Description
Creamy Chicken Pesto Pasta is a comforting family favorite combining tender chicken breasts, al dente penne pasta, and a rich homemade pesto cream sauce. This delightful dish offers a perfect balance of flavors from garlic, Italian seasoning, and fresh basil, all enveloped in a luscious cheesy sauce made with Parmesan and mozzarella. It’s a quick and satisfying meal ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup Parmesan cheese, grated
- 1/2 cup mozzarella cheese, shredded
- 1/2 cup pesto
Garnish
- Fresh basil leaves
- Black pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook Chicken: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and Italian seasoning, stirring briefly to release their aromas. Place the chicken breasts in the skillet, seasoning them with salt and pepper. Cook until the chicken is fully cooked through and no longer pink inside, about 5-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
- Prepare the Sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture turns golden and bubbly, creating a roux. Slowly whisk in the chicken broth and half and half, stirring continuously to avoid lumps. Bring the sauce to a boil, then reduce the heat and let it simmer for 3-5 minutes until thickened.
- Add Cheese and Pesto: Remove the skillet from the heat. Stir in the pesto, grated Parmesan cheese, and shredded mozzarella cheese until the sauce is smooth and creamy with melted cheeses evenly incorporated.
- Combine Pasta and Chicken: Slice or shred the cooked chicken breasts and add them back into the skillet along with the cooked pasta. Toss everything gently to coat the pasta and chicken completely in the creamy pesto sauce.
- Garnish and Serve: Sprinkle fresh basil leaves on top and add a dash of freshly ground black pepper. Serve immediately and enjoy your comforting, flavorful creamy chicken pesto pasta.
Notes
- For a lighter option, substitute half and half with whole milk or a lactose-free alternative.
- You can prepare the pesto sauce in advance or use store-bought for convenience.
- Make sure to not overcook the pasta; al dente texture complements the creamy sauce best.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Add vegetables like spinach or sun-dried tomatoes for additional flavor and nutrition.
