Pesto Pasta With Chicken
A comforting family dish featuring pasta, chicken, and a creamy pesto sauce that brings warmth and togetherness to the table.
Ingredients
Pasta Ingredients
- 8 oz pasta (penne or fettuccine) Use your preferred shape.
- 1 lb chicken breast, diced Can use leftover chicken.
- 1 cup prepared pesto sauce Store-bought works well.
- 1 cup heavy cream Room-temperature cream is smoother.
- 1 cup cherry tomatoes, halved Avoid overcooking for a burst of flavor.
- 1/2 cup grated Parmesan cheese Use fresh for best flavor.
- to taste Salt and pepper Adjust according to preference.
- Fresh basil leaves for garnish Can add or omit as desired.
Instructions
Cooking the Pasta
- Cook the pasta according to package instructions and drain.
- Bring a pot of water to a rolling boil, salt it well.
- Cook until the pasta is al dente, then drain and set aside.
Cooking the Chicken
- In a skillet, cook the diced chicken over medium heat until browned.
- Season with salt and pepper.
- Heat a tablespoon of oil in a skillet, add the chicken pieces and cook until no pink remains.
Making the Sauce
- Stir in the pesto sauce and heavy cream, and let simmer for 3-5 minutes until thickened.
- Stir until the sauce is glossy and clings to the spoon.
Combining Ingredients
- Add the cooked pasta and cherry tomatoes to the skillet, tossing to combine.
- Stir in Parmesan cheese until melted and well incorporated.
Serving
- Serve warm, garnished with fresh basil leaves.
Notes
This dish is versatile; feel free to substitute ingredients as desired. Leftovers taste great the next day.
Nutrition
Serving: 1gCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 18gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!