Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes

A Busy Woman's Guide to Delicious Weeknight Dinners: Basil Pesto Chicken Alfredo

Life as a working woman is a whirlwind. Between demanding work deadlines, juggling social commitments, and trying to maintain some semblance of a personal life, finding time for anything beyond grabbing takeout often feels impossible. But what if I told you that preparing a delicious, restaurant-quality meal doesn't require hours slaving away in the kitchen? This recipe for Basil Pesto Chicken with Alfredo Penne and Sun Dried Tomatoes is my go-to weeknight dinner. It's quick, easy, and surprisingly sophisticated, proving that healthy and tasty don't have to be mutually exclusive.

I love this recipe for its versatility. It's easily adaptable to whatever ingredients I have on hand. Sometimes I substitute half-and-half for the heavy cream to lighten it up, or I swap out the sun-dried tomatoes for some fresh spinach. The beauty of this dish lies in its simplicity; a few key ingredients expertly combined to create a flavour explosion. The creamy Alfredo sauce, the fragrant basil pesto, the succulent chicken breast – every element complements the next, creating a symphony of taste that will impress even the most discerning palate. It's the kind of meal that makes you feel pampered, without the added stress of a complicated cooking process.

The magic of pesto: I usually buy pre-made pesto to save time, but on weekends, when I have a little more breathing room, I like to make my own. There's something incredibly satisfying about making a sauce from scratch. The vibrant green color, the fresh basil aroma, the slightly nutty flavor – it’s a culinary experience in itself. But for busy weeknights, store-bought is just fine. The key is to choose a high-quality pesto, one that tastes fresh and vibrant. You’ll find that the flavor will elevate the entire dish.

Chicken perfection: I’ve found that using boneless, skinless chicken breasts is the easiest and quickest way to cook this recipe. Seasoning the chicken with just salt and pepper is enough. The pesto adds enough flavor to make it delicious. But you can also experiment with different herbs and spices if you're feeling adventurous. I’ve tried adding a pinch of smoked paprika for a subtle smoky flavour, or some red pepper flakes for a touch of heat. Feel free to customize it to your taste.

Pasta perfection: Penne pasta is my go-to for this recipe, but feel free to use any short pasta shape you prefer. The key is to cook it al dente, so it retains its firmness and doesn't become mushy in the sauce. I find that draining the pasta well and adding it directly to the sauce helps to prevent it from sticking together.

The creamy Alfredo: The Alfredo sauce is what makes this dish truly exceptional. The combination of butter, cream cheese, heavy cream (or half-and-half), and parmesan cheese is simply irresistible. The cream cheese adds a lovely richness and depth to the sauce. The parmesan cheese adds a salty, savory note that balances the creaminess. Make sure to use a good quality parmesan cheese for best results.

Sun-dried tomatoes: These are the perfect finishing touch to this dish. The sweetness of the sun-dried tomatoes cuts through the richness of the Alfredo sauce, adding a burst of flavor and a vibrant pop of color. I use oil-packed sun-dried tomatoes, but you could also use ones that have been packed in water or dry sun-dried tomatoes (which need rehydrating in warm water).

Serving suggestions: I often serve this dish with a side salad for a light and balanced meal. A simple green salad with a light vinaigrette is the perfect complement to the richness of the chicken Alfredo. Sometimes, I’ll add a sprinkle of toasted pine nuts to my salad for added crunch and flavor.

This recipe is more than just a meal; it's a testament to the power of simple ingredients and efficient cooking. It’s a reminder that even amidst the chaos of a busy lifestyle, we can still savor delicious, nourishing food that nourishes both our bodies and our souls. So next time you find yourself short on time but craving a flavorful meal, try this recipe. You won't be disappointed.

Pro Tip: Prepare the chicken and pesto ahead of time if you’re really pressed for time. You can cook the chicken in the morning or the night before and store it in the refrigerator. Then, when you’re ready to serve dinner, simply heat up the pasta and sauce, and add the pre-cooked chicken. It’s a quick and easy weeknight meal hack that will change your life!

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!