Chicken Pesto Pasta
This chicken pesto pasta is the perfect dinner recipe for a special date night, or whenever you need a creamy bowl of Italian-style comfort in your life. Keep basil pesto on hand and it’s ready to go in just 20 minutes.
Servings 6
Calories 444.6kcal
Ingredients
- 1 pound boneless skinless chicken breasts, (cut into 1-inch pieces)
- 1 teaspoon Italian seasoning
- Kosher salt
- Black pepper
- 8 ounces penne pasta, (preferably with ridges)
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, (plus more for serving if you like)
- 1/4 cup sun dried tomatoes, (drained if packed in oil)
- 1/2 cup basil pesto, (homemade or quality store-bought, plus more if you like)
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves, (for garnish)
Instructions
- Season the chicken. Add the chicken to a bowl and season with the Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.
- Cook the pasta. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).
- Cook the chicken. While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.
- Drain the pasta. When the pasta is ready, reserve about 1 cup of the cooking water and drain.
- Combine. To the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.
- Add the pesto. Turn off the heat and take the pan off the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve.
Notes
- For perfectly cooked chicken, look for golden-brown edges and an internal temperature of 165°F. This ensures it's juicy and safe to eat.
- To prevent your sauce from breaking, always remove the pan from heat before adding the pesto. This keeps the flavors fresh and vibrant without overheating the sauce.
- If you're out of sun-dried tomatoes, you can easily substitute with halved cherry tomatoes for a fresh burst of flavor.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop with a splash of water or broth to maintain creaminess.
- For a quick weeknight meal, consider cooking extra chicken and pasta in advance. They can be stored separately in the fridge and combined with the sauce when you're ready to eat.