Pesto Chicken and Pasta
Indulge in the vibrant flavors of this Pesto Chicken and Pasta, a quick and comforting meal perfect for weeknight dinners or casual entertaining. Tender, seasoned chicken breasts are seared to perfection and paired with al dente penne pasta, all tossed in a velvety basil pesto and Parmesan cream sauce. Juicy cherry tomatoes add a burst of freshness, while a sprinkle of chopped basil elevates the dish with an irresistible aroma. Ready in just 40 minutes, this one-pan recipe is easy to prepare yet impressively flavorful. Whether you use store-bought or homemade pesto, this dish delivers creamy, herby goodness in every bite. Perfectly suited for those looking for quick pasta recipes with gourmet flair!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 12 ounces penne pasta
- 1 cup store-bought or homemade basil pesto
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 0.25 cup fresh basil leaves, chopped (optional for garnish)
Instructions
Season the chicken breasts on both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F). Remove from the skillet and let rest for 5 minutes before slicing into bite-sized pieces.
While the chicken is cooking, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In the same skillet used for the chicken, heat the remaining 1 tablespoon of olive oil over medium heat. Add the basil pesto and heavy cream, stirring well to combine.
Reduce the heat to low and stir in the grated Parmesan cheese, allowing the sauce to thicken slightly. If the sauce becomes too thick, add reserved pasta water, 1 tablespoon at a time, until desired consistency is reached.
Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything in the sauce.
Gently fold in the halved cherry tomatoes.
Serve immediately, garnished with fresh basil leaves if desired.
Nutrition Facts
Calories |
865 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.8 g | 77% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 33.8 g | 12% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 3.7 g | ||
| Protein | 44.2 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 355 mg | 27% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 576 mg | 12% | |
*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.
