Description
This vibrant and satisfying pasta dish features tender chicken and al dente penne in a luxuriously smooth sauce made with fresh basil pesto, rich Parmesan, and cream. Quick, easy, and universally flavorful, it’s perfect for a weeknight or special occasion.
Ingredients
1.5 lbs boneless, skinless chicken breast, cut into bite-size pieces
12 oz penne pasta
1/3 cup basil pesto (store-bought or homemade)
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup sun-dried tomatoes, chopped
1 tbsp olive oil
Salt and pepper, to taste
Freshly chopped basil for garnish
Instructions
Preheat oven to 350°F (180°C). Heat olive oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden and nearly cooked through, about 5 minutes.
Add minced garlic and chopped sun-dried tomatoes to the skillet, and sauté for 2-3 minutes until fragrant.
Stir in the basil pesto, heavy cream, and grated Parmesan. Cook while stirring until the sauce is warm and well combined, about 3-4 minutes.
Meanwhile, cook the penne pasta according to package instructions until al dente. Drain, reserving a small amount of pasta water if needed.
Add the cooked pasta to the skillet with the chicken and sauce. Toss everything together gently to coat the pasta in the creamy pesto mixture.
Season with salt and pepper to taste. Garnish with freshly chopped basil before serving.
Notes
For a lighter version, use half-and-half instead of heavy cream.
Boneless, skinless chicken thighs work as a delicious alternative to breasts.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 525
- Sugar: 2g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 13g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg