Chicken Pesto Pasta
A quick and delicious chicken pesto pasta made in a skillet.
Equipment
- Large mixing bowl
- Medium pot
- Large non-stick skillet
- Measuring cups
- Measuring spoons
Ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 8 ounces penne pasta preferably with ridges
- 2 tablespoons extra virgin olive oil
- ½ cup heavy cream
- ¼ cup parmesan cheese plus more for serving
- ¼ cup sun-dried tomatoes drained if packed in oil
- ½ cup basil pesto homemade or quality store-bought, plus more for serving
- ½ to 1 teaspoon red pepper flakes to taste
- torn basil leaves for garnish
Instructions
- Start by heating the extra virgin olive oil in a large non-stick skillet over medium-high heat. The oil should shimmer after a minute or so, signaling it is ready. Add the chicken pieces, seasoned with Italian seasoning, Kosher salt, and black pepper. Sauté until golden brown and fully cooked, which usually takes about 5-7 minutes. Be careful to avoid overcooking, as this can cause the chicken to dry out.
- While the chicken cooks, bring a medium pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, which should take around 8-10 minutes. The pasta should have a slight firmness when bitten. Keep a close eye to prevent it from becoming mushy and sticking together.
- Once the chicken is thoroughly cooked, reduce the heat to medium and pour in the heavy cream. Sprinkle in the parmesan cheese and stir until it melts and combines with the cream, creating a silky sauce. Be careful not to bring the mixture to a vigorous boil.
- Stir in the basil pesto and sun-dried tomatoes until they are evenly distributed throughout the sauce. Take a moment to enjoy the fragrant aroma as the flavors come together.
- Drain the cooked pasta and add it directly to the skillet with the chicken and sauce. Gently toss everything together to ensure the sauce coats the pasta thoroughly. If the sauce appears too thick, add a splash of reserved pasta water to reach the desired consistency.
- Sprinkle in the red pepper flakes and toss the mixture again for a hint of heat. Garnish with torn basil leaves for freshness and a vibrant finish. Observe how bright and inviting the dish looks; keep tasting along the way to ensure flavors are balanced.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Use high-quality extra virgin olive oil and fresh garlic for better flavor. Reserve a cup of pasta water so you can easily adjust the sauce's consistency for a creamier texture. When cooking chicken, look for a golden brown finish achieved in about 5-7 minutes to help retain moisture. To prevent pasta from sticking, make sure to salt the boiling water and stir occasionally. Get everything prepped beforehand if you are pressed for time; this dish can be ready in under 20 minutes without sacrificing quality.
To reheat, gently warm in a skillet over low heat, adding a splash of water or cream to loosen the sauce as needed.
Serve the chicken pesto pasta with crusty bread to soak up the sauce. A light salad pairs nicely for balance and freshness, and a glass of white wine complements this meal beautifully.
You can add spinach or arugula for extra greens, substitute chicken with shrimp for a seafood twist, or use different nuts in the pesto for varied flavors.
Look for high-quality boneless, skinless chicken breasts for the best results. If you do not have sun-dried tomatoes, you may substitute with halved cherry tomatoes as needed.