Ingredients
Scale
- 2 cups cooked pasta (penne, fusilli, or your favorite)
- 2 boneless, skinless chicken breasts
- 1/2 cup basil pesto
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese for serving
- Fresh basil leaves for garnish
Instructions
- Cook pasta until al dente according to package instructions. Drain and set aside, reserving some pasta water.
- Season chicken breasts with salt and pepper. In a large skillet, heat olive oil over medium heat. Cook chicken for 6-7 minutes per side until golden and cooked through. Rest and then slice into strips.
- In the same skillet, cook minced garlic until fragrant, about 1 minute. Add heavy cream and basil pesto, stirring until well combined and heated through. Add reserved pasta water if needed to thin the sauce.
- Mix the cooked pasta into the sauce, tossing gently to coat. Top with sliced chicken, Parmesan cheese, and basil leaves. Serve hot.
Notes
- Use fresh basil pesto for optimal flavor.
- Do not overcook the pasta; aim for al dente texture.
- Adjust the cream-to-pesto ratio for stronger or lighter creaminess.
- Can substitute heavy cream with Greek yogurt or coconut milk for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 33g
- Cholesterol: 95mg