Ingredients
- 8 oz penne pasta
- 2 boneless, skinless chicken breasts
- 1 cup heavy cream
- 1/2 cup pesto
- 2 cloves garlic, minced
- 1/2 cup freshly grated Parmesan cheese
- 2 tbsp extra virgin olive oil
- Fresh basil leaves for garnish
Instructions
- Cook the pasta: Boil a pot of salted water and cook penne according to package instructions until al dente. Reserve a cup of pasta water, then drain and set aside.
- Sauté the chicken: Heat olive oil in a skillet over medium heat. Season chicken with salt and pepper, cook for 6-7 minutes on each side until golden brown. Remove and slice.
- Make the creamy sauce: In the same skillet, add more olive oil if needed, sauté minced garlic until fragrant. Lower heat, add heavy cream, stir in pesto and Parmesan until creamy.
- Combine it all: Add cooked penne, tossing to coat. If thick, adjust with reserved pasta water until desired consistency.
- Finish with chicken and basil: Fold in sliced chicken, heat through, and add fresh basil leaves before serving.
- Serve hot: Enjoy while warm, garnished with extra basil and lemon juice if desired.
Notes
Cooking is about having fun, don’t stress if things go slightly awry!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian