Description
This creamy chicken pesto pasta recipe is a delicious and comforting dish combining tender chicken, al dente penne, and a rich, cheesy pesto sauce. Ready in just 30 minutes, it’s perfect for busy weeknights or simple gatherings, offering a flavorful Italian-inspired meal that everyone will love.
Ingredients
Scale
Pasta
- ½ pound Penne pasta (about 2 ½ cups dry)
Chicken and Seasonings
- 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 Components
- 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 (optional)
Instructions
- Boil Pasta: Cook the penne pasta in salted boiling water according to the package instructions until al dente. Once cooked, drain the pasta thoroughly and set it aside while you prepare the other components.
- Sauté Chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and Italian seasoning, sautéing briefly until fragrant. Add the bite-sized chicken pieces and cook until they are no longer pink in the center, seasoning with salt and pepper to taste. Once cooked, transfer the chicken out of the skillet and set aside.
- Make Sauce: In the same skillet, melt the butter over medium heat. Whisk in the all-purpose flour to create a roux, cooking it for about 1-2 minutes to remove the raw flour taste. Gradually whisk in the chicken broth followed by the half and half (or cream/milk), continuing to stir until the sauce thickens to a creamy consistency.
- Combine: Stir the basil pesto, freshly grated Parmesan, and shredded Mozzarella into the sauce until the cheese melts and the mixture is smooth. Add the cooked pasta and chicken back to the skillet, tossing everything together so the pasta and chicken are well coated with the creamy pesto sauce.
- Garnish and Serve: Transfer the creamy chicken pesto pasta to serving bowls or plates. Garnish with fresh basil leaves and a sprinkle of freshly ground black pepper if desired. Serve immediately while hot for the best flavor and texture.
Notes
- For a lighter version, use milk instead of half and half or cream.
- Adjust the amount of pesto according to your taste preference for a stronger or milder basil flavor.
- Freshly grated Parmesan yields the best melting and flavor compared to pre-grated options.
- Make sure not to overcook the pasta; al dente is key to avoid mushy texture in the final dish.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat gently to prevent sauce separation.
