Dinner
One-Skillet Creamy Chicken Pesto Penne
Penne cooks in the same skillet as the chicken and finishes with Parmesan, cream and pesto.
- Yield
- 4 servings
- Cuisine
- Italian-inspired
Serving ideas
Scatter fresh basil over the bowls if you like.
Ingredients
See the ingredient checklist
- 2 tbsp extra-virgin olive oil
- 2 boneless skinless chicken breasts, 8 oz each, cut into 1-inch pieces
- kosher salt, to taste
- 4 cloves garlic, finely chopped
- 1/4 tsp red pepper flakes
- 1 3/4 cups water, plus more if needed
- 3/4 cup heavy cream
- 8 oz penne
- 1 oz Parmesan, finely grated
- 2/3 cup pesto
- fresh basil, optional, for serving
Before you cook
Add the pesto off the heat and adjust the seasoning after tasting it.
How to make One-Skillet Creamy Chicken Pesto Penne
Heat the oil in a skillet over medium. Season the chicken with 3/4 teaspoon salt and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer to a plate.
In the same skillet, stir the garlic and red pepper flakes for about 30 seconds. Add the water, cream and 1/2 teaspoon salt and bring to a simmer.
Add the penne and simmer for 8 to 10 minutes, stirring occasionally, until al dente and coated by the reduced liquid.
Return the chicken and stir in the Parmesan until melted and the chicken is cooked through. Turn off the heat and fold in the pesto. Add water a tablespoon at a time if needed to loosen the sauce.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
One-Skillet Creamy Chicken Pesto Penne
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Ingredients
2 tbsp extra-virgin olive oil- 2 boneless skinless chicken breasts 8 oz each, cut into 1-inch pieces
- kosher salt to taste
- 4 cloves garlic finely chopped
- ¼ tsp red pepper flakes
- 1 ¾ cups water plus more if needed
- ¾ cup heavy cream
- 8 oz penne
- 1 oz Parmesan finely grated
- ⅔ cup pesto
- fresh basil optional, for serving
Instructions
- Heat the oil in a skillet over medium. Season the chicken with 3/4 teaspoon salt and cook, stirring occasionally, until browned, about 4 to 5 minutes. Transfer to a plate.
- In the same skillet, stir the garlic and red pepper flakes for about 30 seconds. Add the water, cream and 1/2 teaspoon salt and bring to a simmer.
- Add the penne and simmer for 8 to 10 minutes, stirring occasionally, until al dente and coated by the reduced liquid.
- Return the chicken and stir in the Parmesan until melted and the chicken is cooked through. Turn off the heat and fold in the pesto. Add water a tablespoon at a time if needed to loosen the sauce.