JesseEatzA high-protein, vibrant pasta dish featuring seared chicken breast tossed in a silky, basil-rich pesto cream sauce.
Bring a large pot of salted water to a boil and cook the penne according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
Cooking the pasta 1 minute less than the box says ensures it stays firm when tossed in the sauce.
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Season cubed chicken with salt and pepper, then sauté until golden brown and cooked through. Remove chicken and set aside.
Don't crowd the pan; sear in batches if necessary to get a good crust.
In the same skillet, lower heat to medium and add minced garlic. Sauté for 1 minute until fragrant. Pour in the half & half and simmer for 3-4 minutes until slightly thickened.
Scrape the bottom of the pan to release those flavorful browned bits from the chicken.
Whisk in the pesto and parmesan cheese until smooth. Add the cooked pasta and chicken back into the skillet, tossing to coat. If the sauce is too thick, add a splash of the reserved pasta water.
Adding the pesto at the end preserves its vibrant green color and fresh basil flavor.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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