Ingredients
Scale
- 2 cups of cooked pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1/2 cup of basil pesto (homemade or store-bought)
- 1/2 cup freshly grated parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Cherry tomatoes (optional, for garnish)
- Fresh basil leaves (for garnish)
Instructions
- Season chicken strips with salt and pepper. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked through, about 6-8 minutes. Remove from pan and set aside.
- While the chicken cooks, prepare your pasta according to package instructions until al dente. Drain and set aside. In the same skillet, add a little more olive oil if needed, then sauté minced garlic until fragrant, about 30 seconds. Stir in the basil pesto and heat through.
- Add the cooked chicken back into the skillet with the pesto sauce. Toss in the cooked pasta, ensuring even coating. Stir in the grated parmesan cheese until melted and creamy. Garnish with cherry tomatoes and fresh basil for added freshness. Serve hot.
Notes
- Use freshly grated parmesan for the best flavor and meltability.
- Adjust pesto amount for a more or less pronounced basil flavor.
- Reserve some pasta water to loosen the sauce if needed.
- Avoid overcooking the chicken to keep it tender.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Dinner, Quick & Easy
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 4g
- Protein: 33g
- Cholesterol: 85mg
