Description
Chicken Pesto Pasta has pasta and chicken coated in a creamy, cheesy pesto sauce. It’s an easy, delicious meal that’s ready in 30 minutes!
Ingredients
½ pound Penne pasta
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
2 tablespoons Butter
3 tablespoons All-purpose flour
1 cup Chicken broth
1 cup Half and half or all milk/cream
½ cup Freshly grated Parmesan
1 cup Freshly shredded Mozzarella
½ cup Basil pesto
Fresh basil for garnish
Instructions
1. Boil pasta to al dente according to package instructions. Drain and set aside.
2. Heat a large skillet over medium heat and olive oil, then add minced garlic, Italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink. Transfer chicken to a plate and discard any liquid in the skillet.
3. Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden.
4. Whisk in chicken broth and half & half and bring to a boil. Simmer for about 5 minutes until reduced.
5. Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat.
6. Garnish with fresh basil and serve immediately.
Notes
Optional add-ins: fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, cherry tomatoes.
Store leftovers in the fridge for up to 4 days, or freeze up to 4 months.
Reheat on the stove with a splash of milk to keep it smooth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American