Creamy Chicken Pesto Pasta

Chicken Pesto Pasta has tender pasta and chicken coated in a rich and creamy pesto sauce. It is an easy, flavorful meal that's ready in 30 minutes!

PREP TIME: 10 minutes

COOK TIME: 20 minutes

TOTAL TIME: 30 minutes

SERVINGS: 4

INGREDIENTS:

1 pound Penne Pasta, about 5 cups dried pasta

1 tablespoon Olive Oil

4 Garlic Cloves, minced

2 teaspoons Italian Seasoning

1 pound Boneless Skinless Chicken Breasts, cut into bite-sized chunks

Salt and Pepper, to taste

6 tablespoons Butter

4 tablespoon All-Purpose Flour

2 cups Chicken Broth

2 cups Half-and-Half

1 cup freshly grated Parmesan Cheese

2 cups freshly shredded Mozzarella Cheese

1 cup jarred or fresh Basil Pesto, or more, to taste

Fresh Basil, for garnish, if desired

INSTRUCTIONS:

1. Boil pasta to al dente according to package instructions. Drain and set aside.

2. Heat a large skillet over medium heat. Add olive oil, then add minced garlic, Italian seasoning and diced chicken breast. Season with salt and pepper and cook until chicken is no longer pink, stirring chicken a couple of time to brown on all sides. Transfer the chicken to a plate and discard any liquid in the skillet.

3. Return the skillet to the stove over medium heat and melt butter. Whisk in the flour and cook until golden, about 3 minutes.

4. Whisk in the chicken broth and Half-and-half and bring to a boil. If it begins to boil too rapidly, turn the heat down a little. Simmer for about 5 minutes or until the sauce has reduced and thickened.

5. Remove from heat and stir in the pesto and cheeses. Add the pasta and chicken and stir to coast. Garnish with fresh chopped basil and fresh cracked pepper, if desired.

NOTES:

**Optional add-ins: fresh spinach, sun-dried tomatoes, yellow squash, mushrooms, or cherry tomatoes.

**The mozzarella cheese can seize up if you don't get it blended in right away. Mix quickly. You could also try adding half of the mozzarella cheese at a time, stirring well to blend it in each time.