Description
Tender chicken and pasta in a rich, cheesy pesto cream sauce, ready in under 30 minutes for an easy weeknight dinner.
Ingredients
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/2 pound penne pasta (or farfalle or rotini)
- For the pesto cream sauce:
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup basil pesto (fresh or jarred)
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Salt and pepper, to taste
- To serve:
- Fresh basil, chopped
- Extra parmesan, for garnish
Instructions
1. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Reserve 1/4 cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and season with Italian seasoning, garlic, salt, and pepper. Cook until lightly golden and cooked through, about 6-8 minutes, then transfer to a plate.
3. In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly, until lightly golden.
4. Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 3-4 minutes, whisking often, until thickened.
5. Remove from heat and stir in pesto. Add parmesan and mozzarella gradually, stirring until fully melted and smooth. Add a splash of reserved pasta water if needed to loosen the sauce.
6. Return chicken and pasta to the skillet and toss to coat evenly. Taste and adjust seasoning.
7. Serve warm, topped with fresh basil and extra parmesan.
Notes
Use chicken breasts instead of thighs for a lighter, less greasy sauce.
Cook chicken in a single layer for even browning; work in batches if needed.
For a shortcut, use rotisserie chicken and warm it with garlic and seasoning before making the sauce.
Always remove the pan from heat before adding pesto and cheese to prevent clumping and preserve flavor.
Add cheese gradually to ensure a smooth sauce.
Reserve pasta water to adjust sauce consistency if it thickens too much.
Store leftovers in the refrigerator for up to 3-4 days or freeze for up to 4 months.
Reheat gently on the stovetop with a splash of milk or in the microwave in intervals, stirring between.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 3 g
- Sodium: 1082 mg
- Fat: 41 g
- Saturated Fat: 17 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 146 mg