Chicken Pesto Pasta
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
6
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Calories
4446 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Pesto Pasta
Description
This Chicken Pesto Pasta recipe starts by seasoning chicken breast pieces with Italian seasoning, salt, and pepper, then cooking them until golden and cooked through. Meanwhile, penne pasta is boiled to al dente.
The cooked chicken and pasta are then combined in a skillet with heavy cream, Parmesan cheese, sun-dried tomatoes, and basil pesto. Stirring vigorously helps release starch from the pasta, slightly thickening the creamy sauce, resulting in a well-coated dish with balanced flavors—the creamy richness from the dairy, herby notes from pesto, and a touch of acidity from sun-dried tomatoes.
Red pepper flakes add a subtle spicy kick. Garnishing with torn basil leaves adds freshness and color. This pasta is suitable as a hearty main course and can pair with simple side salads or steamed vegetables.
A stirring technique when mixing the pasta with the sauce is emphasized to improve texture. Quality ingredients like good pesto and fresh basil enhance the final dish.
Ingredients
- 1 pound chicken breast cut into 1-inch pieces, boneless, skinless
- 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
- basil for garnish, handful, torn leaves
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
- Stir vigorously when mixing pasta and sauce to release starch and naturally thicken the sauce.
- Using quality basil pesto and fresh basil leaves improves flavor and presentation.
- Sun-dried tomatoes add acidity and balance the creamy sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 4446 kcal
% Daily Value*
| Calories | 444.6kcal | 22% |
| Carbohydrates | 33.4g | 11% |
| Protein | 24.7g | 49% |
| Fat | 23.3g | 36% |
| Saturated Fat | 7.8g | 39% |
| Polyunsaturated Fat | 1.4g | 8% |
| Monounsaturated Fat | 6.2g | 31% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 75.3mg | 25% |
| Sodium | 363.1mg | 15% |
| Potassium | 551.4mg | 12% |
| Fiber | 2.3g | 9% |
| Sugar | 4g | 8% |
| Vitamin A | 858.6IU | 17% |
| Vitamin C | 2.8mg | 3% |
| Calcium | 118.4mg | 12% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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