Ingredients
Scale
- 2 cups cooked pasta (penne, fusilli, or your favorite shape)
- 1 lb (450g) boneless, skinless chicken breasts
- 1/2 cup fresh basil pesto
- 1/2 cup heavy cream or Greek yogurt
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Cherry tomatoes and fresh basil for garnish (optional)
Instructions
- Thinly slice or dice the chicken breasts and season with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden and cooked through. Remove and set aside.
- In the same skillet, add another tablespoon of olive oil if needed. Sauté minced garlic for about 30 seconds until fragrant.
- Lower the heat, stir in heavy cream or Greek yogurt, and cook for 2 minutes until slightly thickened.
- Add the pesto to the skillet, mixing well to combine.
- Return cooked chicken to the skillet, stirring to coat with the sauce. Add cooked pasta and toss everything together.
- Sprinkle with grated Parmesan cheese, season with salt and pepper, and garnish with cherry tomatoes and fresh basil if desired.
Notes
- Use freshly cooked pasta for optimal texture.
- Choose high-quality pesto for a richer flavor.
- Adjust pesto and cream amounts for more or less creaminess.
- Add vegetables like spinach, sun-dried tomatoes, or mushrooms for extra nutrition.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Nut-Free
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg