Description
Chicken Pesto Pasta
Looking for a hearty dish that’s both quick and bursting with flavor? This Chicken Pesto Pasta combines juicy chicken, al dente pasta, and a creamy homemade pesto sauce for the perfect weeknight dinner. Best of all, it’s easily customizable—swap the penne for rotini, or add fresh veggies for extra nutrition. This dish brings a taste of Italy to your table in just 40 minutes!
1 lb boneless skinless chicken breast
1 tsp kosher salt, divided
½ tsp black pepper
3 tbsp olive oil
8 oz dried penne
4 cups chicken stock
½ cup basil pesto
½ cup heavy cream
¼ cup grated parmesan
¼ cup sundried tomatoes
½ cup cherry tomatoes (optional)
Directions:
1. Cut and season chicken, then cook until browned.
2. Boil pasta in chicken stock until tender.
3. Stir in pesto, cream, cheese, and tomatoes. Add chicken back in.
Prep Time: 15 min
Kcal: 370 per serving
Step-by-Step Guide
1. Prepare the Chicken: Cut 1 lb of chicken breast into 1-inch cubes. Season with 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken for 5-7 minutes, stirring occasionally, until golden brown and cooked through. Remove chicken and set aside.
2. Cook the Pasta: In the same pot, add 4 cups of chicken stock and bring to a boil. Add 8 oz of dried penne. Cook according to package directions for al dente, stirring occasionally, until the pasta is tender and has absorbed most of the stock (about 10-12 minutes).
3. Make the Sauce: Reduce the heat to low. Stir in 1/2 cup basil pesto, 1/2 cup heavy cream, and 1/4 cup grated parmesan until fully combined and creamy.
4. Combine and Finish: Add the cooked chicken, 1/4 cup sundried tomatoes, and optional cherry tomatoes (halved) back into the pot. Stir gently to warm everything through. Season with the remaining 1/2 tsp salt if needed. Serve immediately.
Serving Suggestions
Serve this pasta hot, garnished with extra parmesan cheese and fresh basil leaves. For a complete meal, pair it with a simple side salad dressed with balsamic vinaigrette or some garlic bread. To lighten the dish, add a handful of fresh spinach or arugula to the pasta just before serving—the residual heat will wilt the greens perfectly.
How-to Summary
Cube and brown seasoned chicken breast. Remove. Cook penne directly in chicken stock until al dente. Lower heat, stir in pesto, cream, and parmesan to create a creamy sauce. Return chicken to the pot, add sundried tomatoes, and warm through. Serve garnished with extra cheese.
Frequently Asked Questions
Can I use store-bought pesto? Absolutely. A high-quality store-bought pesto works perfectly for convenience. For the best flavor, look for one in the refrigerated section.
How can I make this dish dairy-free? Substitute the heavy cream with full-fat coconut milk and use a vegan parmesan alternative. Ensure your pesto is also dairy-free.
What can I use instead of chicken stock? Vegetable stock or even water with an extra pinch of salt can be used. The stock simply adds a richer flavor base for the pasta.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of stock or water to loosen the sauce.
Can I add other vegetables? Yes. Sliced zucchini, bell peppers, or broccoli florets can be sautéed after cooking the chicken and before adding the stock.
Common Mistakes to Avoid
- Overcooking the Pasta: Since the pasta cooks directly in the stock, monitor it closely to prevent it from becoming mushy.
- Using High Heat for the Sauce: Always reduce the heat before adding the cream and cheese to prevent curdling.
- Skipping the Chicken Fond: Deglazing the pot with the stock after browning the chicken incorporates flavorful browned bits into the dish.
- Not Seasoning in Layers: Season the chicken, then taste the sauce at the end and adjust salt as needed.
Conclusion
This Chicken Pesto Pasta is the ultimate fusion of convenience and gourmet flavor, proving that a spectacular dinner doesn’t require hours in the kitchen. Its creamy, herbaceous sauce and tender chicken make it a crowd-pleaser, while its adaptability ensures it can become a weekly staple. Give this recipe a try for a reliably delicious meal that brings a touch of Italian comfort to any table.