Chicken Pesto Pasta
Yield: 8 servings
Calories: 370kcal
If you're craving a delicious and satisfying pasta dish, my chicken pesto pasta is the answer. It's easy to make and customize to your liking.
Ingredients
- 1 pound (454 g) boneless skinless chicken breast
- 1 teaspoon (6 g) kosher salt, divided
- ½ teaspoon black pepper
- 3 tablespoons (45 ml) olive oil
- 8 ounces (227 g) dried penne , 2 ¼ cups
- 4 cups (946 ml) unsalted chicken stock , broth, or water
- ½ cup (121 g) basil pesto
- ½ cup (120 ml) heavy whipping cream
- ¼ cup (34 g) grated parmesan cheese
- ¼ cup (48 g) sliced sundried tomatoes
- ½ cup (84 g) halved cherry tomatoes, optional
- 1 tablespoon sliced basil leaves, optional
Instructions
- Prepare the Chicken – Cut the chicken breast into about ¾-inch cubes. In a medium bowl, combine the pieces with ½ teaspoon salt, black pepper, and 1 tablespoon olive oil.
- Cook the Chicken – Heat a large, high-sided skillet or Dutch oven over medium heat. Once hot, add 2 tablespoons of olive oil. Add the chicken in a single layer and cook without moving until the surface is golden brown, about 2 to 3 minutes. Saute until fully cooked, about 3 minutes. Transfer to a clean bowl and cover to keep warm.
- Cook the Pasta – Add the pasta, chicken stock, and ½ teaspoon salt to the pan. Bring to a boil over high heat. Cook and stir frequently until tender, and the stock has mostly evaporated, about 14 to 16 minutes. Add more water if needed, ½ cup at a time, for a softer pasta. Keep a small amount of liquid in the pan to create a light sauce.
- Make the Sauce – Reduce heat to low. Stir in the pesto sauce, heavy cream, and parmesan cheese. Stir in the sundried tomatoes and chicken, cooking until warm, about 2 minutes.
- To Serve – Serve garnished with baby tomatoes and sliced basil.
Notes
- Recipe Yield: About 8 cups
- Serving Size: 1 cup
- Using Salted Chicken Stock: Omit the 1/2 teaspoon of salt added to the pasta.
- Storing: Refrigerate in an airtight container for up to 5 days.
- Reheating: Cover and reheat in the microwave on the high setting in 30-second increments, stirring in between, until hot.
- Make it Gluten-free: Use 2 1/4 cups of gluten-free penne. The pasta may be al dente a few minutes sooner.
Nutrition
Calories: 370kcal | Carbohydrates: 27g | Protein: 21g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 57mg | Sodium: 747mg | Potassium: 534mg | Fiber: 2g | Sugar: 3g | Vitamin A: 651IU | Vitamin C: 4mg | Calcium: 82mg | Iron: 1mg
Recipe Link
Recipe Video