Italian-inspired dish with tender chicken, penne, and a creamy pesto sauce perfect for weeknight meals.
# Ingredient List:
→ Poultry
01 - 2 boneless, skinless chicken breasts (approximately 14 oz), cut into bite-sized pieces
→ Pasta
02 - 12 oz penne pasta
→ Dairy
03 - 7 fl oz heavy cream
04 - 1.4 oz grated Parmesan cheese
→ Pesto
05 - 3 oz basil pesto (store-bought or homemade)
→ Vegetables
06 - 1 small onion, finely chopped
07 - 2 cloves garlic, minced
→ Pantry
08 - 2 tablespoons olive oil
09 - Salt and freshly ground black pepper, to taste
→ Garnish (optional)
10 - Fresh basil leaves
11 - Extra grated Parmesan cheese
# Directions:
01 - Boil penne in a large pot of salted water until al dente according to package directions; drain, reserving 6.7 fl oz of pasta water.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, cook for 5 to 6 minutes until golden and cooked through. Remove and set aside.
03 - In the same skillet, sauté chopped onion for 2 to 3 minutes until softened. Add minced garlic and cook for 30 seconds until fragrant.
04 - Reduce heat to medium. Stir in heavy cream and bring to a gentle simmer. Add pesto and Parmesan, mixing until smooth.
05 - Return chicken to the skillet and toss to coat with the sauce.
06 - Add drained penne to the skillet and mix thoroughly. Incorporate reserved pasta water gradually to achieve desired sauce texture.
07 - Adjust seasoning with salt and pepper as needed. Serve immediately garnished with fresh basil and extra Parmesan if desired.
