 months. Cool completely before storing.
- When reheating, thaw completely in the fridge first, then reheat gently on the stovetop over low heat with a splash of milk to maintain sauce creaminess and prevent drying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
