Description
Creamy Chicken Pesto Pasta is a rich and flavorful dish featuring tender chicken chunks, al dente penne pasta, and a luscious homemade pesto cream sauce loaded with Parmesan and mozzarella cheeses. Perfect for a family-friendly dinner, this recipe combines Italian seasonings with a velvety sauce that coats every bite for comforting and satisfying results.
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 all 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, if desired
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook penne pasta to al dente according to package instructions. Drain well and set aside.
- Cook chicken: Heat a large skillet over medium heat and add olive oil. Add minced garlic and Italian seasoning, then add the chicken chunks. Season with salt and pepper. Cook, stirring occasionally, until chicken is no longer pink and browned on all sides. Transfer chicken to a plate and discard any liquid from the skillet.
- Make roux: Return the skillet to medium heat. Melt the butter, then whisk in the flour and cook for about 3 minutes until golden and bubbling, stirring constantly to form a roux.
- Add liquids and thicken sauce: Slowly whisk in chicken broth and half and half. Bring the mixture to a gentle boil. Reduce the heat slightly if boiling too rapidly, then simmer for 5 minutes or until the sauce reduces and thickens.
- Add cheese and pesto: Remove the skillet from heat. Stir in pesto, then gradually add Parmesan and mozzarella cheeses in small increments, stirring well after each addition to prevent the mozzarella from seizing and clumping.
- Combine pasta and chicken: Add the cooked pasta and chicken back into the skillet, tossing gently to coat everything evenly with the creamy pesto sauce.
- Garnish and serve: Top with fresh chopped basil and freshly cracked black pepper if desired. Serve immediately for best flavor and texture.
Notes
- Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- To avoid mozzarella clumping, add it slowly in small handfuls, mixing thoroughly each time.
- Adjust the amount of cheese if you prefer a less rich sauce; start with half the recommended amount before adding more.
- Store leftovers in the refrigerator for up to 4 days, or freeze for up to 4 months after cooling completely.
- Reheat frozen or refrigerated leftovers gently on the stovetop over low heat with a splash of milk to keep the sauce creamy and prevent drying out.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 100 mg
