Description
This Creamy Pesto Chicken Penne is a comforting and flavorful one-pot pasta dish featuring tender chicken breast, penne pasta cooked in a rich mixture of chicken broth and heavy cream, and finished with vibrant pesto sauce and Parmesan cheese. Ready in just 35 minutes, it makes for a quick and delicious dinner option with minimal cleanup.
Ingredients
Scale
Pasta and Poultry
- 8 ounces penne pasta
- 1 pound chicken breast, diced
Cooking Essentials
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
Flavorings and Garnishes
- 0.5 cup pesto sauce
- 0.5 cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Cook the Chicken: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken breast, season with salt and pepper, and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set aside.
- Sauté Garlic: Lower the heat to medium, add the minced garlic to the same pan, and sauté for 30 seconds to 1 minute until fragrant, ensuring it does not burn.
- Add Liquids and Pasta: Pour in the chicken broth and heavy cream, stirring gently to combine. Bring the mixture to a simmer, then add the penne pasta, pressing it down so it is mostly submerged in the liquid.
- Cook the Pasta: Cover the skillet and cook the pasta for 10-12 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Combine Ingredients: Stir in the pesto sauce and grated Parmesan cheese. Return the cooked chicken to the skillet and mix everything thoroughly, heating through.
- Season and Serve: Taste the dish and adjust seasoning with additional salt and pepper if needed. Garnish with fresh basil leaves and serve immediately.
Notes
- For a lighter version, substitute heavy cream with half-and-half or a lower-fat alternative.
- Use gluten-free penne to make this dish gluten-free.
- To add more vegetables, consider stirring in spinach or cherry tomatoes during the last few minutes of cooking.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
