Description
This creamy chicken pesto pasta features tender bite-sized chicken breast cooked with garlic and Italian seasoning, tossed in a luscious Parmesan and mozzarella cheese sauce enhanced with fresh basil pesto. Perfectly cooked penne pasta is coated in the flavorful sauce for a rich and comforting meal that’s quick to make and guaranteed to satisfy.
Ingredients
Units
Scale
Pasta
- 1/2 pound Penne pasta (about 2 1/2 cups dry)
Chicken and Seasoning
- 1 tablespoon Olive oil
- 2 Garlic cloves minced
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast cut into bite-sized chunks
- Salt and pepper to taste
Sauce
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half or all milk/cream
- 1/2 cup Freshly grated Parmesan
- 1 cup Freshly shredded Mozzarella
- 1/2 cup Basil pesto or more, to taste
Garnish
- Fresh basil for garnish, if desired
Instructions
- Cook Pasta: Boil penne pasta in salted water according to package instructions until al dente. Drain well and set aside.
- Sauté Chicken: Heat a large skillet over medium heat and add olive oil. Stir in minced garlic and Italian seasoning, then add the diced chicken breast. Season with salt and pepper, and cook the chicken until no longer pink, stirring occasionally to brown all sides. Transfer chicken to a plate and discard any liquid in the skillet.
- Make Roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook for about 3 minutes until the mixture turns golden to form a roux.
- Add Liquids and Simmer: Gradually whisk in chicken broth and half and half, bringing the sauce to a boil. Reduce heat if boiling too rapidly and simmer for about 5 minutes until the sauce thickens and reduces.
- Combine Sauce with Pesto and Cheese: Remove the skillet from heat and stir in the basil pesto, followed by the Parmesan and mozzarella cheeses. Add the cooked pasta and chicken back into the skillet and stir thoroughly to coat everything evenly. Add the mozzarella gradually in small increments, mixing well to prevent it from seizing or clumping.
- Garnish and Serve: Garnish with fresh chopped basil and freshly cracked black pepper. Serve immediately while hot.
Notes
- Optional add-ins include fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes for extra flavor and texture.
- To prevent mozzarella from seizing, add it in small handfuls, stirring well after each addition to fully incorporate it into the sauce.
- If you prefer less cheese, start by adding half of the recommended amount and mix fully before adding more.
- Store leftovers in the refrigerator for up to 4 days or freeze for up to 4 months, ensuring the dish is completely cooled before storing.
- When reheating, thaw fully in the fridge and warm gently on the stovetop over low heat with a splash of milk to maintain creaminess and prevent drying out.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
