Ingredients
Chicken
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon Italian seasoning
- Kosher salt, to taste
- Black pepper, to taste
Pasta
- 8 ounces penne pasta, preferably with ridges
- 1 tablespoon kosher salt (for pasta water)
Sauce & Garnish
- 2 tablespoons extra virgin olive oil
- 1/2 cup heavy cream
- 1/4 cup parmesan cheese, plus more for serving
- 1/4 cup sun dried tomatoes, drained if packed in oil
- 1/2 cup basil pesto, homemade or quality store-bought, plus more if desired
- 1/2 to 1 teaspoon red pepper flakes
- Handful of torn basil leaves, for garnish
Instructions
- Season the chicken: In a bowl, toss the chicken pieces with Italian seasoning, a generous pinch of kosher salt, and black pepper until evenly coated.
- Cook the pasta: Bring a medium pot of water to a boil, add about 1 tablespoon kosher salt, then add the penne pasta. Cook until al dente according to package instructions, about 8 to 9 minutes.
- Cook the chicken: While the pasta cooks, heat 2 tablespoons of extra virgin olive oil over medium-high heat in a large non-stick skillet. Add the seasoned chicken and cook, stirring occasionally, until golden brown and cooked through, about 7 to 8 minutes.
- Drain the pasta: Reserve about 1 cup of the pasta cooking water, then drain the pasta well.
- Combine ingredients: Reduce the skillet heat to low. Add the cooked pasta, heavy cream, parmesan cheese, and sun dried tomatoes to the chicken in the skillet. Stir vigorously to combine, adding reserved pasta water a few tablespoons at a time if the mixture seems dry, until the sauce is creamy and coats the pasta.
- Add pesto and finish: Remove the skillet from the heat and stir in the basil pesto. Sprinkle red pepper flakes, additional grated parmesan, and torn basil leaves on top. Serve immediately while warm.
Notes
- When combining the pasta with the creamy sauce, stirring vigorously helps release the pasta’s starch, which thickens the sauce beautifully.
- Using good quality basil pesto, either homemade or store-bought, significantly enhances the flavor balance of this dish.
- This recipe pairs well with a simple green salad or garlic bread for a full Italian-inspired meal.
- Store leftovers refrigerated in an airtight container for up to 3 days and reheat gently to avoid drying out the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Entree
- Method: Stovetop
- Cuisine: Italian
