Creamy Chicken Pesto Pasta ready in 15 minutes! (Pesto Pasta Recipe)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

Cut the chicken breast into small bite-sized pieces, about one-inch chunks.

Wash hands after handling chicken.

Season the chicken with a pinch of kosher salt, black pepper, and a large pinch of Italian seasoning; toss to combine.

Get a pot of water on the stove to boil for the pasta.

Once the water is boiling, salt it generously with kosher salt.

Add penne pasta to the boiling water and stir.

In a non-stick pan over medium-high heat, add about 2 tablespoons of olive oil and let it heat up.

Add the seasoned chicken to the hot pan; it should sizzle upon contact.

Cook the chicken for about 7-8 minutes, tossing occasionally until browned and cooked through.

Lower the heat and check on the pasta; reserve some pasta cooking water before draining the pasta.

Add the drained pasta to the pan with the chicken.

Add some grated Parmesan cheese, sun dried tomatoes, a little heavy cream, and 1/2 cup of pesto to the pasta and chicken.

Toss everything together, adding a bit of reserved pasta cooking water for creaminess.

Optionally, add red pepper flakes and fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens