Pesto Chicken Penne Asiago Recipe

Bring pasta to boil

Bring a large pot of salted water to a rolling boil (about 4 quarts/l water with 1 tbsp salt). Add 12 oz penne and cook until just al dente according to package directions (typically 9–11 minutes). Reserve 3 tbsp of the starchy pasta cooking water, then drain pasta and set aside.

Prepare chicken

While the pasta is coming to a boil, pat 1 lb chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. If breasts are thick, slice each horizontally to make two thinner cutlets (for quicker, even cooking).

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook 4–6 minutes per side (depending on thickness) until golden and internal temperature reaches 165°F (74°C). Transfer cooked chicken to a cutting board and let rest 5 minutes, then slice into ½-inch strips or bite-sized pieces.

Sauté garlic

Reduce skillet heat to medium and add 1 tbsp butter. Once melted, add 2 minced garlic cloves and 1 tsp red pepper flakes. Sauté for 30–45 seconds until fragrant but not browned.

Build sauce

Pour in 1 cup heavy cream and 1 cup prepared basil pesto, stirring to combine. Bring to a gentle simmer, then reduce heat to low and cook 2–3 minutes to slightly thicken.

Finish with Asiago

Stir in 3 oz grated Asiago cheese and 1 tbsp lemon juice. Whisk or stir constantly until cheese is melted and sauce is smooth. If the sauce seems too thick, add up to the reserved 3 tbsp pasta cooking water, 1 tbsp at a time, to reach a silky consistency.

Season sauce

Taste the sauce and adjust seasoning with salt and black pepper to taste. The pesto and Asiago contribute saltiness, so add sparingly.

Add the drained penne and sliced chicken to the skillet with the pesto-Asiago sauce. Toss gently over low heat for 1–2 minutes until pasta and chicken are evenly coated and warmed through. If the sauce needs loosening, add a splash of reserved pasta water.

Turn off heat and stir in 1 tbsp chiffonade fresh basil. Plate portions, then top each serving with about 1 oz grated Asiago cheese and a sprinkle of freshly ground black pepper and additional red pepper flakes if desired.

Serve immediately. Leftovers can be refrigerated in an airtight container for up to 3 days; gently reheat with a splash of milk or cream to loosen the sauce.