Penne Pesto Recipe
Penne pasta, cajun chicken breast, roasted peppers in a cream pesto mascarpone sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Chicken
Vegetables
Sauce
Method
Pasta Preparation
- 1
Cook the Penne Pasta
Boil a large pot of salted water. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.
Chicken Preparation
- 2
Cook the Cajun Chicken
Heat olive oil in a skillet over medium heat. Season the chicken breasts with Cajun seasoning on both sides. Cook the chicken for 6-7 minutes on each side or until fully cooked through and no longer pink in the center. Remove from the skillet and let rest before slicing.
Roasted Peppers Preparation
- 3
Prepare Roasted Peppers
If using store-bought roasted red bell peppers, simply drain and chop them into bite-sized pieces. If roasting your own, place fresh bell peppers under the broiler until charred, then peel and chop.
Sauce Preparation
- 4
Make the Cream Pesto Mascarpone Sauce
In a large saucepan, combine the mascarpone cheese, pesto sauce, and heavy cream over medium heat. Stir until smooth and heated through. Add the Parmesan cheese and mix until melted and combined. Season with salt and black pepper to taste.
Combine and Serve
- 5
Combine Ingredients
In a large mixing bowl, combine the cooked penne pasta, sliced Cajun chicken, roasted red bell peppers, and cream pesto mascarpone sauce. Toss gently until everything is well coated.
- 6
Serve
Divide the penne pesto mixture among plates and garnish with additional Parmesan cheese if desired. Enjoy your meal!
