Description
A quick weeknight dish combining creamy pesto, chicken, and pasta for a flavorful and satisfying meal.
Ingredients
Scale
- 12 ounces pasta (penne, fusilli, or farfalle)
- 1 pound diced chicken breast
- 1–2 tablespoons olive oil
- 2 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- 1 cup basil pesto
- ½ cup grated Parmesan cheese
Instructions
- Cook pasta in well-salted water until just shy of al dente (about 1–2 minutes less than package directions).
- Sear diced chicken breast in a large heavy skillet over medium-high heat with olive oil until brown and internal temperature reaches 165°F (about 4–6 minutes).
- Remove chicken and sauté minced garlic briefly in the same skillet.
- Deglaze the pan with chicken broth, then stir in heavy cream and basil pesto.
- Return chicken and drained pasta to the pan, and add Parmesan cheese.
- Simmer gently for 1–2 minutes until the sauce thickens and coats the pasta.
Notes
Finish the sauce off the heat to prevent graininess and achieve a velvety texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg