Chicken Pesto Pasta

Chicken Pesto Pasta

from themediterraneandish.com
20 min
6 servings

This chicken pesto pasta is the perfect dinner recipe for a special date night, or whenever you need a creamy bowl of Italian-style comfort in your life. Keep basil pesto on hand and it’s ready to go in just 20 minutes.

Ingredients

  • 1 pound boneless skinless chicken breasts, (cut into 1-inch pieces)
  • 1 teaspoon Italian seasoning
  • Kosher salt
  • Black pepper
  • 8 ounces penne pasta, (preferably with ridges)
  • 2 tablespoons extra virgin olive oil
  • 1/2 cup heavy cream
  • 1/4 cup parmesan cheese, (plus more for serving if you like)
  • 1/4 cup sun dried tomatoes, (drained if packed in oil)
  • 1/2 cup basil pesto, (homemade or quality store-bought, plus more if you like)
  • 1/2 to 1 teaspoon red pepper flakes
  • Handful of torn basil leaves, (for garnish)

Directions

  1. 1

    Season the chicken. Add the chicken to a bowl and season with the Italian seasoning and a big pinch each of kosher salt and black pepper. Toss to coat.

  2. 2

    Cook the pasta. Bring a medium pot of water to a boil and salt it well with about 1 tablespoon of salt. Drop the pasta in the boiling water and cook until al dente according to package instructions (about 8 to 9 minutes).

  3. 3

    Cook the chicken. While the pasta is cooking, add the olive oil to a large non-stick skillet and heat over medium-high. Add the chicken and cook, tossing occasionally, until golden brown on the outside and cooked through, about 7 to 8 minutes.

  4. 4

    Drain the pasta. When the pasta is ready, reserve about 1 cup of the cooking water and drain.

  5. 5

    Combine. To the pan with the chicken, lower the heat and stir in the cooked pasta, heavy cream, parmesan, and sundried tomatoes. Stir until everything is well combined. If it looks a bit dry, add a splash of the pasta cooking water (a couple tablespoons at a time) until the pasta is glossy and coated in the creamy sauce.

  6. 6

    Add the pesto. Turn off the heat and take the pan off the burner. Stir in the basil pesto and finish with a sprinkle of grated parmesan, red pepper flakes, and basil leaves. Serve.