Description
Tender chicken and pasta in a rich, cheesy pesto cream sauce, ready in under 30 minutes 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, 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
- Salt and pepper to taste
- Fresh basil, chopped (for serving)
- Extra parmesan for garnish
Instructions
1. Bring a large pot of salted water to a boil. 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 for 6-8 minutes until cooked through and lightly golden. Transfer to a plate.
3. In the same skillet, melt butter over medium heat. Stir in flour and cook for about 1 minute, stirring constantly until lightly golden.
4. Slowly whisk in chicken broth, then half and half. Bring to a gentle simmer and cook 3-4 minutes, whisking often, until thickened.
5. Remove from heat. Stir in pesto, then gradually add parmesan and mozzarella, stirring until melted and smooth. Add reserved pasta water if needed to loosen the sauce.
6. Return chicken and pasta to the skillet. Toss to coat evenly. Taste and adjust seasoning. Serve topped with fresh basil and extra parmesan.
Notes
Use chicken breasts instead of thighs for a cleaner, less greasy sauce.
Cook chicken in a single layer for even browning; work in batches if needed.
Rotisserie chicken can be used as a shortcut—warm it with garlic and seasoning before adding sauce.
Remove sauce from heat before adding pesto and cheese to prevent clumping and preserve flavor.
Add cheese gradually for a smooth texture.
Reserve pasta water to adjust sauce consistency if it thickens too much.
Store leftovers in the fridge for 3-4 days or freeze up to 4 months.
Reheat gently on the stovetop with a splash of milk or in the microwave in intervals, stirring between.
Nutrition
- Serving Size: 1 serving
- Calories: 784
- Sugar: 3g
- Sodium: 1082mg
- Fat: 41g
- Saturated Fat: 17g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 47g
- Cholesterol: 146mg