Creamy Pesto Chicken Pasta

 

Ingredients:

2 large boneless, skinless chicken breasts

12 oz pasta (penne, spaghetti, or fusilli)

1/4 cup olive oil

2 cloves garlic, minced

1/2 cup pesto sauce (store-bought or homemade)

1/2 cup heavy cream

1/4 cup grated Parmesan cheese

1 tablespoon lemon juice

Fresh basil, chopped (for garnish)

Salt and pepper to taste

Cherry tomatoes (optional, for garnish)

Directions:

Cook pasta in a large pot of salted water according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.

While pasta is cooking, season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 6-7 minutes per side, or until fully cooked and golden brown. Remove from heat, let rest for a few minutes, then slice into thin strips.

In the same skillet, add garlic and sauté for 1 minute until fragrant. Add pesto sauce and heavy cream, stirring to combine. Let simmer for 2-3 minutes until the sauce is warmed through.

Toss the cooked pasta in the pesto cream sauce, adding a bit of reserved pasta water if needed to reach your desired sauce consistency.

Add the sliced chicken on top of the pasta and gently mix. Stir in grated Parmesan and lemon juice.

Garnish with fresh basil and cherry tomatoes (optional) before serving.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 520 kcal | Servings: 4 servings