Creamy Pesto Chicken Pasta
A quick and easy creamy pasta dish featuring chicken, pesto, and delicious cheeses.
Equipment
- Large Skillet For cooking the chicken and sauce.
Ingredients
Main Ingredients
- 0.5 pound Penne pasta
- 1 tablespoon Olive oil
- 2 cloves Garlic, minced
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast, cut into chunks
- Salt and pepper, to taste
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half (or all milk/cream)
- 0.5 cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- 0.5 cup Basil pesto
- Fresh basil for garnish (optional)
Instructions
- Begin by boiling the penne pasta according to the package instructions until al dente. Once cooked, drain the pasta and set it aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and Italian seasoning, followed by the diced chicken breast. Season with salt and pepper. Cook the chicken until it is no longer pink, stirring occasionally to ensure even browning. Once cooked, transfer the chicken to a plate and discard any liquid left in the skillet.
- Return the skillet to the heat and melt the butter. Whisk in the flour and cook for about 3 minutes, or until it turns golden. This will help thicken your sauce.
- Gradually whisk in the chicken broth and half & half. Bring the mixture to a gentle boil, reducing the heat if it boils too rapidly. Let it simmer for about 5 minutes, or until the sauce has thickened to your desired consistency.
- Remove the skillet from the heat and stir in the pesto and both cheeses. Add the cooked pasta and chicken, stirring well to coat everything evenly. For best results, add the cheese in small increments, mixing well after each addition to prevent the mozzarella from clumping.
- Garnish with fresh chopped basil and a sprinkle of black pepper, then serve immediately. Enjoy your lovely meal!
Notes
For a little extra flavor, consider adding sun-dried tomatoes or spinach to the dish. If you prefer a lighter version, you can use low-fat milk instead of half & half.