Ingredients
Scale
- 200g (7 oz) of pasta (penne, fusilli, or your favorite shape)
- 2 boneless, skinless chicken breasts, diced
- 1 cup of fresh basil leaves
- 1/2 cup of grated Parmesan cheese
- 1/3 cup of pine nuts or walnuts
- 3 cloves of garlic
- 1/2 cup of olive oil
- 1 cup of heavy cream or half-and-half
- Salt and freshly ground black pepper to taste
- Optional: cherry tomatoes, for garnish
Instructions
- Prepare the homemade pesto by blending basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil until smooth. Season with salt and pepper, then set aside.
- Bring a large pot of salted water to a boil. Add preferred pasta and cook until al dente according to package instructions. Drain and set aside.
- Heat a tablespoon of olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until golden brown and cooked through, about 5–7 minutes. Remove from skillet and set aside.
- In the same skillet, pour in the heavy cream and bring to a gentle simmer. Add the pesto and stir well to combine, letting it simmer for 2–3 minutes until slightly thickened.
- Add the cooked pasta and chicken back into the skillet, tossing everything together to coat in the creamy pesto sauce. Adjust seasoning as needed.
Notes
- Use fresh basil leaves for the best flavor.
- Aim for al dente pasta for optimal texture.
- Adjust the cream to pesto ratio for your preferred creaminess.
- Consider adding sautéed mushrooms or spinach for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-free option available
Nutrition
- Serving Size: 1 plate
- Calories: 650 Kcal
- Sugar: 3g
- Sodium: 400mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg