Description
Creamy Chicken Pesto Pasta features tender bite-sized chicken breast pieces and perfectly cooked penne pasta tossed in a luscious, creamy pesto sauce enriched with Parmesan and mozzarella cheeses. This quick and comforting Italian-inspired dish is ready in just 30 minutes, making it perfect for a satisfying weeknight dinner or a flavorful meal any day.
Ingredients
Main Ingredients
- ½ pound Penne pasta (about 2 ½ cups dry, half of a one pound box)
- 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 Ingredients
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half (or substitute with milk or 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
- Cook the pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain the pasta and set it aside.
- Cook the chicken: Heat a large skillet over medium heat. Add the olive oil, minced garlic, and Italian seasoning. Stir briefly to release aromas, then add the bite-sized chicken pieces. Season with salt and pepper. Cook, stirring occasionally, until the chicken is no longer pink inside and has browned on all sides. Transfer the cooked chicken to a plate and discard any liquid remaining in the skillet.
- Make the roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook, whisking constantly, until the mixture turns golden and fragrant, about 3 minutes. This step cooks out the raw flour taste and forms the base of the sauce.
- Prepare the sauce: Gradually whisk in the chicken broth and half and half, bringing the mixture to a gentle boil. Reduce heat slightly if it boils too vigorously. Let it simmer for about 5 minutes, stirring occasionally, until the sauce thickens and reduces slightly.
- Finish the sauce and combine: Remove the skillet from heat. Stir in the basil pesto and cheeses—Parmesan and mozzarella—in small increments, mixing well after each addition to prevent the mozzarella from clumping. Add the cooked pasta and chicken back into the sauce, stirring gently to coat everything evenly.
- Serve: Garnish with freshly chopped basil and freshly cracked black pepper if desired. Serve immediately while warm.
Notes
- For best results, add the cheese gradually to the sauce to prevent the mozzarella from seizing up and forming clumps.
- You can substitute half and half with either milk for a lighter sauce or cream for a richer sauce.
- Use fresh basil pesto for the most vibrant flavor, but store-bought pesto works well too.
- To make it gluten-free, use gluten-free pasta and a gluten-free flour alternative for the roux.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
