Description
A delightful dish that combines creamy basil pesto with succulent chicken and perfectly cooked pasta, perfect for busy weeknights or casual gatherings.
Ingredients
Scale
- 2 cups pasta (penne or fettuccine)
- 1 pound chicken breast, diced
- 1 cup basil pesto
- 1 cup heavy cream or light cream alternative
- 1 tablespoon olive oil
- Salt and pepper to taste
- Grated Parmesan cheese (for serving)
- Fresh basil leaves (for garnish)
Instructions
- Cook the pasta: Begin by cooking the pasta according to package instructions until it reaches an al dente texture, usually about 8-10 minutes. Once done, drain and set aside without rinsing.
- Cook the chicken: In a large skillet, heat the olive oil over medium heat. Add diced chicken, season with salt and pepper, and sauté until browned and cooked through, about 6-8 minutes.
- Prepare the pesto sauce: Reduce heat to low, stir in the basil pesto and heavy cream, mixing until well combined and heated through.
- Combine everything: Toss cooked pasta into the skillet, ensuring it’s well coated in the creamy pesto sauce.
- Serve: Serve hot, topped with grated Parmesan cheese and garnished with fresh basil leaves.
Notes
For best flavor, use fresh basil pesto. You can swap heavy cream for a lighter alternative like half-and-half or coconut milk.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 2g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg