Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup sun-dried tomatoes, chopped
- Fresh basil leaves, for garnish
If you’re out of sun-dried tomatoes, cherry tomatoes are a great fresh alternative. For a lighter version, you can substitute half-and-half for the heavy cream, although the sauce will be a bit less thick and rich.
Instructions
- Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
- Add minced garlic to the skillet and sauté for about 1 minute, until fragrant.
- Reduce heat to medium and pour in the heavy cream, stirring to combine with the chicken and garlic.
- Stir in the basil pesto and Parmesan cheese, allowing the cheese to melt and the sauce to thicken slightly, about 3-4 minutes.
- Add the sun-dried tomatoes and cooked penne pasta to the skillet, tossing everything together to coat the pasta evenly in the sauce.
- Cook for an additional 2-3 minutes to heat through, then remove from heat.
- Garnish with fresh basil leaves before serving.
This dish comes together quickly, much like the spontaneous meals I used to create with whatever ingredients we had on hand growing up. Remember, cooking should feel like an adventure, not a chore.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International