Creamy pesto chicken penne
Creamy pesto chicken penne is golden chicken and tender pasta coated in a glossy basil cream sauce. Cherry tomatoes add a little sweetness and spinach adds color. It is ready in 25 minutes. It is an easy crowd pleaser that works for busy weeknights and relaxed weekend dinners too.
- 25 minTotal time
- 2Servings
- 820kcal / serving
- 48 gProtein
The science: why this works
Salting the pasta water
Pasta absorbs water as it boils, and salty water seasons it from the inside. Unsalted pasta tastes flat no matter how good the sauce is. About 1 tablespoon of salt for a big pot is a good start.
Learn: Salt the pasta water →Finishing the pasta in the sauce
Cooking the penne 1 minute short lets it finish in the sauce. It soaks up flavor while the starch it releases helps the cream cling. That is why the sauce turns glossy rather than watery.
Learn: Finishing pasta in the sauce →Starchy pasta water as a thickener
Pasta water holds dissolved starch and salt. A splash loosens thick sauce without thinning the flavor, and the starch helps fat and water stay blended into one smooth sauce. An emulsion is simply fat and water held together in a smooth mixture.
Learn: How emulsions work →Creamy pesto chicken penne
25 minutes · 2 servings · Italian · Main course
Ingredients
Makes 2 servings
- 200 gpenne
- 2 lwater, for boiling
- 300 gchicken breast, cut into 2 cm pieces
- 2 clovesgarlic, chopped
- 150 gcherry tomatoes, halved
- 3 tbsppesto
- 100 mlheavy cream
- 60 gspinach
- 30 gparmesan, grated
- 1 tbspolive oil
- Salt
- Black pepper
Method
Tips for the best result
- Cut the largest piece of chicken open to check it is white all the way through, or use a thermometer for 165°F (74°C).
- Lower the heat before adding the cream so it does not boil hard.
- Add pasta water a splash at a time until the sauce looks glossy.
Swaps
- Swap penne for fusilli or rigatoni, since the ridges hold sauce well.
- Swap chicken breast for thigh for juicier meat, and cook a few minutes longer.
- Swap spinach for peas, and add them with the pasta.
Storing and reheating
Keeps in the fridge for 3 to 4 days in a sealed container. Reheat in a pan over low heat with a splash of water or milk until it reaches 165°F (74°C). The sauce thickens as it cools, so loosen it as you stir.
Creamy pesto chicken penne: questions
How do I keep chicken from drying out in pasta?
Cook the chicken until it is just done at 165°F (74°C) and do not keep it cooking in the sauce for long. Searing in a hot pan keeps the outside golden. Slicing it after a short rest also keeps it juicy.
Can I use store-bought pesto?
Yes, jarred or fresh store-bought pesto works well in this recipe. Taste first, since some brands are salty, and go easy on added salt. Stir it in over low heat so it stays bright.
Why does my cream sauce look split?
A split sauce usually happens when cream boils too hard or too fast. Keep the heat low and stir. A splash of pasta water and a bit of whisking can bring it back together.
