Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Arugula Salad

Name: Creamy Pesto Chicken Pasta with Sun-Dried Tomatoes and Arugula Salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 pound chicken breast (boneless, skinless, cut into 1-inch cubes); 3 tablespoon olive oil; 1 teaspoon salt (divided); 0.5 teaspoon black pepper (divided); 12 ounce penne pasta; 0.5 cup basil pesto; 0.75 cup heavy cream; 0.5 cup pasta water (reserved); 0.5 cup sun-dried tomatoes (chopped, packed in oil, drained); 0.5 cup grated Parmesan cheese (plus more for serving); 5 ounce fresh arugula; 1 tablespoon balsamic vinegar

Tender chicken and al dente pasta tossed in a rich, creamy pesto sauce with bright sun-dried tomatoes, served with a peppery arugula salad.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 6
Cuisine: Italian
Difficulty: Medium
Cost: $2.89/serving

Dietary

Low-Sugar
High-Protein

Ingredients

1 pound chicken breast (boneless, skinless, cut into 1-inch cubes)
3 tablespoon olive oil
1 teaspoon salt (divided)
0.5 teaspoon black pepper (divided)
12 ounce penne pasta
0.5 cup basil pesto
0.75 cup heavy cream
0.5 cup pasta water (reserved)
0.5 cup sun-dried tomatoes (chopped, packed in oil, drained)
0.5 cup grated Parmesan cheese (plus more for serving)
5 ounce fresh arugula
1 tablespoon balsamic vinegar

Instructions

Season the cubed chicken breast with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken and cook for 5-7 minutes, until cooked through and lightly browned. Remove chicken from skillet and set aside.
Bring a large pot of salted water to a rolling boil. Add penne pasta and cook according to package directions until al dente. Before draining, reserve 1/2 cup of the pasta water. Drain the pasta and set aside.
In the same skillet (no need to clean), reduce heat to medium-low. Add 1/2 cup basil pesto, 3/4 cup heavy cream, and the 1/2 cup reserved pasta water. Whisk together until smooth and heated through.
Stir in the cooked chicken, 1/2 cup chopped sun-dried tomatoes, and 1/2 cup grated Parmesan cheese. Toss to coat well. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.
Add the drained penne pasta to the skillet with the sauce and chicken. Toss to combine thoroughly, ensuring all the pasta is coated. If the sauce is too thick, add a little more reserved pasta water until desired consistency.
In a large bowl, toss the fresh arugula with 2 tablespoons olive oil and 1 tablespoon balsamic vinegar. Season lightly with salt and pepper.
Serve the creamy pesto chicken pasta immediately, with the arugula salad on the side. Garnish pasta with additional grated Parmesan cheese.

Notes

You can add other vegetables like spinach or roasted red peppers to the pasta for extra nutrients and flavor.

Nutrition (per serving)

Calories: 650
Protein: 37.1 g
Carbohydrates: 53.8 g
Fat: 33.2 g
Fiber: 4.5 g
Sodium: 890 mg
Saturated Fat: 12.8 g
Sugar: 4.1 g
Cholesterol: 120 mg