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Creamy Pesto Chicken Pasta

Creamy Pesto Chicken Pasta Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 650
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs, cut into bite-sized pieces
  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ¼ cup sun-dried tomatoes, chopped
  • 8 oz dry penne or rigatoni
  • 2 cups chicken broth
  • ½ cup heavy cream
  • ⅓ cup basil pesto
  • ¼ cup grated Parmesan
  • Salt and black pepper

Method
 

  1. Heat the oil in a large skillet over medium‑high heat. Season the chicken with salt and pepper, sear until golden on all sides, about 5 minutes, then remove to a plate.
  2. Reduce heat to medium. Sauté the garlic in the same skillet for 30 seconds, then stir in the sun‑dried tomatoes and cook 1 minute.
  3. Add the pasta and broth, bring to a boil, cover, and reduce to low. Simmer for 12 minutes, stirring once, until the pasta is tender and most liquid is absorbed.
  4. Uncover and stir in the cream, pesto, and Parmesan. Return the chicken and any juices, and cook over low heat for 2 minutes until hot and slightly thickened.
  5. Spoon into bowls and top with extra Parmesan and black pepper. Serve immediately.

Notes

The pasta will keep soaking up liquid as it sits, so the sauce is creamiest right after cooking. Add a splash of broth or cream when reheating. Refrigerated basil pesto gives the brightest flavor.