Ingredients
Scale
- 12 ounces of your favorite pasta (penne or fusilli work great)
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- Salt and pepper to taste
- 1 cup heavy cream
- 1/2 cup prepared pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1 cup cherry tomatoes, halved
- Fresh basil leaves for garnish
Feel free to swap out the heavy cream for a lighter option if you prefer, or use zucchini noodles for a low-carb version. It’s all about making it work for your family.
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chicken pieces, season with salt and pepper, and cook until golden brown and cooked through, about 6-8 minutes.
- Reduce the heat to low, then stir in the heavy cream and pesto, mixing until well combined and heated through.
- Add the cooked pasta to the skillet, tossing gently to coat in the creamy pesto sauce.
- Stir in the Parmesan cheese and cherry tomatoes, allowing them to warm through for an additional 2-3 minutes.
- Serve hot, garnished with fresh basil leaves for an extra touch of color and freshness.
This dish is all about the balance of flavors and textures, reminiscent of the way my dad taught me to stir a pot of lentils just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Creamy Pesto Chicken Pasta, recipe, cooking, food
