Ingredients:

  • 1 pound (454g) pasta (penne, farfalle, or rotini)
  • 1.5 pounds (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (120ml) chicken broth
  • 1/2 cup (120ml) prepared pesto
  • 1/4 cup (25g) grated Parmesan cheese
  • Fresh basil leaves, for garnish (optional)
  • 1/4 cup (25g) pine nuts, toasted(optional for garnish)

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Drain and set aside. Save about 1/2 cup of pasta water!
  2. While the pasta is cooking, season the chicken cubes with salt and pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken and cook until browned and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside.
  4. In the same skillet, reduce the heat to medium. Add the heavy cream and chicken broth. Bring to a simmer, stirring occasionally. Reduce heat to low and stir in the pesto and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth. If the sauce is too thick, add a splash of reserved pasta water.
  5. Add the cooked pasta and chicken to the pesto cream sauce. Toss to coat evenly. Serve immediately, garnished with extra Parmesan cheese and fresh basil leaves and toasted pine nuts, if desired. Serve hot Chicken Pesto Pasta.