Pesto Chicken and Penne Noodles
Elevate your weeknight dinner game with this irresistible Pesto Chicken and Penne Noodles recipe! Tender penne pasta is tossed with juicy, golden-crusted chicken breasts and coated in a vibrant homemade basil pesto bursting with the fresh flavors of Parmesan, pine nuts, and garlic. Cherry tomatoes add a pop of color and sweetness, while a pinch of red chili flakes brings a subtle kick. Ready in just 40 minutes, this crowd-pleaser combines hearty comfort with gourmet flair, making it perfect for a busy weeknight or an impressive yet easy-to-make dinner party dish. Serve it hot and garnish with extra Parmesan for a finishing touch that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 large chicken breast
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil
- 2 cups basil leaves
- 0.5 cups parmesan cheese
- 0.25 cups pine nuts
- 2 large garlic cloves
- 1 tablespoon lemon juice
- 0.5 cups extra virgin olive oil
- 0.25 teaspoons red chili flakes
- 1 cup cherry tomatoes
Instructions
Bring a large pot of salted water to boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
While the pasta cooks, pat the chicken breasts dry and season both sides with salt and black pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the chicken is golden brown and fully cooked with an internal temperature of 165°F (74°C). Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
To make the pesto, combine basil leaves, parmesan cheese, pine nuts, garlic cloves, lemon juice, and a pinch of salt in a food processor. Blend while slowly drizzling in 1/2 cup of extra virgin olive oil until the pesto is smooth and creamy. Taste and adjust seasoning if necessary.
In the same skillet used for the chicken, add the sliced chicken back in along with the cooked penne pasta. Stir in the freshly made pesto and toss well until the pasta and chicken are evenly coated.
Add the cherry tomatoes to the skillet and cook for an additional 2-3 minutes over medium-low heat to warm through. Sprinkle with a pinch of red chili flakes for a touch of heat if desired.
Serve hot, garnished with additional parmesan cheese if desired. Enjoy your Pesto Chicken and Penne Noodles!
Nutrition Facts
Calories |
3341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.7 g | 250% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 15.6 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 3678 mg | 160% | |
| Total Carbohydrate | 267.6 g | 97% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 5.5 g | ||
| Protein | 150.1 g | 300% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2232 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.
