Description
A quick and easy pasta dish featuring creamy pesto sauce, juicy chicken, and freshly grated Parmesan.
Ingredients
Scale
- 8 oz. pasta (penne, fettuccine, or spaghetti)
- 2 chicken breasts (boneless and skinless)
- 1 cup heavy cream
- ½ cup pesto (store-bought or homemade)
- 1 cup Parmesan cheese (freshly grated)
- 2 tablespoons olive oil
- Salt and pepper (to taste)
- Optional: Cherry tomatoes or spinach
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Season chicken with salt and pepper, cook for 6-7 minutes per side until golden and cooked through. Slice into bite-sized pieces.
- Reduce heat to low, add heavy cream to the skillet, followed by pesto, and stir until combined. Add Parmesan cheese and mix until melted.
- Toss the drained pasta into the skillet with the creamy pesto sauce and sliced chicken until everything is well coated. Optionally, add cherry tomatoes or spinach.
- Plate and serve, garnishing with extra Parmesan if desired.
Notes
Freshly grated cheese and homemade pesto elevate the flavor. Store leftovers in an airtight container for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg