Description
A creamy, garlicky one-pan meal with tender chicken and pasta, tossed in fresh pesto. Ready in 30 minutes, this Italian-Mediterranean dish is perfect for weeknights and can be easily customized with optional ingredients like sun-dried tomatoes.
Ingredients
1 lb boneless skinless chicken thighs
1 lb penne pasta
1/2 cup pesto sauce (homemade preferred)
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
Crushed red pepper flakes (optional)
2 tbsp sun-dried tomatoes, chopped (optional)
Instructions
Bring 4 cups salted water (1 tbsp salt) to a boil in a large pot.
Add pasta and cook 8-10 minutes until al dente. Reserve 1/4 cup pasta water before draining.
Dice chicken thighs into 1/2″ cubes. Season with 1 tsp Italian seasoning and 1/2 tsp salt.
Heat olive oil in a skillet over medium-high heat. Cook chicken, stirring occasionally, until golden brown (7-8 minutes). Avoid overheating; check doneness at 7 minutes.
Add cooked pasta to the skillet. Stir in 1/2 cup pesto and 2-3 tbsp reserved pasta water. Toss until sauce adheres evenly.
Season with additional salt if needed. Garnish with crushed red pepper flakes and optional sun-dried tomatoes before serving.
Notes
Reserve pasta water for emulsifying the pesto sauce and ensuring it clings to the pasta.
Avoid store-bought pesto; double the quantity if using lower-quality options.
For extra heat, add 1/4 tsp crushed red pepper flakes to the skillet.
Pair with garlic bread and an arugula salad for a complete meal.
Refreeze only once; refrigerated leftovers maintain best texture for 3-4 days.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Sautéing/Boiling
- Cuisine: Italian-Mediterranean
Nutrition
- Serving Size: 1.25 cups
- Calories: 650
- Sugar: 2g
- Sodium: 3500mg
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 90mg