Description
A rich and creamy pesto chicken pasta cooked in a stainless steel skillet, combining tender chicken, al dente penne, and a luscious cream and cheese sauce enhanced with basil pesto for a flavorful and comforting meal.
Ingredients
Scale
Pasta
- 16 oz. penne pasta, cooked al dente
Chicken and Seasoning
- 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 and Cooking
- 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 the pasta: Bring a pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Drain and set aside.
- Season the chicken: In a bowl, season the cubed chicken breast pieces with Italian seasoning, onion powder, coarse sea salt, and pepper. Mix well to coat evenly.
- Sear the chicken: Heat 2 tablespoons of butter and olive oil in a stainless steel skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and fully cooked through. Remove the chicken from the skillet and set aside on a plate.
- 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.
- Create the sauce base: Pour in the chicken broth and heavy cream, scraping the bottom of the pan to lift any browned bits for extra flavor. Stir to combine and bring the sauce to a gentle boil.
- Incorporate cheeses: Lower heat to medium-low and gradually add the Parmesan cheese and mozzarella cheese, stirring continuously until the cheeses melt smoothly into the sauce, creating a creamy mixture.
- Simmer the sauce: Taste and adjust seasonings if needed. Continue to simmer the sauce on medium-low, stirring occasionally, until it thickens, about 8 minutes.
- Combine pasta, chicken, and pesto: Add the cooked pasta, the seared chicken with its plate juices, and basil pesto to the skillet. Stir well to coat the pasta evenly with the creamy pesto sauce.
- Serve: Dish out the creamy pesto chicken pasta while hot and enjoy immediately for best flavor and texture.
Notes
- Add pesto only at the end to preserve its bright color, flavor, and aroma; reheated pesto can turn brown and bitter.
- Boost nutrition and fresh flavors by adding vegetables such as fresh baby spinach, cherry tomatoes, sun-dried tomatoes, or mushrooms.
- Make the sauce richer by stirring in a few tablespoons of cream cheese during the sauce-making step.
- Introduce some heat by sprinkling crushed red pepper flakes into the sauce if desired.
- Use freshly grated Parmesan and high-quality mozzarella for the best melt and flavor.
- Ensure chicken is cooked through and golden for optimal texture.
- Do not overcook the pasta; al dente is best for texture and sauce absorption.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
