Chicken Pesto Pasta
A comforting and creamy chicken pesto pasta dish that brings together the richness of heavy cream, cheese, and vibrant pesto for a satisfying weeknight meal.
Ingredients
For the Chicken
- 2 tablespoons Olive Oil Can be swapped for avocado oil.
- 1 pound Boneless Skinless Chicken Breast, cut into bite-sized pieces Thighs can also be used for a richer flavor.
- 1/2 teaspoon Onion Powder Adds sweetness without the texture.
- 1 teaspoon Dried Italian Seasoning Can make your own blend.
- 1/2 teaspoon Kosher Salt Adjust to taste.
For the Sauce
- 2 tablespoons Butter Adds a creamy finish.
- 1 teaspoon Garlic, minced Sauté until fragrant.
- 1 cup Chicken Broth Homemade or store-bought.
- 1 1/2 cups Heavy Cream Half-and-half can be a lighter alternative.
- 3/4 cup Parmesan Cheese, grated Freshly grated preferred.
- 1/2 cup Mozzarella Cheese, shredded For creaminess.
- 3/4 cup Basil Pesto Fresh store-bought or homemade.
For the Pasta
- 8 ounces Penne Pasta, cooked and drained Any pasta shape can be used.
- to taste Additional salt, pepper, and crushed red pepper Season to preference.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add the cut chicken, onion powder, Italian seasoning, and salt. Stir and cook until browned and no longer pink inside, about 6-8 minutes. Remove the chicken and set aside.
Sauce Preparation
- In the same skillet, add butter and minced garlic. Cook until fragrant, about 30 seconds.
- Pour in chicken broth, heavy cream, grated Parmesan, and shredded mozzarella. Whisk together and increase heat to medium-high. Cook for 5-10 minutes until sauce thickens.
Pasta Cooking
- While sauce thickens, cook penne according to package instructions. Drain and set aside.
Combine
- Once sauce thickens, return chicken to the skillet. Add cooked pasta and basil pesto. Stir until everything is coated and heated through.
- Taste and adjust salt, pepper, and crushed red pepper flakes as desired.
Garnish
- Finish with extra Parmesan cheese on top.
Notes
Serve with a side salad and a crisp white wine. Add fresh basil or arugula for garnish and toasted pine nuts for crunch.