Easy Pesto Chicken Penne

1. 1

   Heat olive oil in a large skillet over Medium-High heat. The pan needs to be big enough to be big enough to hold the chicken and penne.

2. 2

   Cook diced chicken until no longer pink (about 7-10 minutes) and juices run clear. Drain any excess liquids from the pan.

3. 3

   Meanwhile in a bowl, combine Parmesan cheese, sour cream and pesto.

4. 4

   Pour sauce over chicken and heat until warm. Stir in pasta.

5. 5

   Grate additional fresh Parmesan over pasta, if desired. Serve with garlic bread.

6. 6

   You can also saute sun-dried tomatoes to stir into the Parmesan mixture, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.