Description
This Chicken Pesto Pasta recipe combines tender, seasoned chicken with perfectly cooked penne pasta tossed in a creamy parmesan and basil pesto sauce. Enhanced with sun-dried tomatoes and a hint of red pepper flakes, this dish delivers rich flavors in just 20 minutes, making it an ideal weeknight dinner for six.
Ingredients
Protein
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
Seasonings
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
- 1/2 to 1 teaspoon red pepper flakes
Pasta & Sauce
- 8 ounces penne pasta, preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving if desired
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if desired
- Handful of torn basil leaves, for garnish
Instructions
- Season the chicken: Place the chicken pieces into a bowl and sprinkle with Italian seasoning, kosher salt, and black pepper. Toss well to evenly coat the chicken with the seasonings.
- Cook the pasta: Bring a medium pot of water to a rolling boil and add about 1 tablespoon of salt. Add the penne pasta and cook according to package instructions until al dente, approximately 8 to 9 minutes.
- Cook the chicken: While the pasta cooks, heat extra virgin olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken pieces and cook, stirring occasionally, until they are evenly golden brown and cooked through, about 7 to 8 minutes.
- Drain the pasta: When the pasta reaches al dente, reserve 1 cup of the pasta cooking water and then drain the pasta thoroughly.
- Combine ingredients: Reduce the skillet heat to low and add the cooked pasta to the chicken. Pour in the heavy cream, sprinkle in the parmesan cheese, and add the sun dried tomatoes. Stir gently to combine all the ingredients. If the mixture seems dry, gradually add reserved pasta water a few tablespoons at a time until the sauce coats the pasta smoothly and looks glossy.
- Add the pesto and garnish: Remove the skillet from heat. Stir in the basil pesto thoroughly. Finish by sprinkling red pepper flakes, additional parmesan cheese if desired, and torn basil leaves over the top. Serve warm.
Notes
- For an extra burst of flavor, consider adding a squeeze of fresh lemon juice before serving.
- You can substitute penne with other ridged pasta like rigatoni or ziti to hold the sauce well.
- If sun dried tomatoes are packed in oil, be sure to drain them well to avoid excess oiliness.
- Use homemade pesto for a fresher taste, or choose a high-quality store brand for convenience.
- Adjust red pepper flakes according to your spice preference or omit if serving children.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
