Description
A delicious Pesto Pasta With Chicken featuring herb-scented sauce, creamy texture, and golden-seared chicken for a comforting weeknight meal.
Ingredients
Scale
- 2 chicken breasts
- 8 ounces pasta (penne or fettuccine)
- 1 cup pesto sauce
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
- Fresh basil for garnish
Instructions
- Bring a large pot of salted water to a boil and add the pasta. Cook according to package directions until al dente. Reserve about 1/2 cup of the starchy pasta water before draining—this will help loosen the sauce. Drain the pasta and set aside.
- Pat the chicken breasts dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook 5–7 minutes per side until golden and 165°F (74°C). Remove and let rest before slicing.
- Reduce the skillet heat to medium-low. Pour in the heavy cream and stir to pick up browned bits from the pan. Add the pesto and whisk gently until heated through, about 2–3 minutes. Adjust consistency with reserved pasta water if needed.
- Add the drained pasta to the skillet and toss to coat in the sauce. Fold in the sliced chicken and warm through for a minute.
- Divide the pasta among plates, grate Parmesan over the top, and add fresh basil leaves. Serve immediately.
Notes
For a lighter version, use half-and-half and butter. Feel free to customize with vegetables or different protein options.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 700
- Sugar: 5g
- Sodium: 450mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 100mg