Creamy Chicken Pesto Pasta (Print Version)
# Ingredients:
→ Base Ingredients
01 -
½ pound Penne pasta (about 2½ cups dry)
02 -
1 pound boneless skinless chicken breast, cut into bite-sized chunks
→ Sauce Base
03 -
1 tablespoon olive oil
04 -
2 garlic cloves, minced
05 -
1 teaspoon Italian seasoning
06 -
2 tablespoons butter
07 -
3 tablespoons all-purpose flour
→ Sauce & Cheese
08 -
1 cup chicken broth
09 -
1 cup half and half (or milk/cream)
10 -
½ cup freshly grated Parmesan
11 -
1 cup freshly shredded Mozzarella
12 -
½ cup basil pesto (or more, to taste)
→ Garnish
13 -
Fresh basil for garnish, if desired
14 -
Salt and pepper to taste
# Instructions:
01 -
Boil pasta to al dente according to package instructions. Drain and set aside.
02 -
Heat a large skillet over medium heat and olive oil, then add minced garlic, italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of times to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet.
03 -
Return skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.
04 -
Whisk in chicken broth and half & half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.
05 -
Remove from heat and stir in pesto and cheeses. Add the pasta and chicken and stir to coat. Add the cheese in small increments and mix well with each addition, to avoid the mozzarella seizing and sticking together.
06 -
Garnish with fresh chopped basil and fresh cracked black pepper and serve immediately.
# Notes:
01 -
Add cheese gradually to prevent clumping.
02 -
Can customize with additional vegetables.
03 -
Great for freezing and reheating.