Description
This Creamy Chicken Pesto Pasta is a delightful and comforting dish combining tender chicken, al dente penne pasta, and a luscious homemade pesto cream sauce enriched with Parmesan and Mozzarella cheeses. Ready in just 30 minutes, it’s perfect for a quick yet impressive weeknight dinner.
Ingredients
Scale
Pasta
- ½ pound Penne pasta (about 2 ½ cups dry)
- Salt, for pasta water
Chicken and Seasoning
- 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
- 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)
- Freshly ground black pepper (optional)
Instructions
- Boil 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.
- Sauté Chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning and sauté briefly until fragrant. Add the bite-sized chicken pieces, season with salt and pepper, and cook until the chicken is no longer pink and fully cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
- Make Sauce: In the same skillet, melt butter over medium heat. Whisk in the all-purpose flour to form a roux and cook for about 1 minute, stirring constantly. Gradually whisk in the chicken broth and half and half, continuing to whisk until the sauce is smooth. Let the sauce simmer gently until it thickens, about 3-5 minutes.
- Combine Ingredients: Stir in the basil pesto, grated Parmesan, and shredded Mozzarella cheeses into the thickened sauce until fully melted and combined. Add the cooked pasta and chicken back into the skillet, stirring well to coat everything evenly with the creamy pesto sauce.
- Garnish and Serve: Serve the creamy chicken pesto pasta hot, garnished with fresh basil leaves and freshly ground black pepper if desired. Enjoy immediately for best flavor and texture.
Notes
- You can substitute rotini or fusilli pasta if penne is not available.
- Adjust the amount of pesto to your taste preference for a stronger or milder herb flavor.
- For a lighter version, use milk instead of half and half or cream.
- Leftovers can be refrigerated for up to 2 days and gently reheated with a splash of milk to loosen the sauce.
- Fresh basil garnish adds a lovely aroma and visual appeal but is optional.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
