Description
Creamy Chicken Pesto Pasta is a comforting and flavorful dish featuring tender bite-sized chicken pieces and penne pasta tossed in a rich, homemade pesto-infused cheese sauce. This easy-to-make recipe combines Italian seasoning, garlic, and fresh basil pesto to create a luscious sauce made with butter, flour, chicken broth, half and half, Parmesan, and mozzarella cheeses. Perfect for a satisfying dinner that comes together in just 30 minutes.
Ingredients
Units
Scale
Pasta and Chicken
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
- 1 tablespoon Olive oil
- 2 Garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast, cut into bite-sized chunks
- Salt and pepper, to taste
Sauce
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half (or milk/cream)
- 1/2 cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- 1/2 cup Basil pesto (or more, to taste)
Garnish
- Fresh basil, for garnish (optional)
Instructions
- Cook Pasta: Boil penne pasta according to package instructions until al dente. Drain and set aside.
- Cook Chicken: Heat a large skillet over medium heat with olive oil. Add minced garlic and Italian seasoning, then add the bite-sized chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink and browned on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
- Make Roux: Return the skillet to medium heat. Melt butter, then whisk in the flour and cook for about 3 minutes until the mixture becomes golden and fragrant.
- Prepare Sauce: Gradually whisk in chicken broth and half and half. Bring the mixture to a boil, then reduce heat slightly and simmer for about 5 minutes until the sauce thickens and reduces.
- Add Cheese and Pesto: Remove the skillet from heat. Stir in pesto, Parmesan, and mozzarella cheeses in small increments to prevent mozzarella from seizing and clumping.
- Combine Everything: Add the cooked pasta and chicken to the sauce, stirring well to coat evenly.
- Garnish and Serve: Garnish with fresh chopped basil and freshly cracked black pepper if desired. Serve immediately.
Notes
- Optional additions include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- To avoid mozzarella cheese clumping, add it in small portions and stir well with each addition.
- If concerned about cheese quantity, start by adding half the cheese, incorporate fully, then add more as desired.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months. Cool completely before storing.
- When reheating, thaw leftovers in the fridge and warm gently on the stove over low heat, adding a bit of milk to keep the sauce creamy and prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
