Description
This Creamy Chicken Pesto Pasta combines tender chicken breast with a rich, cheesy pesto sauce and perfectly cooked penne pasta. Ready in just 30 minutes, it’s a flavorful and comforting dish that’s perfect for a quick weeknight dinner or casual gathering. The sauce is a luscious blend of butter, flour, chicken broth, half and half, fresh Parmesan, and mozzarella cheeses, enriched with vibrant basil pesto and fragrant garlic.
Ingredients
Scale
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 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 leaves, for garnish (optional)
- Black pepper, for sprinkling
Instructions
- Boil Pasta: Cook the penne pasta in a large pot of boiling salted water according to the package instructions until al dente. Drain well and set aside.
- Sauté Chicken: Heat olive oil in a skillet over medium heat. Add the minced garlic and Italian seasoning; sauté briefly until fragrant. Add the bite-sized chicken pieces, seasoning with salt and pepper, and cook until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour and cook for about 1-2 minutes to form a roux. Gradually whisk in the chicken broth and half and half, allowing the mixture to simmer while stirring until it thickens into a creamy sauce.
- Combine Ingredients: Stir the basil pesto into the sauce, then add the grated Parmesan and shredded mozzarella cheeses. Mix well until the cheeses melt and the sauce is smooth. Return the cooked chicken and drained pasta to the skillet and gently toss everything together to coat evenly in the creamy pesto sauce.
- Garnish and Serve: Transfer to serving plates, garnish with fresh basil leaves and a sprinkle of black pepper, and serve hot for a satisfying meal.
Notes
- Use fresh pesto for the best flavor or store-bought pesto will also work well.
- For a lighter version, substitute half and half with milk or a lower-fat dairy option.
- Make sure not to overcook the pasta; it should be al dente for the best texture.
- You can substitute penne pasta with other types like fusilli or rigatoni if desired.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
