Ingredients
Scale
- 12 oz (340 g) of pasta (fettuccine, penne, or spaghetti)
- 2 cups cooked chicken breast, shredded or cubed
- 1/2 cup basil pesto (store-bought or homemade)
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente, then drain, reserving about a cup of pasta water. Set aside.
- Heat olive oil in a large skillet over medium heat. Add cooked chicken pieces, season with salt and pepper, and sauté until warmed through and slightly browned. Remove and set aside.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Pour in heavy cream and stir to bring to a gentle simmer. Stir in basil pesto and Parmesan cheese, whisking until smooth. Add pasta water if the sauce is too thick.
- Return chicken to the skillet and stir to coat with sauce. Add cooked pasta and toss to combine thoroughly. Season with salt and pepper as needed. Garnish with additional Parmesan and fresh basil if desired.
Notes
- Use homemade basil pesto for a fresher flavor.
- Choose quality pasta for better texture and taste.
- Add cherry tomatoes or sautéed mushrooms for extra flavor.
- Adjust pesto quantity to your taste preference—more for a stronger basil flavor.
- For a lighter version, replace heavy cream with Greek yogurt.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 plate
- Calories: 520 kcal Kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 85 mg