Description
Creamy Chicken Pesto Pasta is a comforting and flavorful dish featuring tender bite-sized chicken pieces cooked with a rich, cheesy pesto sauce and penne pasta. This easy-to-make recipe combines garlic, Italian seasoning, and a luscious blend of Parmesan and mozzarella cheeses with fresh basil pesto to make a perfect weeknight meal that can be prepared in just 30 minutes.
Ingredients
Units
Scale
Pasta and Chicken
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
- 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 whole milk/cream
- 1/2 cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- 1/2 cup Basil pesto, or more to taste
Garnish
- Fresh basil, chopped (optional)
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add penne pasta and cook to al dente according to package instructions. Drain and set aside.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add minced garlic and Italian seasoning, stirring briefly until fragrant. Add bite-sized chicken chunks, season with salt and pepper, and cook until no longer pink and browned on all sides, stirring occasionally. Transfer chicken to a plate and discard any liquid in the skillet.
- Make Roux: Return skillet to medium heat. Melt butter, then whisk in flour and cook for about 3 minutes until golden and bubbling, forming a roux.
- Prepare Sauce: Slowly whisk in chicken broth and half and half. Bring to a gentle boil, then reduce heat and simmer for about 5 minutes until the sauce thickens and reduces slightly.
- Add Cheese and Pesto: Remove skillet from heat. Stir in pesto, Parmesan, and mozzarella cheese gradually, mixing well after each addition to prevent mozzarella from seizing or clumping.
- Combine: Add the cooked pasta and chicken back into the skillet. Toss gently to coat evenly with the creamy pesto sauce.
- Serve: Garnish with freshly chopped basil and cracked black pepper, then serve immediately for best flavor and texture.
Notes
- Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- To prevent mozzarella from clumping, add it in small increments and stir quickly to fully integrate before adding more.
- Adjust the amount of cheese to taste; start with half the recommended amount and add more as preferred.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months. Cool completely before storing.
- When reheating, thaw completely in the fridge and warm over low heat on the stovetop, adding a splash of milk to maintain creaminess and prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg
