Penne with Chicken Artichokes and Pesto Cream
Delight your taste buds with this rich and flavorful Penne with Chicken, Artichokes, and Pesto Cream, a pasta dish that perfectly balances creamy indulgence with vibrant Mediterranean flavors. Tender bites of seasoned chicken breast are paired with juicy, quartered artichoke hearts and tossed in a luxurious pesto cream sauce made with heavy cream, freshly grated Parmesan, and aromatic garlic. Al dente penne pasta soaks up the luscious sauce, creating a dish that's both satisfying and elegant. Finished with a sprinkle of fresh basil for a burst of freshness, this one-pan meal is ready in just 35 minutes, making it an ideal weeknight dinner or special occasion centerpiece. Perfect for pesto lovers craving an easy yet impressive recipe, this dish guarantees to become a new favorite on your dinner table.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 1 pound boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 cup jarred artichoke hearts, drained and quartered
- 3 cloves garlic, minced
- 1 cup heavy cream
- 0.5 cup pesto sauce
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons fresh basil leaves, chopped
Instructions
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, cut the chicken breasts into bite-sized pieces and season with salt and black pepper.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and cook for 5-7 minutes or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Using the same skillet, lower the heat to medium and add the garlic. Sauté for 1-2 minutes until fragrant.
Add the heavy cream to the skillet and stir well to combine. Let it simmer for 2-3 minutes to slightly thicken.
Stir in the pesto sauce and grated Parmesan cheese, mixing until the sauce is smooth and creamy.
Add the drained artichoke hearts and cooked chicken back to the skillet, stirring to coat them in the sauce.
Finally, toss the cooked penne pasta into the skillet, folding it gently to evenly distribute the sauce across all the ingredients.
Serve the pasta in bowls, garnished with fresh basil leaves and extra grated Parmesan cheese if desired.
Nutrition Facts
Calories |
4061 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 78.3 g | 392% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 686 mg | 229% | |
| Sodium | 5460 mg | 237% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 27.0 g | 96% | |
| Total Sugars | 2.2 g | ||
| Protein | 217.9 g | 436% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 831 mg | 64% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 2838 mg | 60% | |
*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.
