Parmesan Pesto Pasta with Chicken
Creamy, flavorful, and irresistibly comforting, Parmesan Pesto Pasta with Chicken is a dish that effortlessly combines gourmet flair with weeknight simplicity. Tender, golden-brown slices of seared chicken breast crown a bed of al dente penne, all tossed in a rich basil pesto sauce infused with heavy cream and a generous amount of grated Parmesan cheese for a velvety finish. Juicy cherry tomatoes add pops of color and freshness, while fragrant fresh basil completes this elegant yet easy-to-make meal. Perfect for family dinners, date nights, or meal prep, this recipe brings together the bold flavors of Italian-inspired cuisine in just 40 minutes. Ideal for pasta lovers searching for a quick and satisfying dish, this savory creation will become a household favorite with its vibrant flavors and hearty textures.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 12 ounces penne pasta
- 0.5 cup basil pesto (store-bought or homemade)
- 0.5 cup grated Parmesan cheese
- 0.25 cup heavy cream
- 1 cup cherry tomatoes (halved)
- 0.25 cup fresh basil (for garnish)
Instructions
Season the chicken breasts with salt, black pepper, and garlic powder on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-6 minutes per side until golden brown and fully cooked (internal temperature of 165°F). Remove the chicken from the skillet, let it rest for 5 minutes, and then slice into thin strips.
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.
In the skillet where the chicken was cooked, add the remaining 1 tablespoon of olive oil and heat over medium-low heat. Stir in the basil pesto and heavy cream, mixing well to create a smooth sauce. If the sauce is too thick, add a splash of reserved pasta water to reach your desired consistency.
Add the cooked pasta to the skillet and toss to coat it evenly in the pesto sauce. Stir in the grated Parmesan cheese.
Add the sliced chicken and cherry tomatoes to the pasta, gently tossing to combine all the ingredients.
Serve the Parmesan Pesto Pasta warm, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired.
Nutrition Facts
Calories |
2910 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.1 g | 160% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 405 mg | 135% | |
| Sodium | 4022 mg | 175% | |
| Total Carbohydrate | 265.6 g | 97% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 5.8 g | ||
| Protein | 177.0 g | 354% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2187 mg | 47% | |
*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.
