Ingredients
Scale
- 12 oz of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- salt and pepper to taste
- ½ cup basil pesto (homemade or store-bought)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- Optional: cherry tomatoes, spinach, or fresh basil for garnish
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper, then add to the skillet. Cook for about 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, add minced garlic and sauté for about 1 minute until fragrant. Stir in basil pesto, heavy cream, and grated Parmesan cheese. Whisk together until smooth and heated through. Adjust seasoning with salt and pepper if needed.
- Add the cooked chicken back into the skillet with the sauce. Toss in the cooked pasta and mix well until everything is evenly coated. Garnish with cherry tomatoes, spinach, or fresh basil for extra flavor and presentation. Serve immediately.
Notes
- Use fresh basil pesto for the best flavor.
- Cook the pasta al dente to prevent mushiness when mixing with the sauce.
- Adjust the amount of heavy cream for a creamier or lighter sauce as desired.
- Stir in spinach or cherry tomatoes for added nutrition and color.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Pasta
- Method: Stove top
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 550 kcal Kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg