Description
A creamy and flavorful pasta dish featuring chicken, tomatoes, and basil pesto, perfect for a delightful dinner.
Ingredients
Scale
- 250g penne pasta
- 2 boneless, skinless chicken breasts, diced
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (400g) diced tomatoes
- 1 cup heavy cream
- 1/2 cup basil pesto
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Instructions
- In a large pot of salted boiling water, cook the penne pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the diced chicken breasts, seasoning with salt and pepper. Cook for 5-7 minutes until the chicken is no longer pink in the center. Remove the chicken from the skillet and set aside.
- In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Then, add the canned diced tomatoes (with juice) to the skillet and bring to a simmer. Cook for 5 minutes.
- Lower the heat and stir in the heavy cream and basil pesto. Mix well and let it simmer for another 3-4 minutes, allowing the flavors to meld together.
- Return the cooked chicken to the skillet and add the pasta. Toss everything together to coat the pasta and chicken in the creamy sauce. Season with Italian seasoning, and adjust salt and pepper if needed.
Notes
- For a lighter version, you can substitute heavy cream with half-and-half.
- Feel free to add vegetables like spinach or bell peppers for extra nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg