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Pesto Chicken Pasta
This easy one-pot Pesto Chicken Pasta combines tender chicken, penne pasta, sun-dried tomatoes, spinach, and creamy basil pesto in a comforting dinner that comes together in about 30 minutes.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 5 min🔥 Cook: 25 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●dutch oven
- ●oven
- ●pan
📝 Preparation Steps
1
Pat chicken dry with paper towels and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a Dutch oven or a large skillet with a lid over medium-high heat, heat olive oil until shimmering.
olive oil2 tablespoons
2
Add chicken in an even layer to pan. Cook chicken, stirring occasionally, until light golden brown, about 5 to ⏱️ 8 minutes.
3
Add garlic to skillet and cook until fragrant, about ⏱️ 30 seconds. Stir in pasta and chicken broth scraping any browned bits from the bottom of the pan.
4
Bring to a boil. Reduce heat to low, cover, and simmer until the pasta is tender and most of the liquid is absorbed, about ⏱️ 10 minutes.
5
Stir in the milk and cream cheese and cook, stirring, until the cream cheese melts and the sauce becomes smooth. Stir in the pesto until evenly incorporated. Add the sun-dried tomatoes, Parmesan cheese, red chili flakes, and spinach.
milk1 cup
6
Cook until spinach is wilted, about 3 to ⏱️ 5 minutes, stirring occasionally. Season to taste with salt and pepper (I like 1/2 teaspoon salt and 1/4 teaspoon pepper). Garnish with basil and more Parmesan cheese if desired.
Nutrition Facts
calories
661 kcal
fat Content
27 g
serving Size
2 cups
fiber Content
4 g
sugar Content
12 g
sodium Content
1120 mg
protein Content
46 g
trans Fat Content
0.01 g
cholesterol Content
95 mg
carbohydrate Content
58 g
saturated Fat Content
6 g
unsaturated Fat Content
9 g
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