Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 pound pasta (penne, rotini, or farfalle)
- 1/2 cup basil pesto, store-bought or homemade
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions. Reserve about 1/2 cup of pasta water before draining.
- Step 2: While the pasta is cooking, cut the chicken breasts into bite-sized pieces. Season with salt and pepper.
- Step 3: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Add the minced garlic during the last minute of cooking.
- Step 4: Reduce heat to low and stir in the basil pesto and heavy cream. Simmer for 2-3 minutes, allowing the sauce to slightly thicken.
- Step 5: Add the cooked pasta to the skillet with the pesto chicken. Toss to coat. If the sauce is too thick, add a little of the reserved pasta water until it reaches your desired consistency.
- Step 6: Stir in the Parmesan cheese and serve immediately. Garnish with extra Parmesan cheese or fresh basil, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Gently reheat leftover pasta in a skillet over low heat with a splash of milk or cream to prevent it from drying out.
- Serve with a side of crusty bread to soak up every last bit of the delicious pesto sauce.
- Don't overcrowd the skillet when cooking the chicken; cook in batches if necessary to ensure even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American