Description
A rich and comforting one-pan pasta dish featuring tender Parmesan chicken, creamy basil pesto sauce, and perfectly cooked pasta. Ideal for busy weeknights or cozy family dinners.
Ingredients
2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
2 tablespoons olive oil
3 cloves garlic, minced
2 cups (480 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
1/2 cup (240 ml) whole milk
8 ounces (225 g) penne or rotini pasta (uncooked)
1/2 cup (120 g) basil pesto
1 cup (100 g) freshly grated Parmesan cheese
1/2 teaspoon crushed red pepper flakes (optional)
1 cup (150 g) cherry tomatoes, halved
2 tablespoons chopped fresh basil
Instructions
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Season the chicken with salt, pepper, and Italian seasoning.
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Heat olive oil in a large skillet over medium-high heat and cook the chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
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In the same pan, sauté garlic for 30 seconds.
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Add chicken broth, heavy cream, and milk. Bring to a gentle simmer.
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Stir in uncooked pasta. Cover and cook for 12–15 minutes, stirring occasionally, until pasta is tender.
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Stir in pesto and Parmesan cheese until creamy.
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Return chicken and cherry tomatoes to the pan and cook for 2–3 minutes.
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Garnish with fresh basil and serve warm.
Notes
Add extra milk or broth when reheating to maintain creaminess. Freshly grated Parmesan melts best and creates a smoother sauce. Adjust seasoning to taste before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes