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

By The Mediterranean Dish · 15 min

Ingredients

Instructions

1. Put the cut chicken in a bowl, season with the Italian seasoning, a big pinch each of kosher salt and black pepper, and toss to coat.
2. Boil a medium pot of water, salt it well with about 1 tablespoon of salt, and cook the penne until al dente, about 8 to 9 minutes, or per package instructions.
3. Heat the olive oil in a large non-stick skillet over medium-high. Cook the chicken, tossing now and then, until golden outside and cooked through, about 7 to 8 minutes.
4. While the pasta cooks, set aside about 1 cup of the cooking water, then drain the pasta.
5. Lower the heat under the chicken. Stir in the drained pasta, heavy cream, parmesan and sun-dried tomatoes until well combined. If it looks dry, add the reserved pasta water a couple of tablespoons at a time until glossy and creamy.
6. Turn off the heat, stir in the basil pesto, and top with grated parmesan, red pepper flakes and torn basil leaves.

Summarized from The Mediterranean Dish's video. Watch it for the details.