Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into strips
- 12 oz (340 g) of your favorite pasta (penne, fusilli, or spaghetti)
- 1/2 cup of basil pesto (homemade or store-bought)
- 1 cup of heavy cream or full-fat coconut milk for a dairy-free option
- 2 tablespoons of olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon of crushed red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh basil leaves and grated Parmesan cheese for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add sliced chicken breasts, season with salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Remove and set aside.
- In the same skillet, add minced garlic and cook for about 30 seconds until fragrant. Pour in heavy cream and stir well. Add basil pesto and crushed red pepper flakes, stirring continuously. Let simmer for 2-3 minutes until slightly thickened.
- Return cooked chicken to the skillet, then add the cooked pasta. Toss to coat the pasta evenly with the sauce. Cook for another 2 minutes until heated through.
Notes
- Use fresh basil pesto for vibrant flavor—store-bought or homemade
- Cook pasta al dente to prevent mushiness
- Add red pepper flakes for a spicy kick if desired
- You can adjust the cream quantity for a thicker or lighter sauce
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Dairy options available; use dairy-free pesto for vegan/dairy-free
Nutrition
- Serving Size: 1 plate
- Calories: 620 kcal Kcal
- Sugar: 4 g
- Sodium: 400 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg