Description
A quick and delicious weeknight idea for creamy pesto chicken pasta.
Ingredients
Scale
- 8 ounces of pasta (penne or fettuccine)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper to taste
- 3/4 cup heavy cream
- 1/2 cup basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Instructions
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook for about 5-7 minutes, or until the chicken is cooked through and golden brown. Remove the chicken from the skillet and set aside.
- In the same skillet, lower the heat and add the heavy cream. Stir in the basil pesto and cook for 2-3 minutes until heated through. Add the grated Parmesan cheese and mix until melted and smooth.
- Add the cooked pasta and chicken back into the skillet with the creamy pesto sauce. Toss to combine, adding reserved pasta water a little at a time until you reach your desired sauce consistency. Stir in the cherry tomatoes.
- Serve the creamy pesto chicken pasta hot, garnished with fresh basil leaves and additional Parmesan cheese if desired.
Notes
- Adjust the amount of pasta water for desired sauce thickness.
- Use fresh basil for garnish for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg