Chicken Pesto Pasta
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
25 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
756 kcal
-
Course
Main Course
-
Cuisine
Italian
Chicken Pesto Pasta
Description
This one-pan recipe starts with olive oil infused with Italian seasoning and crushed red pepper to cook diced chicken until golden. Garlic adds fragrance before dry penne and chicken broth are stirred in. Covering and simmering softens the pasta while partially absorbing the broth. Uncovered, the mixture cooks longer to finish softening and reduce excess liquid.
Once cooked, stirring in basil pesto, heavy cream, and sun-dried tomatoes creates a rich sauce coated over the pasta and chicken. Freshly grated Parmesan cheese adds saltiness and creaminess, while fresh basil torn in at the end contributes a bright herbal note.
Serving immediately keeps sauce smooth and fresh. This pasta pairs well as a satisfying meal with its combination of tender pasta, juicy chicken, and flavorful sauce elements.
Keep broth simmering gently with frequent stirring during cooking to prevent sticking or mushy pasta. Avoid adding pesto and cream too early to prevent sauce separation. Using a large skillet ensures even browning of chicken without crowding. Freshly grated Parmesan melts more evenly than pre-shredded cheese.
Ingredients
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper ground
- ¼ teaspoon kosher salt
- ¼ teaspoon crushed red pepper
- ¾ pound chicken breast about 1 breast), diced into ½-inch pieces, boneless skinless
- 2 cloves garlic minced
- 8 ounces penne pasta 225g, dry
- 2 cups chicken broth (480ml)
- ½ cup basil pesto (120ml)
- ½ cup heavy whipping cream (120ml)
- ¼ cup sun-dried tomatoes
- 1 cup Parmesan Cheese 80g, grated
- ¼ cup basil torn, fresh leaves
Instructions
- In a large skillet over medium-high heat, combine the oil, Italian seasoning, black pepper, salt, and red pepper. Cook until oil is fragrant, about 2 minutes. Add the chicken. Cook occasionally stirring, until the outside of the pieces is golden browned, about 4 minutes. Stir in the garlic and cook for 1 minute more, stirring frequently.
- Add the pasta and broth, stirring to combine. Bring the mixture to a boil.
- Reduce the heat to low, cover, and simmer for 5 minutes. Uncover the skillet and increase the heat to medium. Cook, stirring frequently until the pasta is tender and the broth is almost completely absorbed, about 10 minutes more.
- Add the pesto, cream, and sundried tomatoes, stirring to combine.
- Remove from the heat and add the parmesan, stirring until fully incorporated. Stir in fresh basil just before serving. Serve immediately.
Notes
- Keep the broth simmering gently and stir often to ensure even cooking and prevent pasta from becoming mushy or sticking.
- Using a large enough skillet helps brown the chicken pieces evenly in one batch; overcrowding can cause steaming instead of browning.
- Avoid adding pesto and cream too early to prevent sauce separation; add them after pasta and chicken are cooked.
- Freshly grate Parmesan cheese for smoother melting and better flavor.
- This dish benefits from immediate serving to keep the sauce from drying out.
- Leftover rotisserie chicken can substitute for fresh chicken to save time.
- Adjust seasoning as needed since broth, pesto, and Parmesan already contribute saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 756 kcal
% Daily Value*
| Calories | 756kcal | 38% |
| Carbohydrates | 54g | 18% |
| Protein | 37g | 74% |
| Fat | 43g | 66% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 115mg | 38% |
| Sodium | 1429mg | 60% |
| Potassium | 795mg | 17% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 1493IU | 30% |
| Vitamin C | 5mg | 6% |
| Calcium | 334mg | 33% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
