Description
This CPK pesto cream penne recipe is a delicious twist on traditional pasta dishes, and it’s sure to become a new favorite in your household. It’s creamy, flavorful, and easy to make, making it the perfect choice for a busy weeknight dinner. So why wait? Give this recipe a try and enjoy a taste of the California Pizza Kitchen at home!
Ingredients
Scale
16 oz penne pasta
1 cup heavy cream
1 cup chicken broth
1/2 cup grated Parmesan cheese
4 tbsp basil pesto
2 tbsp butter
1/2 cup sun-dried tomatoes
1/2 cup chicken breast chunks
fresh basil leaves to taste
1 tbsp coarse salt
1 tsp salt
1 tsp pepper
Instructions
- Bring a large pot of water to a boil.
- In the meantime, in a large saucepan, melt the butter over medium heat.
- Add the heavy cream, parmesan cheese, pesto, and chicken broth. Stir well to combine.
- Let the sauce simmer for about 4 minutes, until it starts to thicken. In the meantime, cook the chicken chunks in a separate skillet with just a drizzle of olive oil.
- Add the chicken chunks and the sun-dried tomatoes to the pasta sauce. Stir well, and set aside.
- At this point, the water should be boiling. Add the coarse salt and let it dissolve for a minute, then cook the pasta according to the package instructions until al dente.
- Take a ladleful of pasta water, and add it to the saucepan with the creamy pesto sauce.
- Drain the pasta, and add it to the saucepan as well.
- Put the saucepan back on the stove and cook at high-heat for 1 minute, stirring continuously until the sauce starts to thicken again.
- Take the saucepan away from the heat, let it cool for a couple minutes, and garnish the pasta with the basil leaves.
- Serve with some extra parmesan and enjoy.
- Prep Time: 10
- Cook Time: 10
- Category: Pasta
- Method: Cooked
- Cuisine: Italian-American