Description
Creamy Chicken Pesto Pasta combines tender chicken, al dente pasta, and a rich pesto cream sauce for a comforting and flavorful meal ready in just 30 minutes.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 12 oz pasta (penne or fettuccine)
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup basil pesto (store-bought or homemade)
- 1/2 cup grated Parmesan cheese
- Fresh basil (optional, for garnish)
Instructions
- Season the chicken breasts with salt and pepper.
- Heat olive oil in a large skillet over medium heat. Sauté the chicken until golden brown and fully cooked. Remove from the pan and set aside.
- While the chicken cooks, boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- In the same skillet, add a bit more olive oil and sauté the garlic until fragrant.
- Add heavy cream and bring to a gentle simmer. Stir in the basil pesto and Parmesan cheese until smooth and creamy.
- Return the cooked chicken and pasta to the pan. Toss everything together until well coated in the sauce.
- Garnish with fresh basil if desired and serve hot.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat with a splash of milk or cream to maintain creaminess.
- Swap chicken for shrimp or add vegetables like spinach or sun-dried tomatoes for variety.
- Use gluten-free pasta if needed.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 650
- Sugar: 3g
- Sodium: 580mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 130mg
