Chicken Pesto Pasta
Featuring store-bought pesto along with just six other ingredients, this 30-minute one-pan meal is truly the lazy cook’s dream.
Imported from www.delish.com
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Ingredients
- 2 tbsp. extra-virgin olive oil0
- 2 (8-oz.) boneless, skinless chicken breasts, cut into 1" pieces0
- Kosher salt0
- 4 garlic cloves, finely chopped0
- 1/4 tsp. crushed red pepper flakes0
- 1 3/4 c. water0
- 3/4 c. heavy cream0
- 8 oz. penne0
- 1 oz. Parmesan, finely grated (about 1/2 cup)0
- 2/3 c. store-bought or homemade pesto0
- Fresh basil, for serving (optional)0
Nutrition
1074
Calories (kcal)
114
Protein (g)
93
Carbs (g)
62
Fat (g)
Instructions
- 1
In a medium skillet over medium heat, heat oil. Add chicken; season with 3/4 tsp. salt. Cook, stirring occasionally, until browned and an instant-read thermometer registers 160°, 4 to 5 minutes total. Transfer to a plate.
- 2
In same skillet over medium heat, cook garlic and red pepper flakes, stirring, until fragrant, about 30 seconds. Add water, cream, and 1/2 tsp. salt and bring to a simmer. Add penne and cook, stirring occasionally, until pasta is al dente and liquid is reduced to a sauce that coats the pasta, 8 to 10 minutes.
- 3
Stir in Parmesan and chicken and toss until cheese is melted and chicken is warmed through, about 2 minutes. Remove from heat and fold in pesto; if sauce feels dry, add water, 1 Tbsp. at a time, until a creamy sauce forms. Season with more salt, if needed. Top with basil (if using).