Irresistibly Creamy Chicken Pesto Pasta
A quick and easy 20-minute recipe featuring tender chicken and penne pasta enveloped in a creamy, herb-infused sauce, perfect for any dinner table.
Ingredients
Main Ingredients
- 1 lb Boneless skinless chicken breasts, cut into bite-sized pieces Juicy and tender, these chicken bites will soak in all the delicious flavors.
- 1 tbsp Italian seasoning Infusing depth and warmth, this blend of herbs brings the dish to life.
- 1 tsp Kosher salt Essential for enhancing the natural flavors of the chicken.
- 1/2 tsp Black pepper Freshly ground for an aromatic kick that brightens every bite.
- 8 oz Penne pasta This tubular shape perfectly captures the creamy sauce and tender bits of chicken.
- 2 tbsp Extra virgin olive oil For sautéing the chicken, adding a rich, fruity flavor.
- 1 cup Heavy cream The star of the show that transforms the dish into something decadently creamy.
- 1/2 cup Parmesan cheese Savory and nutty, this cheese adds depth and richness; reserve some for serving.
- 1/3 cup Sun-dried tomatoes Providing a sweet and tangy flavor that complements the creamy sauce.
- 1/2 cup Basil pesto The essential ingredient that imparts an aromatic freshness and vibrant green hue.
- 1/4 tsp Red pepper flakes A hint of spice to keep things exciting on the palate.
- 1/4 cup Torn basil leaves For garnishing—you’ll want to finish your dish with this fresh touch.
Instructions
Cooking Steps
- Start by boiling a large pot of salted water. Once it reaches a rolling boil, add the penne pasta. Cook according to the package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside.
- In a large skillet, heat the extra virgin olive oil over medium-high heat. Add the chicken pieces seasoned with Italian seasoning, Kosher salt, and black pepper. Cook for approximately 5-7 minutes, stirring frequently, until the chicken is golden brown and cooked through.
- Reduce the heat to medium and pour in the heavy cream, stirring gently. Allow it to simmer for about 2-3 minutes, letting the richness develop and thicken slightly.
- To your creamy mixture, add the Parmesan cheese, sun-dried tomatoes, basil pesto, and red pepper flakes. Stir until everything is well-combined, and the cheese is melted into the sauce, creating a luscious texture.
- Add the drained penne pasta to the skillet, tossing gently to ensure each piece is coated with the delightful pesto cream sauce. Cook for an additional minute to heat everything through.
- Remove the skillet from heat. Stir in the torn basil leaves for an aromatic finish. Serve immediately, sprinkling additional Parmesan cheese on top for that extra touch of indulgence.
Notes
Consider chicken alternatives like turkey for a lighter option or sautéed mushrooms for a vegetarian version. You can also experiment with pasta shapes like fusilli or farfalle, and adjust the spice level to your liking.