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Ingredients
2-3chicken breastsboneless, skinless
2tablespoonsolive oil
1poundpenne pastadry
1teaspoonsalt
1teaspoonpepper
1teaspoongarlic powder
3cloves garlicminced
1 1/4cupheavy cream
1/4cuppestobasil or homemade
1/4cupparmesan cheesegrated
Instructions
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.