Creamy Pesto Chicken Tomato Pasta combines penne noodles in a cheesy, creamy sauce with pan-fried pesto-coated chicken. This dish is a fantastic way to use homemade pesto, resulting in a flavorful meal the whole family will love.
Ingredients
- Pasta: Penne pasta works well with the thick, creamy sauce, but you can use any pasta you prefer or make your own homemade pasta.
- Chicken: Three boneless, skinless chicken breasts (about 2 pounds or 900 grams) are used in this recipe. Boneless thighs are also an option.
- Pesto: Pesto is a green sauce made with pine nuts, basil, cheese, and olive oil. Use store-bought or homemade pesto. Some pesto will coat the chicken, and the rest will be added to the sauce.
Storing Chicken Tomato Pasta
Store any leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop.
Freezing Chicken Tomato Pasta
After cooking, let the pasta dish cool completely. Transfer it to a freezer-safe container and freeze. Thaw in the refrigerator overnight before reheating in the microwave or on the stovetop.
Flavor Profile
This dish has a subtle pesto flavor from both the chicken and the sauce, providing a nutty, basil taste without being overpowering. It’s creamy, comforting, and satisfying. Serve with breadsticks or a French baguette.
Ingredients
- 8 ounces (227 grams) penne pasta, cooked al dente according to package directions
- 3 boneless skinless chicken breasts, about 2 pounds (900 grams)
- ¾ cup (180 grams) basil pesto, divided
- 2 tablespoons (30 milliliters) olive oil
- 2 tablespoons (28 grams) unsalted butter
- 1 teaspoon (5 grams) garlic, minced
- 3 tablespoons (24 grams) all-purpose flour
- 1 cup (245 milliliters) whole milk
- 1 cup (240 milliliters) chicken stock
- ½ teaspoon (2.5 grams) kosher salt
- ¼ teaspoon (1 gram) black pepper
- 1 pinch crushed red pepper flakes
- 1 cup (149 grams) cherry tomatoes, halved
- 1 cup (113 grams) mozzarella cheese, shredded
- ½ cup (50 grams) grated parmesan cheese
- Salt, to taste
- Fresh basil, minced for garnish
Instructions
Prepare the Chicken:
- Brush the chicken with ½ cup (120 grams) of pesto, coating all sides.
- In a large skillet over medium-high heat, add olive oil.
- Once hot, add the chicken and cook for 7-8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Cooking times may vary depending on the size of the chicken breasts.
- Remove the chicken from the skillet and set aside, tenting it to keep warm.
Make the Sauce:
- In the same skillet, melt the butter over medium heat.
- Add the minced garlic and cook for 1 minute, or until fragrant.
- Add the flour and whisk, scraping up any brown bits in the pan, until the mixture is lightly browned, about 2 minutes.
- Slowly pour in the milk, whisking constantly. Mix in the chicken stock, cherry tomatoes, salt, pepper, and red pepper flakes. Bring to a low rolling boil, then reduce heat and simmer, stirring occasionally, until thickened (about 5 minutes).
Combine Ingredients:
- Remove the sauce from heat and add the remaining pesto, mozzarella, and parmesan cheese. Stir until the cheeses are melted.
- Mix in the cooked pasta.
Assemble the Dish:
- Slice the cooked chicken and add it to the pasta mixture, stirring to combine.
- Salt to taste and garnish with fresh basil before serving.
Enjoy your Creamy Pesto Chicken Tomato Pasta, a delightful and flavorful dish perfect for any meal!
