Ingredients
Scale
- 200g (7 oz) cooked pasta (penne, fusilli, or spaghetti)
- 2 boneless, skinless chicken breasts, sliced into strips
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh basil leaves, chopped (for garnish)
- Parmesan cheese (optional, for serving)
Instructions
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Season the chicken strips with salt and pepper. Sear the chicken until golden brown and cooked through, about 6-8 minutes. Remove and set aside.
- Cook the pasta according to package instructions until al dente. Drain and reserve a cup of pasta water.
- In the same skillet, add another tablespoon of olive oil and sauté the minced garlic until fragrant, about 30 seconds. Stir in the basil pesto and heavy cream, bringing to a gentle simmer to thicken the sauce.
- Add the cooked pasta and sautéed chicken into the sauce and toss until evenly coated. Add reserved pasta water if needed. Garnish with chopped basil and Parmesan cheese.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- To reheat, add a splash of cream or water to prevent the sauce from drying out.
- Avoid freezing as the cream may separate upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian
- Diet: Moderate
Nutrition
- Serving Size: 1 serving
- Calories: 620 Kcal
- Sugar: 2g
- Sodium: 550mg
- Fat: 34g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 125mg