Chicken Pesto Pasta
A delightful dish featuring succulent chicken pieces and penne pasta, all coated in a silky pesto sauce that evokes family gatherings and cozy dinners.
Ingredients
Main Ingredients
- 2 Tbsp extra-virgin olive oil
- 2 8-oz. boneless, skinless chicken breasts, cut into 1" pieces
- to taste tsp Kosher salt, to season
- 4 cloves garlic, finely chopped
- 1/4 tsp crushed red pepper flakes for a little heat
- 1 3/4 cups water
- 3/4 cup heavy cream for richness
- 8 oz. penne pasta perfectly shaped to hold the sauce
- 1 oz. Parmesan, finely grated (about 1/2 cup for extra flavor)
- 2/3 cup store-bought or homemade pesto the star of the show
- as needed Fresh basil, for serving optional but delightful
Instructions
Cooking the Chicken
- In a medium skillet over medium heat, heat the olive oil until it shimmers.
- Add the chicken pieces, seasoning with about 3/4 tsp of salt. Cook, stirring occasionally, until they’re golden brown, and an instant-read thermometer registers 160 degrees—about 4 to 5 minutes. Transfer the chicken to a plate.
Cooking the Sauce
- In the same skillet, add the garlic and crushed red pepper flakes, cooking until fragrant—approximately 30 seconds.
- Pour in the water, heavy cream, and remaining salt, bringing the mixture to a gentle simmer.
- Add the penne, stirring occasionally. Cook until the pasta is al dente and the liquid reduces to a luscious sauce—about 8 to 10 minutes.
- Stir in the Parmesan and the cooked chicken, tossing until the cheese melts and the chicken warms through—about 2 minutes.
Finishing Touches
- Off the heat, fold in the pesto. If the sauce feels too thick, add water 1 Tbsp. at a time until the creamy texture is achieved.
- Taste and season with more salt if desired and garnish with basil before serving.
Notes
If you're looking to make this dish a little lighter, consider substituting heavy cream with coconut milk or use zoodles instead of penne. Don’t forget to taste your sauce before serving!