Description
Creamy Chicken Pesto Pasta is a comforting and flavorful dish featuring tender chicken breasts and al dente penne pasta smothered in a rich, homemade creamy pesto sauce. This easy-to-make family favorite combines Italian seasoning, garlic, and a blend of Parmesan and mozzarella cheeses to create a sauce that’s both hearty and indulgent, perfect for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz penne pasta
Chicken
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt, to taste
- Pepper, to taste
Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup pesto
Garnish
- Fresh basil leaves
- Black pepper, to taste
Instructions
- Cook pasta: Cook the penne pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain the pasta thoroughly and set it aside.
- Cook chicken: In a large skillet, heat olive oil over medium heat. Add the minced garlic and Italian seasoning, allowing the garlic to become fragrant. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook until the chicken is no longer pink in the center, approximately 6-7 minutes per side depending on thickness. Remove the chicken from the skillet and set aside to rest.
- Make sauce: In the same skillet, melt the butter over medium heat. Whisk in the flour and cook while whisking continuously until the mixture turns golden, about 2 minutes. Slowly pour in the chicken broth and half and half, whisking constantly to avoid lumps. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the sauce thickens, about 3-5 minutes.
- Add pesto and cheeses: Remove the skillet from the heat and stir in the pesto, grated Parmesan cheese, and shredded mozzarella cheese until fully melted and the sauce is creamy and smooth.
- Combine: Slice or chop the cooked chicken breasts and return them to the skillet along with the drained pasta. Toss everything together thoroughly to coat the pasta and chicken evenly with the creamy pesto sauce.
- Serve: Plate the creamy chicken pesto pasta and garnish with fresh basil leaves and a sprinkle of black pepper. Serve immediately and enjoy your comforting meal.
Notes
- Use freshly grated Parmesan and shredded mozzarella for the best flavor and texture.
- For a lighter version, substitute half and half with milk or a lower-fat dairy alternative.
- Cook pasta just until al dente to avoid overcooking when combined with sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- Feel free to add vegetables like spinach or sun-dried tomatoes for extra flavor and nutrition.
