Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 pound pasta (penne, rotini, or your favorite shape)
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup basil pesto (store-bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup reserved pasta water
- Salt and pepper to taste
Instructions
- Step 1: Cook the pasta according to package directions until al dente. Reserve 1/4 cup of pasta water before draining.
- Step 2: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
- Step 3: Add the minced garlic to the skillet with the chicken and cook for about 30 seconds until fragrant. Be careful not to burn the garlic.
- Step 4: Reduce heat to low. Stir in the basil pesto and cooked pasta.
- Step 5: Add the Parmesan cheese and reserved pasta water to the skillet. Toss everything together until the pasta is evenly coated and the sauce is creamy. Add more pasta water if needed to reach desired consistency.
- Step 6: Serve immediately and garnish with extra Parmesan cheese, if desired.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- When reheating, add a splash of milk or cream to the pasta while warming it in a pan to restore moisture and prevent it from drying out.
- For a vibrant presentation and enhanced flavor, garnish each serving with fresh basil leaves and a sprinkle of toasted pine nuts.
- To prevent the pesto from separating, avoid overheating it; gently toss it with the pasta and chicken off the heat for the best creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American