Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes
If you’re looking for a dish that brings together the rich flavors of basil pesto, creamy Alfredo sauce, and the delightful tang of sun-dried tomatoes, then look no further! This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is not just a meal; it’s an experience that transforms an ordinary dinner into something special. With tender chicken breast, al dente penne pasta, and a luscious sauce, this dish is perfect for impressing guests or enjoying a cozy family meal.
Why It’s My Go-To
This recipe has become my go-to for several reasons. First, it’s incredibly versatile, allowing you to swap out ingredients based on what you have on hand or your dietary preferences. Second, the combination of flavors in the Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is simply irresistible. The creamy sauce pairs beautifully with the basil pesto’s aromatic freshness and the sun-dried tomatoes’ sweetness. Lastly, it’s a one-pan wonder, making cleanup a breeze!
What You’ll Gather
- 2 cups uncooked penne pasta
- 2 tsp olive oil
- 4 boneless skinless chicken breast halves, pounded to an even thickness
- 4 tsp prepared basil pesto
- 3 cloves garlic, pressed or minced
- 1/2 cup butter
- 8 oz. cream cheese, cut into small cubes
- 1 1/3 cups heavy cream, or half and half for a lighter version
- 1 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup julienned sun-dried tomatoes, in oil, drained
Hardware & Gadgets
- Large pot: For boiling the pasta until al dente.
- Skillet: For cooking the chicken and preparing the sauce.
- Wooden spoon: Ideal for mixing sauces and ingredients without scratching your cookware.
- Meat mallet: For pounding chicken to ensure even cooking.
Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes, Made Easy
Step 1: Cook the Pasta
Begin by bringing a large pot of salted water to a boil. Add the uncooked penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
Step 2: Prepare the Chicken
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the pounded chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
Step 3: Make the Alfredo Sauce
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the butter and cream cheese, stirring until the cream cheese is melted and well combined. Gradually pour in the heavy cream (or half and half) and stir continuously. Allow the mixture to come to a gentle simmer.
Step 4: Add Pesto and Cheese
Stir in the basil pesto and grated Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.
Step 5: Combine Everything
Slice the cooked chicken into strips and add it to the skillet along with the drained penne pasta and julienned sun-dried tomatoes. Toss everything together until well coated in the sauce.
Step 6: Serve and Enjoy
Serve the Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes warm, garnished with extra Parmesan cheese and freshly cracked black pepper if desired. Enjoy every creamy, flavorful bite!
Customize for Your Needs
- For a vegetarian version, substitute the chicken with grilled zucchini or mushrooms.
- Swap penne for any pasta shape you prefer, like fusilli or farfalle.
- Add spinach or kale to the sauce for extra nutrients and color.
- For a bit of heat, consider adding red pepper flakes to the sauce.
Testing Timeline
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Storing, Freezing & Reheating
Leftovers of this delicious Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the dish in a freezer-safe container for up to 2 months. When reheating, simply thaw overnight in the refrigerator and reheat in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if needed.
Your Questions, Answered
Can I use store-bought pesto?
Absolutely! Store-bought pesto is a great time saver and works wonderfully in this recipe. Look for a quality brand for the best flavor.
What can I substitute for heavy cream?
If you prefer a lighter option, you can use half and half or even unsweetened almond milk mixed with a bit of cornstarch for thickness.
Is there a way to make this dish dairy-free?
Yes! You can use dairy-free cream cheese and a plant-based milk alternative to create a creamy sauce without dairy. Be sure to check labels for dairy-free Parmesan alternatives as well.
Can I make this dish ahead of time?
Yes! You can prepare the dish up to the point of combining the chicken and pasta with the sauce. Store everything separately in the fridge and combine just before serving for the best results.
Time to Try It
This Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is a delightful dish that’s sure to become a family favorite. With its creamy texture, vibrant flavors, and easy preparation, it’s perfect for any night of the week or for special occasions. So gather your ingredients, follow the steps, and prepare to savor every bite!
Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes
Ingredients
Equipment
Method
- Begin by bringing a large pot of salted water to a boil. Add the uncooked penne pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set it aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Season the pounded chicken breasts with salt and pepper. Add the chicken to the skillet and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside to rest.
- In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the butter and cream cheese, stirring until the cream cheese is melted and well combined. Gradually pour in the heavy cream (or half and half) and stir continuously. Allow the mixture to come to a gentle simmer.
- Stir in the basil pesto and grated Parmesan cheese, mixing well until the cheese is melted and the sauce is creamy. Season with additional salt and pepper to taste.
- Slice the cooked chicken into strips and add it to the skillet along with the drained penne pasta and julienned sun-dried tomatoes. Toss everything together until well coated in the sauce.
- Serve the Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes warm, garnished with extra Parmesan cheese and freshly cracked black pepper if desired. Enjoy every creamy, flavorful bite!
Notes
- For a vegetarian version, substitute the chicken with grilled zucchini or mushrooms.
- Swap penne for any pasta shape you prefer, like fusilli or farfalle.
- Add spinach or kale to the sauce for extra nutrients and color.
