Chicken Pesto Pasta

Chicken Pesto Pasta

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Ingredients

• 2 tablespoons olive oil
• 1 pound boneless skinless chicken breast, cut into bite-sized pieces
• 1/2 teaspoon onion powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon Kosher salt
• 2 tablespoons butter
• 1 teaspoon garlic, minced
• 1 cup chicken broth
• 1 1/2 cups heavy cream
• 3/4 cup grated Parmesan
• 1/2 cup mozzarella cheese, shredded
• 3/4 cup basil pesto
• 8 ounces penne pasta, cooked and drained
• additional salt, pepper, and crushed red pepper to taste

Instructions

• Add the olive oil to the skillet over medium heat. Add the cut chicken, onion powder, Italian seasoning, and salt to the skillet. Stir and cook until the chicken is browned on the outside and cooked through. Remove from the skillet and set aside.

• In the same skillet, add the butter and garlic. Melt the butter and saute the garlic for 30 seconds until fragrant.

• Add the chicken broth, heavy cream, Parmesan cheese, and mozzarella cheese to the skillet. Whisk to combine and continue to stir and cook the sauce over medium-high heat. Cook for 5-10 minutes or until the sauce starts to thicken.

• While the sauce is thickening, boil the pasta according to package instructions. Drain and set aside.

• Once the sauce has thickened, add the cooked chicken, cooked pasta, and pesto sauce to the skillet with the sauce. Stir to combine and cook until warmed through.

• Season with additional salt, pepper, and red pepper flakes if desired.

• Garnish with additional Parmesan cheese and enjoy!