Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or water to loosen the sauce if needed.
Chicken Pesto Pasta
Servings 4 servings
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts, cut into bite-sized chunks
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- salt and pepper to taste
For the Pasta:
- 1 lb pasta fettuccine, penne or linguine
- 1 cup basil pesto store-bought or homemade
- ½ cup heavy cream
- ½ cup reserved pasta cooking water
- ¼ cup grated Parmesan cheese plus more for serving
- 1 cup cherry tomatoes halved (optional)
- ¼ cup fresh basil leaves for garnish
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add the chicken chunks, season with Italian seasoning, salt and pepper, and sauté until golden and cooked through, about 6-8 minutes. Set aside.
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Before draining, reserve ½ cup of the pasta cooking water.
- In a saucepan over medium heat, warm the heavy cream until it begins to simmer. Stir in the store-bought pesto and cook for 1-2 minutes until smooth and heated through. Remove from heat.
- Drain the pasta and return it to the pot. Add the creamy pesto sauce and toss to coat. Stir in the cooked chicken and ¼ cup grated Parmesan. If the sauce is too thick, add reserved pasta water a tablespoon at a time until you reach the desired consistency.
- Fold in cherry tomatoes, if using, and season with salt and pepper. Serve immediately, topped with fresh basil and extra Parmesan.
Notes
Nutrition
Serving: 1.5cups | Calories: 1211kcal | Carbohydrates: 98g | Protein: 49g | Fat: 68g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 117mg | Sodium: 1351mg | Potassium: 813mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3261IU | Vitamin C: 9mg | Calcium: 322mg | Iron: 4mg
