Chicken Pesto Pasta
30 minServes 6
Tender chicken and penne tossed with a creamy basil pesto sauce, finished with sun-dried tomatoes and fresh basil.
| prepBring a medium pot of water to a boil and salt well with about 1 tablespoon salt | ||||
| 450 g boneless skinless chicken breasts, cut into 1-inch pieces | Season chicken with Italian seasoning, salt & pepper | Heat oil in large skillet over medium-high; cook chicken until golden & cooked through, 7–8 min | Combine pasta, cream, parmesan & sun-dried tomatoes with chicken; add pasta water if needed until glossy | Remove from heat; stir in pesto, red pepper flakes & basil; serve with extra parmesan |
| 1 teaspoon Italian seasoning | ||||
| Kosher salt | ||||
| Black pepper | ||||
| 225 g penne pasta | Cook pasta until al dente, about 8–9 min; reserve 1 cup cooking water | |||
| 2 tablespoons extra virgin olive oil | ||||
| 120 ml heavy cream | ||||
| 25 g parmesan cheese, plus more for serving | ||||
| 30 g sun-dried tomatoes, drained if packed in oil | ||||
| 120 ml basil pesto, homemade or store-bought, plus more if you like | ||||
| 1/2 to 1 teaspoon red pepper flakes | ||||
| Handful of torn basil leaves, for garnish | ||||
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