Pesto Pasta With Chicken
Cooked chicken and pasta coated in cream and Parmesan, with basil pesto folded in over gentle or no heat.
Ingredients
Pasta and Sauce
- 12 oz pasta (e.g., fettuccine or penne) Any favorite type of pasta can be used.
- 1 cup pesto sauce Use fresh or store-bought pesto.
- 1 cup heavy cream For a lighter option, use half-and-half.
- 1/2 cup grated Parmesan cheese Freshly grated for better flavor.
Chicken and Seasoning
- 1 lb chicken breast (diced) Ensure the chicken is cooked thoroughly.
- Salt and pepper to taste Add seasoning as per preference.
- Fresh basil leaves for garnish (optional) Use for decoration and added flavor.
- 1 tbsp olive oil For cooking chicken
Instructions
Method
- Cook pasta according to its package until just tender. Reserve about 1 cup cooking water before draining.
- Heat 1 tablespoon olive oil in a wide skillet over medium heat. Cook lightly seasoned diced chicken until the thickest pieces reach 165°F (74°C), using batches if needed.
- Lower heat, add heavy cream, and warm gently without a hard boil.
- Toss in cooked pasta and Parmesan; loosen with small splashes of reserved pasta water as needed.
- Turn heat off or very low and fold in pesto. Taste for salt and pepper, add optional basil, and serve.
Notes
- Cook chicken to 165°F. Add pesto at the finish rather than boiling it.
- Refrigerate promptly up to 3 days and reheat to 165°F with a splash of liquid.