Description
This creamy pesto chicken pasta recipe combines tender chicken breast pieces with al dente penne pasta in a luscious cream sauce infused with basil pesto, Parmesan, and mozzarella cheeses. Cooked in a stainless steel skillet, this dish is comfort food elevated with fresh Italian flavors, perfect for an easy yet impressive dinner.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasonings
- 2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 1/2 teaspoon coarse sea salt, or to taste
- 1/8 teaspoon pepper, or to taste
- 2 cloves garlic, minced
Cooking Fats
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
Sauces and Cheese
- 1 cup chicken broth
- 2 cups heavy cream
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup mozzarella cheese, shredded
- 7 oz. basil pesto
Instructions
- Cook Pasta: Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain the pasta and set aside.
- Season Chicken: In a bowl, season the bite-sized chicken breasts with Italian seasoning, onion powder, sea salt, and pepper. Mix well to evenly coat the chicken pieces.
- Sear Chicken: Heat 2 tablespoons of butter and olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken and sear until it is golden brown and cooked through, about 6-8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Garlic: Reduce the heat to medium and melt the remaining 1 tablespoon of butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant, careful not to burn.
- Make Cream Sauce: Pour in the chicken broth and heavy cream, scraping up any browned bits stuck to the bottom of the skillet. Stir to combine and bring the sauce to a gentle boil.
- Add Cheeses: Reduce heat to medium-low and gradually add Parmesan and mozzarella cheeses in small batches, stirring continuously until the cheeses melt smoothly into the cream sauce.
- Simmer Sauce: Taste and adjust seasoning if needed. Stir occasionally and simmer the sauce until it thickens, about 8 minutes.
- Combine All: Add the cooked pasta, seared chicken with plate juices, and basil pesto to the skillet. Stir gently to fully coat the pasta and chicken in the creamy pesto sauce.
- Serve: Dish the creamy pesto chicken pasta onto plates or a serving bowl and serve hot. Enjoy immediately for the best flavor.
Notes
- Add pesto at the end to preserve its vibrant flavor and prevent bitterness from overheating.
- Incorporate fresh vegetables like baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms to add color and nutrition.
- For an extra rich sauce, stir in a few tablespoons of cream cheese when melting the Parmesan and mozzarella.
- Sprinkle crushed red pepper flakes to add a spicy kick to the dish.
- Use freshly grated Parmesan cheese for the best melt and flavor.
- Reheat leftover pasta gently and add fresh pesto to revive the bright basil flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 40 g
- Saturated Fat: 20 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
