A delightful pasta dish combining tender chicken, creamy sauce, and fresh basil for a comforting meal.
Season the chicken breasts with salt and pepper, then cook them in a large skillet over medium heat until golden brown and fully cooked. Remove and set aside.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
Cook the penne in a pot of salted boiling water until al dente. Drain and reserve some pasta water.
Stir the pasta occasionally to prevent it from sticking together.
In the same skillet, sauté the onions and mushrooms until softened. Add the garlic and cook until fragrant.
Avoid overcrowding the skillet to ensure the vegetables brown evenly.
Pour in the cream and pesto, stirring to combine. Bring to a gentle simmer.
Adjust the pesto amount to balance the sauce's flavor to your liking.
Slice the cooked chicken and add it to the skillet along with the sun-dried tomatoes. Simmer for a few minutes.
Let the chicken absorb the sauce for a richer flavor.
Mix the cooked penne into the skillet, tossing to coat. Add reserved pasta water if needed to adjust the sauce consistency.
Add the pasta water gradually to avoid making the sauce too thin.
Serve the pasta topped with grated Parmesan and fresh basil leaves.
Serve immediately for the best flavor and texture.
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