Description
This creamy pesto chicken pasta combines tender seared chicken, al dente penne pasta, and a luscious cream sauce infused with basil pesto and melted cheeses. Cooked in a stainless steel skillet, this dish offers rich flavors and a comforting texture, perfect for a satisfying dinner within 30 minutes.
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
Cooking Fats and Aromatics
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
Sauce Components
- 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 aside.
- Season Chicken: In a bowl, season the cubed chicken breasts with Italian seasoning, onion powder, sea salt, and pepper. Mix well to evenly coat the chicken.
- 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 pieces and sear until golden brown and cooked through, about 6 to 8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Garlic: Reduce the heat to medium. In the same skillet, melt the remaining 1 tablespoon of butter. Add the minced garlic and sauté for about 30 seconds until fragrant, taking care not to burn it.
- Make Sauce: Pour in the chicken broth and heavy cream into the skillet. Scrape up any browned bits stuck to the bottom of the pan and stir them into the sauce. Bring the sauce to a gentle boil.
- Add Cheeses: Lower heat to medium-low. Gradually add Parmesan and mozzarella cheese in small batches, stirring continuously until the cheese melts smoothly into the sauce.
- Simmer Sauce: Taste and adjust seasoning if needed. Stir occasionally and simmer the sauce until it thickens, approximately 8 minutes.
- Combine Ingredients: Add the cooked pasta, seared chicken with its plate juices, and basil pesto to the skillet. Stir thoroughly to coat the pasta evenly with the creamy pesto sauce.
- Serve: Dish the creamy pesto chicken pasta onto plates or bowls and serve hot. Enjoy immediately.
Notes
- To preserve the vibrant flavor of pesto, add it just before serving rather than cooking it in the sauce.
- For added nutrition and freshness, incorporate baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms.
- Enhance richness by stirring in a few tablespoons of cream cheese into the sauce.
- Add a spicy kick by including crushed red pepper flakes to taste.
- Replenish reheated leftovers with fresh pesto to restore flavor and color.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 150 mg
