Description
Creamy Chicken Pesto Pasta is a comforting and flavorful family favorite dish featuring tender chicken breasts and al dente penne pasta tossed in a rich, creamy pesto sauce made with Parmesan and mozzarella cheeses. Ready in just 35 minutes, it’s perfect for a satisfying weeknight meal.
Ingredients
Scale
Pasta
- 12 oz penne pasta
Chicken
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 tbsp olive oil
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup basil pesto
Garnish
- Fresh basil leaves
- Black pepper, for sprinkling
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, sautéing briefly until fragrant. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until the chicken is no longer pink in the center and fully cooked through, about 6-8 minutes per side depending on thickness. Remove chicken from skillet and set aside.
- Make sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly until the mixture turns golden and bubbly, forming a roux. Slowly whisk in the chicken broth and half and half, bringing the mixture to a boil. Reduce heat and simmer until the sauce thickens, about 3-5 minutes.
- Add pesto and cheeses: Remove the skillet from heat. Stir in the basil pesto, grated Parmesan cheese, and shredded mozzarella cheese until the cheeses melt and the sauce is smooth and creamy.
- Combine: Slice the cooked chicken into strips or bite-sized pieces. Add the cooked pasta and chicken back into the skillet with the sauce. Stir well to thoroughly coat the pasta and chicken with the creamy pesto sauce.
- Serve: Transfer the creamy chicken pesto pasta to serving bowls or plates. Garnish with fresh basil leaves and a sprinkle of black pepper to taste. Serve hot and enjoy.
Notes
- For thicker sauce, simmer a bit longer until desired consistency is reached.
- Use fresh basil pesto for the best flavor, or substitute with store-bought pesto if short on time.
- Pasta can be swapped for gluten-free version to accommodate dietary needs.
- Leftover pasta can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on stovetop with a splash of milk to loosen the sauce.
