Recipe Background
Cozy Kitchen Skillet: Pasta and chicken with pesto sauce is perfect for family dinners.
When my younger brother was born, our house felt alive round-the-clock. In those early days, while everyone doted on the new arrival, the kitchen became my little sanctuary. Even at 14, I took pride in making dinners that didn't involve a microwave. That's when I first whipped up what would become my Cozy Kitchen Skillet. With a new sibling in the house, resources were stretched thin, yet I unearthed the basics: pasta stashed at the back of the pantry, chicken breasts my mom kept on hand, and a jar of pesto I convinced her to buy on a whim. I learned quickly to pat the chicken dry to avoid a soggy sear—a tip that elevates even the simplest of meals.
On one particularly chaotic afternoon, my mom handed me a basket of cherry tomatoes from our garden and a challenge to 'make something.' So, I sautéed them with onions until they burst, their sweetness mingling with the rich notes of a creamy sauce. I recall drizzling in just enough heavy cream to create that sought-after luxurious texture while stirring diligently. This impromptu creation seemed to win everyone over, especially when garnished with freshly grated parmesan I had been saving. The key, I found, was to let the pasta hold a kiss of the sauce, absorbing every nuance of flavor before serving.
Years later, this dish remains a family staple, each bite carrying the warmth of those bustling weeks after my brother's arrival. It's a reminder of those first tentative steps toward culinary independence, proving that even a teenager can craft a meal that nourishes both body and soul.
Ingredients
For the pasta and the chicken:
- 8 ounces spaghetti linguine, or fettucine pasta
- 2 (.5-pound) chicken breasts boneless and skinless, patted dry
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon pesto sauce store-bought or homemade
- 2 tablespoons vegetable oil
For the sauce:
- 2 tablespoons butter
- 1 small red onion sliced
- 2 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 tablespoons pesto sauce store-bought or homemade
- salt to taste
- black pepper to taste
- parmesan to taste, grated, for garnish
- parsley to taste, chopped, for garnish
Directions
- In a large pot of salted, boiling water, cook the pasta to al dente, according to the package directions.
- Drain the water, then rinse the cooked pasta under cold water to cool it off completely.
- Drain the water and return the cooked pasta to the pot.
- In a large, shallow bowl, add the chicken breasts and season both sides with 1/2 teaspoon of the salt, 1/4 teaspoon of the black pepper, and 1 tablespoon of the pesto.
- Let the seasoned chicken breasts stand, about 5 minutes.
- In a large skillet over medium-high heat, add the vegetable oil until it is sizzling hot, about 2 minutes.
- Add the seasoned chicken breasts to the heated vegetable oil and sear until they reach an internal temperature of 165 degrees F, their juices run clear, and are golden-brown, about 5 minutes per side.
- Transfer the cooked chicken breasts to a cutting board and cut them into strips.
- In the same large skillet, melt the butter until it starts to bubble, about 1 minute.
- Add the onions, the garlic, and the tomatoes to the melted butter and sauté until the tomatoes burst, about 4-5 minutes.
- Add the heavy cream, the chicken broth, and the remaining pesto sauce to the onion mixture and whisk to combine.
- Bring the sauce to a simmer and cook, stirring occasionally, until it has thickened to the desired consistency, about 3-4 minutes.
- Taste the sauce and season with the remaining salt and the remaining black pepper, as needed. Stir to combine.
- Add the cooked chicken strips to the sauce and toss well to coat. Cook, stirring constantly, until it is heated through, about 1 minute.
- Add the cooked pasta to the chicken mixture and toss to combine. Cook, stirring constantly, until it is heated through, about 1-2 minutes.
- Serve the chicken mixture garnished with the parmesan and the parsley.
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