Penne with Chicken and Pesto
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Today, I am sharing a recipe for the Penne with Chicken and Pesto. Basically, the same as a chicken fettuccine recipe with pesto mixed in. I loved the addition of the pesto to the creamy white sauce.
This penne with chicken and pesto is quick and easy to make. Ready in about 30 minutes. Add and slice of bread with a vegetable or salad and you’re good for dinner. This is enough to feed my family of 5 with another serving leftover.
If you use a basil pesto from the refrigerated section of the grocery store you will get a sauce greener in color. That is what I used for the photo. A fun dish to serve for St. Patrick’s Day! If you use a jarred pesto from the pasta isle at the grocery store the color will be different. More of a white color.
Ingredients to make creamy chicken pesto pasta
- PENNE PASTA
- BUTTER
- OLIVE OIL
- BONELESS SKINLESS CHICKEN BREASTS
- GARLIC
- SALT AND PEPPER
- HEAVY CREAM
- PESTO
- PARMESAN CHEESE
How to make creamy pesto chicken pasta
To make this dish, you start by cooking the penne pasta. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente and drain.
In the meant time, heat the butter and olive oil in a large skillet or pan over medium heat. Sauté chicken and garlic until you have almost cooked the chicken through.
Next, reduce heat and stir in salt, pepper, cream, pesto, and Parmesan cheese. Simmer until chicken is no longer pink inside. Last, stir in cooked pasta into the creamy pesto sauce and serve.
Frequently asked questions
Can I use a different type of pasta?
Yes, you can! Penne is a good choice for this recipe because it holds the sauce well. However, you can also use other types of short pasta such as fusilli, farfalle, bowties, or rigatoni.
How can I make this pasta dish vegetarian?
You can omit the chicken and substitute it with vegetables like roasted bell peppers, sun-dried tomatoes, or mushrooms. You can also add some protein-rich ingredients like chickpeas or tofu for a vegetarian option.
Can I make this dish ahead of time?
Yes, you can prepare the components ahead of time. Cook the pasta and chicken. Then prepare the pesto cream sauce separately. Store them in separate airtight containers in the refrigerator. When ready to serve, reheat the sauce gently on the stovetop, toss with the cooked pasta and chicken, and serve.
Is there a dairy-free alternative for the cream?
Yes, you can substitute heavy cream with coconut cream or a dairy-free cream alternative. This will give you a similar creamy texture without the dairy. Be sure to adjust seasoning as needed since the flavor may vary slightly.
FOR MORE RECIPES LIKE THIS, TRY:
- Baked Cheese Chicken Penne
- Sausage Penne Pasta
- Barbecue Chicken and Penne Skillet
- One Pot Penne Pasta
Penne with Chicken and Pesto
Real Mom Kitchen
Equipment
Ingredients
- 1 (16 oz) package penne pasta
- 2 Tablespoon butter
- 2 Tablespoon olive oil
- 4 boneless skinless chicken breasts , cut into strips (I only used 3)
- 2 garlic cloves minced
- salt and pepper to taste
- 1 ¼ cup heavy cream
- ¼ cup pesto
- 3 Tablespoon grated Parmesan cheese
Instructions
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat butter and olive oil in a large skillet over medium heat. Sauté chicken and garlic until the chicken is almost cooked through.
- Reduce heat and stir in salt, pepper, cream, pesto and Parmesan cheese. Cook until the chicken is no longer pink inside. Stir in cooked pasta. Serves 6.
Nutrition
This recipe is adapted from Food on the Table.
This post was originally shared in October 2010.
