Description
This creamy chicken pesto pasta recipe features tender bite-sized chicken pieces simmered in a rich and flavorful pesto cheese sauce, served over perfectly cooked penne pasta. It combines garlic, Italian seasoning, and a luscious blend of Parmesan and mozzarella cheeses to create a satisfying main course that’s quick to prepare and perfect for weeknights.
Ingredients
Units
Scale
Pasta
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
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 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: Boil the penne pasta according to the package instructions until al dente. Drain well and set aside for later use.
- Cook Chicken: Heat a large skillet over medium heat and add olive oil. Add minced garlic and Italian seasoning, then add the diced chicken breast. Season with salt and pepper. Cook the chicken until it is no longer pink, stirring occasionally to brown all sides. Transfer the cooked chicken to a plate and discard any liquid collected in the skillet.
- Make Roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook until the mixture turns golden, about 3 minutes, to form a roux.
- Create Sauce: Gradually whisk in the chicken broth and half and half. Bring the mixture to a boil while monitoring the heat to prevent rapid boiling. Reduce heat slightly and simmer for about 5 minutes, allowing the sauce to thicken and reduce slightly.
- Add Cheese and Pesto: Remove the skillet from heat. Stir in the basil pesto, grated Parmesan, and shredded mozzarella cheese. Add the cheese in small increments, mixing well after each addition to ensure the mozzarella blends smoothly without seizing or clumping.
- Combine Pasta and Chicken: Add the cooked pasta and chicken to the sauce. Stir thoroughly to coat everything evenly with the creamy pesto cheese sauce.
- Serve: Garnish with fresh chopped basil and freshly cracked black pepper if desired. Serve immediately while warm and creamy.
Notes
- Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and nutrition.
- To prevent mozzarella from clumping, add it gradually and stir quickly to incorporate well.
- If you prefer less cheese, start by adding half the cheese and taste before incorporating more.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months. Be sure to cool completely before storing.
- To reheat, thaw frozen portions in the refrigerator and warm gently over low heat on the stove, adding a splash of milk to maintain creaminess and prevent drying.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 620 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: 95 mg
