Description
A deliciously creamy chicken pesto pasta with a hint of Italian seasoning.
Ingredients
Scale
- 10 ounces penne pasta
- 1–2 tablespoons olive oil
- 2–3 teaspoons Italian seasoning
- salt and pepper to taste
- 3 large boneless skinless chicken breasts, cut into bite-sized pieces
- 3 tablespoons butter
- 1 tablespoon minced garlic
- ¼ cup all purpose flour
- 1 ¼ cups chicken broth
- 1 cup half and half cream
- ¼ cup Romano cheese, freshly grated
- ½ cup basil pesto
- Fresh torn basil leaves, for garnish
Instructions
- Prepare the pasta to al dente according to package instructions. Drain and set aside.
- Season the chicken breast with the Italian seasoning and salt and pepper as desired.
- Heat a large capacity deep sided skillet over medium heat with olive oil, then add the seasoned chicken breast. Cook until the chicken is no longer pink, browning all sides. Transfer the chicken to a plate.
- Return the skillet to the stove over medium heat and melt the butter. Add in the garlic and sauté until browned and fragrant.
- Sprinkle the flour over top and stir, cooking until the flour is golden and smells nutty, about 2-3 minutes.
- Slowly pour in the chicken broth, scraping the bottom of the pan to deglaze and whisking into the broth.
- Add the half and half and bring to a low simmer over medium heat. Stir in the cheese and pesto, stirring and cooking until slightly thickened.
- Add in the cooked pasta and chicken and stir until everything is covered in the sauce.
- Remove from the heat and plate, garnish with fresh chopped basil.
Notes
- Feel free to adjust the amount of pesto to your taste.
- Adding some cherry tomatoes can enhance the flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 670
- Sugar: 3g
- Sodium: 890mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 120mg