Description
This creamy chicken pesto pasta recipe combines tender bite-sized chunks of chicken breast with a rich, flavorful pesto alfredo sauce tossed with penne pasta. Ready in just 30 minutes, this comforting dish features a luscious mix of Parmesan, mozzarella, and basil pesto, perfect for a quick weeknight dinner or a satisfying meal any day.
Ingredients
Scale
Pasta
- ½ pound Penne pasta (about 2 1/2 cups dry)
Chicken and Seasoning
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast, cut into bite-sized chunks
- Salt and pepper, to taste
Sauce
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half or milk/cream
- ½ cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- ½ cup Basil pesto, or more to taste
Garnish
- Fresh basil, for garnish (optional)
- Black pepper, to taste
Instructions
- Boil Pasta: Cook the penne pasta in boiling salted water according to the package instructions until al dente. Drain well and set aside.
- Sauté Chicken: Heat olive oil in a skillet over medium heat. Add minced garlic and Italian seasoning, sauté briefly until fragrant. Add bite-sized chicken pieces, season with salt and pepper, and cook until the chicken is no longer pink and cooked through. Remove chicken from skillet and set aside.
- Make Sauce: In the same skillet, melt butter over medium heat. Whisk in the all-purpose flour to create a roux and cook for about a minute. Gradually whisk in the chicken broth and half and half, stirring continuously. Simmer the mixture until it thickens into a creamy sauce.
- Combine: Stir the basil pesto, grated Parmesan, and shredded mozzarella into the sauce until the cheeses are melted and well incorporated. Return the cooked chicken and drained pasta to the skillet, tossing gently to combine all ingredients evenly.
- Garnish and Serve: Taste and adjust seasoning with salt and freshly ground black pepper if needed. Garnish with fresh basil leaves if desired. Serve hot for a delicious creamy chicken pesto pasta dish.
Notes
- Use freshly grated Parmesan and shredded mozzarella for the best flavor and melting quality.
- Adjust the amount of pesto to taste depending on how strong you want the basil flavor.
- You can substitute half and half with milk or cream depending on preferred richness.
- Cook pasta just until al dente to avoid overcooking when combined with the sauce.
- For a lighter version, use chicken breast and low-fat dairy options.
