Ingredients
Scale
- 8 oz of your favorite pasta (penne, fettuccine, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1/2 cup of pesto (preferably homemade or quality store-bought)
- 1 cup of heavy cream or half-and-half for added creaminess
- 2 cloves of garlic, minced
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook pasta in salted boiling water until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sliced chicken, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
- Pour in heavy cream or half-and-half, stirring constantly. Once heated, stir in the pesto until well combined. Add grated Parmesan cheese and stir until smooth. Adjust seasoning with salt and pepper.
- Return cooked chicken to the skillet, then add cooked pasta. Toss to coat everything evenly and let simmer for 2-3 minutes to meld flavors.
Notes
- Use high-quality pesto for best flavor.
- Do not overcook the pasta to keep it al dente.
- Adjust the amount of pesto for a stronger basil flavor.
- For a dairy-free version, substitute heavy cream with coconut cream or almond milk.
- Reheat leftovers gently on the stove or in the microwave, adding a splash of milk or cream if necessary.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 bowl
- Calories: 520 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 85 mg
