This Pesto Chicken Pasta is a great recipe for this busy weeknight dinners! Mix and match the vegetables or pasta type for a versatile meal everyone will enjoy!
Servings: 4-6
Total Time: 25 minutes
Ingredients:
8 oz. dry penne pasta (about 2 cups)
2 medium chicken breasts
1-2 Tbsp Italian seasoning
1/2 tsp salt
1/4 tsp pepper
2 Tbsp olive oil, divided
1 medium onion, diced
1 Tbsp minced garlic
1 cup chicken broth
1/3 cup pesto
1/2 cup half & half
1 12-oz. bag frozen green beans
1/2 tsp lemon pepper (+ more to taste)
1 pint grape tomatoes, halved or 2 Roma tomatoes, diced
parmesan cheese, to top
Directions:
Cook the penne pasta according to box instructions (I do mine in the instant pot with 2 cups of water for 3 minutes & quick release). Drain and set aside.
Pat your chicken dry and slice thinner if needed. Evenly rub each chicken breast with Italian seasoning, salt & pepper. Add 1 Tbsp oil to a hot pan and cook the chicken for about 5-7 minutes on each side until a food thermometer reads 165 degrees F.
Remove the chicken from the pan and set on a cutting board to rest. Pour 1 Tbsp of oil into the pan and scrape up the browned bits from the bottom of the pan.
Add the onions and cook for 3-4 minutes until the onion is translucent. Add the garlic and cook for 1 minute.
Pour in the chicken broth, scrape the bottom of the pan and then bring the broth to a simmer.
Add in the pesto and half & half. Bring it back to a simmer and then add in the green beans.
Simmer for 3-4 minutes.
Chop the chicken and then add it in along with the pasta, tomatoes and lemon pepper.
Stir everything together and then add salt and more lemon pepper to taste.
Top with parmesan cheese and enjoy!
Love this recipe? Let me know by leaving a comment or messaging me on Instagram! I'd love to hear what you think.