Description
A comforting and creamy pesto pasta dish featuring tender chicken and vibrant sauce.
Ingredients
Scale
- 8 oz pasta (penne or fettuccine)
- 1 lb chicken breast, diced
- 1 cup pesto sauce
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Begin by boiling a large pot of salted water. Cook the pasta according to package instructions until al dente. Drain and set aside, saving a cup of pasta water.
- In a large skillet over medium heat, warm the olive oil. Add the diced chicken and season with salt and pepper. Sauté until golden brown, about 5-7 minutes.
- Once the chicken is cooked, reduce the heat to low. Stir in the pesto and heavy cream, mixing well.
- Add the cooked pasta into the skillet and toss everything together. If necessary, add a splash of reserved pasta water for a creamier consistency.
- Gently stir in the grated parmesan cheese, allowing it to melt into the sauce.
- Before serving, garnish with fresh basil leaves.
Notes
Store leftover pesto pasta in an airtight container in the fridge for up to 3 days. For longer storage, freeze in single-serving portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Pasta, Pesto, Chicken, Creamy, Dinner, Italian