Ingredients
Scale
- 2 large chicken breasts, cut into bite-sized pieces
- 300 grams pasta, penne or fettuccine
- 1 cup heavy cream
- 1/2 cup basil pesto
- 3 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- Cook pasta in salted boiling water until al dente; reserve 1/4 cup pasta water before draining.
- In a skillet, heat olive oil over medium-high heat. Sauté chicken until golden brown and fully cooked (about 5-7 minutes). Remove from skillet.
- In the same skillet, sauté garlic for about 1 minute, then add heavy cream and basil pesto. Stir in Parmesan cheese until melted; use reserved pasta water to adjust consistency if needed.
- Return chicken to the skillet, add cooked pasta, and mix well to coat in sauce. Simmer briefly before serving warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximately 350g)
- Calories: 620
- Sugar: 3g
- Sodium: 480mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg