Description
A deliciously simple weeknight dinner featuring tender chicken and pasta enveloped in a rich, creamy pesto sauce.
Ingredients
Scale
- 2 cups pasta (penne or fusilli)
- 1 pound chicken breast, diced
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
- Sear the Chicken: In a large skillet, heat olive oil over medium heat. Add diced chicken, seasoning with salt and pepper. Cook for 6-8 minutes until golden brown.
- Add Garlic: Toss in minced garlic and stir for an additional 1-2 minutes.
- Create the Sauce: Reduce heat to low, pour in heavy cream, and gradually stir in basil pesto. Mix in grated Parmesan cheese until creamy.
- Combine the Pasta: Gently add drained pasta to the skillet, tossing until coated with the sauce. If too thick, mix in reserved pasta water gradually.
- Garnish and Serve: Plate the pasta, top with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately.
Notes
For make-ahead options, cook chicken and sauce in advance and combine with fresh pasta when ready to serve. Try adding vegetables or using an air fryer for the chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 120mg