Description
Tender chicken and pasta in a rich, cheesy pesto cream sauce. Ready in under 30 minutes and perfect for an easy weeknight dinner.
Ingredients
- 1 pound boneless skinless chicken breast, diced into bite-sized pieces
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 2 garlic cloves, minced
- Salt and pepper to taste
- 1/2 pound penne pasta (or farfalle or rotini)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup basil pesto (fresh or jarred)
- 1/2 cup freshly grated parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- Fresh basil, chopped (for serving)
- Extra parmesan for garnish
Instructions
1. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Reserve 1/4 cup pasta water, then drain and set aside.
2. Heat olive oil in a large skillet over medium heat. Add chicken in a single layer and season with Italian seasoning, garlic, salt, and pepper. Cook until golden and cooked through, about 6–8 minutes. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Stir in flour and cook for 1 minute, stirring constantly, until lightly golden.
4. Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook for 3–4 minutes, whisking often, until thickened.
5. Remove from heat and stir in pesto. Add parmesan and mozzarella gradually, stirring until melted and smooth. Add a splash of reserved pasta water if needed.
6. Return chicken and pasta to the skillet and toss to coat evenly. Taste and adjust seasoning.
7. Serve immediately topped with fresh basil and extra parmesan.
Notes
Use chicken breasts instead of thighs to avoid excess grease in the sauce.
Cook chicken in a single layer for best browning; work in batches if needed.
Remove sauce from heat before adding pesto and cheese to prevent separation.
Add cheese gradually for a smooth, creamy texture.
Reserve pasta water to loosen the sauce if it becomes too thick.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 4 months.
Reheat gently on the stovetop with a splash of milk or in the microwave in intervals, stirring between each.
Nutrition
- Serving Size: 1 serving
- Calories: 784 kcal
- Sugar: 3 g
- Sodium: 1082 mg
- Fat: 41 g
- Saturated Fat: 17 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 3 g
- Protein: 47 g
- Cholesterol: 146 mg