Ingredients for Creamy Chicken Pesto Pasta
- 1 pound pasta (penne, rotini, or your favorite shape)
- Boneless Chicken Breasts
- 1 tablespoon olive oil
- Butter
- Sun Dried Tomatoes
- Garlic Powder
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese, plus extra for garnish
- Basil Pesto
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How to Make Creamy Chicken Pesto Pasta
- Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
- While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb boneless, skinless chicken breast, cut into 1-inch cubes. Cook until browned and cooked through, about 5-7 minutes.
- Stir in 1/2 cup pesto (store-bought or homemade), 1 cup heavy cream, and 1/4 cup grated Parmesan cheese. Bring to a simmer and cook for 2-3 minutes, or until sauce has slightly thickened.
- Add cooked pasta to the skillet and toss to coat. Add reserved pasta water, 1 tablespoon at a time, if needed to reach desired consistency.
- Season with salt and pepper to taste. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves (optional).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
9g
Fat
153g
Carbs
20g
