Creamy Pesto Chicken with Sun-Dried Tomato Pasta
Tender Chicken in Creamy Basil Pesto with Sun-Dried Tomato Penne
Ingredients:
2 boneless, skinless chicken breasts, sliced
2 tablespoons olive oil
3 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
2 cups penne pasta
1/3 cup sun-dried tomatoes, thinly sliced
1/2 cup heavy cream
1/4 cup milk
1/4 cup freshly grated Parmesan cheese
1/3 cup basil pesto (homemade or store-bought, no alcohol)
2 tablespoons chopped fresh parsley (optional)
Extra Parmesan for garnish
Directions:
Cook penne pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add sliced chicken, salt, pepper, and paprika. Cook until golden and fully cooked, about 5–6 minutes. Remove and set aside.
In the same skillet, sauté garlic for 30 seconds. Add sun-dried tomatoes and cook for 2 minutes to soften.
Pour in the cream and milk. Stir well and let it simmer for 2–3 minutes.
Add Parmesan cheese and pesto. Stir until the sauce thickens slightly.
Return the cooked chicken to the skillet and toss to coat in the sauce.
Add the drained pasta and mix everything until evenly coated and heated through.
Garnish with chopped parsley and extra Parmesan if desired. Serve warm.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 510 kcal | Servings: 4 servings