Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes
Creamy Alfredo penne with sun-dried tomatoes served alongside basil-pesto-topped chicken breasts.
Equipment
- Large Pot
- Large Skillet
- Plate
- Whisk
Ingredients
- 2 1/2 cups uncooked penne pasta
- 2 tsp olive oil
- 4 boneless skinless chicken breast halves pounded to an even thickness
- 4 tsp prepared basil pesto
- 3 cloves garlic pressed or minced
- 1/2 cup butter
- 8 oz cream cheese cut into small cubes
- 1 1/3 cup heavy cream or half-and-half for a lighter version
- 1 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup sun-dried tomatoes julienned, in oil, drained
Instructions
- Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente; drain and set aside.
- Meanwhile, heat 2 tsp olive oil in a large skillet over medium heat.
- Season both sides of the chicken breasts with a pinch of salt and pepper, then cook in the skillet 3–4 minutes per side, or until cooked through; transfer to a plate.
- Spread 1 tsp prepared basil pesto over each cooked chicken breast and tent loosely with foil to keep warm.
- In the same skillet, add the butter and garlic and cook briefly, scraping up any browned bits.
- Add the cream cheese and whisk until mostly melted, then reduce heat to medium-low.
- Slowly whisk in the heavy cream until smooth, then stir in the grated Parmesan, 1/4 tsp salt, 1/4 tsp pepper, and the drained sun-dried tomatoes; cook until sauce is smooth and heated through.
- Add the drained penne directly to the skillet and toss to coat evenly with the Alfredo sauce.
- Serve the sauced penne with the pesto-topped chicken breasts alongside and enjoy immediately.
Notes
- If the sauce is too thick, whisk in a little milk to thin it.
- To reheat leftovers, warm refrigerated pasta in a skillet with 1/2 cup milk, stirring until creamy.