Pesto Chicken Pasta (Family Favorite)
Make this pesto chicken pasta when you want an epic meal that's ready to eat in just 30 minutes.
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Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 lb chicken thighs or breasts, cut into 1-inch pieces
- 3 cups chicken broth
- ¼ cup heavy cream or half & half
- 12 ounces penne pasta
- ⅓ cup pesto, store-bought or homemade
- ¼ cup parmesan cheese, more for serving
Instructions
- In a large skillet, heat oil over medium-high heat. Add the onions and cook for about 3 minutes, add the garlic, and continue cooking until the onions have softened.
- Add the chicken pieces to the pan and cook, for about 5 minutes, long enough to sear on all sides.
- Slowly pour in the chicken broth and cream and scrape the tidbits from the chicken left at the bottom of the pan while stirring.
- Bring mixture to a boil, add the pasta, and mix to combine. Reduce heat to low, cover the pan with the lid, and simmer for 12 to 15 minutes until the pasta is tender.
- Open the lid, stir in the pesto until incorporated and heated through. Turn off the heat, add the parmesan cheese, stir to combine, and serve.
Notes
- Using gluten-free pasta will increase the cooking time by 3 to 5 minutes. Check for doneness around minute 15.
- Swap the Parmesan for Pecorino, mozzarella, Monterrey Jack or Pepper Jack cheese.
- Add veggies to this meal by adding a couple of handfuls of chopped spinach at the very end, when mixing in the pesto, or by adding 1 to 2 cups of broccoli florets to the skillet with the pasta.
Nutrition
Serving: 1 serving | Calories: 404kcal | Carbohydrates: 46g | Protein: 26g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 754mg | Potassium: 478mg | Fiber: 2g | Sugar: 3g | Vitamin A: 336IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg
