Pesto Chicken Pasta
This Pesto Chicken Pasta combines tender chicken, creamy sauce, and vibrant basil pesto for a comforting and easy weeknight meal.
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
Cooking the Pasta
- Begin by cooking the penne pasta in a large pot of salted boiling water, following the package directions until al dente. Drain the pasta when done and set it aside.
Cooking the Chicken
- In the same pot, melt the butter over medium heat. Add the cubed chicken breast and cook, stirring occasionally, until golden brown and no longer pink in the center, about 5-7 minutes.
Adding Garlic
- Add the minced garlic to the pot and cook for an additional minute, ensuring the garlic does not burn.
Making the Sauce
- Pour in the chicken broth, followed by the basil pesto, milk, and cream cheese. Stir well to combine and let it simmer.
Seasoning
- Lower the heat and season with freshly cracked pepper and optional crushed red pepper.
Adding Vegetables
- Toss in the fresh spinach and sun-dried tomatoes, cooking just until the spinach wilts.
Combining Pasta and Sauce
- Add the drained penne pasta back into the pot and gently mix until well combined.
Final Cooking
- Allow to cook for another minute or two on low heat to warm through and thicken the sauce.
Notes
For best results, sauté the garlic and chicken slowly to enhance flavors. Use freshly grated Parmesan for better taste.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 60gProtein: 35gFat: 25gSaturated Fat: 15gSodium: 600mgFiber: 3gSugar: 5g
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