Chicken Pesto Pasta

Serves 6

30 min

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
1 pound / 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
8 ounces / 225 g penne pasta	Cook pasta until al dente, about 8–9 min; reserve 1 cup cooking water
2 tablespoons extra virgin olive oil
1/2 cup / 120 ml heavy cream
1/4 cup / 25 g parmesan cheese, plus more for serving
1/4 cup / 30 g sun-dried tomatoes, drained if packed in oil
1/2 cup / 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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