Description
A rich and creamy one-pot recipe combining tender chicken breast, penne pasta, and flavorful pesto sauce simmered together in a luscious Parmesan and cream sauce. Perfect for a hearty weeknight dinner that comes together quickly with minimal cleanup.
Ingredients
Scale
Protein
- 1 pound chicken breast, diced
Pasta
- 8 ounces penne pasta
Sauces & Dairy
- 1 cup heavy cream
- 0.5 cup pesto sauce
- 0.5 cup grated Parmesan cheese
Liquids & Oils
- 2 tablespoons olive oil
- 1 cup chicken broth
Produce & Herbs
- 3 cloves garlic, minced
- Fresh basil leaves, for garnish
Seasoning
- Salt and pepper, to taste
Instructions
- Cook the Chicken: Heat the olive oil in your 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: Reduce the heat to medium and add the minced garlic to the same pan. Sauté for 30 seconds to 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Pasta in Liquid: Pour in the chicken broth and heavy cream into the pan. Stir gently to combine and bring the mixture to a simmer. Add the penne pasta, submerging it as much as possible in the liquid.
- Cook the Pasta: Cover the skillet and cook for 10-12 minutes, stirring every few minutes to prevent sticking, until the pasta is tender and has absorbed most of the liquid.
- Add Pesto and Cheese: Stir in the pesto sauce and grated Parmesan cheese until well incorporated into the creamy sauce.
- Combine Chicken: Return the cooked chicken to the pan, stirring to combine and warming everything through.
- Season and Garnish: Taste the dish and adjust salt and pepper as needed. Garnish with fresh basil leaves and serve immediately.
Notes
- Use fresh pesto sauce for the best flavor; store-bought works well in a pinch.
- If the sauce becomes too thick, add a splash more chicken broth or cream to loosen it.
- Stirring the pasta occasionally prevents it from sticking and ensures even cooking.
- This dish can be made with other pasta shapes such as rigatoni or fusilli.
- Leftovers keep well refrigerated for up to 3 days and reheat nicely with a little added cream or broth.
