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The luxurious combination of basil pesto, tender chicken, and creamy Alfredo sauce creates an unforgettable pasta experience. This Basil Pesto Chicken with Alfredo Penne brings together classic Italian flavors in a comforting dish that elevates the humble penne to restaurant-quality status, while the sun-dried tomatoes add bursts of intense flavor that complement the rich sauce perfectly.
Why You'll Love This Recipe
After making this countless times, I've found that letting the chicken rest after adding the pesto allows the flavors to really penetrate the meat. The aroma of fresh basil and garlic never fails to bring my family running to the kitchen.
Essential Ingredients Selection
Penne Pasta - Choose high-quality bronze-die pasta for the best sauce adhesion
Chicken Breast - Select evenly sized pieces for consistent cooking
Basil Pesto - Fresh homemade pesto offers brightness that transforms the dish
Heavy Cream - Full-fat cream ensures a stable, silky sauce
Parmesan Cheese - Freshly grated aged Parmigiano-Reggiano melts beautifully
Sun-Dried Tomatoes - Oil-packed varieties offer the most intense flavor
Step-by-Step Instructions
Begin with pasta:
Start cooking penne in well-salted water until al dente. Reserve 1 cup pasta water before draining.
Prepare chicken:
Pound chicken breasts to even thickness, season generously, and sear in hot olive oil until golden and cooked through.
Create the sauce:
Melt butter with minced garlic, whisk in cream cheese until smooth, then gradually incorporate heavy cream.
Build flavors:
Add freshly grated Parmesan in stages, allowing each addition to melt completely. Stir in sun-dried tomatoes.
Combine components:
Toss cooked penne with the Alfredo sauce, adjusting consistency with reserved pasta water if needed.
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You Must Know
Growing up in an Italian-American household, I learned that the key to perfect Alfredo sauce is patience - rushing the process can lead to a grainy texture. My nonna would always say, "Let the cream cheese fully melt before adding the heavy cream."
Storage and Make-Ahead Tips
Store leftovers in an airtight container up to 3 days in the refrigerator
Reheat gently on stovetop with a splash of cream to restore sauce consistency
For make-ahead, prepare chicken and store separately from sauce and pasta
My daughter actually prefers this the next day - she says the pesto flavors deepen and meld even better with the Alfredo sauce.
Recipe Variations and Adaptations
Substitute spinach or kale pesto for a different nutrient profile
Use gluten-free penne for dietary restrictions
Add sautéed mushrooms or baby spinach for extra vegetables
Try with grilled shrimp instead of chicken for a seafood twist
The versatility of this recipe makes it perfect for customizing to your family's preferences while maintaining its core deliciousness.
Troubleshooting Common Issues
If sauce is too thick: Thin with reserved pasta water, adding gradually
If sauce breaks: Lower heat immediately and whisk in warm cream
If chicken is tough: Ensure even thickness and don't overcook
Years of preparing this dish have taught me that temperature control is crucial - too high heat is usually the culprit behind any sauce issues.
Nutritional Benefits
Protein-rich from chicken and Parmesan
Healthy fats from olive oil and pesto
Carbohydrates for sustained energy
Antioxidants from sun-dried tomatoes and herbs
While this is definitely an indulgent dish, the quality ingredients provide solid nutritional value.
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Professional Chef Tips
Toast garlic in butter until just fragrant to release maximum flavor without bitterness
Bring cream to room temperature before adding to prevent sauce from breaking
Grate Parmesan fresh - pre-grated cheese contains anti-caking agents that affect texture
This dish represents the perfect marriage of fresh and rich flavors. The brightness of the pesto cuts through the creamy Alfredo sauce while the sun-dried tomatoes add concentrated bursts of umami that make each bite a discovery. It's become a steady favorite in my recipe collection, earning its place through countless family dinners and dinner party successes.
Frequently Asked Questions
- → Can I use jarred alfredo sauce?
- Fresh is better, but yes. Heat 2-3 cups sauce with sun dried tomatoes if using premade.
- → Why cube the cream cheese?
- Smaller pieces melt more quickly and evenly, preventing lumps in the sauce.
- → Can I use milk instead of cream?
- Half-and-half works, but milk alone will make a thinner sauce. May need extra cheese to thicken.
- → Can I make this ahead?
- Best served fresh. Reheat gently with added milk to restore creamy texture.
- → What can I substitute for sun dried tomatoes?
- Fresh cherry tomatoes (halved) or roasted red peppers work well for different but complementary flavor.