Easy Creamy Chicken Pesto Pasta
Ingredients
- 1/2 pound penne pasta (about 2 1/2 cups dry)
- 1 pound boneless skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Sauce
- 2 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 1 cup half and half (or substitute with all milk/cream)
- 1/2 cup freshly grated Parmesan
- 1 cup freshly shredded Mozzarella
- 1/2 cup fresh basil pesto (or more to taste)
Garnish
- Fresh basil, for garnish (optional)
Preparation
Boil pasta to al dente according to package instructions, then drain and set aside
Heat a large skillet over medium heat with olive oil, then add minced garlic, Italian seasoning, and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring occasionally to brown on all sides. Transfer chicken to a plate and discard any liquid in the skillet
Return skillet to medium heat and melt butter. Whisk in flour and cook until golden, about 3 minutes
Whisk in chicken broth and half and half, then bring to a boil. If boiling too rapidly, reduce heat. Simmer for about 5 minutes until sauce has thickened
Remove from heat and stir in pesto and cheeses. Add pasta and chicken, then stir to coat. Garnish with fresh chopped basil and freshly cracked black pepper
Tips
Mozzarella can seize if not blended quickly; mix immediately after adding. Alternatively, add half the mozzarella at a time, stirring well to incorporate each portion
