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Creamy Pesto Pasta

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Tender penne and juicy chicken simmer together in a silky basil-pesto cream sauce for an ultra-comforting 25-minute, one-pot dinner.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breast, cut into 1-inch pieces
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 8 oz (½ lb) penne pasta, uncooked
  • 1½ cups chicken broth
  • 1 cup whole milk
  • 3 oz cream cheese, cubed
  • ⅓ cup basil pesto
  • ¼ cup grated Parmesan cheese
  • Freshly cracked black pepper, to taste
  • Pinch crushed red-pepper flakes (optional)
  • Optional add-ins: 3 cups fresh baby spinach, ¼ cup sliced sun-dried tomatoes

Instructions

  1. Melt butter in a deep skillet over medium heat. Add chicken and cook until lightly browned.
  2. Stir in minced garlic; sauté 1 minute.
  3. Add uncooked penne and chicken broth. Scrape the pan bottom, cover, and bring to a boil.
  4. Reduce heat to medium-low; simmer 8 minutes, stirring every 2 minutes, until pasta is tender and most broth is absorbed.
  5. Add milk, cream cheese, and pesto. Cook, stirring, until cream cheese melts and sauce is creamy.
  6. Fold in Parmesan. Season with pepper and red-pepper flakes.
  7. (Optional) Stir in spinach and sun-dried tomatoes until spinach wilts. Serve hot.

Notes

  • Keep the lid on while pasta simmers to trap steam and ensure even cooking.
  • If sauce thickens too much on standing, splash in extra broth or milk to loosen.
  • Leftovers store well in an airtight container for up to 3 days; reheat gently with a little liquid.
  • Recipe adapted from Budget Bytes. :contentReference[oaicite:0]{index=0}

Nutrition

Keywords: creamy pesto pasta, chicken pasta, one-pot recipe, quick dinner, 30-minute meal

Find it online: https://zesticook.com/creamy-pesto-pasta/