Pesto Chicken Pasta
Enjoy this hearty, fragrant and delicious meal made with pan seared chicken and pasta in a creamy pesto sauce. Add your favorite vegetables and a hunk of crusty bread for serving.
Servings: 4
Calories: 631kcal
Ingredients
- 8 ounces penne pasta
- table salt
- fresh ground black pepper
- 2 tablespoons olive oil divided
- 2 cups grape or cherry tomatoes
- ⅛ teaspoon crushed red pepper flakes
- 1 small shallot minced (about 2 tablespoons)
- 2 skinless boneless chicken breasts (about 6 to 8 ounces each)
- 1 cup half-and-half (8oz)
- 1 tablespoon unsalted butter
- ½ cup prepared basil pesto divided (homemade or store-bought)
- ½ cup fresh grated Parmesan cheese lightly packed plus more for garnish (1oz)
- 2 cups fresh baby spinach leaves packed (2.5oz)
Instructions
- Bring 4 quarts water to a rolling boil in a large pot. Add the pasta and 1 teaspoon salt and cook until al dente, according to package directions. Reserve ½ cup cooking water, then drain and set aside.
- While the pasta is cooking heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil and heat until shimmering. Add the tomatoes and cook undisturbed for 3 to 4 minutes or until blistered on the bottom. Add the crushed red pepper flakes and shallot. Stir and cook for another 3 to 4 minutes or until the tomatoes are well seared. Transfer to a bowl and set aside.
- Pat the chicken dry with paper towels and season with salt and pepper. Heat the remaining 1 tablespoon olive oil in the now empty skillet over medium-high heat until shimmering. Cook the chicken until golden brown and the meat registers 160 degrees, about 6 to 7 minutes per side. Transfer the chicken to a cutting board and tent with foil while preparing the sauce.
- In the now empty pot used to cook the pasta, add the half-and-half, butter and ¼ cup of pesto. Heat on medium, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the Parmesan and spinach leaves. Cook until the spinach is wilted and the cheese is melted. Season with fresh ground black pepper and remove from the heat.
- Toss the sauce with the blistered tomatoes and cooked pasta. Add a splash or two of the reserved pasta water to loosen as needed. Cut the chicken into 1/2-inch thick slices and add to the pasta. Serve in individual bowls garnished with 1 tablespoon of the remaining pesto and fresh grated Parmesan, black pepper and basil leaves.
Notes
- Omit the blistered tomatoes if desired. Or substitute 1/4 cup oil-packed sun-dried tomatoes drained and chopped added in at the end.
- The spinach can also be omitted if desired. Or substitute 2 cups of fresh steamed broccoli florets or roasted chopped asparagus.
- Previously grilled or cooked chicken breasts or rotisserie chicken can be used in place of the pan seared chicken for a quick option.
Nutrition
Calories: 631kcal | Carbohydrates: 52g | Protein: 29g | Fat: 34g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 614mg | Potassium: 710mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3087IU | Vitamin C: 16mg | Calcium: 303mg | Iron: 2mg