Creamy Red Pesto Chicken with Pasta
Indulge in the rich and irresistible flavors of Creamy Red Pesto Chicken with Pasta—a dish that combines tender pan-seared chicken, al dente penne pasta, and a luscious red pesto cream sauce. Infused with the tangy sweetness of cherry tomatoes, the savory depth of garlic, and a hint of fresh basil, this one-pan wonder strikes the perfect balance of comfort food and sophistication. Topped with a generous sprinkle of Parmesan cheese, every bite is a harmonious blend of creamy, cheesy goodness and herby brightness. Perfect for busy weeknights or an impressive dinner party centerpiece, this recipe is easy to prepare in just 40 minutes and guaranteed to wow your taste buds.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 pieces garlic cloves (minced)
- 4 tablespoons red pesto
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 12 ounces penne pasta (uncooked)
- 1 cup cherry tomatoes (halved)
- 2 tablespoons fresh basil (chopped)
- 0.5 teaspoons salt
- 0.5 teaspoons black pepper
- 0.5 cup reserved pasta water
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining and set the pasta aside.
While the pasta cooks, season the chicken breasts with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked (internal temperature should reach 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Lower the heat and stir in the red pesto, heavy cream, and grated Parmesan cheese. Mix well until the sauce is smooth and creamy.
Add the halved cherry tomatoes to the sauce and cook for 2-3 minutes to soften slightly.
Stir in the reserved pasta water to loosen the sauce, then add the cooked pasta, tossing to coat evenly.
Gently fold in the sliced chicken and chopped basil, ensuring everything is well combined and heated through.
Serve immediately, garnished with additional grated Parmesan and fresh basil if desired.
Nutrition Facts
Calories |
3381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 167.4 g | 215% | |
| Saturated Fat | 75.6 g | 378% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 3552 mg | 154% | |
| Total Carbohydrate | 266.1 g | 97% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.3 g | ||
| Protein | 186.4 g | 373% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1098 mg | 84% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 2177 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
