Creamy Chicken Pesto Pasta
This creamy chicken pesto pasta features juicy seared chicken, rich basil pesto, sun dried tomatoes, and penne pasta tossed in a luscious parmesan cream sauce—all made quickly in one skillet.
Equipment
- 1 Skillet large non-stick
- 1 Pot for boiling pasta
- 1 Colander to drain pasta
Ingredients
Main ingredients
- 1 lb Boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- Black pepper to taste
- 8 oz Penne pasta preferably with ridges
- 2 tablespoon Extra virgin olive oil
- ½ cup Heavy cream
- ¼ cup Parmesan cheese plus more for serving if desired
- ¼ cup Sun dried tomatoes drained if packed in oil
- ½ cup Basil pesto homemade or store-bought
- ½ to 1 teaspoon Red pepper flakes optional, to taste
- 1 handful Torn basil leaves for garnish
Instructions
Instructions
- Season the chicken with Italian seasoning, kosher salt, and black pepper. Toss to coat.
- Bring a medium pot of salted water to a boil. Cook penne pasta until al dente (about 8 to 9 minutes). Drain and reserve 1 cup of cooking water.
- In a large non-stick skillet, heat olive oil over medium-high heat. Add chicken and cook, tossing occasionally, until golden brown and fully cooked (about 7 to 8 minutes).
- Lower heat to medium. Add cooked pasta, heavy cream, parmesan, and sundried tomatoes to skillet. Stir to combine. Add reserved pasta water as needed to loosen sauce.
- Turn off heat and stir in basil pesto. Mix well until everything is combined.
- Top with additional grated parmesan, red pepper flakes, and torn basil leaves if desired.
- Serve warm and enjoy immediately.
- Store leftovers in airtight container in the fridge for up to 3 days or freeze for up to 2 months.
Notes
For a quicker meal, use pre-cooked chicken and store-bought pesto. Reheat gently with a splash of broth or cream for best creamy texture.