Description
A rich and creamy pesto chicken pasta cooked in a stainless steel skillet combining tender chicken, al dente penne, and a luscious cream sauce blended with basil pesto and cheeses for a flavorful and comforting meal.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasoning
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon coarse sea salt, or to taste
- 1/8 teaspoon pepper, or to taste
Sauce
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook the pasta: Bring a pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
- Season the chicken: In a bowl, season the cubed chicken pieces with Italian seasoning, onion powder, coarse sea salt, and pepper. Mix well to coat evenly.
- Sear the chicken: Heat 2 tablespoons of butter and olive oil over medium-high heat in a stainless steel skillet. Add the seasoned chicken and cook until golden brown and fully cooked through. Remove the chicken onto a plate and set aside.
- Sauté garlic: Reduce heat to medium. Melt the remaining 1 tablespoon of butter in the same skillet and sauté minced garlic for about 30 seconds until fragrant but not browned.
- Add liquids: Pour in the chicken broth and heavy cream. Scrape up any browned bits stuck to the pan bottom, stirring them into the sauce. Bring the sauce to a gentle boil.
- Incorporate cheese: Lower heat to medium-low. Gradually add Parmesan and mozzarella cheese in small batches, stirring constantly until the cheese melts smoothly into the sauce.
- Simmer sauce: Taste and adjust seasoning if necessary. Stir occasionally and simmer the sauce until it thickens, about 8 minutes.
- Combine pasta and chicken: Add the cooked penne pasta, cooked chicken along with the plate juices, and basil pesto to the skillet. Stir thoroughly to coat the pasta and chicken evenly with the creamy pesto sauce.
- Serve and enjoy: Dish out the creamy pesto chicken pasta while hot and enjoy immediately.
Notes
- Add pesto at the end of cooking to preserve its vibrant flavor and prevent bitterness.
- For extra veggies, add fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to the pasta.
- For a richer sauce, stir in a few tablespoons of cream cheese while melting the cheeses.
- To add heat, sprinkle crushed red pepper flakes to taste.
- Replenish leftover reheated pasta with fresh pesto to restore flavor.
- Use freshly grated Parmesan for best flavor and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
