Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes
Try this Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes recipe.
Try this Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes recipe.
- 1/2 cup butter
- 1 cup grated parmesan cheese
- 1/4 tsp salt
- 2 tsp olive oil
- 1/4 tsp pepper
- 4 boneless skinless chicken breast halves
- 2 1/2 cups uncooked penne pasta
- 4 tsp prepared basil pesto
- 3 cloves garlic pressed or minced
- 8 oz. cream cheese cut into small cubes
- 1 1/3 cup heavy cream (or half and half for a lighter versio
- 1/3 up julienned sun dried tomatoes (in oil) drained
- Carbohydrate 33.5246111505081 g
- Cholesterol 243.69625009175 mg
- Fat 49.3211854576618 g
- Fiber 0.017825921474359 g
- Protein 41.9981633117215 g
- Saturated Fat 28.3282682439599 g
- Serving Size 1 1 Serving (276g)
- Sodium 627.872848208176 mg
- Sugar 33.5067852290337 g
- Trans Fat 5.43422117698848 g
- Calories 747 calories
Step-by-step
- Boil the penne in a large pot of water, according to package instructions.
- Meanwhile heat the 2 tsp of olive oil in a large skillet over medium heat. Season both sides of the chicken breast halves with salt and pepper, then cook in the skillet for 3 to 4 minutes per side, until cooked through. Remove the chicken from the skillet to a plate, cover each chicken breast with 1 tsp of prepared basil pesto, then cover the plate loosely with tin foil.
- In the same skillet add the butter and garlic and stir, to loosen any browned bits from the bottom of the skillet. Once the butter is melted add the cream cheese and whisk until the cream cheese is mostly melted. Reduce the heat to medium low and gradually add the cream to the skillet, while continuing to whisk.
- Once the mixture is smooth add in the parmesan cheese, salt, pepper and sun dried tomatoes. Whisk until melted and smooth again. Drain the cooked pasta and add it directly to the pan with the sauce. Stir to coat and then top with the basil pesto chicken breasts. Serve immediately and enjoy!
Balancing two rich protein and starch components within a forty-five-minute operational window requires careful management of residual pan fond. When searing four boneless, skinless chicken breasts in two teaspoons of olive oil over medium heat, maintain a strict cooking time of three to four minutes per side to prevent moisture loss before resting them under foil. Deglazing the skillet immediately afterward with butter and minced garlic lifts the browned proteins, forming the chemical foundation for the emulsion that follows.
Standard dairy assemblies containing eight ounces of cream cheese, one-half cup of butter, and one and one-third cups of heavy cream demand low heat stability to avoid breaking the fat emulsion. Whisking the cream cheese into the melted butter before gradually streaming in the heavy cream creates a uniform base. Stirring one cup of grated parmesan cheese into this mixture requires low heat; excessive temperature will cause the proteins in the cheese to seize and grain.
Modifying this dish for different dietary requirements involves targeted substitutions. Swapping heavy cream for half-and-half reduces total fat content, though the resulting sauce will coat the two and one-half cups of penne pasta less densely due to the lower viscosity. For a nut-free approach, ensure the prepared basil pesto uses seed or herb derivatives rather than pine nut bases, verifying ingredient labels for cross-contamination risks.
