Chicken Pesto Pasta
Featuring store-bought pesto along with just six other ingredients, this 30-minute one-pan meal is truly the lazy cook’s dream.
Ingredients
- 2 tbsp.extra-virgin olive oil
- 2boneless, skinless chicken breasts, cut into 1" pieces
- kosher salt
- 4garlic cloves, finely chopped
- ¼ tsp.crushed red pepper flakes
- 1 ¾ c.water
- ¾ c.heavy cream
- 8 oz.penne
- 1 oz.parmesan, finely grated (about 1/2 cup)
- ⅝ c.store-bought or homemade pesto
- fresh basil, for serving (optional)
Directions
- 1
In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.
- 2
In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.
- 3
Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).