Penne with Chicken and Pesto
Elevate your weeknight dinner game with this irresistible Penne with Chicken and Pesto recipe, a creamy, flavorful dish that delivers restaurant-quality results in just 35 minutes. Tender penne pasta is tossed in a rich pesto-cream sauce, complemented by succulent garlic-infused chicken and bursts of sweetness from cherry tomatoes. A sprinkle of freshly grated Parmesan cheese and fragrant basil takes this meal to the next level of indulgence. Perfect for busy weeknights or special occasions, this recipe is a beautifully simple way to bring the robust flavors of Italian-inspired cuisine to your table. From its quick preparation to its vibrant ingredient combination, this dish is sure to become a family favorite!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 pieces chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 0.5 cup pesto sauce
- 0.5 cup heavy cream
- 0.25 cup Parmesan cheese, grated
- 1 cup cherry tomatoes, halved
- 2 tablespoons fresh basil leaves, chopped
- 2 cloves garlic, minced
- 4 quarts water
Instructions
Bring 4 quarts of water to a boil in a large pot. Add a generous pinch of salt, then cook the penne pasta according to the package instructions until al dente, typically 10-12 minutes. Drain and set aside.
While the pasta is cooking, season the chicken breasts with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
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 through (internal temperature of 165°F). Remove the chicken from the skillet and let it rest for 5 minutes before slicing it into bite-sized pieces.
In the same skillet, lower the heat to medium and add the minced garlic. Cook for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the pesto sauce and heavy cream. Cook for 2-3 minutes, stirring frequently, until the sauce is heated through and slightly thickened.
Add the cooked penne pasta and sliced chicken to the skillet. Toss to coat everything evenly with the pesto-cream sauce.
Gently fold in the cherry tomatoes and grated Parmesan cheese. Cook for an additional 2 minutes until the tomatoes are slightly softened.
Turn off the heat and garnish with fresh basil leaves. Adjust salt and pepper to taste if needed.
Serve immediately, optionally with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.9 g | 52% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 114 mg | 38% | |
| Sodium | 1004 mg | 44% | |
| Total Carbohydrate | 32.2 g | 12% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 2.5 g | ||
| Protein | 37.2 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 244 mg | 19% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 515 mg | 11% | |
*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.
