Creamy Chicken Pesto Pasta (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
½ pound penne pasta (about 2 ½ cups dry)
02 -
1 tablespoon olive oil
03 -
2 garlic cloves, minced
04 -
1 teaspoon Italian seasoning
05 -
1 pound boneless, skinless chicken breast, cut into bite-sized chunks
06 -
Salt and pepper to taste
→ Sauce Ingredients
07 -
2 tablespoons butter
08 -
3 tablespoons all-purpose flour
09 -
1 cup chicken broth
10 -
1 cup half and half (or milk/cream)
11 -
½ cup freshly grated Parmesan
12 -
1 cup freshly shredded mozzarella
13 -
½ cup basil pesto (or more, to taste)
14 -
Fresh basil for garnish, if desired
# Steps to Follow:
01 -
Boil penne pasta to al dente according to package instructions. Drain and set aside.
02 -
Heat a large skillet over medium heat and add olive oil. Sauté minced garlic and Italian seasoning. Add diced chicken breast, season with salt and pepper, and cook until chicken is no longer pink. Stir occasionally to brown all sides evenly. Transfer chicken to a plate, discarding any liquid in the skillet.
03 -
Return the skillet to medium heat. Melt butter, whisk in flour, and cook until golden, about 3 minutes.
04 -
Gradually whisk in chicken broth and half and half. Bring the mixture to a boil, then reduce heat to a simmer. Cook for about 5 minutes until the sauce thickens and reduces.
05 -
Remove the skillet from heat. Stir in basil pesto, Parmesan, and mozzarella. Add the cheeses incrementally, mixing well with each addition to prevent the mozzarella from seizing.
06 -
Gently fold the cooked pasta and chicken into the sauce, ensuring everything is well-coated.
07 -
Garnish with fresh chopped basil and cracked black pepper. Serve immediately.
# Additional Notes:
01 -
Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes.
02 -
For a less cheesy dish, start with half the mozzarella and mix fully before adding more, if desired.
03 -
Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months. Cool completely before storing.
04 -
To reheat, thaw completely in the fridge. Heat on the stove at low temperature, adding a small amount of milk to prevent drying.