Chicken Pesto Pasta
A comforting and satisfying dish that combines tender chicken with al dente penne pasta in a luscious basil pesto sauce.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
For the Pasta
- 8 ounces penne pasta, preferably with ridges
For the Sauce
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving
- 1/4 cup sun-dried tomatoes, drained if packed in oil
- 1/2 to 1 teaspoon red pepper flakes
- 1/2 cup basil pesto, homemade or quality store-bought
- A handful torn basil leaves, for garnish
Instructions
Preparation
- Season the pieces of chicken with Italian seasoning, kosher salt, and black pepper.
- Bring a medium pot of water to a boil. Add a pinch of salt and cook the penne pasta according to package instructions until al dente.
Cooking
- Heat extra virgin olive oil in a large skillet over medium-high heat. Sauté the seasoned chicken until golden brown and no longer pink, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, reduce heat to medium. Pour in the heavy cream, add the parmesan cheese and sun-dried tomatoes. Stir until cheese melts and ingredients combine.
- Drain the pasta, reserving about one cup of the pasta cooking water. Add the cooked chicken and drained pasta into the skillet, combining everything and adding reserved pasta water as needed for a glossy sauce.
- Turn off the heat and stir in the basil pesto. Taste and adjust seasoning with more salt or pepper if desired.
Serving
- Serve topped with grated parmesan, red pepper flakes, and torn basil leaves.
Notes
Chicken Pesto Pasta can be paired with a side salad, and is best served hot. Store in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months.