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Chicken Pesto Pasta

Print Recipe
Servings: 2
Ingredients Method

Ingredients
  

  • 2 chicken breasts thinly sliced
  • 8 ounces pasta fettuccine or penne work best
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ½ cup heavy cream
  • ¼ cup pesto store-bought or homemade
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste
  • A squeeze of lemon juice
  • Fresh basil for garnish

Method
 

  1. Bring a pot of salted water to a boil and cook the pasta until al dente. Drain, reserving a small cup of the pasta water.
  2. In a skillet, heat olive oil over medium heat and cook the chicken until golden and cooked through. Season with salt and pepper, then set aside.
  3. In the same pan, add the garlic and sauté briefly until fragrant. Pour in the cream and pesto, stirring until smooth and gently simmering.
  4. Add the cooked pasta and chicken back into the sauce, tossing everything together. If it feels too thick, add a splash of pasta water to loosen it up.
  5. Stir in the Parmesan cheese and a squeeze of lemon juice for brightness. Taste and adjust seasoning.
  6. Serve warm, topped with fresh basil leaves and an extra sprinkle of cheese.