Picture this: it’s midweek, you’re exhausted from a day that felt like a rollercoaster—one of those days where even your coffee seemed to give up on you halfway through.
But a hearty plate of creamy chicken pesto pasta can turn it all around. It’s like a warm hug in a bowl, quick enough to whip up before the latest episode of that show everyone’s talking about drops (seriously, how did it get so good this season?
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Steps
- Coat the chicken breasts with half a cup of pesto, ensuring all sides are covered. Heat oil in a large skillet over medium-high heat.
- Once the oil is hot, place the chicken in the skillet and cook for 7-8 minutes on each side until the internal temperature reaches 165°F. Remove the chicken and keep it warm with a tent.
- In the same skillet, melt butter and add minced garlic, cooking for an additional minute until fragrant.
- Whisk in the flour, scraping the pan to incorporate any browned bits, until the mixture is lightly browned, about 2 minutes.
- Gradually add milk while whisking constantly, then mix in the chicken stock, cherry tomatoes, salt, pepper, and red pepper flakes. Bring to a gentle boil, then simmer for about 5 minutes until thickened.
- Remove from heat and incorporate the remaining pesto, mozzarella, and parmesan cheese, stirring until the cheeses melt. Mix in the cooked penne pasta.
- Slice the cooked chicken and add it to the pasta mixture. Adjust the seasoning with salt to taste and garnish with fresh basil before serving.
Ingredients
- 8 ounces penne pasta, cooked al dente
- 3 boneless skinless chicken breasts (approximately 2 pounds)
- ¾ cup basil pesto, divided
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 3 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup chicken stock
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 pinch crushed red pepper flakes
- 1 cup cherry tomatoes, halved
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Salt, to taste
- Minced fresh basil, for garnish
FAQ
- Can I use a different type of pasta instead of penne?
- Absolutely! While penne pasta is recommended for its ability to hold the creamy sauce well, you can substitute it with your preferred type of pasta or even homemade shaped pasta.
- Is it possible to use chicken thighs instead of chicken breasts?
- Yes, you can use boneless chicken thighs in place of chicken breasts. They will cook similarly and provide a slightly different flavor and texture to the dish.
- How should I store leftovers of the Creamy Chicken Tomato Pasta?
- Store any leftovers in an airtight container in the refrigerator for 3-4 days. When ready to enjoy, reheat the pasta in the microwave or gently on the stovetop.
- Can I freeze this pasta dish for later use?
- Certainly! After preparing the dish, allow it to cool completely. Then, transfer it to a freezer-safe container. When you’re ready to eat, thaw it in the refrigerator overnight and then reheat it in the microwave or on the stovetop.
- What flavor can I expect from this pasta dish?
- The dish offers a subtle pesto flavor, with notes of nutty basil from both the chicken and the sauce. It’s a creamy and comforting pasta meal that is both satisfying and filling.
Tips
- Customize Your Pasta Choice: While penne pasta is recommended for its ability to hold the creamy sauce, feel free to use your preferred type of pasta or even try homemade pasta for a personalized touch.
- Perfectly Cooked Chicken: Ensure your chicken reaches an internal temperature of 165°F for safe consumption. Cooking times may vary based on the size of the chicken breasts, so use a meat thermometer for accuracy.
- Storing and Reheating Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave to maintain the creamy texture.
- Freezing Instructions: To freeze, allow the dish to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating to enjoy a quick and convenient meal later.
Equipment
- Large Skillet: A large skillet is needed for pan-frying the chicken and preparing the sauce.
- Whisk: This is required for whisking the flour, milk, and chicken stock into the sauce.
- Airtight Container: Useful for storing leftovers in the refrigerator or freezer.
- Meat Thermometer: To check that the chicken reaches the safe internal temperature of 165°F.
