Pesto Chicken Penne

• 8 oz penne pasta
• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup prepared basil pesto
• 1 cup cherry tomatoes, halved
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• Salt to taste
• Black pepper to taste
• 1/2 cup chicken broth
• 1/4 cup pine nuts, toasted (optional)
• Fresh basil leaves for garnish

Steps

1. 1 Cook penne according to package instructions until al dente; drain and set aside.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add chicken pieces, season with salt and pepper, and cook until golden and cooked through, about 6-7 minutes.
4. 4 Add minced garlic to the skillet and sauté for 1 minute.
5. 5 Stir in pesto and chicken broth, heating through until well combined.
6. 6 Add cooked penne, cherry tomatoes, and Parmesan to the skillet, tossing to coat.
7. 7 Simmer for 2-3 minutes until everything is heated through.
8. 8 Toss in toasted pine nuts if using.
9. 9 Serve immediately, garnished with fresh basil leaves.

Nutrition

Tips

• For a gluten-free option, use gluten-free penne.
• Feel free to add grilled shrimp or sautéed mushrooms for extra protein or flavor.
• If pesto is too thick, add a splash more broth to reach desired consistency.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or broth to maintain creaminess.

Serving Suggestions

• Pair with a crisp green salad and crusty bread.
• Serve with a chilled glass of Pinot Grigio for a delightful Italian experience.

FAQ