Chicken Pesto Pasta
A one-pan chicken pesto pasta with a creamy Parmesan and pesto sauce, ready in about 40 minutes.
Equipment
- Large high-sided skillet or Dutch oven
- Mixing bowl
- Measuring cups and spoons
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4-inch cubes
- 1 tsp kosher salt divided
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 8 oz dried penne 2 1/4 cups
- 4 cup unsalted chicken stock broth or water
- 0.5 cup basil pesto homemade or refrigerated store-bought
- 0.5 cup heavy whipping cream
- 0.25 cup grated parmesan cheese
- 0.25 cup sliced sun-dried tomatoes
- 0.5 cup halved cherry tomatoes optional, for serving
- 1 tbsp sliced basil leaves optional, for serving
Instructions
- Cut the chicken breast into about 3/4-inch cubes. In a medium bowl, combine with 1/2 teaspoon salt, black pepper, and 1 tablespoon olive oil.
- Heat a large, high-sided skillet or Dutch oven over medium heat. Add 2 tablespoons olive oil. Add the chicken in a single layer and cook without moving until golden brown, about 2-3 minutes. Saute until fully cooked, about 3 minutes. Transfer to a clean bowl and cover to keep warm.
- Add the pasta, chicken stock, and remaining 1/2 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 14-16 minutes. Add more water if needed, 1/2 cup at a time. Keep a small amount of liquid in the pan.
- Reduce heat to low. Stir in the pesto sauce, heavy cream, and parmesan cheese. Stir in the sun-dried tomatoes and chicken, cooking until warm, about 2 minutes.
- Serve garnished with halved cherry tomatoes and sliced basil.
Notes
Recipe yields about 8 cups; serving size is 1 cup. If using salted chicken stock, omit the 1/2 teaspoon salt added to the pasta. Refrigerate leftovers in an airtight container for up to 5 days. Reheat covered in the microwave in 30-second increments, stirring between, until hot. For a gluten-free version, use 2 1/4 cups gluten-free penne; it may reach al dente a few minutes sooner.
