Description
A comforting and creamy pasta dish with juicy chicken, vibrant basil pesto, and rich flavors, perfect for cozy weeknight dinners.
Ingredients
- 12 oz (340 g) pasta (penne or fusilli)
- 2 tablespoons olive oil
- 1 lb (450 g) boneless skinless chicken breasts, cut into bite-sized pieces
- Salt and freshly ground black pepper
- 3 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- 1/2 cup (120 ml) low-sodium chicken broth
- 3/4 cup (180 g) prepared basil pesto
- 1/2 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- 2 cups baby spinach (optional)
- Fresh basil leaves, for garnish
- Lemon zest, for brightness
Instructions
- Bring a large pot of salted water to a boil and cook the pasta 1–2 minutes less than package directions so it finishes in the sauce. Reserve 1/2 cup of pasta water before draining.
- Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Add chicken to the skillet and cook until golden and cooked through, about 5–7 minutes. Remove and set aside.
- Reduce heat to medium and add a touch more oil if needed. Sauté garlic 30–45 seconds until fragrant.
- Add the heavy cream and chicken broth, stirring to combine. Let the mixture simmer gently for 2–3 minutes.
- Stir in the basil pesto and Parmesan until smooth. If sauce is too thick, loosen with reserved pasta water a little at a time until you reach a silky consistency.
- Return the chicken to the skillet and stir in the drained pasta, cherry tomatoes, and spinach (if using). Toss until everything is coated and the spinach wilts slightly.
- Taste and adjust seasoning with salt, pepper, and lemon zest for brightness. Serve hot with extra Parmesan and fresh basil.
Notes
Use good-quality pesto, slightly undercook the pasta for better texture, and reserve pasta water for the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian