Creamy Chicken Pesto Pasta
Servings: 4 servings
This easy, one pot meal is loaded with tender pasta, chicken, and creamy deliciousness!
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- 2-3 chicken breasts boneless, skinless
- 2 tablespoons olive oil
- 1 pound penne pasta dry
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 3 cloves garlic minced
- 1 1/4 cup heavy cream
- 1/4 cup pesto basil or homemade
- 1/4 cup parmesan cheese grated
Cook pasta according to package directions in salted water.
Butterfly chicken breasts and trim fat. Sprinkle with salt, pepper, and garlic powder on both sides.
Heat a medium saucepan over medium-high heat with olive oil. Add chicken breasts, and cook for 3-4 minutes on each side or until cooked through. Rest for 5 minutes, and slice into strips.
Reduce heat to medium. Add garlic and saute for 2 minutes or until fragrant. Whisk in heavy cream and pesto. Bring to a simmer, and stir in parmesan cheese.
Add in cooked pasta and chicken, tossing to coat pasta in cream sauce.
Calories: 718kcal | Carbohydrates: 40g | Protein: 35g | Fat: 46g | Saturated Fat: 21g | Cholesterol: 180mg | Sodium: 988mg | Potassium: 542mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1489IU | Vitamin C: 3mg | Calcium: 165mg | Iron: 2mg