Creamy Chicken Pasta {with Pesto}
Creamy Chicken Pasta {with Pesto} is penne noodles in a cheesy, creamy sauce with added pesto and pan-fried pesto chicken.
Servings: 4
Calories: 748kcal
Ingredients
- 8 ounces penne pasta, cooked al dente according to package directions.
- 3 boneless skinless chicken breasts, about 2 pounds
- ¾ cup (180 g) basil pesto, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 3 tablespoons all-purpose flour
- 1 cup (245 g) whole milk
- 1 cup (240 g) chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes
- 1 cup (149 g) cherry tomatoes, halved
- 1 cup (113 g) mozzarella cheese, shredded
- ½ cup (50 g) grated parmesan cheese
- salt, to taste
- fresh basil, minced for garnish
Instructions
- Brush chicken with ½ cup of pesto, coating all sides.
- To a large skillet over medium-high heat, add oil.
- Once the oil is hot, add chicken and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F. (Cooking times may vary depending on the size of the chicken breasts.)
- Remove the chicken from the skillet and set aside. Tent to keep warm.
- In the same skillet, melt butter. Add garlic and cook 1 more minute, or until fragrant.
- Add the flour and whisk, scraping up any brown bits in the pan, until the mixture is lightly browned, about 2 minutes.
- Slowly pour in milk, whisking constantly. Mix in the chicken stock, cherry tomatoes, salt, pepper, and red pepper flakes. Bring the mixture to a low rolling boil and then reduce heat and simmer, stirring occasionally, until thickened (about 5 minutes).
- Remove from heat. Add in the remaining pesto, mozzarella, and parmesan cheese. Stir until the cheeses are melted. Mix in the cooked pasta.
- Slice chicken, add to the top of the dish, and mix in with the rest of the ingredients. Salt to taste. Garnish with basil.
Nutrition
Calories: 748kcal