Creamy Chicken Pesto Pasta
Creamy chicken pesto pasta with sun dried tomatoes and parmesan cheese is a date night-worthy dinner that's ready in 20 minutes!
Equipment
- 1 Large skillet
Ingredients
Main ingredients
- 1 pound boneless skinless chicken breasts cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper season generously
- 8 ounces penne pasta preferably with ridges
- 2 tablespoons extra virgin olive oil for browning
- ½ cup heavy cream to make sauce
- ¼ cup parmesan cheese plus extra for serving
- 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 for heat
- Handful torn basil leaves for garnish
Instructions
Instructions
- Heat the olive oil in a large skillet over medium heat then toss in the chicken pieces seasoned with Italian seasoning, salt, and pepper.
- Cook the chicken until browned and cooked through, about 6 to 8 minutes. Don’t rush this part if you want that nice color.
- Remove the chicken from the skillet and set it aside.
- Keep the skillet on medium and pour in the heavy cream, bringing it to a gentle simmer while stirring.
- Stir in parmesan cheese and let it melt down until the sauce is smooth and creamy.
- Add sun dried tomatoes and basil pesto into the cream sauce then stir everything well.
- Cook the penne pasta according to package instructions until al dente. Drain and add to the skillet with the sauce.
- Return cooked chicken to the skillet and toss everything together. Serve warm topped with extra parmesan and basil.
Notes
Use pre-cut chicken and store-bought pesto to save time. Enjoy!