Pesto Chicken Pasta Recipe
This rich and velvety Creamy Pesto Chicken Pasta is ideal for weeknights when time is tight. With minimal cleanup, everything comes together in a single pot in less than 30 minutes.
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Servings: 4
Ingredients
- 1 lb. boneless skinless chicken breast, cubed
- 1/2 lb. penne pasta
- 2 Tbsp butter
- 1.5 cups chicken broth
- 1/3 cup basil pesto
- 1 cup milk
- 3 oz. cream cheese cubed
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic minced
- Freshly cracked pepper to taste
- 1 pinch crushed red pepper optional
Optional Add-Ins:
- 3 cups fresh spinach
- 1/4 cup sun-dried tomatoes sliced
Instructions
- Slice the chicken breast into 1-inch cubes. In a deep skillet, melt the butter over medium heat. Add the chicken and cook, stirring occasionally, until the pieces are golden brown on the outside.
- As the chicken cooks, mince the garlic. Add the garlic to the skillet with the browned chicken and sauté for an additional minute.
- Add the uncooked penne pasta and chicken broth to the skillet, stirring well to release any browned bits at the bottom. Cover the skillet with a lid, raise the heat to medium-high, and bring the broth to a boil.
- Once boiling, remove the lid, stir the pasta, and lower the heat to medium-low. Replace the lid and allow the pasta to simmer, stirring every two minutes, until tender and most of the broth is absorbed—about 8 minutes in total.
- When the pasta is tender, pour in the milk and add the cubed cream cheese and pesto. Stir continuously over medium heat until the cream cheese has melted smoothly into the sauce.
- Sprinkle in the grated Parmesan cheese and mix until well combined. If including, add the spinach and sun-dried tomatoes, stirring gently until the spinach wilts.
- Season with freshly cracked pepper and a pinch of crushed red pepper, if desired. Serve hot and enjoy immediately.
Notes
To measure cream cheese easily, use the markings often found on its wrapping to accurately cut the needed 3-ounce portion.