Pesto Chicken Pasta
A delicious and satisfying dish combining tender chicken, al dente pasta, and a rich, creamy pesto sauce, perfect for a quick weeknight dinner.
Ingredients
Main 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)
- 3 cups fresh spinach
- 1/4 cup sun-dried tomatoes, sliced
Instructions
Preparation
- Slice the boneless skinless chicken breast into 1-inch cubes.
- Heat a deep skillet over medium heat and melt two tablespoons of butter.
- Add the cubed chicken to the skillet and cook until golden brown and fully cooked through, about 5 to 7 minutes.
- Mince the garlic cloves and add them to the skillet once the chicken is browned. Sauté for about a minute until fragrant.
- Add the penne pasta and chicken broth, stirring well. Cover the skillet and bring to a boil.
- Once boiling, reduce heat to medium-low, cover again, and simmer for about 8 minutes.
- After the pasta is al dente, pour in the milk, cream cheese, and basil pesto, stirring continuously until the cream cheese melts.
- Sprinkle in the grated Parmesan cheese and mix well.
- Gently fold in the fresh spinach and sun-dried tomatoes, stirring until the spinach wilts.
- Season with freshly cracked pepper and a pinch of crushed red pepper if desired. Serve hot.
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Notes
Serve generously with extra grated Parmesan cheese, fresh basil leaves, or a drizzle of olive oil. Pair with a side salad or crusty garlic bread.