The life of luxury in less than half an hour? That’s the dream, isn’t it? Well dream no more, because Pesto Chicken Pasta tastes even better than you could imagine! This dish is filled with tangy richness and sharp cheesy flavors, all accenting the herbaceous taste of the pesto. The chicken is pan-seared to a golden-brown, savory scrumptiousness and the sun-dried tomatoes add vibrancy with a touch of sweetness to help balance out the richness of the sauce. A little red pepper flakes for heat and presto! You have indulgence on a plate! It’s Pesto Chicken Pasta and it’s here to wow you like no other pasta dish!
Ingredients
- 2 tablespoons butter
- 1 pound chicken breast, boneless and skinless, cut into 1-inch pieces
- 2 cloves garlic, minced
- 1/2 pound penne pasta
- 1 1/2 cups chicken broth
- 1 cup milk
- 3 ounces cream cheese, cubed
- 1/3 cup basil pesto
- 1/4 cup parmesan, grated
- 3 cups spinach
- 1/4 cup sun dried tomatoes, sliced
- black pepper, to taste
- crushed red pepper, to taste
Directions
Step 1 –Melt the butter in a large, deep skillet over medium heat.
Step 2 –Add the chicken and cook until lightly golden on the outside, about 3-4 minutes per side.
Step 3 –Add the garlic to the skillet and cook until fragrant, about 1 minute.
Step 4 –Add the uncooked pasta and the chicken broth to the skillet while stirring with a wooden spoon to scrape up any brown bits at the bottom.
Step 5 –Cover the skillet and increase the heat, bringing the broth to a boil.
Step 6 –Once boiling, stir the pasta and then bring the broth back down to a simmer.
Step 7 –Allow the pasta to simmer, covered, until most of the broth has been absorbed, about 8 minutes.
Step 8 –Add the milk, the cream cheese, and the pesto.
Step 9 –Cook while stirring, over medium heat, until the cheese has fully melted.
Step 10 –Add the parmesan, the spinach, and the sun-dried tomatoes.
Step 11 –Stir until the spinach has wilted, about 1-2 minutes.
Step 12 –Stir in the black pepper and the crushed red pepper.
Step 13 –Serve immediately.
