Ingredients
Scale
- ½ pound Penne pasta (about 2½ cups dry)
- 1 pound boneless skinless chicken breast, cut into bite-sized chunks
- 1 tablespoon olive oil
- 2 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half (or milk/cream)
- ½ cup freshly grated Parmesan
- 1 cup freshly shredded Mozzarella
- ½ cup basil pesto (or more, to taste)
- Fresh basil for garnish, if desired
- Salt and pepper to taste
Instructions
- Boil pasta to al dente according to package instructions. Drain and set aside.
- Heat a large skillet over medium heat and olive oil. Add minced garlic, Italian seasoning, and chicken. Season with salt and pepper and cook until chicken is no longer pink. Transfer chicken to a plate and discard any liquid in the skillet.
- Return skillet to stove over medium heat and melt butter. Whisk in flour and cook until golden, about 3 minutes.
- Whisk in chicken broth and half & half, bring to a boil, then simmer about 5 minutes until sauce thickens.
- Remove from heat and stir in pesto and cheeses. Add pasta and chicken, stirring to coat. Add mozzarella gradually to avoid clumping.
- Garnish with fresh basil and cracked black pepper. Serve immediately.
Notes
- Add cheese gradually to prevent clumping.
- Can customize with additional vegetables.
- Great for freezing and reheating.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Evening Meals
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 784 kcal
- Fat: 41 g
- Carbohydrates: 54 g
- Protein: 47 g