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Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

Creamy Alfredo penne tossed with sun-dried tomatoes and served with basil pesto-topped chicken breasts.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 2 1/2 cups uncooked penne pasta
  • 2 tsp olive oil
  • 4 boneless skinless chicken breast halves pounded to an even thickness
  • 4 tsp prepared basil pesto for topping the chicken (1 tsp per breast)
  • 3 cloves garlic pressed or minced
  • 1/2 cup butter
  • 8 oz cream cheese cut into small cubes
  • 1 1/3 cup 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 sun-dried tomatoes julienned, in oil, drained

Instructions

  • Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente; drain and set aside.
  • Meanwhile, heat 2 tsp olive oil in a large skillet over medium heat.
  • Season both sides of the chicken breasts with salt and pepper and cook in the skillet 3–4 minutes per side, or until cooked through; remove to a plate.
  • Spread 1 tsp prepared basil pesto on top of each cooked chicken breast and loosely cover with foil to keep warm.
  • In the same skillet over medium heat, add the butter and garlic and cook briefly, scraping up any browned bits from the pan.
  • Add the cubed cream cheese and whisk until mostly melted and incorporated into the butter.
  • Reduce heat to medium-low and gradually whisk in the heavy cream until smooth.
  • Stir in the grated Parmesan, 1/4 tsp salt, 1/4 tsp pepper, and the drained julienned sun-dried tomatoes; whisk until the sauce is smooth and cheese is melted.
  • Add the drained penne directly to the skillet and toss to coat evenly with the Alfredo sauce.
  • Serve the sauced penne with the pesto-topped chicken breasts alongside and enjoy immediately.

Equipment

  • Large Pot
  • Large Skillet
  • Tongs or spatula
  • Whisk
  • Knife
  • Cutting Board

Notes

  • If the sauce is too thick, whisk in a little milk to thin it.
  • To reheat leftovers, heat refrigerated pasta slowly in a skillet with 1/2 cup milk, stirring until creamy.