- 2 ½ cups uncooked Penne pasta
- 2 tsp olive oil
- 4 boneless skinless chicken breast halves, pounded to an even thickness
- 4 tsp prepared basil pesto
- 3 cloves garlic, pressed or minced
- 1/2 cup butter
- 8 oz. cream cheese, cut into small cubes
- 1 1/3 cup heavy cream, or half and a half for a lighter version
- 1 cup grated Parmesan Cheese
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/3 cup julienned sun-dried tomatoes, in oil, drained
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 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 serve alongside with the basil pesto chicken breasts. Enjoy right away!