Ingredients
Scale
- 2 boneless skinless chicken breasts, diced
- 8 oz penne pasta
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1/4 cup grated Parmesan cheese
- 2 garlic cloves, minced
- Salt and black pepper to taste
Instructions
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- Heat oil in skillet, season and cook chicken until golden and cooked through.
- Add garlic to the skillet and cook for 30 seconds.
- Stir in cream and pesto. Simmer 3-4 minutes until slightly thickened.
- Toss pasta and chicken in the sauce, add Parmesan, and serve hot.
Notes
For a lighter version, substitute heavy cream with half-and-half. Add spinach or sun-dried tomatoes for extra flavor.
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 32g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g