Creamy Chicken Pesto Pasta Delight Recipe
Creamy Chicken Pesto Pasta Delight is a quick and flavorful meal combining tender chicken breast, al dente penne pasta, and a luscious pesto-infused creamy sauce enriched with Parmesan and Mozzarella cheeses. Ready in just 30 minutes, this skillet-cooked dish is perfect for a comforting weeknight dinner with its rich texture and vibrant basil flavors.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Ingredients
Pasta
- ½ pound Penne pasta (about 2 1/2 cups dry)
Chicken and Seasoning
- 1 tablespoon Olive oil
- 2 Garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 1 pound Boneless skinless chicken breast (cut into bite-sized chunks)
- Salt and pepper (to taste)
Sauce
- 2 tablespoons Butter
- 3 tablespoons All-purpose flour
- 1 cup Chicken broth
- 1 cup Half and half (or all milk/cream)
- ½ cup Freshly grated Parmesan cheese
- 1 cup Freshly shredded Mozzarella cheese
- ½ cup Basil pesto (or more, to taste)
Garnish
- Fresh basil (for garnish, if desired)
Instructions
- Cook Pasta: Boil the penne pasta until al dente according to the package instructions. Drain thoroughly and set aside to keep warm.
- Cook Chicken: Heat a large skillet over medium heat and add olive oil. Sauté the minced garlic and Italian seasoning briefly to release their aromas, then add the bite-sized chicken pieces. Season with salt and pepper, cooking until the chicken is fully cooked and no longer pink, turning occasionally to brown evenly. Once done, transfer the chicken to a plate and discard any liquid left in the skillet.
- Prepare Roux: Return the skillet to medium heat and melt the butter. Whisk in the all-purpose flour and cook the mixture, stirring continuously until it turns a light golden color, about 3 minutes. This forms the base of your creamy sauce.
- Add Liquids and Simmer: Gradually whisk in the chicken broth followed by the half and half, bringing the mixture to a gentle boil. Reduce heat if it starts boiling too fast and let it simmer for approximately 5 minutes, stirring occasionally until the sauce thickens and reduces slightly.
- Incorporate Pesto and Cheese: Remove the skillet from heat. Stir in the basil pesto, then gradually fold in the Parmesan and Mozzarella cheeses in small increments, mixing thoroughly after each addition to prevent the mozzarella from seizing and clumping together.
- Combine Pasta and Chicken: Add the cooked pasta and chicken back to the skillet, carefully stirring to coat everything evenly with the creamy pesto sauce.
- Garnish and Serve: Sprinkle fresh chopped basil and freshly cracked black pepper on top as a garnish if desired. Serve immediately for best flavor and texture.
Notes
- Use fresh basil pesto for the best flavor, but store-bought works well in a pinch.
- Adjust the amount of pesto based on your taste preference for a stronger or milder basil flavor.
- Adding cheese incrementally helps prevent mozzarella from clumping.
- Ensure pasta is drained well to avoid thinning the sauce.
- This dish is best served immediately to maintain the creamy texture.
