5 from 119 votes
Chicken Pesto Pasta
Chicken Pesto Pasta combines seasoned, sautéed chicken with penne pasta, sun-dried tomatoes, and a creamy pesto sauce. The richness from heavy cream and Parmesan blends with the herbal brightness of basil pesto, while red pepper flakes add a slight heat. This dish features tender pasta coated in a flavorful, creamy sauce.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
6
Calories:
4446 kcal
Course:
Main Course
Cuisine:
Italian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 4446
% 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.