Description
A delicious one-pot creamy pesto chicken penne that combines tender, golden chicken breast with perfectly cooked penne pasta in a rich and flavorful pesto cream sauce. This easy-to-make skillet recipe takes just 35 minutes and is perfect for a comforting weeknight dinner.
Ingredients
Scale
Pasta and Meat
- 8 ounces penne pasta
- 1 pound chicken breast, diced
Sauce Ingredients
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 0.5 cup pesto sauce
- 0.5 cup grated Parmesan cheese
Seasoning and Garnish
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the Chicken: Heat olive oil in a large skillet over medium-high heat. Add the diced chicken breast, season lightly with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- Sauté Garlic: Reduce the heat to medium. Add minced garlic to the same pan and sauté for 30 seconds to 1 minute until fragrant, making sure not to burn the garlic.
- Add Liquids and Pasta: Pour in the chicken broth and heavy cream. Stir gently to combine and bring the mixture to a simmer. Add the penne pasta, ensuring it is mostly submerged in the liquid.
- Cook the Pasta: Cover the skillet and cook the pasta for 10-12 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Mix in Pesto and Cheese: Stir in the pesto sauce and grated Parmesan cheese until evenly combined. Return the cooked chicken to the pan and stir through until heated through and well combined.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh basil leaves and serve immediately.
Notes
- Stir the pasta occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Use fresh pesto for the best flavor, or store-bought works in a pinch.
- For a lighter option, substitute heavy cream with half-and-half or a mixture of cream and milk.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop with a splash of chicken broth or cream to loosen the sauce.
