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Creamy Pesto Chicken Pasta

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PREP TIME
40 min
COOKING TIME
15 min
TOTAL TIME
55 min
SERVINGS
6 servings
Dinner U.S.
Creamy Pesto Chicken Pasta
Ingredients
  • 2 cups fresh basil
  • 3 cloves garlic
  • 1/3 cup freshly grated Parmesan cheese
  • 1/3 cup pine nuts
  • 1 medium ripe tomato, chopped
  • 1/4 cup olive oil
  • 1/4 cup chicken broth
  • 1 cup white wine
  • 2 tablespoons dried basil
  • 2 teaspoons dried oregano
  • 2 cloves garlic, minced
  • 6 boneless, skinless chicken breasts, cut into strips
  • 1 (16 ounce) package dried penne pasta
  • 5 tablespoons olive oil, divided
  • 1 large onion, diced
  • 1 tablespoon sugar
  • 1/2 (8 ounce) jar oil-packed sun-dried tomatoes, drained and sliced
  • 1/3 cup pine nuts
  • 1/2 cup white wine
  • 1 cup heavy cream
  • salt to taste
Instructions
1
Combine the ingredients of basil, garlic, Parmesan, pine nuts, and tomato in a food processor. Process until the mixture is well combined and has a smooth texture.
2
In a separate bowl, whisk together chicken broth, 1 cup white wine, dried basil, oregano, and minced garlic. Add the chicken pieces to the bowl and mix well.
3
Boil a large pot of lightly salted water. Add pasta and cook until it reaches the desired level of doneness, approximately 8 minutes. Drain the water and rinse the pasta under cold running water. Drizzle with 2 tablespoons of olive oil.
4
Heat 3 tablespoons of olive oil in a skillet over medium heat. Sauté the onions until they become soft and translucent, then sprinkle with sugar to bring out their natural sweetness. Add sun-dried tomatoes and pine nuts, cooking for an additional 3 minutes. Stir in the chicken pieces and marinade, followed by 1/2 cup of white wine. Simmer the chicken for about 8 minutes, stirring occasionally.
5
Combine cooked pasta and pesto in the skillet. Stir in cream until the sauce thickens to your liking. Season with salt and freshly ground pepper, then serve hot with a generous helping of Parmesan cheese.