Name: Pesto Chicken Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 12 oz Penne Pasta; 1 lb Boneless Skinless Chicken Breast; 0.5 cup Basil Pesto; 0.25 cup Heavy Cream; 2 tbsp Olive Oil; 3 cloves Garlic Cloves, minced; 0.25 cup Parmesan Cheese, grated; 0.25 cup Sun-dried Tomatoes, chopped; 1 to taste Salt and Black Pepper

Pasta & Grains

Pesto Chicken Pasta

Indulge in a vibrant and comforting dish that combines pan-seared chicken breast with al dente pasta in a luscious basil pesto cream sauce. This recipe balances the earthy notes of pine nuts and garlic with the richness of Parmesan for a restaurant-quality meal at home.

Prep

15m

Cook

30m

Serves

Calories

620kcal

Qty	Ingredient
12 oz 340 g	Penne Pasta
1 lb 450 g	Boneless Skinless Chicken Breast
0.5 cup 120 ml	Basil Pesto
0.25 cup 60 ml	Heavy Cream
2 tbsp 30 ml	Olive Oil
3 cloves 9 g	Garlic Cloves, minced
0.25 cup 25 g	Parmesan Cheese, grated
0.25 cup 40 g	Sun-dried Tomatoes, chopped
1 to taste 1 g	Salt and Black Pepper

2 Method

Step 1. Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining.

Step 2. While the pasta is cooking, dice the chicken breast into bite-sized pieces and season with salt and pepper.

Step 3. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes until golden brown and cooked through.

Step 4. Reduce the heat to medium and add the minced garlic and sun-dried tomatoes, cooking for 1-2 minutes until fragrant.

Step 5. Stir in the basil pesto and heavy cream, mixing well to create a smooth sauce. Do not let it reach a rolling boil to preserve the pesto's color.

Step 6. Add the cooked pasta to the skillet. Toss to coat the pasta thoroughly in the sauce, adding reserved pasta water one tablespoon at a time if the sauce is too thick.

Step 7. Stir in the Parmesan cheese and serve immediately, garnished with extra fresh basil or pine nuts.

·
Always reserve some pasta water; the starch helps the pesto sauce cling perfectly to the noodles.
·
To keep the pesto vibrant green, add it at the very end and avoid overheating it.
·
For a lower-fat version, substitute heavy cream with Greek yogurt or a splash of pasta water and extra olive oil.