Chicken Pesto Pasta

Method6 steps · about 20 min

1. 1

   Step 1: Wash and dry the basil and tear its leaves. Drain the sun-dried tomatoes (¼ cup) if packed in oil and have all other ingredients ready before heating the skillet. On a separate board, cut the chicken (1 lb) into 1-inch pieces without washing it. Clean hands and tools, then toss the chicken in a bowl with the 1 tsp Italian seasoning and a big pinch each of salt and black pepper.

   Uses 1 lb boneless skinless chicken breasts, cut into 1-inch pieces · 1 tsp ready Italian seasoning · Kosher salt, a big pinch for seasoning chicken · Black pepper, a big pinch for seasoning chicken · ¼ cup sun-dried tomatoes, drained if packed in oil · A handful of torn fresh basil leaves, for garnish · Water, as needed to wash basil and boil pasta; reserve about 1 cup cooking water before draining

   
2. 2

   Step 2: Bring a medium pot of water to a boil and add about 1 tbsp salt. Add the dry penne and cook until al dente according to its package, about 8–9 minutes as a guide. Cook the chicken in the next step while the pasta boils; keep watch over both pans.

   Uses 8 oz dry penne pasta, preferably ridged · Enough water from the divided supply to boil the pasta; the final volume is unmeasured · About 1 tbsp kosher salt for pasta water

3. 3

   Step 3: Heat the 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the seasoned chicken and cook, tossing occasionally, for about 7–8 minutes, checking from 7 minutes, until browned and fully cooked to 74°C (165°F).

   Cook chicken: check at 7 minutes · 7 minUses All the seasoned chicken kept separate in step 1 · 2 tbsp extra virgin olive oil

4. 4

   Step 4: Before draining the al dente pasta, collect about 1 cup of its cooking water in a heatproof jug. Drain the pasta, keeping that reserved water separate and discarding the remaining pot water.

   Uses The cooked pasta and pot water from step 2

5. 5

   Step 5: Lower the skillet heat. Add the drained pasta, heavy cream (½ cup), measured ¼ cup Parmesan and prepared sun-dried tomatoes to the chicken. Stir vigorously until well combined. If it looks dry, add reserved pasta water a couple of tablespoons at a time until the pasta is glossy and coated in creamy sauce; do not pour in the whole reserve automatically.

   Uses All the fully cooked chicken and skillet contents from step 3 · All the drained pasta kept separate in step 4 · Small splashes from the about 1 cup reserved in step 4, a couple of tbsp at a time only as needed · ½ cup heavy cream · ¼ cup grated Parmesan cheese · The measured ¼ cup tomatoes drained in step 1

6. 6

   Step 6: Turn off the heat and move the skillet off the burner. Stir in the measured ½ cup ready basil pesto, adding extra pesto only if desired. Finish with the ½–1 tsp red pepper flakes, prepared basil leaves and optional extra grated Parmesan. Share between six portions and serve promptly.

   Uses All the combined chicken pasta from step 5 · ½ cup ready basil pesto · ½–1 tsp red pepper flakes · The garnish basil prepared in step 1 · Grated Parmesan, as desired for serving · Ready basil pesto, as desired in addition to the measured ½ cup