Description
A comforting and delicious Creamy Pesto Chicken Pasta, reminiscent of family gatherings and lazy Sunday dinners.
Ingredients
Scale
- 1 lb (450g) short pasta (penne, fusilli, or rigatoni)
- 2 large boneless, skinless chicken breasts (about 1.5 lbs or 680g)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/2 cup (120ml) chicken broth
- 1 ½ cups (360ml) heavy cream
- 3/4 cup (180g) basil pesto
- 3/4 cup (75g) grated Parmesan cheese, plus more for garnish
- 1/2 cup sun-dried tomatoes, chopped (packed in oil, drained)
- 2 cups fresh spinach, packed
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 1 cup reserved pasta water
Instructions
- Bring a large pot of heavily salted water to a rolling boil. Add the pasta and cook according to package directions until it is al dente. Before draining, carefully reserve at least 1 cup of the starchy pasta water. Drain the pasta and set aside.
- Pat the chicken breasts dry and cut into 1-inch pieces. Season with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Add chicken pieces in a single layer. Cook for 5-7 minutes until golden brown and cooked through. Remove and set aside.
- Reduce the heat to medium and add minced garlic to the skillet. Sauté for 30-60 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Bring to a simmer for about 2 minutes.
- Reduce heat to low and mix in heavy cream. Stir gently, heating through but not boiling. Stir in pesto and Parmesan until melted and smooth.
- Stir in chopped sun-dried tomatoes and fresh spinach, mixing until the spinach wilts (1-2 minutes). Adjust seasoning to taste.
- Return chicken pieces and drained pasta to the skillet. Toss to combine. If the sauce is too thick, add reserved pasta water gradually until desired consistency is reached.
- Serve immediately, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
Pairs well with garlic bread and a crisp salad. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 90mg