Description
Indulge in the creamy goodness of our Chicken Pesto Pasta recipe. Tender chicken, cherry tomatoes, and al dente pasta coated in a luscious pesto cream sauce – a comforting and flavorful dish for any day of the week.
Ingredients
Scale
Pasta:
- 12 ounces pasta (penne or fettuccine)
Chicken:
- 1½ pounds boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup prepared basil pesto
- ½ cup grated Parmesan cheese
Additions:
- 1 cup cherry tomatoes, halved
- Salt and black pepper to taste
- Fresh basil for garnish
Instructions
- Cook Pasta: Boil salted water, cook pasta until al dente, drain, and set aside.
- Cook Chicken: Season chicken, cook in olive oil until golden, then remove.
- Make Sauce: Sauté garlic, add cream, broth, pesto, Parmesan. Simmer, return chicken, add tomatoes and pasta. Heat through.
- Finish and Serve: Garnish with basil before serving.
Notes
- You can substitute half-and-half for a lighter version.
- For extra vegetables, add spinach or zucchini with the tomatoes.
- Leftovers reheat well with a splash of milk to loosen the sauce.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 530
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 26 g
- Saturated Fat: 12 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 120 mg
