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Creamy Chicken Pesto Pasta Recipe

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4.4 from 7 reviews

Creamy Chicken Pesto Pasta is a indulgent yet simple Italian-inspired dish featuring tender chicken breast, al dente penne pasta, and a rich, cheesy pesto sauce made with Parmesan, mozzarella, and a touch of basil pesto. Ready in just 30 minutes, this skillet-cooked meal is perfect for a comforting weeknight dinner.

Ingredients

Pasta

  • ½ pound Penne pasta (about 2 1/2 cups dry, half of a one pound box)

Chicken and Seasoning

  • 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)
  • ½ cup Freshly grated Parmesan cheese
  • 1 cup Freshly shredded Mozzarella cheese
  • ½ cup Basil pesto (or more, to taste)

Garnish

  • Fresh basil (for garnish, if desired)

Instructions

  1. Cook Pasta: Boil penne pasta in salted water according to package instructions until al dente. Drain well and set aside for later use.
  2. Sauté Chicken: Heat a large skillet over medium heat and add olive oil. Stir in minced garlic and Italian seasoning. Add diced chicken breast, season with salt and pepper, and cook while stirring occasionally until chicken is no longer pink and lightly browned on all sides. Transfer chicken to a plate and discard any liquid left in the skillet.
  3. Make Roux: Return the skillet to medium heat. Melt butter and whisk in the flour. Cook the mixture until it turns golden and fragrant, about 3 minutes, to create a roux that will thicken the sauce.
  4. Add Liquids: Gradually whisk in chicken broth and half and half. Bring the mixture to a gentle boil. If boiling too rapidly, reduce heat. Simmer for about 5 minutes until the sauce thickens to a creamy consistency.
  5. Finish Sauce and Combine: Remove the skillet from heat. Stir in basil pesto, Parmesan, and mozzarella cheeses in small increments, mixing well to prevent the mozzarella from clumping. Add the cooked pasta and chicken back into the skillet and toss to coat everything evenly with the sauce.
  6. Garnish and Serve: Garnish with freshly chopped basil and freshly cracked black pepper. Serve the creamy chicken pesto pasta immediately while warm and creamy.

Notes

  • For a creamier sauce, use cream instead of half and half or milk.
  • Add more pesto if you prefer a stronger basil flavor.
  • Use gluten-free pasta and flour to make this dish gluten-free.
  • Make sure to add cheeses gradually and mix well to avoid mozzarella clumping.
  • Leftovers can be refrigerated and gently reheated on the stovetop with a splash of cream or broth.

Find it online: https://simpleplatter.com/creamy-chicken-pesto-pasta-recipe/