Description
Creamy pesto chicken pasta cooked in a stainless steel skillet combines tender chicken, al dente penne, and a rich, cheesy basil pesto cream sauce for a comforting and flavorful meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken
- 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
Sauce
- 3 tablespoons butter, divided
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 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 pasta according to the package instructions until al dente. Drain and set aside.
- Season Chicken: In a bowl, season the cubed chicken with Italian seasoning, onion powder, salt, and pepper, mixing well to coat evenly.
- Sear Chicken: In a stainless steel skillet or large pan over medium-high heat, melt 2 tablespoons of butter and add olive oil. Add the seasoned chicken pieces and sear until golden brown and cooked through, about 6-8 minutes. Transfer the cooked chicken to a plate and set aside.
- Sauté Garlic: Reduce heat to medium and melt the remaining 1 tablespoon butter in the same skillet. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to burn it.
- Make Sauce Base: Pour in chicken broth and heavy cream. Use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, stirring them into the sauce. Bring the mixture to a gentle boil.
- Add Cheeses: Reduce heat to medium-low. Gradually add Parmesan and mozzarella cheeses in small batches, stirring constantly until the cheeses melt smoothly into the sauce.
- Simmer Sauce: Taste the sauce and adjust seasonings if needed. Stir occasionally and let the sauce simmer until it thickens, about 8 minutes.
- Combine Pasta and Chicken: Add the cooked pasta, seared chicken with plate juices, and basil pesto to the skillet. Stir well to combine until the pasta is fully coated in the creamy pesto sauce.
- Serve: Dish out the creamy pesto chicken pasta and serve hot. Enjoy!
Notes
- To preserve the fresh flavor and vibrant color, add pesto to the sauce just before serving; prolonged heating can cause pesto to turn brown and taste bitter.
- For added nutrition and flavor, stir in baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms when adding the pasta and chicken.
- For a richer sauce, mix in a few tablespoons of cream cheese along with the other cheeses.
- If you prefer some heat, sprinkle in crushed red pepper flakes to taste.
- Use freshly grated Parmesan for best melting and flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 130 mg
