Creamy Chicken Pesto Penne

There’s something truly comforting about a bowl of Creamy Chicken Pesto Penne. I vividly remember the first time I made it in my kitchen; the aroma of sautéed garlic and fresh basil filled the air, inviting everyone to the dinner table. It’s one of those meals that bring loved ones together, perfect for a weeknight dinner or a family gathering. When the creamy sauce envelops the tender pasta and juicy chicken, it feels like a warm hug on a plate. Every bite is a delightful blend of flavors that keeps you coming back for more. This dish is not just a meal; it’s a memory, an experience that I can’t wait to share with you.

Ingredients for Creamy Chicken Pesto Penne

Cooking is all about the ingredients, and the ones in Creamy Chicken Pesto Penne work beautifully together. The key players here are the chicken, pasta, and the luscious pesto sauce, which all blend seamlessly for a delightful meal. Each ingredient brings something unique to the table, creating a harmony of flavors that will impress anyone.

• 6 boneless, skinless chicken thighs: These tender cuts provide the protein backbone of the dish, making it hearty and satisfying.
• Kosher salt and freshly ground black pepper: Essential for seasoning, they enhance the natural flavors of the dish.
• 2 tablespoons extra virgin olive oil, divided: This oil adds richness and helps in sautéing the chicken.
• 1 pound penne pasta noodles: The perfect shape to hold the creamy sauce, making every bite enjoyable.
• 2 cups small-cut broccoli florets: Adds a pop of color and nutrition to the dish.
• 1 tablespoon butter: Used to sauté the vegetables, it adds a nice depth of flavor.
• 4 cloves garlic, pressed or minced: Imparts a robust flavor that elevates the overall dish.
• 1 medium red bell pepper, diced: Adds sweetness and crunch, balancing the creaminess.
• 2 ½ cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened: A dairy-free base for the creamy sauce, making it lighter.
• 5 tablespoons flour: Helps thicken the sauce to achieve that perfect creamy consistency.
• 1 4 to 5-ounce jar basil pesto: The star ingredient that brings vibrant flavor and aromatic notes.
• Grated Parmesan cheese for garnish if desired: Provides a touch of saltiness and adds to the overall presentation.
• Fresh basil leaves for garnish: Adds freshness and a beautiful splash of color.

Directions for Creamy Chicken Pesto Penne

Let’s get cooking! This Creamy Chicken Pesto Penne recipe walks you through each step to achieve the ultimate dish. Follow along for a creamy, savory experience that will have your taste buds dancing.

1. Start by trimming any excess fat from the chicken thighs. Season both sides generously with kosher salt and freshly ground black pepper. This simple step enhances the flavor of the chicken and sets the stage for the dish.
2. Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Once hot, carefully add the seasoned chicken thighs. Be cautious not to overcrowd the skillet; you may need to cook in batches. Sauté for about 5 minutes on each side, or until they turn golden brown.
3. Once cooked, transfer the chicken to a platter and allow it to rest. This resting period is crucial as it helps the meat retain its juices.
4. In the same skillet, wipe out any residues with a paper towel to prepare for the sauce. Meanwhile, bring a large stock pot of water to a boil and season generously with kosher salt.
5. Add the penne pasta to the boiling water and cook according to the package directions, or until al dente. Remember to reserve some of the pasta cooking water for later!
6. About one minute before the pasta is done, add the broccoli florets to the boiling water. This will cook the broccoli just enough to keep it vibrant and tender.
7. Drain the pasta and broccoli in a colander, then transfer them to a large bowl. This will set the stage for combining everything later.
8. Next, melt the butter in the same skillet over medium heat. Once melted, add the minced garlic and stir for about 30 seconds until it becomes fragrant.
9. Now add the diced red bell pepper to the skillet and cook for an additional 3 to 4 minutes, until it starts to soften. This adds a sweet flavor to the dish.
10. Pour in 2 cups of the almond cashew milk, leaving ½ cup aside in a glass jar. Increase the heat to medium-high, cooking while stirring often until the milk reduces by one-third. This helps concentrate the flavors.
11. In the jar with the remaining almond milk, mix in the flour, cover tightly, and shake until well combined. This will help thicken the sauce beautifully.
12. Pour the flour mixture into the skillet, stirring to combine it with the almond milk mixture. Continue to cook until the sauce thickens enough to coat the back of a spoon.
13. Stir in the jar of basil pesto, mixing until fully incorporated. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
14. Finally, pour the luscious sauce over the bowl of pasta and broccoli, tossing to coat everything evenly.
15. Slice the rested chicken thighs into strips and lay them over the pasta. Garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately and enjoy!

Ways to Adapt This Recipe

Every recipe can be adjusted to suit personal tastes, making it fun to experiment! Here are some ways you can adapt Creamy Chicken Pesto Penne to fit your preferences.

• Variations: Feel free to add or swap vegetables like spinach, sun-dried tomatoes, or zucchini for added nutrition.
• Protein swaps: If you prefer, substitute the chicken with shrimp or a plant-based protein for a different flavor profile.
• Spiciness: Add some crushed red pepper flakes for a bit of heat in the sauce.
• Different pastas: Experiment with other pasta shapes, like fusilli or farfalle, for a fun twist.
• Cheese options: Try switching up the type of cheese used for garnish, like feta or goat cheese, for a unique taste.
• Vegan option: For a vegan version, use plant-based cheese and cream alternatives, along with chickpeas instead of chicken.

