Description
A quick and easy weeknight dinner featuring tender chicken and pasta tossed in a bright basil pesto sauce.
Ingredients
Scale
- 340 g (12 oz) dried spaghetti or linguine
- 2 boneless, skinless chicken breasts (about 500 g / 1.1 lb)
- 30 ml (2 tbsp) olive oil
- Salt (to taste)
- Black pepper (freshly ground)
- 2 cloves garlic (minced)
- 120 g (1/2 cup) basil pesto
- 60 ml (1/4 cup) heavy cream
- 120–240 ml (1/2–1 cup) reserved pasta water
- 1 tsp lemon juice
- 60 g (1/2 cup) grated Parmesan cheese
Instructions
- Salt the pasta water and bring it to a boil in a large pot.
- Cook the pasta just shy of al dente, reserving pasta water before draining.
- Flatten and season the chicken with salt and pepper.
- Sear the chicken in olive oil until golden.
- Lower heat, sauté garlic, add pesto and cream.
- Emulsify with reserved pasta water and toss.
- Slice the chicken and combine with pasta.
- Serve with extra Parmesan and olive oil.
Notes
For a creamier sauce, try adding more heavy cream. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Searing and Emulsifying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 610
- Sugar: 3g
- Sodium: 740mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 105mg