Ingredients
Scale
- 1/2 lb penne pasta (about 2 1/2 cups dry)
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 lb boneless skinless chicken breast, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- 1 cup half and half (or milk/cream)
- 1/2 cup freshly grated Parmesan cheese
- 1 cup freshly shredded mozzarella cheese
- 1/2 cup basil pesto (or more, to taste)
- Fresh basil, for garnish (optional)
Instructions
- Cook pasta to al dente according to package instructions. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add 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 liquid.
- Return skillet to medium heat and melt butter. Whisk in flour and cook until golden, about 3 minutes.
- Slowly whisk in chicken broth and half and half. Bring to a gentle boil, then simmer for about 5 minutes until thickened.
- Remove from heat and stir in pesto and cheeses, adding cheese gradually and mixing well.
- Add cooked pasta and chicken, stirring to coat evenly.
- Garnish with fresh basil and cracked black pepper. Serve immediately.
Notes
- Optional add-ins include spinach, sun-dried tomatoes, mushrooms, squash, or cherry tomatoes.
- Add mozzarella gradually to prevent seizing.
- If desired, reduce cheese by half and add more to taste.
- Store leftovers in the fridge for up to 4 days or freeze up to 4 months.
- Reheat gently on the stove with a splash of milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American