Ingredients
Scale
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 2 tablespoons olive oil
- 2 boneless, skinless chicken breasts, sliced into strips
- Salt and pepper to taste
- 1 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream or full-fat coconut milk for a dairy-free option
- 1/2 cup grated Parmesan cheese (optional)
- Cherry tomatoes and fresh basil leaves for garnish (optional)
Instructions
- Begin by boiling a large pot of salted water. Add the pasta and cook until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium-high heat. Season chicken slices with salt and pepper. Cook chicken for 5-7 minutes until golden and cooked through. Remove from skillet and set aside.
- In the same skillet, pour in heavy cream, stirring to loosen bits. Add basil pesto and stir well. Let simmer for 2-3 minutes. Stir in Parmesan cheese if using.
- Add cooked pasta and chicken back into the skillet. Toss to coat evenly and warm through for 1-2 minutes.
- Garnish with cherry tomatoes and fresh basil, if desired. Serve hot with optional crusty bread or a side salad.
Notes
- Use vibrant, fresh basil pesto for the best flavor.
- Adjust creaminess by varying the amount of heavy cream or coconut milk.
- Choose whole-grain or gluten-free pasta for dietary preferences.
- Enhance the dish with sautéed mushrooms, spinach, or other vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Any
Nutrition
- Serving Size: 1 plate
- Calories: 520 Kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 85mg