Ingredients
Scale
- 8 oz (227 g) pasta (penne or fettuccine)
- 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 g) pesto sauce
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (50 g) grated Parmesan cheese
- 2 tablespoons (30 ml) olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Season chicken breasts with salt and pepper and cook for about 5-6 minutes per side until cooked through. Remove from skillet and let rest.
- In the same skillet, add heavy cream and pesto, stirring to combine. Bring to a simmer.
- Slice the chicken and add it to the sauce along with the cherry tomatoes. Cook for an additional 2-3 minutes.
- Toss the cooked pasta with the creamy pesto sauce until well coated. Serve immediately, garnished with Parmesan and fresh basil.
Notes
- For a lighter version, substitute half-and-half for heavy cream.
- Add spinach or other veggies for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Moderate Fat
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sodium: 420 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: creamy pesto chicken pasta, easy dinner, weeknight recipe