Description
A flavorful and creamy Pesto Chicken Pasta featuring tender seared chicken breasts, blistered cherry tomatoes, and fresh spinach tossed in a luscious basil pesto cream sauce. Perfect for a satisfying weeknight dinner that's ready in just over an hour.
Ingredients
Pasta
- 8 ounces penne pasta
- 1 teaspoon table salt (for pasta water)
- fresh ground black pepper, to taste
Vegetables & Aromatics
- 2 cups grape or cherry tomatoes
- ⅛ teaspoon crushed red pepper flakes
- 1 small shallot, minced (about 2 tablespoons)
- 2 cups fresh baby spinach leaves (packed, 2.5 oz)
Protein
- 2 skinless boneless chicken breasts (about 6 to 8 ounces each)
Dairy & Oils
- 2 tablespoons olive oil, divided
- 1 cup half-and-half (8 oz)
- 1 tablespoon unsalted butter
- ½ cup prepared basil pesto (divided, homemade or store-bought)
- ½ cup fresh grated Parmesan cheese, lightly packed (1 oz) plus more for garnish
Instructions
- Cook the Pasta: Bring 4 quarts of water to a rolling boil in a large pot and add 1 teaspoon of salt. Cook penne pasta according to package directions until al dente. Reserve ½ cup of the cooking water, then drain the pasta and set it aside.
- Blister the Tomatoes: While the pasta cooks, heat a large nonstick skillet over medium-high heat. Add 1 tablespoon of olive oil and heat until shimmering. Add the grape or cherry tomatoes and cook without stirring for 3 to 4 minutes until the bottoms are blistered. Stir in the crushed red pepper flakes and minced shallot, then cook for another 3 to 4 minutes until the tomatoes are well seared. Transfer to a bowl and set aside.
- Cook the Chicken: Pat the chicken breasts dry with paper towels and season both sides with salt and freshly ground black pepper. In the same skillet, add the remaining 1 tablespoon olive oil and heat over medium-high until shimmering. Cook the chicken breasts for about 6 to 7 minutes per side until golden brown and the internal temperature reaches 160°F. Transfer the chicken to a cutting board and tent loosely with foil to rest.
- Prepare the Pesto Cream Sauce: Using the empty pot that was used for the pasta, add the half-and-half, unsalted butter, and ¼ cup of the basil pesto. Heat over medium, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Stir in the grated Parmesan cheese and the fresh baby spinach leaves. Cook until the spinach is wilted and the cheese has melted. Season the sauce with freshly ground black pepper, then remove from heat.
- Combine and Serve: Toss the creamy sauce with the blistered tomatoes and cooked pasta. Add reserved pasta water, a splash at a time, to loosen the sauce if needed. Slice the rested chicken into ½-inch thick pieces and add to the pasta. Serve in individual bowls garnished with the remaining 1 tablespoon of pesto, extra grated Parmesan cheese, freshly ground black pepper, and fresh basil leaves if desired.
Notes
- Reserve pasta water to adjust the sauce consistency as needed.
- Use a meat thermometer to ensure chicken is cooked to a safe temperature of 160°F.
- For added freshness, garnish with fresh basil leaves.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Leftover pesto can be frozen for future use.
