You know those nights when you crave something comforting yet vibrant? That’s when this creamy pesto chicken pasta swoops in like a culinary superhero—deliciously tangled noodles hugging tender chicken, all swirled in a pesto sauce that’s just the right kind of creamy. It’s like a cozy hug and a burst of summer on a plate, perfect for a quick dinner or when you just need to impress yourself with minimal effort.
Steps
- Cut the chicken breast into 1-inch pieces. Melt butter in a deep skillet over medium heat, then add the chicken and cook until slightly browned.
- Mince garlic and add it to the skillet with the chicken. Sauté for an additional minute to enhance the flavor.
- Add uncooked penne pasta and chicken broth to the skillet, stirring to dissolve any browned bits from the bottom. Cover the skillet, increase the heat to medium-high, and bring the broth to a boil.
- Once boiling, stir the pasta, cover again, and reduce the heat to medium-low. Let it simmer for about 8 minutes, stirring every two minutes, until the pasta is tender and most of the broth is absorbed.
- Add milk, cream cheese (cut into chunks), and pesto to the skillet. Stir and cook over medium heat until the cream cheese melts and the sauce becomes creamy.
- Stir in grated Parmesan until fully combined. If using, add fresh spinach and sun-dried tomatoes, stirring until the spinach wilts.
- Remove from heat and season with freshly cracked pepper and a pinch of crushed red pepper. Serve immediately, enjoying the creamy and flavorful pasta dish.
Ingredients
- 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
- 2 Tbsp butter
- 2 cloves garlic, minced
- 1/2 lb. penne pasta
- 1.5 cups chicken broth
- 1 cup milk
- 3 oz. cream cheese, cut into chunks
- 1/3 cup basil pesto
- 1/4 cup grated Parmesan cheese
- Freshly cracked black pepper
- Pinch of crushed red pepper flakes
- Ins:
- 3 cups fresh spinach
- 1/4 cup sliced sun-dried tomatoes
Nutritional Values
Calories: 748.68kcal | Carbohydrates: 52.55g | Protein: 41.75g | Fat: 41.53g | Sodium: 1099.28mg | Fiber: 4.1g
FAQ
- Can I use chicken thighs instead of chicken breasts in this recipe?
- Yes, boneless chicken thighs can be used as an alternative to chicken breasts. Just make sure to cut them into evenly sized 1-inch pieces for consistent cooking.
- What type of pasta works best for this dish?
- Penne pasta is recommended due to its ridges that hold the creamy pesto sauce well. Bowties or rotini are also suitable alternatives. However, gluten-free, rice, chickpea, or whole wheat pastas may not work as effectively because they absorb broth differently.
- How do I store and reheat leftovers?
- Store any cooled leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop or in the microwave, adding extra broth to loosen the sauce. Ensure the dish is thoroughly heated before serving.
- Can I freeze the creamy pesto chicken pasta?
- You can freeze this dish for up to three months. However, be aware that cream-based sauces often separate when thawed, and the pesto may darken.
- What can I serve with this pasta for a complete meal?
- The creamy pesto chicken pasta is a filling meal on its own, but pairing it with homemade garlic bread or a simple green salad with balsamic vinaigrette can enhance the meal. For added variety, consider serving with roasted carrots or balsamic mushrooms.
Tips
- Maintain a Simmer: Ensure the broth stays at a strong simmer during cooking. If it’s not simmering properly, the pasta can become mushy, so adjust the heat as needed to keep a consistent simmer.
- Quality Cookware: Use thick, heavy cookware that distributes heat evenly to avoid unevenly cooked pasta. Thin cookware can cause some pasta pieces to overcook while others remain undercooked.
- Stir Regularly: Stir the pasta every couple of minutes while it simmers to prevent sticking and ensure even cooking. Remember to quickly replace the lid each time to trap steam.
- Experiment with Add-Ins: Feel free to personalize the dish by adding your favorite vegetables. Spinach and sun-dried tomatoes are great options, but others like sautéed mushrooms can also enhance the dish.
Equipment
- Deep Skillet with Lid (e.g., OXO 4-quart covered skillet)
- Garlic Press or Mincer (for mincing garlic)
- Chef’s Knife (for cutting chicken and other ingredients)