Description
A rich and flavorful dish featuring tender chicken and al dente penne pasta coated in a creamy pesto sauce, garnished with fresh basil.
Ingredients
- Pasta: Penne pasta
- Chicken: Boneless, skinless chicken breasts
- Olive oil
- Garlic: 2 cloves, minced
- Italian seasoning: 1 tsp
- Salt: to taste
- Pepper: to taste
- Sauce:
- Butter: 2 tbsp
- Flour: 2 tbsp
- Chicken broth: 1 cup
- Half and half: 1 cup
- Parmesan cheese: 1/2 cup, grated
- Mozzarella cheese: 1/2 cup, shredded
- Pesto: 1/2 cup
- Garnish: Fresh basil, black pepper
Instructions
- Cook pasta: Cook penne pasta al dente according to package instructions. Drain and set aside.
- Cook chicken: In a skillet, heat olive oil over medium heat. Add minced garlic and Italian seasoning, followed by the chicken breasts. Season with salt and pepper. Cook until the chicken is no longer pink. Remove chicken and set aside.
- Make sauce: In the same skillet, melt butter. Whisk in flour and cook until golden. Gradually whisk in chicken broth and half and half. Bring to a boil, then reduce heat and simmer until thickened.
- Add pesto and cheeses: Remove the skillet from heat and stir in pesto, Parmesan cheese, and mozzarella cheese until melted and smooth.
- Combine: Add cooked pasta and chicken back into the sauce. Stir well to coat the pasta and chicken in the creamy sauce.
- Serve: Garnish with fresh basil and a sprinkle of black pepper. Enjoy!
Notes
- For a lighter version, substitute half and half with milk.
- Feel free to add vegetables like spinach or sun-dried tomatoes for added flavor.
- Prep Time: 15 mins
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg