Pollo al Pesto

Name: Pollo al Pesto
Prep time: 10 min
Cook time: 15 min
Yield: 4 servings
Cuisine: Italian Menu
Ingredients: Chicken Breast — 450g; Penne Pasta — 340g; Extra Virgin Olive Oil — 2 tbsp; Italian Seasoning — 1 tsp; Kosher Salt — To taste; Black Pepper — To taste; Basil Pesto — 120g; Single Cream — 60ml; Parmesan Cheese — 50g; Sun-dried Tomatoes — 50g; Red Pepper Flakes — ½ tsp; Fresh Basil — 10g

A cherished favourite across Italian kitchens, this vibrant dish features tender chicken breast pan-seared to juicy perfection and coated in a silky, emerald pesto sauce. Blending fragrant basil, aged Parmesan, toasted pine nuts, and extra virgin olive oil with a touch of double cream, every luxurious mouthful offers a perfect harmony of succulent poultry, rich nuttiness, and bright, herbaceous freshness.

Cuisines

Cooking Instructions

Preparation: 10 minutes
Cooking: 15 minutes

Servings: 4

Notes:

Boneless skinless chicken thighs can be used as an alternative to chicken breast for extra succulence.

Store-bought quality basil pesto works well as a time-saving substitute for homemade pesto.

Red pepper flakes can be omitted for a completely mild dish.

Heavy cream or double cream can be used in place of single cream if a richer sauce is desired.

Prepare and Season the Chicken
Cut the chicken breasts into 1-inch bite-sized chunks. Season evenly with kosher salt, black pepper, and Italian seasoning.

Boil the Pasta
Bring a large pot of water to a boil and season generously with salt. Add the penne pasta and cook according to packet instructions until al dente, reserving a mug of starchy pasta water before draining.

Sear the Chicken
Heat extra virgin olive oil in a skillet over medium-high heat. Add the seasoned chicken pieces and cook for 7 to 8 minutes, tossing occasionally until golden brown on all sides and cooked through.

Combine and Sauce
Lower the heat and add the drained penne directly into the skillet with the chicken. Stir in the basil pesto, single cream, sun-dried tomatoes, grated Parmesan cheese, and a splash of reserved pasta cooking water, tossing continuously until a smooth, glossy sauce coats the pasta.

Garnish and Serve
Sprinkle with red pepper flakes and fresh basil leaves, then serve hot with extra grated Parmesan cheese.