Description
A quick and delicious weeknight dinner featuring succulent chicken, hearty penne pasta, and a creamy basil pesto sauce.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt and black pepper, to taste
- 8 ounces penne pasta, preferably with ridges
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving
- 1/4 cup sun-dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or store-bought, plus more if desired
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves for garnish
Instructions
- Season the chicken with Italian seasoning, kosher salt, and black pepper in a bowl.
- Cook the penne pasta in boiling salted water according to package instructions for 8 to 9 minutes until al dente.
- In a large skillet, heat olive oil and cook the seasoned chicken until golden brown and cooked through, about 7 to 8 minutes.
- Reserve about 1 cup of pasta cooking water, then drain the cooked pasta.
- In the skillet with the chicken, add the drained pasta, heavy cream, parmesan cheese, and sun-dried tomatoes. Stir until well combined, adding reserved pasta water as needed.
- Remove from heat and stir in basil pesto, then garnish with parmesan, red pepper flakes, and basil leaves. Serve immediately.
Notes
For variations, add vegetables like spinach or zoodles for a lighter dish. Store leftovers in an airtight container in the fridge for 3 to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Pasta, Chicken, Pesto, Weeknight Dinner, Easy Recipe