Description
A rich and creamy pasta dish featuring tender chicken and penne in a velvety basil pesto sauce with Parmesan and mozzarella cheeses, creating the ultimate comfort food that’s both satisfying and easy to make.
Ingredients
Scale
- ½ pound penne pasta
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 pound boneless, skinless chicken breast, cubed
- Salt and pepper to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half
- ½ cup freshly grated Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- ½ cup basil pesto
- Fresh basil for garnish
Instructions
- Cook penne pasta according to package directions until al dente, then drain
- Heat olive oil in large skillet, sauté garlic and Italian seasoning until fragrant
- Add chicken, season with salt and pepper, cook until no longer pink
- Remove chicken from skillet and set aside
- Melt butter in same skillet, whisk in flour and cook until golden
- Gradually whisk in chicken broth and half and half, simmer until thickened
- Remove from heat, stir in pesto, Parmesan, and mozzarella until melted
- Return chicken to skillet, add cooked pasta, toss to coat
- Garnish with fresh basil and serve immediately
Notes
- Use room temperature butter for smoother sauce
- Don’t overcook pasta as it will continue cooking in sauce
- Add cheese gradually to prevent clumping
- Store leftovers in airtight container for up to 3 days
- Reheat gently with added milk or broth if needed
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 120mg