Description
A creamy pesto chicken penne pasta dish with sun-dried tomatoes for rich flavor.
Ingredients
Scale
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts, cubed
- 1/2 cup sun-dried tomatoes, chopped
- 1/4 cup basil pesto
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Cook penne pasta according to package instructions. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add chicken and cook until browned.
- Add minced garlic and sauté for 1 minute.
- Stir in sun-dried tomatoes and pesto, mixing well.
- Pour in heavy cream and simmer for 3 minutes.
- Add cooked pasta and Parmesan cheese. Toss to coat evenly.
- Season with salt and pepper.
- Serve warm.
Notes
- Use gluten-free pasta if needed.
- Add spinach for extra greens.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg
Keywords: creamy pesto chicken, penne pasta, sun-dried tomatoes