Serving Options for Creamy Chicken Pesto Penne

When it comes to serving Creamy Chicken Pesto Penne, there are so many delicious possibilities! Here are some ideas to make your meal even more delightful:

• Pair with garlic bread: A side of warm, buttery garlic bread complements the creamy flavors and is perfect for scooping up any leftover sauce.
• Salad on the side: A fresh green salad with a light vinaigrette balances the richness of the pasta and adds a refreshing crunch.
• Wine pairing: If you enjoy wine, a crisp white wine like Sauvignon Blanc could enhance the meal beautifully.
• Perfect for gatherings: This dish is ideal for family dinners, potlucks, or gatherings with friends, making you the star of the kitchen.
• Storage tips: Leftovers can be stored in airtight containers and enjoyed for lunch the next day, making meal prep a breeze!
• Seasonal pairings: Serve with seasonal vegetables or a light fruit salad to add brightness to your plate.

FAQ

Conclusion

Creamy Chicken Pesto Penne is truly a delightful dish that combines comfort and flavor in every bite. It’s an easy recipe that’s perfect for any occasion, whether it’s a cozy family dinner or a gathering with friends. I encourage you to try making it; the creamy, savory goodness is sure to impress everyone at your table!

Creamy Chicken Pesto Penne

The ultimate comfort food, Creamy Chicken Pesto Penne is creamy, savory, and so easy to make! With tender chicken, flavorful pesto, and pasta in a luscious sauce, it's perfect for any weeknight dinner. You’ll want to make this tonight!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: Italian

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

• 6 pieces Boneless, skinless chicken thighs
• Kosher salt and freshly ground black pepper
• 2 tablespoons Extra virgin olive oil divided
• 1 pound Penne pasta noodles
• 2 cups Small-cut broccoli florets
• 1 tablespoon Butter
• 4 cloves Garlic pressed or minced
• 1 medium Red bell pepper (about 1 cup diced)
• 2 ½ cups Almond Breeze Almondmilk Cashewmilk Original Unsweetened
• 5 tablespoons Flour
• 1 jar Basil pesto 4 to 5 ounces
• Grated Parmesan cheese for garnish if desired
• Fresh basil leaves for garnish

Equipment

• Skillet
• Grater
• Wooden Spoon
• Chef's Knife
• Mixing Bowl
• Cutting Board
• Large Pot

Method

 

1. Start by trimming any excess fat from the chicken thighs. Season both sides generously with kosher salt and freshly ground black pepper. This simple step enhances the flavor of the chicken and sets the stage for the dish.
2. Heat 1 tablespoon of olive oil in a 10-inch skillet over medium-high heat. Once hot, carefully add the seasoned chicken thighs. Be cautious not to overcrowd the skillet; you may need to cook in batches. Sauté for about 5 minutes on each side, or until they turn golden brown.
3. Once cooked, transfer the chicken to a platter and allow it to rest. This resting period is crucial as it helps the meat retain its juices.
4. In the same skillet, wipe out any residues with a paper towel to prepare for the sauce. Meanwhile, bring a large stock pot of water to a boil and season generously with kosher salt.
5. Add the penne pasta to the boiling water and cook according to the package directions, or until al dente. Remember to reserve some of the pasta cooking water for later!
6. About one minute before the pasta is done, add the broccoli florets to the boiling water. This will cook the broccoli just enough to keep it vibrant and tender.
7. Drain the pasta and broccoli in a colander, then transfer them to a large bowl. This will set the stage for combining everything later.
8. Next, melt the butter in the same skillet over medium heat. Once melted, add the minced garlic and stir for about 30 seconds until it becomes fragrant.
9. Now add the diced red bell pepper to the skillet and cook for an additional 3 to 4 minutes, until it starts to soften. This adds a sweet flavor to the dish.
10. Pour in 2 cups of the almond cashew milk, leaving ½ cup aside in a glass jar. Increase the heat to medium-high, cooking while stirring often until the milk reduces by one-third. This helps concentrate the flavors.
11. In the jar with the remaining almond milk, mix in the flour, cover tightly, and shake until well combined. This will help thicken the sauce beautifully.
12. Pour the flour mixture into the skillet, stirring to combine it with the almond milk mixture. Continue to cook until the sauce thickens enough to coat the back of a spoon.
13. Stir in the jar of basil pesto, mixing until fully incorporated. Adjust seasoning with kosher salt and freshly ground black pepper to taste.
14. Finally, pour the luscious sauce over the bowl of pasta and broccoli, tossing to coat everything evenly.
15. Slice the rested chicken thighs into strips and lay them over the pasta. Garnish with grated Parmesan cheese and fresh basil leaves if desired. Serve immediately and enjoy!

Notes

• Tip 1: Store leftovers in an airtight container for up to 3 days.
• Tip 2: Add more vegetables like spinach for added nutrition.
• Tip 3: Use other pasta shapes like fusilli for a fun twist.
• Tip 4: Pair with garlic bread for a complete meal.
• Tip 5: Adjust thickness of the sauce with reserved pasta water if needed.

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Meet Isla Banks

We eat with our eyes first, so I strive to make every dish look as bountiful as it tastes. I work on every stage of the process, from sourcing the freshest ingredients to styling the final shot. I tested this recipe repeatedly to provide you with the visual inspiration and reliability you need to cook with confidence.