Creamy Pesto Chicken Pasta

Tender chicken and pasta coated in a rich, creamy pesto sauce, served alongside fresh steamed green beans for a well-rounded and comforting Italian-inspired meal.

• Prep: 15 min
• Cook: 25 min
• Total: 40 min
• Servings: 4
• Cuisine: Italian
• Difficulty: Easy
• Cost: $3.79/serving

Dietary

• Nut-Free
• Egg-Free
• Soy-Free
• Low-Sugar
• High-Protein

Tags

• quick
• savory
• comfort food

Ingredients

• 12 ounce penne pasta
• 1 tablespoon olive oil
• 1 pound chicken breast (cut into 1-inch pieces)
• 1 yellow onion (diced)
• 2 clove garlic (minced)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup chicken broth
• 0.5 cup heavy cream
• 0.5 cup pesto
• 0.25 cup grated Parmesan cheese
• 12 ounce fresh green beans (trimmed)
• 2 tablespoon fresh parsley (chopped)

Instructions

1. Bring a large pot of lightly salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta.
2. While pasta cooks, heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken breast pieces, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook until browned and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
3. Add the diced yellow onion to the skillet and cook until softened, about 3-5 minutes. Stir in the minced garlic and cook for 1 minute more until fragrant.
4. Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Bring to a simmer, then stir in the pesto and grated Parmesan cheese. Cook for 2-3 minutes, stirring constantly, until the sauce thickens slightly.
5. Add the cooked chicken and drained pasta to the sauce. Toss to coat everything evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water until desired consistency is reached. Season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, or to taste.
6. While the pasta is simmering, steam the fresh green beans until tender-crisp, about 5-7 minutes.
7. Serve the creamy pesto chicken pasta immediately, garnished with chopped fresh parsley if desired, with the steamed green beans on the side.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently, adding a splash of broth or water if the sauce is too thick.

Nutrition (per serving)

• Calories: 680
• Protein: 50.1 g
• Carbohydrates: 57.5 g
• Fat: 29.8 g
• Fiber: 6.8 g
• Sodium: 1210 mg
• Saturated Fat: 11.2 g
• Sugar: 3.5 g
• Cholesterol: 110 mg